Inside Hotel Le Bleu's Restaurant
A few weeks ago Vue, the restaurant on the 8th floor of 4th Avenue’s Hotel Le Bleu, opened for biz. That there above is what it looks like, and the second shot is of the al fresco terrace area with its view stretching from the Gowanus Canal to Downtown Brooklyn and beyond. The restaurant’s operators…
A few weeks ago Vue, the restaurant on the 8th floor of 4th Avenue’s Hotel Le Bleu, opened for biz. That there above is what it looks like, and the second shot is of the al fresco terrace area with its view stretching from the Gowanus Canal to Downtown Brooklyn and beyond. The restaurant’s operators are also going to open a rooftop lounge in about a week and a half. Vue’s menu is here; apps run from $7-$12 and include stuff like samurai spiked crab cake, while entrees go from $17 to $28. There have been a few writeups about the Vue, with the Times, for example, talking about the executive chef’s background (he “worked at the Monkey Bar and is the chef at China 1 in the East Village”). The most scathing commentary thus far comes from FIPS who says, in part, “The place was decorated in a budget/wannabe hipster/chic style.”
Off the Menu [NY Times] GMAP
Da View: Hotel Le Bleu Was Le Ridiculous [FIPS]
Like the look of it, although tables seem too close together on the indoor side.
Good luck to them, hopefully they pull it together.
Though the “Everything Crusted New York Strip Steak” on the menu does not bode well.
Windsor – I think you are dead wrong about what type of food/drink they need and the significance of TVs –
The place will be and MUST be a destination to survive. It is off the beaten path, it is set back from the street and it has one crappy elevator – you HAVE to want to go there – and I doubt bar food is that much a draw…..and it will never work as a lounge unless they pay hot/famous women to go up there everynight….no one is going to take the trip with the real risk theat you’ll find yourself the only person in the room.
The only way it survives (and I agree it likely wont) – is with EXCEPTIONAL food to get a dinner crowd and interesting events (out door movies, interesting music, etc…) to get people there at hours other than 7-8:30 PM Tues-Sat.
well aside from 11217 & DH hitting this place
who will be their main patrons? Guests, locals, peeps from the city? am curious
I give the restaurant till September. The hotel to maybe November.
Ahem. This “executive chef” is ACTUALLY “consulting executive chef” who “tweaks” the menu. This means the guy isn’t actually there. Ever.
This is some wannabe brand name guy who comes in and waves his hands over the kitchen every now and then? I have a feeling the food is going to be pretty awful.
The place isn’t going to last a year. No way no how. It could have been so much cooler, but the nail in the coffin are the tv’s on the wall. They should have embraced the location, and had the place done uber urban industrial, and had cheap bar food and drinks. Would have been packed.
FIPS – sounds high maint., full of itself, and shrill.
Tacky.