So as a continuation from yesterday's post, we were treated very well at the media dinner at Blu. We didn't get to meet their pastry chef and wife of Head Chef Jett Hurapan. As the story goes, Chef Jira (wife + awesome pastry chef), wanted to spend more time with her husband and was going to work in the kitchen next to his side. Since he has a need for a pastry chef, he encouraged her to culinary school and what a great decision that is.
She hand rolled all these truffles, there's almond, dark chocolate, I want to say there's a mocha one in there, but not certain. Either way, the presentation was lovely and hip with the little spoons.
Then we have the Yin & Yang. Now, creme brulee duo is not new, but something about the chocolate creme brulee that it's very strong in flavor but not strong in sugar. That's a rare balance that you don't see often.
She hand rolled all these truffles, there's almond, dark chocolate, I want to say there's a mocha one in there, but not certain. Either way, the presentation was lovely and hip with the little spoons.
Then we have the Yin & Yang. Now, creme brulee duo is not new, but something about the chocolate creme brulee that it's very strong in flavor but not strong in sugar. That's a rare balance that you don't see often. Personally, I'm happy to see that another restaurant is offering the creme brulee two ways. The other place that does is Grand Lux. And it's pleasant to know that someone else has a spin on a classic and balance out with the vanilla. I didn't get the biscotti just because it was rich, and there's more to taste....
Chef brought over the banana bread pudding. And it was proven to be one of the more popular dish. Truth be told, I'm not a big fan of bread pudding, but I'm here to taste, so taste I will. To my surprise, the combo of caramel, chocolate and banana made a very smooth combo. I can imagine with the ice cream on top of the warm pudding is a very nice winter dessert.
For a more sophisticated presentation, we were presented the Chocolate Cappuccino banana mousse with cookie crumble. This is the only dessert that came with eating instructions. And it is, you dip your spoon all the way in because the cookie crumbles is at the very bottom. So what you want is to grab a spoonful of flavors from very bottom to the top, which you can see has mousse, creme and caramelized banana. So, you get salty, balanced to medium, to very sweet. It's a very nice dessert, you get a nice balance... I would have to say this is one of my favorite.
Last but not least, we had the Chocolate Molten Cake that comes with an ice cream sandwich. The cake came out a little lower than I'm used to seeing. But don't get me wrong, when you cut inside, you get a nice ooze of chocolate that has been mixed with hints of berries. For sure, when you drag the sauce with the chocolate, you can taste a bit of cherie type flavor.
Chef brought over the banana bread pudding. And it was proven to be one of the more popular dish. Truth be told, I'm not a big fan of bread pudding, but I'm here to taste, so taste I will. To my surprise, the combo of caramel, chocolate and banana made a very smooth combo. I can imagine with the ice cream on top of the warm pudding is a very nice winter dessert.
For a more sophisticated presentation, we were presented the Chocolate Cappuccino banana mousse with cookie crumble. This is the only dessert that came with eating instructions. And it is, you dip your spoon all the way in because the cookie crumbles is at the very bottom. So what you want is to grab a spoonful of flavors from very bottom to the top, which you can see has mousse, creme and caramelized banana. So, you get salty, balanced to medium, to very sweet. It's a very nice dessert, you get a nice balance... I would have to say this is one of my favorite.
Last but not least, we had the Chocolate Molten Cake that comes with an ice cream sandwich. The cake came out a little lower than I'm used to seeing. But don't get me wrong, when you cut inside, you get a nice ooze of chocolate that has been mixed with hints of berries. For sure, when you drag the sauce with the chocolate, you can taste a bit of cherie type flavor.Overall, for a place that was formerly a sports bar transform into a hip restaurant, I think the owners did a great job. The place is hip, with very up-to-date and not too pretentious decor. If you get a chance on a good day, go have a cocktail at their patio. Nice breeze and you get to people watch as you go.
The place is conveniently located next to the parking garage, so getting in and out is not too much of a hassle. I do worry that it's technically on a 'side street' of the Sugarland Town Square, which doesn't lend itself to foot traffic unless you're going down that way for something. To be honest, even though it is right behind the flagship hotel in that area, it's not clear that the restaurant is there, maybe more promotion to draw attention would help.
The owners are very nice and as normal as you think they are. We spoke with Amy a bit and she apparently was courting Chef Jett at Gigi's where he was working. Actually, I'm thrilled he went to Blu, because I've had horrible service at Gigi's in Galleria and haven't been back since because of it. And I know I wouldn't mind making the trek to Sugarland just to have more Chef Jett's creations. So, that worked out for me.
For my drinking friends, the sommelier/GM has a very nice pick of wine on their list. Their cute mixologist is more than looks, can make alot of kick ass concoctions. So, even if you're not there for the food, you can go there for the drinks.
Blu
Sugar Land Town Square
2248 Texas Drive
Sugar Land, TX
281-903-7324
http://www.blusugarland.com/
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