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. I was so wrong. I loved everything about it.
There was about a half hour wait for a table, so my Dad and I opted for seats at the bar. My Dad usually prefers the bar anyways because you can have a conversation with the bartender to learn more about the restaurant and what they personally like to eat.
Al, the bartender, was great and he recommended the lemony spaghetti. We followed his advice and ordered 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 it was the perfect size to share. My Dad was happy to find PBR (it is Fletcher Place, after all) and the bill was only $24.
The Kurt Vonnegut book, Bluebeard, was the inspiration for the restaurant. There are Vonnegut knickknacks throughout the restaurant, including vintage typewriters and an Andy Warhol style mural of Vonnegut by the restrooms.
One of my favorite details of the experience was the old book that the receipt came in. I’ve been to a restaurant in St. Louis that also does this, Cafe Osage, and they encourage you to write in the book. We didn’t write in this book, Mr OPP, but many other people already had.
CREAMY LEMONY SPAGHETTI
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
- 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
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.
Make the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
Meanwhile, in a large bowl, whisk the crème fraîche with the olive oil and lemon juice until combined. Add the Parmesan and reserved gremolata; mix until combined.
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.
Transfer the spaghetti to a large serving bowl or divide among four plates. Garnish the spaghetti with more Parmesan and the whole parsley leaves.
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