Bleu Gourmet

Kevin and I went to dinner with Brian & Kari of Retro Bakery fame recently. The restaurant we were planning to hit was closed the night we made our plans, so we decided to check out a restaurant recommended upon a quick shake of Urbanspoon on the iPhone: Bleu Gourmet. bleu1.jpg

The restaurant is located in a large shopping area but is situated back away from the main road. They are kind of concealed from view by more visible restaurants (Fleming’s, Carraba’s and Roy’s) positioned right on the road. Once you enter the restaurant the walls are lined with tons of wine and they have a few small bookshelves scattered about with cookbooks available for purchase. There is also a take-out counter for people that phone in orders.

We weren’t greeted when we walked in, so I have no idea if they have rules dictating that you must “wait to be seated”. Our friends were already there so we just followed the sound of their voices. We were seated at a tall table with cushioned chairs. The chairs didn’t have a place to hold a purse on the back (I hate setting my purse on the floor and the ground was so far away anyway since we were on taller-than-average-counter-height-chairs).

For starters we got salads and soup. My salad was a simple mix of spring greens, red onion, cucumber and tomato. I chose to have their Tuscany Vinaigrette dressing on the side. While I have no idea what was in the dressing, it was a thicker-consistency dressing (not a typical thin vinaigrette) and was pretty tasty.

Kari had the tomato-basil soup and she let me sample a little bit of it, excellent flavor and it was a nice consistency, thick enough to not seem watered down, but not a real chunky soup. Her soup was served with baguettes on the side but I didn’t taste those.

bleu2.jpgBoth Brian and Kevin ordered the “Macaroni & Cheese for Grown-ups”. The entree was described on the menu as “penne pasta in a sauce of Roquefort, brie, boursin, gorgonzola, and parmigiano”. With so many cheeses with strong flavor profiles, we all anticipated a very powerful sauce. But it was actually pretty mild and a little lacking in creaminess leaving the pasta slightly dry.

Kari and I both ordered pizzas. All of the pizzas are on a very thin, almost cracker-like, crust and are baked in a woodstone oven.

Kari chose the Barbeque Chicken, “Chicken, mozzarella, green onion, cilantro, bbq sauce”. Her chicken was a little dry but the overall flavor was pretty decent. The sauce had a tangy undertone, almost like Miracle Whip was used in the recipe.

bleu3.jpgI chose the Chicken Brie pizza, “Chicken, brie, prosciutto, asparagus with black cherry merlot sauce”. I was kind of disappointed in how little cherry-merlot flavor actually came through in this dish. And as much as I love asparagus, I actually felt it was too strong in combination with these other ingredients as it overpowered almost every other item. My chicken was a little dry, but not quite as dry as Kari’s.

We didn’t order dessert, but Kari said the waitress mentioned having beignets (she pronounced the ‘t’ on the end) and several sorbet varieties.

Overall I was kind of disappointed in the meal, but the good company made up for whatever the food was lacking. I still like the idea of this restaurant and they have other items on the menu that sound like they could be good. They also have an item they call “phazani’s” on their lunch menu, their thin crust dough folded up almost calzone-style around various fillings and baked in the wood oven. Those sound intriguing and they have several salads that sound pretty decent. So I’m not going to write this place off entirely. I’d be willing to give them another shot.

Bleu Gourmet
8751 W. Charleston Blvd. Suite #110
Las Vegas, NV 89117
Bleu Gourmet on Urbanspoon

0 thoughts on “Bleu Gourmet

  1. teahouseblossom: The “bakery” in this case was in reference to my friend’s place, which actually IS a bakery. But you’re right, I have noticed that trend.

    Retro: Thanks for the photo compliments. I feel like I have to really battle with that camera to get a picture to turn out. And yes, I definitely need to write up the Fruity Pebbles!

  2. How can anything with Roquefort in it be mild. I’ve never seen a mild Roquefort.

    Even if you weren’t impressed with the food, it still made my mouth water when you mentioned all those wonderful cheeses!

  3. DannO: Exactly my thoughts, there were no way it should be mild. But all those cheeses made me think of you. I even mentioned that you opened my world up to a bunch of new cheeses after your time in Paris.

  4. Wow some of those dishes sound really good! Another cheese that might have given that pasta dish more flavor would have been an aged sharp provolone or an extra sharp cheddar. These cheeses are full of flavor and would compliment the roquefort and parmigiano very nicely!

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