Open late Fri.-Sat.
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Blue Restaurant & Bar Restaurant Review: Mediterranean flavors of sundry origins shape the menu at Blue Restaurant & Bar. Chef Gene Briggs offers North African calamari, served crispy with fried olives and peppadew peppers, accompanied by a lemon-harissa dipping sauce. From Morocco comes the entrée of chicken tagine, a classic stew cooked in a clay pot. Italy bring the prosciutto, tomato and mozzarella flatbread appetizer to the table, while France contributes Provence-style lobster-and-crab cakes. Blue’s multi-cultural mains touch on Greece with a whole roasted sea bass and Italy in the tenderloin and crepinette of wild boar. Spanish Tetilla is a standout among the well-rounded cheese selection. Keep an eye out for seasonal specials, too, such as Clementine-glazed, braised and roasted duck. Desserts include sticky toffee pudding and pistachio semifreddo. Numerous dishes on the menu may be made gluten-free upon request. With more than 800 labels embracing much of the wine-producing world, Blue's cellar shows particular strength in French, Italian, Spanish and classic American wines. Pair any with a taste of live jazz, offered most evenings after 7 p.m.