CLEVELAND, Ohio – Blue Level Grille is like that regular pal in your life, somebody you’ve recognized for years. Because the flash and sizzle trappings of latest eating places pop up with their very own flavors and developments, you all the time know there’s a restaurant that you could rely on persistently.
New ideas hold eating scenes recent, however the regular hand of this strong seafood restaurant within the coronary heart of downtown deserves a hat tip. And Clevelanders have been tipping their hat to Blue Level Grille since January 1998.
The restaurant, nestled within the eating and bar enclave on West St. Clair Avenue, provides among the best and underrated views of downtown. At night time the lit Terminal Tower shines, providing an exquisite vantage from a lot of the eating room.
Enter by way of the arched entryway and stroll by the maitre d’ station into the eating room with its tall ceiling, and a grandness overtakes you. The room is giant however not cavernous and provides a specialness with out pretense.
My first affiliation with Blue Level Grille got here years in the past on occasional firm lunch outings. The Blue Level Categorical, a trio of completely sized parts providing your selection of soup, salad, and sandwich or entree is simply the appropriate measurement and prices lower than $20. (Roasted tomato bisque, Caesar salad and lobster roll, anybody?)
In fact, the menu is all about seafood. On various visits we tried an oyster sampler, a enjoyable order particularly with a desk filled with oyster lovers, leading to a examine-and-distinction of sizes and textures. On a subsequent go to we caught to the namesake oysters from Lengthy Island Sound. Self-described “skilled oyster fanatic” Julie Qiu describes Blue Factors as “basic, timeless” and likens consuming your first one to “making an attempt in your first pair of denims.” They’ve a average saltiness, are medium to giant, and whet your urge for food properly.
Our waitress Melissa lit up once we requested about beer pairings (there’s one thing about matching suds with oysters). She provided a couple of ideas – Peroni on draft was her first thought, and Thirsty Canine Brewing Co.’s Cerberus, a Belgian Trippel, was one other.
I might have most popular sauteed calamari with no breading to the fried model, however at the very least it was mild and never overly greasy. (And why should nice-eating eating places supply fried calamari on menus? We will order that in lots of extra informal eating places. A quick dance within the frying pan with a dab of olive oil and served with black pepper will suffice. File beneath “Much less is extra.”)
Smoked mussels have been…