Blu

the menu is diverse, the food and service was very good, and the price was just right. The interior is lacking a little.

What kind of food?

I've eaten at Blu twice. Love it!!
They do have a website where you can see their menu - mostly fish dishes: www.restaurantblu.com

This place is very good.

Be warned: the appetizer portions are very small, although the flavors are excellent.

Entree portions are more realistic and the standard of cooking is maintained.

Should stick around if the quality stays the same.

very impressed with the food and service ---the decor and lighting is awful.. if you're looking for romance, this ain't it!!jgh

Hey, Blu -- how about a few dishes for vegetarians?

It was okay, not worth all the hype. not yet anyway. The food sounded a lot better than it was. Chocolate soup not worth it!

took my wife last friday, the food was great, service was amazing(ryan) portion abit small but flavor made up for that. keep up the good work

I'm still trying to figure out how this place got that great review in the NY Times...friends??
I went to Blu with two other people on a Wednesday night and we waited about 10 minutes for our reservation. We sat on a bench that faced a table where two people were dining. This table was in the center of the waiting area, in front of the coat closet. It was the worst location for a table, it looked like the hostess stand should have been there. We were thankful that was not our table as we would have walked out.
The decor was lacking, food was ok, the service was excellent. We each ordered an app, an entree and a dessert and still left there hungry!
There are plenty of good restaurants in the area so I would have no reason to go back there.

Went there last weekend. We were the first ones in that night and didn't have to sit in the waiting area.
While the portions may be a bit small, do we always need those massive portions? I know I don't. The food was wonderful and very nicely presented. Ryan was our server and also did a terrific job, entertaining even.
There are TONS of restaurants in Montclair, but we look forward to going back to BLU.

I like Blu.

Unusual presentations, very artistic, small portions, as noted. Prices are relatively low, so you can order several apps and get away for under $35 a person.

Noise level can get loud when the place fills up.

BYO

Blu is excellent!! The chef knows what he is doing the sauces compliment each dish perfectly. Light with the right amount of food on the plate leaving enough room for one of the amazing desserts. Thank you for comming to Montclair!!

Went last night for the second time and now twice had an extraordinary meal, both the food and the service. This is truly a food lover's restaurant. Forget the portion sizes. I can't imagine anyone walking out of here hungry after 3 courses unless you love diners that heap on the slush. The chef is very innovative and seems not to be afraid to take chances and so far everything we have tried has been right on. I was most impressed to learn that he and his sommelier go to some of the top NY rest. on their day's off (Jean Georges, Daniel, etc.) to experience and learn about new preparations, and also how these famous and successful chefs present their dishes. A great way to keep up and to continue to learn. Yes, I love NY but this restaurnat is pretty darn close and I am not referring to distances. Will be cooming back very soon with family and friends.

The decor was perfect...the food sensational...the service attentive. No question that this is Montclair's crown jewel.

Having had the most horrible "seafood" risotto I've ever eaten the day prior at the River Palm in Mahwah, I stopped in to get the lingering taste out of my mouth with one of the best risottos I've ever head -- Blu's risotto and truffel oil. Sadly, it was no longer on the menu but when I asked, the chef whipped up a batch special complete with wonderfully sauted shiatkes and portobellos! My wife had the risotto from the "summer menu" which was good but I have say, I'm again looking fwd to the autumn / winter menu. The tomato soup with corn and shrimp was delicious too.

Blu continues to shine!

The food was pretty good but I felt like I was eating inside of a cedar closet. The decor is all wrong for such a small space... and I had the good view.... my poor companion faced the back of the closet.

Very disappointed. We made a reservation for dinner on our wedding anniversary. However, without calling us to cancel the reservation, they closed the kitchen early before our arrival because of a lack of customers. No dinner. We will never go back again.

Love it, love it !! We have eaten there many times & just LOVE IT. Their
menu is do different. Their ingredients are well chosen as you can tell in the taste. The presentation of the dishes are beautiful. Service is excellant. Three cheers for the chef, apparantly he knows what he is doing for the food is delicious. They are very accomodating as my daughter is a vegetarian & they whipped up a wonderful dish of risotto & veges for her.

The only thing lacking is the atmosphere. Needs a decorator.

vicki

I guess we have a luckier anniversary date than Mark and Catherine above--we went last night and had absolutely delicious food and a lovely waitress. Will definitely go back, and highly recommend (amazing seafood dumplings).

We went there Friday night-had reservations for 6:45-there were about 2 tables occupied so the place at this point was virtually empty-the hostess who was quite unpleasant would not seat us because the other couple had not arrived-at this point there were about 7-8 people in the entrance waiting watching all the empty tables-they better change that policy and hire a hostess that is pleasant. or no-one will go back.

