GET FRAICHE: Bluebeard’s Spaghetti with Creme Fraiche, Parsley, Lemon, Parm + Fountain Square

I finally went to Bluebeard. It was on my bucket list and I was prepared for a let down. I thought it was overhyped and I’d end up with an overpriced cheese plate and some weird drink with elderflower. Wrong. It was AMAZING. I loved everything about it.
There was about a half hour wait for a table, so we opted for seats at the bar. The bar is always a great choice because you can chat up the bartender and learn more about the restaurant and what they personally like to eat. Al, the bartender, was great and he recommended the lemony spaghetti. So, we went with the spaghetti, an order of brussels sprouts, and olives. The olives were warm and the brussels sprouts were burnt to perfection, just how I like them! The spaghetti was creamy with a hint of lemon and the perfect size to share. Add a PBR and the bill was only $24.

I sat next to an old typewriter with a freedom key! The Kurt Vonnegut book, Bluebeard, was the inspiration for the restaurant. There are Vonnegut knick knacks throughout the restaurant, including an Andy Warhol style mural of him by the restrooms.

One of my favorite touches was the old book that the receipt came in. A restaurant in STL also does this, Cafe Osage, and they encourage you to write in the book. We didn’t write in this book, Mr OPP, but it appeared someone already had – a little musical humor!








Recipe via Pure Wow


1 cup loosely packed flat-leaf parsley leaves, finely chopped

1 garlic clove, finely chopped

Zest of ½ lemon

Spaghetti with Crème Fraîche, Parsley, Lemon and Parmesan Cheese

½ pound  spaghetti

½ cup crème fraîche (found in the cheese section of the grocery store)

2 tablespoons extra-virgin olive oil (I used lemon olive oil from Trader Joe’s)

2 teaspoons lemon juice

2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for garnish

Salt and freshly ground black pepper

Flat-leaf parsley leaves, for garnish

1. Make the gremolata: In a small bowl, combine the parsley with the garlic and lemon zest. Using a spatula or small spoon, mix until just combined and set aside.

2. Make the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.

3. Meanwhile, in a large bowl, whisk the crème fraîche with the olive oil and lemon juice until combined. Add the parm and reserved gremolata; mix until combined.

4. When the spaghetti is cooked, use tongs to transfer it directly to the bowl with the sauce. Toss the spaghetti until the sauce coats the noodles evenly.

5. Transfer the spaghetti to a large serving bowl or divide among four plates. Garnish the spaghetti with more parm and the whole parsley leaves








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