The stunning header on the website sure makes it seem like that is what you will be doing at the rooftop of Mykonos Bleu. Not much text but plenty of stunning imagery to get you excited about visiting this promised Mediterranean land in the center of the city. One to love a deal, when I saw this restaurant on Pulsd, a website dedicated to curating experiences for less, I knew that was my sign and decided to purchase and walk over. The deal consisted of 2 appetizers, 2 dinners and the “dessert platter.” A platter? Definitively sign me up.
First small plate appetizer- Htenia. These seared diver scallops pictured above are served on a bed of Santorinian fava puree. First thought, are these true diver scallops? I am not so sure since the term is used incorrectly often. True diver scallops are hand-harvested from the ocean floor by professional fishermen who are also licensed scuba divers. I would take a guess that these are sea scallops but they are quite delicious nonetheless. A buttery texture and sweet and succulent, I would have loved to see a couple more over the puree and taken as many as I can get. The puree itself was also tasty. Fava is made from yellow split peas, in this case grown in Santorini. Slightly peppered and topped with capers and olive oil, the puree was delicious. I would serve it with any light fish to add a punch of flavor. Perfect texture here as well scoops directly onto the scallops and starts getting the Mediterranean vibes into you.
The second chosen small plate was so typical of me and my boyfriend- the Pikilia. Four traditional spreads served with toasted pita breads primed for the scooping. The four spreads are taraman, melitzanosalata, spicy feta, and my favorite of all the dips ever, tzatziki. Taraman or taramasalata (top of picture) is a very traditional fish roe dip often served for special occasions. Simple in ingredients it adds olive oil, lemon and red onion to balance out the saltiness of the fish used, often cod or carp. It was my first time trying and I found it interesting and enjoyable, definitely wanting more and adding something unique to the other dips. Melitzanosalata (counter clockwise) is an eggplant dip that was my least favorite due to personal taste only, I dislike eggplant in any shape and this was no exception, even though there was a smokey hint enjoyed. Spicy feta dip is actual heaven. This cheese and chili pepper spread could go well with literally anything, it is that delicious and versatile. Not too hot but enough of a kick to it, I can picture this one replacing my go to of buffalo chicken dip at house parties. Last but certainly not least, tzatziki. Having to get my fill with Cedar’s dip at Whole Foods, this homemade version was welcome. The story goes tzatziki was first made with the excess of yogurt so it would not be thrown away and I am so thankful for those smart enough to advocate for no waste. Creamy and herby and just the right amount of crunch from the cucumber, this was the winner of the meze plate.
Now for where it all went downhill. We ordered our mains. 30 minutes passed. 45 minutes passed. One hour passed. One and a half hours later, we had to say something. We were let know our meal was on its way but we are pretty sure we saw our dishes served to a table that had been sat significantly after us some time ago. Mistakes happen, and I completely understand, but we had no time to take a picture at this point. I ordered the seafood orzo, described as a “the entire sea on your plate” which was not so great aesthetically and then to be honest, not so great in taste either. Filled with different fish and sea creatures on a plate of orzo, with a heavy sauce that is almost soup-like, it felt rushed and did not have a lingering taste that I would have wanted.
OK well at least there is the dessert platter to look forward to right? The platter? No images of that either friends, as it did not exist. Not only was the menu void of any desserts, the waitress had never heard of such a thing. While she did muster up something called the “house dessert,” I am pretty confident no one would dare describe what was served as a dessert platter. Such a disappointing ending to something that started off pretty nice.
Combine the above with the fact that a frat party was at the bar the entire time and music blasted over any chance of conversation, Mykonos Bleu gets a no from me. Perhaps if the restaurant had offered a complementary drink or two the leaving impression would have been a bit different… just a suggestion. But then again, perhaps the party scene at the bar is exactly the experience you’d want at Mykonos. In that case, try this place out!
