My wife and I returned to the Bleu Olive on Tuesday July 9th to celebrate my birthday. We were again warmly greeted and were well taken care of by our waitress. The menu was unchanged from our prior visit, so I ordered my favorite Blue Cheese Wedge Salad $6.50 and the Calamari appetizer $11.50. Wife ordered the Char Grilled Octopus $9.50 that is served with marinated onions, lettuce and olive vinaigrette and the Lamb Lollichops $13.5 that are served with
baby arugula and pickled fennel in a port wine reduction.
There was one immediate disappointment as there was only one of the two chardonnay choices by the glass available. We had the Hess Select before and it was not available, so we asked for a taste of the other. The waitress brought us a taste and it was a dry fruity type of chardonnay which left us in a quandary. Do we order a $48 bottle of wine that we still may not like or drink a glass of wine that we know we do not like? I looked at the selections and saw a Viognier that was served by the glass which was acceptable. The manager came over to explain that he was changing the wine menu, which was why the selection was limited.
He did not however offer to serve a chardonnay by the glass that was on the list as a bottle only.
The bread was brought to our table with the roasted garlic dipping oil that was excellent. The salad was great and the calamari dish was awesome. It was sautéed calamari with capers, black and green olives, diced tomatoes, spinach, and feta in a white wine sauce. The wife's Char Grilled Octopus was grilled perfectly, as it was not overdone and rubbery. The Lamb Lollichops were also a perfect medium rare just was they were ordered. Our waitress was very attentive throughout the dinner even though she has several other tables. The manager also stopped by to check on us and brought additional bread.
I got the complimentary birthday dessert of a chocolate mousse cake to go as we were more than satisfied by the end of the dinner. The food and service are still excellent and hopefully the new wine list will be in place the next time we return.
I would suggest offering more wine selections by the glass and perhaps offer a wine tasting flight to highlight the new wines on the menu.
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