Wow! were we surprised? This was our first visit to Blue Star. We were guests of our dear friends who introduced us to this restaurant. First, I never knew it was here. From the moment we walked through the door, I had a good feeling we were going to like this place. We were welcomed by a gentleman who graciously showed us to a nice table, pulling the chairs out for the ladies. NIce touch. You don’t see that much anymore. Blue Star has a full bar with a half dozen bar stools. The atmosphere is cozy, a bit eclectic. There are some high booths, nice tables and a nice seating couch area for cocktails.
Our waitress was extremely friendly, but not overbearing. She efficiently took our drink orders and gave us space to chat and view the menu. The Menu was much more ambitious than I expected. Escargot, Prince Edward Island Mussels, Hudson Valley Foie Gras, Crispy Sauteed Veal Sweetbreads, and that’s just a few of the Small Plates.
It gets even better in the Entrees department, 14 Hour Braised Venison Osso Bucco, Seared Chinese 5 Spiced Duck, Dejon & Herb Coated Rack of New Zealand Lamb. The Venison Osso Bucco got my attention immediately. I need to look no more.
They also had some interesting specials in addition to the menu items, one of which was large Scallops over Orzo.
Three of us had the Venison and one had the Scallops. Everything was prepared to perfection. My Venison was served with Potato Gratin and Green Beans. The Venison was literally falling off the bone with to die for flavor. The Green Beans were crisp, not the least bit overdone, just the way I like them.
We did not save room for dessert, but we will next time. We were told Chef Kitty got her start as a pastry Chef.
Following dinner we met Chef Kitty Wagner. Chef proudly gave is a tour of her kitchen. Everything is “Spotless” and obsessively organized.
This restaurant could quickly move up on our list to one of the top five. Shame on Tripadvisor for the current 64??????
Country Club Casual