My husband and I took our out-of-town guests here tonight. We all loved our meals- I had the Crisp Duck Salad Appetizer, Cod Entree, and Black Olive Cake w/Basil Ice Cream for Dessert. Other dishes ordered were the Venison, Sesame Crusted Mahi Mahi, and Salmon. Pumpkin Tiramisu, Chocolate Cake with Hazelnut Parfait. We had a wonderful server (attentive but not overbearing), a great meal and all left very, very happy. Sigh. I wish I could eat like this every night.

i noticed that the chef has copy few dishes from gaucho steak,my concern is are being done the proper way if not why not create some dishes of is own..............

Considering that Blu was open long before Gaucho, and has received an Excellent from the NY Times, I seriously doubt that the uber-creative chef needs to steal recipes from a fellow local restaurateur! There's room for lots of folks on Bloomfield Avenue...
And no, I have no connection to the restaurant--just a fan.

here are some of the dishes the new beet salad and the apricot glazed ribs

I had the beet salad at Blu about a month before that steak house even opened. Whos copying Who???

you're right James, the only thing that the beet salad that you had tried before Gaucho Steak opened was different to the one he copied from there, i'm not sure if he still having it in the menu or he decided to take it off, but you can check both menus [the ingredients were copied: goat cheese foam, and the golden beets]...

how about the apricot glazed ribs is that a copy or a new dish from albania....what a lack of talent

I cant understand why you are all bickering about. Blu is not only in a totally different class as your pathatic little steakhouse, but it sets the "standards"for cuisine in our community. A qulity of a good chef is seasonal usage, if you are calling this copying then you should all review your facts, is it copying when every diner in the world serves eggs???, no.
I am an avid visitor of all of or towns fabulous restaurants, and I can honestly say Blu is a gem to the community.

I think That I know what happe.. with all that " coping thing" both chefs had the idea from someone else.. not big deal paul calm down

Me and my husband go to Blu all the time. Don't even remember how many times already. The food is excellent, the service is great. Even with a busy dining room thay try to accomodate you when they can. The food is just amaizing. The beet salad is delicious, the portions are just right.. If you know what good food is go to BLU. Whoever says the portions are small they are wrong, you go out of BLU and your stomach feels just right and you never feel sick to your stomach. Keep on going BLU we love you.....

I go twice a week at Blu and I love it everybody is very nice and friendly service is the way the prices are, you don't expect 4 star service with prices that Blu has, food is 4 star quality Love it........... and about beet and goat cheese salad thats not a copy that is a classic french dish that every chef knows ok.

For more legitimate discussions about food in Montclair and elsewhere, you can go to a site that forces you to register (via a short essay, no less!) in order to post: www.egullet.org

The thread about Blu is at:
http://forums.egullet.org/index.php?showtopic=74655

"More legitimate discussions about food in Montclair"?????? I beg to differ if you don't mind. These egullet people are busier "legitimately" discussing hot dogs (see the number of hits on Amazing hot dogs), burgers (see the whole "Tommy" thread), bad chinese food and pizza joints. The whole New Jersey chapter of Egullet sucks, bashing excellent restaurants in Montclair while promoting places for self-interest purposes ($$$ involved, you'd think?). I have nothing against egullet per se and I think it's a great site in general but the only 15 or 20 people repeatedly posting on the Jersey chapter are retarded on food matters.

Sorry, Todd, but I'd much rather read honest comments than the libelous things that are written by many (mostly anonymous) posters here on Baristanet.

I agree that the NJ board on eGullet is a lot less active than it used to be, but trust me that the majority of posters on that site don't have financial interests in the restaurants they write about. I have met and gotten to know many of those "15 or 20 people," and a lot of them have an incredible amount of knowledge about food and the restaurant business. Some of them are former chefs or restaurant employees, but those who have a stake in different businesses identify themselves because the 'regulars' flush them out if they don't. It's pretty easy to spot folks who have an agenda--just as it is easy to see on here.

Comment deleted by Baristanet

Cow's disgusting, immature, and cruel comment serves to exemplify why eGullet offers a more intelligent venue for serious food discussion. As long as people (and in this case I use the term lightly) to attack others under the cloak of anonymity, it's hard to know what is genuine and what are vicious attacks from someone with an ax to grind. Personal attacks like the one here against Ev are especially reprehensible. This could be a useful forum, but posters like the one above are ruining it.

By the way, the idea that a chef who posesses the level of talent that Zod has would steal ideas from a local restaurant is ludicrous.

I really don't want to turn this into an Egullet debate. Blu deserves better. But, again, Joanne, aren't you the owner of Raymond? No self-interest on Egullet?
The owners and publicists of Amazing Hot Dog are not posting at an Amazing speed on Egullet??? Egullet, Jersey, is a joke infestated with ignorant socialites, self centered business people and snobs. Ev, why do you think the site is a lot less active than it used to be? "An incredible amount of knowledge about food"? Only in Jersey baby! We must have met a very different 15 to 20 people.

