The trouble with naming anything “gourmet” is, on some level, you better deliver the goods.
The trouble with Bleu Gourmet has been, for too long, it has not done so.
For the past few months a talented guy named Dan Bridges has been at the helm, and the food is vastly improved — approaching what you might actually expect from a place named thusly.
BG is a place we’ve consciously ignored over the past several years — not wishing to hurt its business even though the food has always fallen short of expectations. We’ve always felt it best to leave such places well enough alone, and either let the market take its toll, or allow it to continue pleasing customers at whatever level of mediocrity (or worse) they’re used to.
Rarely do any of them ever improve, but it seems that BG now has done so. Whether Bridge’s skills are enough to help it survive these times is highly problematical, but we had a kick-ass lunch there the other day — full of sharp flavors and interesting combinations — and thought we should share it with you, regardless of what The Fates have in store for it.
Bridge’s snow crab “causa limena” and hearts of palm “ceviche” both dazzled us with precise, confident flavors, and his house-cured salmon with creme fraiche and roasted grapes was lip-smackingly sweet (those grapes), salty, seafood-y, and superbly balanced. And there’s probably not a more whimsical and addictive dessert in town (at a lunch venue anyway) than BG’s creme brulee-stuffed strawberries.
Just thought you’d like to know.
8751 West Charleston Blvd Suite 110
Las Vegas, NV 89119