A great selection of oyster's and a menu that is always changing, and outstanding service, what else can you ask for. food is delicious also a great wine and beer selection.
Absolutely delicious! The oysters and scallops are fantastic, not to mention, the mac and cheese and white chocolate bread pudding. It was all great! Our waiter was friendly and knowledgable about all the dishes on the menu and the fresh selections of the day. He offered great recommendations and informed us that all of their seafood was no more than 48 hours old.
I really wish I could give Blu more stars unfortunately I think they have a lot of improvements to make on their service before this would be appropriate. Not to be missed, Blu's food offerings were delish - well presented and prepared, flavors and seasoning was spot on. I'm confident if they train their waitstaff or work on getting more experienced folks to help teach the newer staff they will be well on their way to a 5-Star rating.
Starter wasf Conk Ceviche - was so fresh I thought they just caught it only moments before it was served. For my entree (served nearly an hour after my first course - almost lost my apetite) I had the Feature for the day - Mahi Mahi was extrodinarily prepared...key lime pie was the best i've had...what a nice finish...much needed after over 3 hour total meal time.
Attention to Service + Quality of Cuisine = Recipe for Success...(aka repeat visits by diners)...
Food was so good I stood up and smacked my mom,.. twice!
Had my wedding rehearsal here, mainly because of all my great memories - and I did not regret! The service was amazing, the preparation and presentation was top of the line and my "very large" rehearsal party was very happy with the top of the line seafood that was served. I gave a great impression and that was thanks to this restaurant. I will never forget this dinner and I am more than pleased to give it a 5 star rating!
This place is out of business as of Feb. 2011.
Sweetest, plumpest, most juicy NC oysters, EVER! The Friday "Oyster Bar Special" has got to be the best value in town. Funky, casual vibe. Good BBQ and Certified Angus Beef ribeye steaks to satisfy even the non-seafood eaters. Fishmonger's gets two enthusiastic thumbs up from this Texan.
had fun here eating fried fish.
Skipper's restaurant has the best fish sandwich around! We go there as a family alot on weeknights for a quick dinner. On Sundays kids eat for 1.99 with each adult meal and they have steamer Tuesdays and Cajun Wednesdays. Lunch is cheap for what you get, and the lunch price includes a drink!
Late to the conversation- but I love Blu! Also- 20% tip should be the norm, currently service staff or "tipped employees" receive $2.13 an hour as their minimum wage. The majority of servers at Blu (in my opinion) appeared to be college age, so probably are working while in school. They've also done a great job every time I've dined there. As a former server, it's refreshing to hear that a chef was so bold as to ask what was the problem. I would assume he genuinely wanted an answer- since he is the owner.
Somebody lied. It's not the best and it's not the worst . It just is.And for the price if it wasn't it would be ok too . nough said!
A reminder from the Moderator: Please be polite and avoid ad hominem attacks. Otherwise, your comment will be erased. And what's the point of commenting if that happens? Thanks!
In polite society, isdiners are expected to leave a reasonable gratuity for the server (not the proprietor)since servers are generally not compensated to the degree you might expect; they even have their own minimum wage! At a restaurant with good food and competent service, 15% has been considred the polite minimum for years. More recently 20% is closer to the norm; but a very low(5 or 10%) tip is the diners way of saying they Were not happy with the food or the Service.
Eurowoman's apparently unfamiliar with socitetal norms, however I can well imagine that Chef-Owner Tim Lyons was genuinely concerned over a low tip and wanted to know whether: the food was nor up to his uniformly high standard, the service nonprofessional or the customer was rude and thoughtless. By now the truth behind Eurowoman's experience should be clear to anyone that can reads or has been in Blu's Seafood & Bar.
An inquiry, to be sure that the customer is as happy as possible, is not a confrontation, rather it is the right thing to do and even should be taken as a compliment by the diner. I suppose Eurowoman was so embarassed over her thoughtlessly rude behavior, in front of her friends, that she felt compelled to lash out.
Eurowoman, before you venture out again may we suggest that you cosult Emily Post or any other book of etiquette so you can avoid embarassing yourself and your friends in public with your behavior.
It sounds like you had an above average experience, so why the poor tip? While I can't excuse any type of confrontation regarding a tip, you must understand that this appears to be an independent, chef-driven restaurant where these guys have probably worked harder in the last month than you and I will work six months. To clearly short-change their effort is completely insulting. It would be warranted if the service was unacceptable or the food deplorable, but you clearly stated that neither was the case. You give foodies a bad name. If you are going to continue to go out and arm yourself with an opinionated mouth, you should learn how to behave in exchange for a restaurant's respect.
Ten percent tip... Yikes!
I found the food and service at Blu to be a step above most restaurants around here. Well worth a decent tip, also.
Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
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