When: August 6, 2016, 12:50 PM
The fine-dining choices at the Blue Bayou are pretty typical of most fine-dining restaurants: the salmon, the steak, the chicken. They also offer a Beef Strip Loin, which we ordered medium rare, with the sauce on the side.
The meat is perfectly cooked, tender, easy to cut, and easy to chew. The sauce (green peppercorn) is delicious, but wholly unneeded. It’s a generous, plate-dominating portion of beef, and can easily be split between two people.
For accompaniments: potatoes au gratin, green beans, and crispy onion straws. The potatoes are a bit tangy, which was a delightful surprise. The green beans are fine, but nothing special. And the onion straws feel like texture-for-hire on the plate. They don’t have a lot of intrinsic flavor, but add a bit of crunch to whatever else you’re eating.
I’ll also say this: while it’s perfectly fine to eat each of these items on their own (a bit of beef, then a bit of potato), I strongly encourage you to try stacking.
Full credit to Nina for discovering this. It’s awesome. Put a bit of meat, potato, bean and onion straw on your fork, so you’re getting a bit of everything in a single bite. The collective flavor and texture is outrageous. It’s a game-changer.
Recommended, for sure.