Brad
Friedlander and his team were able to transform Moxie unto the new
Blu restaurant in just seven weeks, which is set to open July 13 in
Beachwood.
While
Blu will retain some of the features seen with Moxie, it will
certainly be its own place. For instance, the long mural that hung
over the Moxie kitchen was polished up and left in place. The menu
will also keep the Moxie burger.
However,
the key focus on Blu is seafood such as the pepper kung-pao snapper
and crab cakes.
The
dining room measures 6,200 square feet that includes both two top and
four-top tables, curved booths and a row of banquettes. Some tables
will make you feel you’re in a Disney World teacup but restaurant
style.
There
will also be a bar with a minute number of shelves to contrast the
gray cement-tile wall.
The
menu offers an eclectic mix of snacks and sides, and vegetarians can
enjoy the ricotta and gnocchi.
- An outside bar on the long patio separates Blue from Red the steakhouse.
- Joseph Lang will be the executive chef. He was a member of the Cleveland Eats culinary council and worked at Red.
- Vic Savage came up with the frontis artwork and vibrant patio columns, taking him no more than 10 days to get done.
