"I have no earthly clue how a restaurant that is gorgeous, both inside and out who has an amazing front of the house staff and has been established as a fine dining restaurant in the Lehigh Valley for years can serve mediocre, at best food. Blue’s website touts a “Perfect Situation” ….not so much. First off, a huge shout out to our waiter Stefan, who couldn’t have been more attentive, knowledgeable about the food and drink and professional. He made our experience enjoyable, the food on the other hand… Our party of 4 dined at Blue on 1/13, (hoping that no one will cite this as the reason). We started off with the Calamari and Haloumi appetizers. Never have I ever had Calamari served with a barbeque sauce…and the tomato sauce, was just that, a very pedestrian marinara. The menu states that the calamari was supposed to be honey-glazed…nope, just dry, fried calamari, which was good but we have had the same quality at restaurants that don’t tout the fine dining, aka, pricey tag. The Haloumi was dry and hard, resembling burnt toast, may I suggest just a drizzle of a little something, something, olive oil, balsamic glaze, like I do at home? The addition of a spritz goes a long way. Next came our entrees. I love duck, so when I see it on a menu I generally order this. Another of our party also ordered the duck, his medium and mine medium rare. One would think that we both ordered it well done because despite the appearance of medium, medium-rare, both were as tough as shoe leather and rather tasteless. The confit/brussel sprout mix that the pieces of duck were laid across was fabulous, though, so well done on that piece of the dish. The plate also came with what the menu described as a dried apricot compote. Not sure what cookbook the kitchen was working out of but our plates were half covered in what appeared to be apricot jelly, I took a picture as I seriously couldn’t make this up. My husband ordered one of the specials which was a Jambalaya, supposedly with U-20 shrimp,"
Crab Cake Burger
