Blu Blogging: Flounder and Mushrooms

Yes, I know my previous post was about Blu Seafood and Bar and so is this one. It's my blog and I'll write about what I want. So there. This is definitely food worth writing about, even if there's a slight delay. A couple of weeks ago, a flounder special, pictured above, was served with grapefruit salsa, green beans and a chipotle butter sauce over basmati rice. It was beautiful and tasty, too. I couldn't resist the grapefruit.

Last weekend, Chef Tim Lyons provided a complimentary culinary adventure: shitake mushrooms baked in parchment paper.

We opened up the paper to see the mushrooms peeking out.

If you know me well, you may be wondering what happened to Lenore and start looking for my pod. I don't generally like mushrooms. I've discovered (initially from the Spicy Dried Tofu with Pork at Eastern Lights) that I do like shitakes, because they have a completely different texture from other mushrooms and I've always liked the flavor of mushrooms. In any case, these were delicious and the chiffonade spinach with truffle oil was also superb.