Last night, my pal/foodie comrade Stacey Greenberg and I enjoyed a tasting of the new menu at Bleu Restaurant and Lounge in the downtown Westin Hotel. I won't mince words: We gorged ourselves.
The evening began with some signature cocktails, including the sweet and tangy Blueberry Lemon Drop (like the traditional lemon drop but with fresh muddled blueberries thrown in the mix). Then, Chef Robbie Cirillo started churning out tasting plates:
We probably could have stopped there, but there was watermelon salad to be had, garnished with feta, red onions, and drizzled with a mint basil oil and kiwi vinaigrette.
And then the entrees began. Perhaps the most impressive concept of the evening was the dashi, a soup made with snow crab legs, smoked turkey, carrots, mushrooms, noodles, and nori, all topped with an egg. Chef Robbie came to the table to pour the broth over the other ingredients and the result was an eclectic mix of flavors steeped in a rich broth, though it needed a pinch of salt.
For dessert, we managed to continue our streak of overindulgence with a sampling of five, count them, FIVE desserts, including a delectable trio of whoopie pies in chocolate peanut butter, watermelon kiwi, and raspberry mint chocolate.
Though we practically had to be rolled out of the restaurant, we agreed the meal was an impressive showcase of Cirillo's talents and his creative spirit. If you haven't made it to Bleu yet, don't pass it by. And if you have been there, now is the time for a return visit.
Bleu, 221 S. Third, 334-5950, www.downtownbleu.com