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Blu 57, a new BYOB restaurant located in the heart of Andersonville at Clark and Hollywood, is now open. Proprietor Jai Sephora and Chef de Cuisine Joe Sukjam (Arun's; Sampathavivat's Taste of Thai Town; premier hotels in Thailand) feature seafood and steak small plates, along with being BYOB friendly.
Chef Sukjam's globally-influenced menu includes such dishes as: black truffle tuna tartare; omakase oysters; crab cakes; seared scallops; grilled langoustine; shellfish "blu"labaisse; Maine lobster bisque; torched calamari; miso cream-roasted walleye; tomato and feta salad; beet, goat cheese and arugula salad; roasted sole, tiger prawn squid ink pasta, roasted lamb chop with shin gochu chili; bison short rib with mirin glaze; lobster curry risotto, BBQ roasted duck; Alaskan king crab; snow crab; whole Maine lobster; 48 day, dry-aged ribeye and strip; angus filet mignon; sides (garlic mashed potatoes, deconstructed red curry elote, maple bacon roasted brussels sprouts with pine nuts, lemon parmesan asparagus, roasted carrots and sugar snap peas); and dessert (mango mousse with coconut rice, lychee sorbet, Thai iced coffee tiramisu). A six course chef's tasting menu is available for $85 per person.
A custom wood art installation is the focus of the 40 seat contemporary dining room that also features a large, round banquette set for six. Stylish stools for two adorn the bar and modern fixtures hang from above.
Blu 57 is open Sunday-Thursday, 5-10 p.m.; Friday and Saturday, 5-11 p.m.
Highlights: Blu 57 is Now Open in Andersonville
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Blu 57, a new BYOB restaurant located in the heart of Andersonville at Clark and Hollywood, is now open. Proprietor Jai Sephora and Chef de Cuisine Joe Sukjam (Arun's; Sampathavivat's Taste of Thai Town; premier hotels in Thailand) feature seafood and steak small plates, along with being BYOB friendly.
Explore related: Browse all News · More on BYOB · More on Tapas / Small Plates
Chef Sukjam's globally-influenced menu includes such dishes as: black truffle tuna tartare; omakase oysters; crab cakes; seared scallops; grilled langoustine; shellfish "blu"labaisse; Maine lobster bisque; torched calamari; miso cream-roasted walleye; tomato and feta salad; beet, goat cheese and arugula salad; roasted sole, tiger prawn squid ink pasta, roasted lamb chop with shin gochu chili; bison short rib with mirin glaze; lobster curry risotto, BBQ roasted duck; Alaskan king crab; snow crab; whole Maine lobster; 48 day, dry-aged ribeye and strip; angus filet mignon; sides (garlic mashed potatoes, deconstructed red curry elote, maple bacon roasted brussels sprouts with pine nuts, lemon parmesan asparagus, roasted carrots and sugar snap peas); and dessert (mango mousse with coconut rice, lychee sorbet, Thai iced coffee tiramisu). A six course chef's tasting menu is available for $85 per person.
A custom wood art installation is the focus of the 40 seat contemporary dining room that also features a large, round banquette set for six. Stylish stools for two adorn the bar and modern fixtures hang from above.
Blu 57 is open Sunday-Thursday, 5-10 p.m.; Friday and Saturday, 5-11 p.m.
Blu 57
5701 N. Clark Street
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