12087 Perry Hwy, Wexford, PA | Directions 1509040.632552 -80.058934
Great Food and Great Music!.
I visited Blue Water Tavern on Wednesday, June 10 for dinner with three of my friends. We came on the recommendation of a friend to listen to music the restaurant features on Thursday nights. I went because my friend liked the place and I really dig Johnny Vann who was the musical guest that night.
1. Our table checked out the tapas first and decided to try their Tavern Trio a platter of three tapas. We actually got two of them so we could try six items. Our waiter helped us picked the six and recommended right away that we go with the crab cakes, and brushetta. We also tried the caprese salad, chicken satays, ceviche and banana peppers. As you can see from our choices there is a wide range of styles of cooking. I think the restaurant did a great job with most of the choices. We liked the peppers the best followed by the crab cakes and caprese salad. The chicken satays were out least favorite and lacked any real punch.
2. I tried the Lobster Mac and Cheese. My waiter told me that the idea for the dish came from the Capitol Grill which does a similar dish. I have actually tried it but the Grills preparation is very different. The serving size seemed to be 8-10oz which is a nice size given the other items we ate. On top of the penne was a small lobster tail and two large shrimp. I liked the taste of the cheese and thought the lobster tail was perfectly cooked.
3. My friend Bobby went for a steak as he does everywhere. Blue Water has two steak choices in their entrees, a filet and portabella mushroom cap, and a traditional surf and turf. Bobby went with the first choice with the mushrooms. He said the steak was perfectly cooked at medium which is a good sign that their grill guy knows what he is doing. The caps have a gargonzola cheese on top and are served with asparagas and red skinned potatoes.
4. Jim tried the Chicken Glaviano which is chicken and hot sausage with peppers and onions. Jim like the combination of flavors. He let me try some and I agreed that they did not try to overspice the meal and the taste of the sausage came through. Again served with red skinned potatoes.
5. Kenny threw a curve at the kitchen to see how they could handle it. He wanted also wanted a steak, but wanted to try their scallops and a piece of the salmon. He likes the surf and turf combo but is not a big fan of lobster. I have already said the steaks were cooked properly, but another dish to easily mess up are scallops. If you undercook them the consistency is wrong. Overcook them and Sidney Crosby could use them as a hockey puck they are so rubbery. Blue Water's were perfectly grilled, nice grill marks. Kenny said the salmon, however, blew the away the other two choices. I tried this as well and agree. Moist, full of great taste. The waiter did not have a lot of details on it, so we made him ask the chef if was wild or farm raised and we were told it was from the west coast and was wild.
We drank mixed drinks from the bar most of the night and felt they were generously poured. Christy checked with us often in addition to out waiter to see if there was anything we needed. Johnny played great tunes that night and is worth going to see if you haven't heard him. He'll be back at Blue Water later this summer. We will be back too.
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