Memphis Magazine posted the story “True Bleu” by Hannah Sayle.
Bleu began with a bang last October: A splashy marketing campaign left strategically placed “cleus” about a “neu” restaurant taking over the former location of Sole at the Westin Hotel downtown.
The marketing was gimmicky; the food isn’t. Chef Robert Cirillo has the culinary know-how to back up Bleu’s flashy arrival on the restaurant scene — and the sense to change things up when they aren’t working.
One item that wisely met the chopping block was the Grand Finale, a form of dessert artistry performed by Cirillo directly at the table that required too much time and equipment to sustain.
“It was too demanding,” he says. “I didn’t feel like I was doing it the best that I could, and I didn’t want to bastardize it.”
Other dishes have been more adaptable. As Cirillo transitioned from his former home in Providence, Rhode Island, to the Mid-South, he found that the lobster roll, a staple of every menu in the Northeast, was not capturing the attention of Memphis diners.