We recently had the pleasure of going to bluezoo with our friends Lisa & Andy to enjoy bar snacks… we had done this back in January & enjoyed it so much that we planned to do it again on their next trip to Walt Disney World (Lisa particularly enjoyed the Barrel Aged Manhattans & the “hot dog”).
We all had cocktails, some of us more than one 🙂 We don’t have any photos though, I think if nick keeps ordering the Boulevardier that it’s going to make it’s way onto the menu …
The snacks started with an order of calamari for sharing…
Crispy Calamari with Cajun Remoulade, Fried Pickles, and Shallot Rings
Nicely done, crispy and tender… the cajun remoulade is very good, so good in fact that we asked for something to mop up the leftover remoulade with. Joseph (a favorite server) brought us some extra house made potato chips, these were just the ticket. The fried pickles were made from Chef Windus’ bar pickles.
Although we were seated at one of the bar tables and not at the bar, we asked about the bar pickles and Erin was able to get us a small dish (Thank You Erin)…
Chef Windus has pickled a variety of vegetables (available to patrons sitting at the bar)
… these included pickled green beans, onions, and ramps. They were quite tasty, although I will confess that ramps are an acquired taste 🙂
Now we moved on to the “larger bar snacks” a.k.a. our dinners.
Lisa and Andy each ordered to togarashi dog, because Lisa told him to get his own, she wasn’t going to share!
Togarashi Dog –Â Kimchi, Pickled Mustard Seed, Spicy Ketchup, served with homemade Chips
Just as they’ve been every time we’ve had them, delicious!
Another Togarashi Dog
The sausage casing has a nice snap, the pickled mustard seeds are a great riff on mustard, and the mustard green kimchi is a good substitution for cole slaw.
These “hot dogs” are really very, very good
Nick had the bluezoo clam chowder… we really like this soup. There has been some disparaging remarks in other blogs about how this isn’t really “new england clam chowder”… well, if you read the description and if you have an ounce of sense, you’d realize that this isn’t a thick, heavy cream and potato chowder. Regardless, this soup is very good…
bluezoo’s new england style clam chowder – light and brothy with salt cured bacon, house-made oyster crackers
I had the charcuterie board (Andy had it the last time we were all in here together). There was a wide variety of cured meats (4 different sausages, cured ham, and lardon), more pickled ramps, pickled beet cauliflower, tiny radishes, toasts, and a sauce made of mostarda fruit. Very tasty!
Charcuterie Board –Â Daily Selection of Cured Meats, Pickled Haricot Verts, Mostarda, crispy Ciabatta
Lisa and Andy ordered two desserts, we stuck with bluezoo’s decaf coffee. They each ordered one of the “classic” bluezoo desserts…
Chocolate Lava Cake with raspberry (Andy’s dessert)
Banofee Pie (Lisa’s dessert)
Every last bite of dessert was enjoyed completely!
We had a really lovely time sitting in the lounge taking our time with smaller portions of bluezoo’s delicious food (we surprised ourselves by being there 3 hours!). While we were there, we met Lafayett (a new manager) and Erin (a new server), we talked to “old friends” Chad (the General Manager) and Joseph (a dining room server, who by the way LOVES baseball), and we got to say “hi!” to a “new friend” Chef Ryan.
Time well spent 🙂
@extrawdwmagic it is a very warm and welcome place and the food is terrific.
This seems very similar to my bar snacks experience, with the exception of the soup.
On a related note, I am in the process of making a barrel aged Vieux Carré from a recipe I found on the blog of David Lebovitz. Chad helped me find a 2L oak barrel.
I’ll let you know how it goes in 6-8 weeks.
I have heard of this Vieux Carre…. And I hear it’s pretty special. I bet barrel age will be stupendous.