The Memphis Flyer posted the story “Love Pop on South Main; Bleu’s New Lounge” by John Klyce Minervini.
Over at Bleu — the restaurant in the Westin — they’ve updated their lounge with new paint and furniture. And there’s a brand-new tap system for beer. But the real news at Bleu isn’t the lounge. It’s the revamped menu by chef Ana Gonzalez.
A ball of energy with a tight ponytail, Gonzalez comes to Memphis by way of Colombia. After attending culinary school at Johnson and Wells, she went on to work at Disney’s Contemporary Resort and the Peabody’s Capriccio Grill. In the three months since she came on at Bleu, she has given the restaurant a bold new flavor, emphasizing small plates that feature fresh, local ingredients.
Take the Bacon-Wrapped Shrimp with Polenta Cake ($8). A pair of tiny towers draped with micro-greens from Memphis’ Green Girl Produce, it’s Gonzalez’s mischievous take on shrimp and grits. (Grits and polenta are essentially the same thing; the only difference is the type of corn used and the fineness of the grind.)