PR: Meet N Greet new chef at BLU

[Robin Garr]

With a recent change in management - the addition of general manager April Adams, formerly of Z's Oyster Bar and a new chef, BLU is reestablishing itself within the Louisville community, particularly downtown. To introduce their new menu and welcome their new chef, Brian Hove, formally of the Marriott Griffin Gate, BLU is holding a Meet, Greet & Eat event on Thursday, March 27, 2008. For more information or to make reservations please call 502-671-4285.

[Ron Johnson]

"addition"?

[Robin Garr]

You know my admiration for the public-relations profession.

Still, I quietly corrected the typo. Sharp-eyed catch!

[Charles W.]

Doesn't this make like the third time a new chef has been introduced at BLU?

[Robin Garr]

Doesn't this make like the third time a new chef has been introduced at BLU?

Well ... we can look around at quite a few local eateries to pick on if chef turnover is the issue. Anyone want to throw the first stone?

[Deb Hall]

We've done it before with restaurant spaces (The restaurant known as Red Dragon, formerly known as Bourbon Bros BBQ, and formerly known as Shariat's, etc) and always with the Sears Building and other local landmarks...But some how reviewing the chain of Executive Chefs at certain restaurants takes on a different tone. Am I wrong in assuming we may not want to go there? Unless it's about folks who started at someplace and then worked their way up to Executive Chef at a 4 star place...

Deb

[Robin Garr]

We've done it before with restaurant spaces (The restaurant known as Red Dragon, formerly known as Bourbon Bros BBQ, and formerly known as Shariat's, etc) and always with the Sears Building and other local landmarks...But some how reviewing the chain of Executive Chefs at certain restaurants takes on a different tone. Am I wrong in assuming we may not want to go there? Unless it's about folks who started at someplace and then worked their way up to Executive Chef at a 4 star place...

Deb, no particular such issue here ... I reviewed BLU in an early incarnation and thought it was pretty good. If there is any cynicism expressed (at least on my part), I think it's that BLU is one of the places - perhaps because it's associated with Marriott - whose communications come across as a bit corporate and PRish, and therefore a bit less credibly than peer-to-peer reporting.

It's a major hotel restaurant, upscale and fairly pricey. In my opinion it has struggled somewhat whether to be a restaurant mostly for Marriott guests or try to reach out and earn a place as a Louisville dining destination. The recent hirings certainly suggest a current trend in the latter direction. I'd be more than willing to give it a try. But "We're great!" press releases don't throw me from low into high gear.

[Deb Hall]

Robin,

I was obviously unclear- I wasn't talking about Blu. I was talking about :

we can look around at quite a few local eateries to pick on if chef turnover is the issue. Anyone want to throw the first stone?

IMy point was that first stone may cause some bad feelings. You are right: a number of other places have seen significant turnover - as you so rightly pointed out, it's not just a corporate issue.

Deb

[Robin Garr]

I was obviously unclear- I wasn't talking about Blu. ...IMy point was that first stone may cause some bad feelings.

D'oh, sorry, Deb!

You're right, too. I didn't mean to pick on anyone either, other than to point out that lots of places - including several forum favorites - have been through quite a few chefs over the years. And a couple of good ones - Avalon, Club Grotto and Bourbons Bistro come to mind, randomly - almost seemed to have a revolving door thingie going for a while there. Inquiring diners always feel curious about things like that, but the one real test is whether the food is good, right?