Blu, the Restaurant knows how to hook us.
The Beachwood seafood spot from restaurateur Brad Friedlander took the place of his Moxie, the Restaurant in July after a 22-year run.
“Moxie was all about farm-to-table,” says Blu head chef Joseph Lang. “We’ve carried that on with the freshest possible food we can do.”
The daily crudo appetizer ($14-$22) pays tribute to that philosophy. An in-house butcher slices thin strips of whatever fresh fish — think king salmon or Hawaiian pink snapper — is delivered daily to the restaurant. The raw slices are then lightly dressed with a variety of olive oils, vinegars, herbs and fruits or veggies, in an effort to let the fish’s full flavor shine.
A recent bluefin tuna belly crudo served with black garlic vinaigrette, sliced avocado and sofrito-marinated jalapenos was bright, spicy and aromatic, while a salmon belly (pictured) with radish, fresno peppers, chive cream, micro sunflowers and pickled blueberries was fresh and acidic.
“We’re highlighting fresh seafood,” Lang says. “We can’t do any of these things with a frozen product.” 3355 Richmond Road, Beachwood, 216-831-5599, blutherestaurant.com
Blu, The Restaurant Hooks Us
The new Beachwood restaurant keeps it fresh with its daily crudo appetizer, created based on whatever fresh fish or seafood is delivered that day.
