![]() No suffering here, this comforting succotash of corn, okra, and limas picked at their peak makes a colorful and amazingly delicious bed for the bright, moist, and succulent filet of fish. Finishing this Southern plate is a whoppingly fulfilling portion of Hoppin’ John, all topped off with Alabama’s own Alicia’s Tomato Chutney. I won’t share his secret source, but we all agree that it was well worth the wait. And he shares the story of how he would not put a chop on Blueprint’s menu until he found the source for this pork that rivals his decades ago meat memories. Dean stops by the table just as we are raving over it. ![]() Incredible quality and the finest of pork flavors are savored in every bite of this beauty. ![]() It is cooked tender to the cut with juices remaining all the way through, not just in the center. As it makes its way to the table, we are wowed at the size of this bone in chop! It is inches in thickness and enormous in portion. Its sweet, mild flavor is complimented by a captivating Cajun caviar crème fraîche along with the unexpected delicacy of mullet bottarga, all dotted with fresh arugula.įor entrees Kev has the Espresso Rubbed Pork Tenderloin, and I select the Gulf fish of the day over summer succotash. Highly recommended! And the gorgeous Yellowfin tuna carpaccio is deep red in color, firm and dense in texture. My lovely beet salad is a colorful and textural array of celery, walnuts, radish, grapefruit, and goat cheese. The plump, delicate claw meat glides gently off the claw and melts in the mouth, enhanced by a house citrus mayo. For starters Kev selects the Marinated Alabama Crab Claws, I order the Baby Beet Salad, and Brandon generously surprises us with Yellowfin Tuna Carpaccio. ![]() And executive Chef, James Huckaby consistently has an array of tempting dishes, from past favorites, such as fried green tomatoes, tomato salad, and one of the best burgers in Birmingham to new finds, which we opt for tonight. The family cares about our health, which is evident in their quality of local and regional food products. And Dean's wife, Jenny focuses on the front of the house.Ĭheers to two generations of gracious and authentic Southern hospitality, served nightly at Blueprint on 3rd. Even still, he dashes out to greet us at our table with glasses of French sparkling rosé, and he checks back in on us after our entrees arrive. Meanwhile his father, Dean Robb is in the kitchen cooking due to Blueprint’s chef de cuisine being away on vacation. He later treats us to an amazing app and checks on us during each course. Tonight, as we step away from the valet and inside the restaurant, Brandon Robb greets us at the door. The Robb family is a loyal bunch who genuinely cares for their patrons, and treats us all like family. Patrick's Day, and Valentine's Day.Family friendliness is the icing on the fabulous food at Blueprint on 3rd.īlueprint on 3rd is a Robb family, owned and run restaurant. Bluesprint seats approximately 100 people in the bar, dining room, and private dining area, not including the patio.Ĭelebrate at Blueprint on 3rd! Open for New Year's Eve, St. It’s a great walking path that leads to the rest of the entertainment district of the area. Behind the restaurant is a large, secluded patio space that connects to the spine of Pepper Place. With historical Sloss Furnaces as the backdrop, the industrial art deco dining room and zinc-top bar offer seasonal, local dishes, and cocktails. Owner/Operator, Dean Robb, Partner, Executive Chef, James Huckaby, and their team of Birmingham restaurant industry veterans develop and are ever evolving Blueprint on 3rd's food and beverage offerings.īluesprint on 3rd's industrial ambiance boasts an open-air feeling throughout the restaurant, with windows opening across the front and garage doors opening across the back. Blueprint on 3rd is a polished-casual American brasserie, paying homage to regional cuisines.
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