"Don’t bother making a reservation, because you can’t. Bluebeard seats parties on a first come, first served basis on their beautiful patio in the spring and summer. If you do snag a seat, start with popular options like the charcuterie board and fresh oysters with cocktail sauce and mignonette. The new American menu has entrees that rotate all the time, from skirt steak with couscous and smoked almond romesco, to beef heart chili cheese dogs, to baby octopus with bagna cauda and semolina. Don’t overlook the sides. The roasted cauliflower and Brussels sprouts are packed with enough flavor to make a full meal, but go for the spaghetti, mixed with a sauce of olive oil and creme fraiche, and topped with Parmesan and gremolata." - Mike Gillis
Lauren Martin
