Even since it was featured on CheckPlease a while back I have wanted to check out Blue 13. I don’t know why, but it really appealed to me for some reason. When I saw that Chef Curren was doing a Restaurant Week menu I took that as an opportunity to finally get off my ass and take my wife out for some rockin viddles. Turned out to be a damn good idea.
Located in the River North area, Blue 13 is on a very residential strip just off the hwy. That’s both a good thing and a bad thing. It’s good because it allows for a neighborhood feel without any pretension. It’s bad because there’s nowhere to park! I hate paying for valet. I am Jewish (culturally, not religiously) after all. After finding a place to park a couple of blocks away Yuki and I were ready to get out of the cold and fill ourselves full of tastiness.
When we got there a couple of tables lingered a little longer than expected and our reservation was about 15 minutes late. No worries, 15 minutes is acceptable. So, we headed to the bar and I had a beer while we bitched to each other about how frustrating both of our jobs are. Basically, a nightly routine. When we got to our table we already knew what we wanted so we ordered up dinner, ate some good bread with great olive oil, and awaited the feast.
Yuki started off with the Duck Confit Tortellini. Served in a caper and cilantro butter sauce it was absolutely delicious. The only thing wrong with it is that the pasta was just a little too al dente, and not by much. Maybe another 45 seconds or so in salted water and it would have been perfect. On the other hand, this was the first time I’ve ever had capers with cilantro. I hope it’s not the last because it was a really weird pairing that actually works quite well.
I got the Beet Salad with Champagne Vinaigrette. I did tell you the other day that if there’s a beet salad on a menu I’ll probably get it. It didn’t hurt that their restaurant week menu only had two options (they did have a $44 pre fixe option with more choices, but that’s a little pricy for my blood). I will say this, Chef Curran’s beet salad is one of the most creative ones I’ve ever eaten. Nice sweet golden beets, frisee, endive, candied hazelnuts (quite possibly my favorite of all nuts, excluding my own of course), and, get this, marshmallows made with beets and balsamic vinegar. It was the marshmallows that set this salad over the top.
Yuki got the Arctic Char entrée. A beautiful piece of fish with a nice crispy skin and juicy flesh (is there anything better than juicy flesh?). It was served on a grain salad that consisted mainly of quinoa and pearl barley as well as a big smear of pureed butternut squash. All of the flavors worked in harmony and completed a very satisfying dish.
I got the Guinness Braised Veal Cheeks. These were some of the most tender cheeks I’ve tossed into my organs, like a really soft brisket. Served on buttered noodles with sautéed brussel sprouts and a smear of creme fraiche. It was garnished with a baby carrot and some baby cilantro. I’m beginning to realize that Chef Curran likes to use cilantro. Honestly, I got no beef with that! In fact, I got veal. The only problem with this dish is that I found that it could have used one more pinch of salt to really bring out the beery goodness of the guinness. Otherwise this was a success.
With two dessert options we decided to get one of each, and that really wasn’t a hard decision to make. Yuki had the Apple Cobbler with Vanilla Gelato. A classic that he didn’t really fiddle much with. It was very straightforward but executed nicely.
I got the Chocolate Peanut Butter Waffle. Waffle with candied peanuts, peanut butter sauce, chocolate sauce, and a scoop of vanilla gelato. As I started eating it I was greeted with a very nice surprise, very nice indeed. In the chocolate sauce were little pieces of BACON!!! It’s desserts like this that make me glad I don’t keep Kosher. Bacon truly does make everything better.
Service throughout the night was spot on. The servers were casual, yet professional. Food was brought out in good time and plates were cleared promptly. The atmosphere was also very casual. Exposed brick walls with heavy rock’n’roll on the speakers, but not too loud that it hindered conversation.
Way back when I worked at a restaurant called The Outpost I always thought that it should have been something more like this. Honestly, if I ever did open up a restaurant it would be along the lines of Blue 13, except I’d play more classic rock and throw some Fela in the mix. Otherwise I wouldn’t change a thing.
Dan Bites 
Remember when Grandpa used to bring back Arctic Char from his fishing trips to the Arctic Circle? It was a really special treat and there were [and probably still are] strict limits on how much you can take.
I do, and believe me, Sethy and I are still upset that we never got our turn to go up there with him. Grandpa still owes us a fishing trip!
To be honest, I didn’t expect much from this restaurant because of the location. But I though the dished were very creative yet not pretentious. Too may restaurants use Japanese ingredients just trying to be trendy and kill the natural flavor of those ingredients nowadays. Blue 13’s approach was not like that. That beet marshmallow was fantastic! The ambient was very cozy and casual but still professional. I’ll definitely go back (if we can afford the regular menu….)