Inspired by a 1956 recipe, the Shark Bite at Blue Onyx is a savory cocktail laced with citrus. Meanwhile, the Shark Bite-made with 12-year-old Appleton and Mount Gay Eclipse rums and laced with pineapple, lime and cinnamon-is a beautifully balanced, savory drink. (It’s the perfect partner to the beef slider on the happy hour menu, a mouth-watering cut of prime rib on a fluffy, sweet bun and topped with a punchy thousand island-style dressing). The Mai Tai is Howie’s riff on the 1944 Trader Vic’s iteration, blending Clement rhum agricole and Hamilton Pot Still gold rums with housemade Creole shrub, orgeat and lime. One of the restaurant’s most impressive elements, however, is the cocktail list curated by Mark “Howie” Voros, known best for Howie’s Tiki in Spring. The Blue Onyx Special Salad with steak is available on the lunch menu for $14.95 and at dinner for $18.95.
The crunchy rolls gets some heat from a pop of jalapeño, while the bang of chili paste with the spicy tuna roll is moderated slightly by creamy avocado and a cool cucumber crunch.
BLUE ONYX BISTRO FULL
The sushi rolls are huge affairs, stuffed full of tuna, eel or snow crab and ideal for sharing. Chang’s ginger-lemongrass dressing brings the whole thing together, with the lemon’s bright acidity serving as a great foil for the ginger’s sass. It’s a perfect accompaniment to the mixed greens, tangy feta cheese and plump tomatoes. The Blue Onyx Special Salad can be topped with salmon or steak and the steak option arrives with a juicy cut of beef. It’s topped with a snappy wasabi-lime-cream sauce, giving the whole affair a zesty punch.
BLUE ONYX BISTRO SKIN
The firm Mediterranean sea bass has a crunchy skin stuffed with briny, flaky crab meat and is served over sauteed spinach. The Volcanic Bronzini is an east-meets-west dish. All of the sushi rolls at Blue Onyx are huge and idea for sharing, like this crunchy roll. Creamy beurre blanc accents the woody flavors and the julienne carrots, squash and zucchini provide crisp snap. It’s a baked red snapper that arrives under glass, ensuring that the aromatics from cedar smoke seep into the fish until servers lift the dome. He emphasizes big, bold flavors melded with exquisite presentation, evident in dishes such as the Ocean Smoke House. The aesthetic is probably best showcased in Blue Onyx’s massive bar, a towering affair with red accent light, boutique spirits and a serviceable wine list.Ĭhef David Chang (no, not that David Chang) originally from Taiwan and formerly of Redfish Seafood Grill, has crafted a menu heavy on seafood interspersed with big salads and quality steaks.
It also inspired the design, which is heavy on blue and white tones, sleek lines, craggy rock elements and bright light. With Pan-Asian flair and a cocktail menu brimming with tiki drinks, Blue Onyx Bistro is now open at 4720 Richmond in the Greenway Plaza area. It should prove terrific for diners seeking food that’s more elegant than the many fast food and fast-casual restaurants in the area. Blue Onyx takes its name from a gemstone that’s believed to give strength and happiness while balancing the mind and body.
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