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 lamb tagine, a classic stew cooked in a clay pot. Italy brings the risotto ball appetizers, stuffed with pancetta, sweet onions and mozzarella, fried crispy and served with a rich tomato sauce. Multi-cultural mains touch on Greece with a whole roasted sea bass and Italy in the tenderloin and crepinette of wild boar. Italian and Wisconsin options dot the well-rounded cheese menu. Keep an eye out for seasonal specials, too, such as Clementine-glazed, braised and roasted duck. Among desserts, the sticky toffee pudding and passion fruit semifreddo stand out. 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. The central location makes it a great spot for a pre-show or -game dinner.