Todd, I have posted ecactly once on eGullet to announce a menu change for Raymond's, and was clear about who I am. I rarely post there at all, and they almost never post about my restaurant. That is fine.
My post here was not about self interest, but in response to a personal attack against Ev, one that was rightfully removed. I'm not saying that eGullet is more knowledgeable, but that since it is registered, people can't post the anonymous attacks that they do here. That alone keeps things more honest.

I think the point is that there are plenty of other sites on the web for more legitimate food discussion--and many of them involve registration so it's not as easy to remain anonymous. As you'll see, I'm choosing to remain that way--precisely because of the b.s. that is allowed to be posted here.
I'm not saying that any of these (including eGullet) are THE authority, but at least you get people who really care about discussing the food instead of attacking strangers. Check out:
www.tommyeats.com
www.chowhound.com
www.mouthfulsfood.com
www.seriouseats.com
Most cooking magazines also have forums on their web pages.

OK, OK, Ok... I have not seen the deleted post and I certainly don't condone personal attacks on any site. My point is that Liz and the other editors on Barista, as opposed to "more legitimate food discussion sites", do not pretend to be food experts. Despite all the b.s. that can sometimes be posted on Barista, most people here will comment from experience, good or bad, from a specific restaurant and do not pretend to be the Michelin reviewer. When I see the egullet people comments, I wanna either cry or laugh. Just as an example, Tommy, from Tommyeats and Egullet, thinks he knows everything from the perfect burger to how to age a steak and run a bar. Hello... what is your background and what makes you such an authority on ANY food matters? I have over 20 year experience in kitchens and his "knowledge" is equivalent to a student right out of culinary school. Still, if you dare to go against any of this little clique's opinions, they will not take any of it. See, I don't mind Tommy or any of these guys. What pisses me off is that they are not just commenting on food and restaurants, they are the only proprietors of the truth... and they unfortunately influence other people's minds. These ARE NOT legitimate food critics. I'd much rather read Jack and Diane's comments on Barista after they went out to Blu or Raymond then have to deal with the fake expertise of egulleters.

Todd -- Great post!

montclair as more great restaurants than any townsw in NJ and thats aproblem we all like to put our to sentences in food is basically great anywhere for the few exeption and those restaurant are always empty and thy ll go out of businnes on theyr own I think blu is great great food but when it comes to class and atmofear I think epernay is the best from the person that seats you to the style of the staff everyone is impecable always well dresst and great manners it is wery important the first impression I like to walk in to a place and be greate by someone that looks good and classy well dressed and no one is better than epernay thats all folks

Why would e-gullet be more "legitimate" it was started by a computer programmer with an interest in food. Yes they make you register but I could register as kissmyass@yahoo if I wanted to

Thanks Rchanin!!! These last posts are proving my point. Bedulera doesn't write so well in english. So what??? His or her post is much more valuable to me than any of these "experts" on egullet. It expresses an opinion about Epernay, which is an excellent restaurant that got trashed on egullet numerous times. People should not be scared to post opinions on restaurants because they are bullied out by a bunch of fakes. Barista, keep up the good work and Liz, maybe this deserves a thread of its own so Blu gets back to its own well deserved comments.

You think cuban Petes likes Barista ?

thank you Todd finally someone nice on barista I m a french citizen thats why mi english is not perfect but you did not make fun of me you are a gentlemen and fo that i thank you

Hello, Your site is great. Regards, Valintino Guxxi

We ate at Blu friday night. The place was crowded and we had to wait 20 minutes after our reservation to be seated. Thankfully the rest of the evening was more enjoyable. Generally, the presentation is amateurish but the food is excellent. The different elements on the plate meshed harmoniously, across all the dishes. I especially loved the crisp duck appetizer and the black olive cake with basil ice cream. It's now my favorite place in Montclair, with Culin Ariane in a close second.

Blu is my absolute #1 favorite restaurant in Montclair (we also love Cuban Pete's, but that's totally different). The food is exquisite in every way. Unfortunately, however, we almost walked out this past Saturday night when the abrupt young woman at the front of the house refused to seat us until our two other friends arrived. I know this is a common and equally despised practice in many Manhattan restaurants. My husband desperately wanted to sit down, order an appetizer and open our wine. We were not treated very pleasantly, and were reaching the peak of annoyance when our friends showed up. After that, the server and food were perfect.

I know this is a common and equally despised practice in many Manhattan restaurants. My husband desperately wanted to sit down, order an appetizer and open our wine...

This is a necessary practice for restaurants. What if 3 people come in and say 3 friends are coming and they are seated at a table for 6. They wait for 30 minutes and then say our friends can't make it and we would like to order now. The restaurant loses 3 seats and 30 minutes on the table making it harder to use the table for later customers. Remember that a restaurant is a business and not your living room.

I have been here several times. The service is excellent, I mean really, really, good and the food is generally quite good but it is too salty. I think if they held back on the salt this place would be fantastic (although it is close now). The desserts are really interesting and delicious(try the black olive cake!)and I say that not being a dessert person. I like the decor too. Sort of modern, not overdone, simple and beautiful. I look forward to eating there again!