Blvd. Blue

Blvd. Blue Restaurant Reviews:

June 03, 2005        Adding to Cleveland's ever-expanding selection of jazz spots is Boulevard Blue, which opened in 2004 after considerable delay (following a building collapse, the restaurant was entirely rebuilt). The final product was indeed worth the wait. A stylish bar, open kitchen and sleek (if crowded) dining room invite guests to sit, stay and enjoy the view afforded by floor-to-ceiling windows. Executive Chef Scott Wuennemann has created a contemporary American menu heavily influenced by Spanish, Asian and Creole cooking. A good example is the crispy salmon, pan-seared and served over sweet-potato won tons, Szechwan green beans and sweet-corn mirin sauce. Entree choices are rounded out with more seafood, poultry, pork and beef. The briefer ""On the Boulevard"" menu includes simpler fare - such as sandwiches and pasta - with a touch of Boulevard flair. Review By:

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