This week we were out and looking to try something new while we were in Redmond, Washington. The Blu Sardinia welcomed us in for a late lunch and boy were we happy they did.
A lovely menu of locally sourced and house made specialties, Chef Abby McCune made my mouth water. And Pastry Chef Bryan Mondragon ended our lunch with subtle sweetness.
This place is so beautiful and relaxing, perfect for a romantic late lunch.
The wait staff was top notch, far more than we expected for lunch service. We really enjoyed the recommendations and expertise.
I was in the mood for salty and crisp, so we chose the crisp fingerling potatoes that are normally a side dish as our appetizer. They were wonderful and just right when served with the fresh bread and olive oil.
Don’t get me wrong, they have a large selection of antipasti dishes. Anything from Tonno Ahi Crudo – a seared ahi tuna, orange, fennel, Kalamata olives, chili oil, sea salt ( This is on my list for next time!) to wood fired pizzas. But for lunch, I wanted crisp potatoes.
I was saving myself for the main dish… well.. dishes, because I couldn’t choose one!
You must try the Culurgiones! They are traditional Sardinian ravioli. Each pieces is made individually and stuffed with potato, pecorino tartufo, tossed in White Alba Truffle Butter. It is light, savory, lightly cheesy. Perfect!
Want a gluten-free dish? Don’t worry, they have their GF menu items clearly marked and there are plenty to choose from. We tried the Risotto with Joe’s locally foraged wild mushrooms, creamy leeks, thyme, micro chard. This is uncommonly flavorful! Each bite takes your mouth to a new happy place.
But you must save room for dessert!
We spotted these when we walked in. You can’t miss trying the trio of Gelato. But it might be hard to choose just three!
Creamy and fresh, you won’t believe the artisan flavor combinations. Admittedly, I am not an ice cream fan, but I had to try each of these and I wanted more!
However my Tiramisu was exquisite. I wanted more!
Espresso and Marsala soaked ladyfingers, layered with mascarpone, in one of the lightest and fluffiest crèmes… so good. I can’t wait to come back.
You’ll find Blu Sardinia in Redmond, Washington.