Saturday, April 13, 2013

Out of the Bleu Week

Posted By on Sat, Apr 13, 2013 at 10:04 PM

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:

photo_1.JPG
There was the hummus trio with edamame ginger hummus, roasted red pepper and chickpea hummus, and black bean and grilled jalapeƱo hummus, served with fried wontons. Then char-grilled oysters with jalapeno butter and parmesan cheese. Then tender, flavorful bulgogi beef wraps with kimchee:
photo_4.jpg
And lobster tempura rolls:
photo_5.jpg

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.

photo_2.jpg

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.

photo_4.jpg
The bigger hit of the entrees was Cirillo's play on chicken and waffles, featuring barbecued chicken atop a perfectly savory potato hash with pancetta and set aside fresh jicama slaw.
photo_3.jpg

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.

photo_4.JPG
We also sampled a chocolate trifle, a mini lemon ice box pie, and flan served atop a strawberry shortcake and topped with fresh strawberries and mint syrup. Finally, Cirillo had us sample some of his mochi, a traditional Japanese rice cake that Stacey informs me is very difficult to make. (She added that Cirillo's mochi was exceptional, not a sticky mess like some batches she's tried to make at home.)
photo_3.jpg

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

Comments

Subscribe to this thread:

Add a comment

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT

Most Commented On

ADVERTISEMENT
© 1996-2014

Contemporary Media
460 Tennessee Street, 2nd Floor | Memphis, TN 38103
Visit our other sites: Memphis Magazine | Memphis Parent | Memphis Business Quarterly
Powered by Foundation