Chef Jason Santos, known for his signature blue hair and whimsical culinary creations at Somerville’s Gargoyles, has recently opened up his own restaurant in Boston’s financial district.
Blue Inc. on Broad Street will be an innovative dining destination featuring award-winning food, creative cocktails with an entertaining lounge and patio. Owned by Santos, Blue Inc. will offer an entertaining and interactive dining scene for guests to enjoy delicious quality food and service.
Some menu highlights include his signature calamari spaghetti with pastrami bolognaise and squid ink puffs, his signature crispy duck confit with mango sticky rice, and his Kurobuta pork belly with lemon sugar and watermelon pudding.
Santos defies expectations by challenging diners with unique flavor and texture combinations. “You have to systematically create complexity,” he says of his thought process. “It sets creativity free.”
The restaurant is being designed by nationally acclaimed designer Taniya Nayak who has been featured on HGTV, Food Network, the Oprah Winfrey Show, and NBC’s Today Show. The hues will incorporate light colors and natural textures with a mix of some blues and oranges reflected throughout. There will be more than 50 seats available in the main space, a welcoming bar, and a patio that can accommodate another 28 guests.
Let us know if you try it.
131 Broad St., Boston
Lobster & Summer Truffle Soup
morel mushrooms, cauliflower espuma, bee pollen
Sous Vide Kurobuta Pork Belly
lemon sugar, watermelon pudding, pink pepper, honeydew
pastrami bolognese, squid ink puffs, garlic bread puree, salt cod espuma
Spicy P.E.I. Mussels
New Orleans bbq sauce, baguette, grilled lemon
candied walnuts, blue cheese, truffle dressing, red flame grapes
“Signature:” Crispy Duck Confit
mango sticky rice, bean sprouts, hoisin sesame glaze, cashews
Buttermilk Fried Chicken
celery root puree, habenero bbq syrup, seared pea tendrils, avocado salad
Grilled Brandt New York Strip
heirloom tomatoes, vidalia onions, goat’s milk vinaigrette, herb puree
Pan Seared Sea Scallops
crispy egg, chorizo emulsion, shallot-radish salad, fresh & freeze dried corn
Fried Soft Shell Crabs
fava beans, parsnips, green garlic & fresh crab butter