Santos opens up Blue Inc. in Boston

6 Jun

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.

Blue Inc.
131 Broad St., Boston
617-737-0854

Menu highlights…

Sample Menu

Appetizers:

 Lobster & Summer Truffle Soup

morel mushrooms, cauliflower espuma, bee pollen

Sous Vide Kurobuta Pork Belly

lemon sugar, watermelon pudding,  pink pepper, honeydew

 Calamari “Spaghetti”

pastrami bolognese, squid ink puffs, garlic bread puree, salt cod espuma

 Spicy P.E.I. Mussels

New Orleans bbq sauce, baguette, grilled lemon

Bibb Salad

candied walnuts, blue cheese, truffle dressing, red flame grapes

Entrees:

 “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

 Kobe Burger

etc…

 

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