@foodie_za the alphabetical... 3 weeks later... Is in the glasses and looking good!
In 1987 Blues Restaurant opened its doors to the Camps Bay strip, creating a dining experience that was as exciting to the palette as it was to the senses. Exquisite food mimicked the social pulse that ran through the open plan restaurant, where trendy personalities and celebrities would dine in the magnificent Blues Views of the Beach front.
25 years later and the world has evolved, much like the Camps Bay Strip. Blues, embracing such change, is re-inventing itself too, as a restaurant and a brand, to adapt to the changing times, yet holding dear the principles that have built a legacy that spans a quarter of a century...
Service and Food excellence to match the World Class view
ABOUT THE TEAM
For New Operators and Co-Owners, Nick Shepherd and Lorenzo Magni, the task is clear; invigorate the Blues dining experience to the supreme levels on which the Brand was built while regaining the faith of many diners who fell out of love with Blues due to subpar experiences since then. As Family of the original owners, these poor experiences do not begin to flicker into the realm of acceptable, especially for those who had fallen in love with a restaurant experience synonymous with passion, service, vibe and great food, that was simply not delivering.
The challenge of re-building a brand is an exciting one with the question of what to change posing probably the biggest challenge. And the biggest change undertaken was a large scale renovation in October 2011 that saw the restaurant trimmed smaller and redesigned. This alteration and relaxed beach interior are the first visual indicators of the direction the Restaurant is moving toward.
The focus of the restaurant has changed too, from a venue with a see and be seen buzz, the vision now is to create one with a greater focus on the dining component, with service driven to be friendly and attentive, and an atmosphere that resonates the beachside location in such a way that guests feel as though they are dining on the beach as opposed to next to it.
6 months in the newly renovated home and you can feel the change, the new energy and the warmth. None more apparent than how toasty the venue remains, even with winter rolling in.
Based on our food Philosophy, Blues will launch its winter special on Monday 23rd April, offering 2 courses for R120 and 3 for R150 including a glass of wine. The menu will offer choices over starters, mains and desserts and is likely to change as the Kitchen brigade continues to experiment with creative new dishes. The new Blues is very cosy and insulates beautifully, making it a great option to warm up on even the chilliest Cape Town day!
Blues wants to be seen as accessible to the local market, and Nick and Lorenzo’s biggest change (after the venue of course) was to tackle prices and position themselves competitively amongst Cape Town vast selection of top eateries. The excitement of the challenge is to bring in locals for two reasons:
Firstly, Cape Town has become such a hive of great cuisine that the local community is spoiled for choice so to have guests return is the highest accolade that Blues could achieve. Secondly, Capetonian guests will openly share the truths, whether positive or not, of the experience, and for the team this is the best way for us to hear the objective opinions, to learn and to grow.
In Short, Blues is re-inventing itself and tailoring an experience that appeals to local clientele as much as it does international guests. The Name, and the logo, represents the changing tones of the Camps Bay Ocean through the seasons and the energized new team would love to share every shade of this magical view through every season and every taste!