While enjoying the Marriott's bar on a recent Friday evening, we found ourselves in a pleasant conversation with a gentleman whomst turned out to be Bleu's Sous-Chef. He commented "why don't we stop in, give us a try". So we did, and were not disappointed!
Impressive array of dishes, from a Stuffed Clam Special, to Mussels, and onto Ribeye Steak w/Foie Gras, and a Monkfish wrapped in ham... all delightful. Nice selection. Enjoyable Cocktail and Wine by the Glass Selections. With our Server "Kayla" gently guiding the way, and Adam and colleagues in great form managing the kitchen, we enjoyed a splendid evening.
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