blu
4 Avery Street
Boston, MA 02111
617-375-8550
Consistently recognized for its spectacular cuisine, classic service and outstanding wine list, blu at the Sports Club LA features seasonal menus built on the simple flavors and classic European techniques.
Delicately perched 100 feet above street level, the casual café area allow for simple, informal snacking pre- or post-workout. The open, airy bar morphs from bustling morning café to causal business lunch spot to a vibrant after-work watering hole. The dining room, with its two-story, floor-to-ceiling windows, is the real scene stealer with a bird’s eye view of the Downtown Crossing’s bustling Washington Street.
Everything but the Oink at blu
Join blu's Executive Chef Joseph Carli as he goes hog wild with a delectable menu full of porcine pleasures.
New Year's Eve 2008 at Boston's Best Restaurants
See how your favorite restaurants are ringing in the New Year.
Blu Now Serving Brunch
If you haven’t already heard it from a little birdie, blu is now offering up a delicious brunch menu ...
swordfish
at blu
Grilled swordfish with broccoli rabe, creamy Anson Mills polenta and pomegranate salsa
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Farro
- 1. noun Tuscany's mainstay, a small, light brown grain.
- Gazpacho
- 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
- Granité
- 1. noun A flavored, often sweetened, frozen mixture of water, sugar and liquid flavoring.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Pancetta
- 1. noun Cured Italian bacon.
- Panna cotta
- 1. noun Italian egg custard.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Piperade
- 1. noun A Basque dish based on tomatoes and sweet green peppers.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Sorrel
- 1. noun A sour, buckwheat-related herb.