Japanese fusion restaurant opens on Atlantic Avenue
Published January 18th, 2008
By Dale M. King
CITY EDITOR
A family-run restaurant with three dining spots in Dallas, Texas,
has opened its first eatery outside the Lone Star state -- in Delray
Beach.
The Blue Fish in Delray features dishes prepared by Executive Chef
Lin Xu, the man who spent six years in Dallas catering to the tastes
of sushi connoisseurs.
The local venue opened in December in the former Sopra/Bice space
on Atlantic Avenue. And while it specializes in sushi and Japanese
fusion specialties, other dishes are designed for different palates.
“People are very savvy; they like Japanese food,” said
managing partner Vlad Fish. He said The Blue Fish should fit in nicely
with the other Asian fusion and Oriental eating spots along the Avenue.
The Blue Fish offers an array of sushi and specialty rolls, along
with an innovative Japanese menu. Already, Chef Lin has developed
a following among sushi lovers with his signature dishes, sashimi
and a variety of appetizers and entrees.
The Blue Fish was established in Dallas in 1995. It has since received
Best Sushi award by the Readers' Choice poll in The Dallas Observer,
and AOL's CityGuide for Dallas, for the past five years.
The managing partner said the key to good taste is good fish –
and freshness is critical. "We only purchase the finest quality
product that is available,” he said. “We also buy whole
loins of fish, which we cut and prep in-house. Diners can taste the
difference and they truly appreciate the freshness."
Popular items are the Ahi Tower (tuna tartare in sesame oil layered
on snow crab, avocado salad and sushi rice, drizzled with creamy wasabi
sauce); the Blue Fish Trio (pieces of snapper, Scottish salmon and
ahi tuna, marinated in sesame oil with sea salt and red pepper, and
garnished with assorted caviar and wasabi cream sauce) and the Super
Blue Fin Toro (tuna and sashimi).
Entrees include Chilean Sea Bass (pan-fried and served with an assortment
of shiitake mushrooms, broccoli, asparagus, bell peppers, and squash);
Szechwan Beef (filet mignon in a garlic flavored, spicy Asian barbeque
sauce, served with wasabi-infused mashed potatoes, baby carrots, and
green beans) and Sauteed Jumbo Prawns (lightly pan-sauteed and served
with a spinach salad and a creamy wasabi sauce).
The interior features dark blue walls, high ceilings with spot lighting,
wooden tables and silver metal chairs with gray cushioned seats. At
the rear is a sea-blue wall of fish -- with flying fish and blue marlins
– all seeming to "swim" across the back wall of the
dining room.
Patrons can enjoy meals in the dining room, at the sushi bar, in the
lounge, at an outdoor table off the sidewalk or at a table on the
terrace.
Dale M. King can be reached at 561-549-0832 or at dking@bocanews.com.
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