eating indy

Bluebeard

Well look at us. Two weeks in a row we’ve gone to a couple of the “fancier” joints in town. Bluebeard isn’t really fancy they just have a fancy sounding menu. Trust me Pat and I wouldn’t go to a truly fancy schmancy place; even at lunch. We are like a pair of brown shoes in a tuxedo world. To me Bluebeard is a visual delight. Exposed beams and brick work; mis matched bar stools and dining tables. Not enough to be tedious just enough to be hip. Not in the angst driven Sinking Ship way more in an urbane way. But what the hell do I know? I’m just one brown Florsheim.

The menu is geared for foodies. An eclectic array meant to share. Of course not all the plates are sufficient size to share. And you have to be careful. You can run up a sizable lunch tab without too much trouble. They vary the menu daily which can be a bummer. When we found out they make their own lardo we ordered a small bread appetizer. Lardo is like the name implies. Pig fat that has been cured. It takes 30 to 60 days to process properly. That day lardo was something they varied; substituting mortadella spread. It was nice, but no whipped pork fat. But the spreads all took a back seat to the BREAD. They make their own bread on premise and all of their varieties rock. Pat didn’t want to play what’s that food. I don’t blame him. It’s tough enough to find food with no onion of any kind. So he opted for a sandwich.

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Much to my surprise they get their oysters and octopus in fresh. Since I haven’t had octopus since the last time I was in Florida that is what I started with. The presentation was rather disappointing. The had toast points on top, obscuring the view. The octopus was tender and very nicely done. The bagna cauda was spot on. Full of olive flavor; since they opted for olive rather than anchovy, I thought it fit the octopus nicely. I did find the fennel flavor lacking. Which is odd. Usually when you low roast veggies in oil the flavor is enhanced.

After the octopus I tried a couple of oysters. Admittedly I am hardly an expert on oyster varieties but this particular sort was on the small side. Small but delicious. And the mignonette was a perfect match. The salty,sweet of the oyster and the slight shudder of the vinegar. But in my gluttonous eagerness I forgot to take a picture of the oysters.

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But I wasn’t through yet. Remember my cautionary remark about being careful. I decided I needed a salad. And I figured that if I picked the right one I could forego desert. So I picked the one with mixed greens and asian pear and avocado. Damn if I don’t ┬áthink that it could be the perfect salad. From the sweetness of the pear to the buttery creaminess of the avocado and with the bitterness of the greens, crunch of the sunflower kernels and the brightness of the citrus in between this was definitely my favorite.

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Are we through yet? Oh No. Our ├╝ber pleasant and efficient bartender, Cali, thought we should try their signature buttermilk bread pudding. So she brought us one to share. Just look at it and think of white chocolate sauce, and coco nibs. So on that note we say good-bye.

024bluebeard 001Bluebeard on Urbanspoon

2 responses

  1. That bread looks delicious. The right bread can make everything better! I could eat that bread pudding right now.

    June 14, 2013 at 11:12 am

  2. You are SO right. Many a mediocre sandwich has been saved by great bread. But I still have a soft spot in my heart for Wonder with BBQ.

    June 14, 2013 at 12:04 pm

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