Restaurateurs, Doug Allison and Barbara Canales, are excited and thrilled to own a restaurant “we’ve always wished was in our neighborhood.” With the success of the original 500 Bistro restaurant, the team has expanded, renamed and reopened with a new mindset and approach. The Mother Ocean Family of businesses offers impeccable food and professional service. From the moment you enter the restaurant, you are welcomed by people who truly knows the meaning of the word conviviality.
At the heart of all great food is fresh, local, peak of the season ingredients. The Mother Ocean team aims to take diners back to the farm with meat raised in a humane and wholesome way, locally sourced organic produce, the best of both wild and farmed fish, artisan cheeses and cured meats from Europe and small local purveyors. The team spent countless hours handpicking the sources for the Bleu Bistro menu.
“Buy local when we can and bring in the best that the US has to offer” is the mantra of the Mother Ocean family of businesses. The menu promises such mouthwatering dishes as: Peaking Duck breast with spinach and whipped potatoes; Seared Salmon with whipped potatoes and haricot-verts; and Seared Sea Scallops served with broccolini, whipped potatoes, bacon chardonnay jus.
The rich and varied menu also encourages sampling and sharing, with an assortment of small plates, with the freshest oysters, shrimp and ultra grade ahi-tuna. With over 50 different wines available you will find a superb choice that ensures you to find the most perfect wine to pair the delicious flavors created in the kitchen.
The restaurant interior is at once comfortable and sophisticated with a kind of elegant rusticity carried out in old brick, wood, zinc, polished concrete floors, soft lighting and hospitable furnishings-a perfect romantic Corpus Christi restaurant!
Bleu Bistro and Azul Bar showcases the formidable creativity and passion of Chef Christopher Peavey and his Sous Chef Buddy Trevino who add a playful twists to classic French bistro dishes. Selecting only premium ingredients, the chef’s commitment to the use of fresh, local, peak of the season products is evident in the quality of each dish.
After its March 2010 reopening, Texas Monthly magazine wrote, “ This informal spot puts out a range of well-prepared dishes from a coarse -ground burger with a melt of blue cheese to pan-seared scallops presented on a bed of creamy mashed potatoes. A sophisticated preparation of the daily fish is always a good bet… ” Bleu Bistro continues to delight customers and critics alike.
