Food News: September 19, 2007

Wednesday, September 19, 2007

By Sam Petri

Jackson Hole, Wyo.-Tourists from both coasts may think twice before choosing to dine on seafood in Wyoming, but Jackson locals who’ve eaten at Nikai and Mizu know the fish here can be just as fresh as what you find in New York or L.A. One of the reasons behind the high quality surf in Jackson Hole’s land-locked turf is Jarett Schwartz, who has been rolling sushi in mountain towns for 10 years now and used to work at both of the above establishments.

Schwartz started with an apprenticeship at the Happy Sumo sushi restaurant in Park City, Utah, where he worked his way up to become head chef. Five years ago, after skiing in Jackson Hole and talking with the owners of Nikai, Schwartz moved here to roll at the restaurant. He later became a partner at Mizu, but had a falling out with his co-owner.

Despite the dispute, Schwartz isn’t going anywhere. In fact, at 5:30 p.m. on Friday, Schwartz will open the doors to his new baby, Blu (like the color), at 155 N. Glenwood.
“It’s all original stuff of mine that I’ve been doing,” said Schwartz. “We’re calling it Japanese small plates – Japanese tapas.”

It’s not just another sushi spot, as Latin influences permeate the menu and you can also get an organic 16-ounce buffalo New York strip steak (at $19, the most expensive item on the menu). Yet most dishes will be served pre-sliced to be consumed with chopsticks.
“The restaurant is set up like a sushi bar, but we have a big open kitchen and we’re doing lots of game meats and different grilled items, too,” Schwartz said. “It’s definitely seafood-based, but there’s tons of vegetarian stuff on the menu … I want people to know they can get whatever they want.”

Schwartz claims to have designed a menu that Jackson Hole diners are not going to get bored of. But if for some reason you do, you can always walk up to the chefs and ask them to make you something special, as the kitchen and chefs can be openly viewed from the restaurant floor.

When the doors open on Friday, customers will dine on Schwartz’s unique fusion cuisine while sitting at custom-created bamboo tables. The simply chic interior design will complement trademark dishes like Schwartz’s truffle tuna, luxury shrimp, various kinds of ceviche, hand rolls and sashimi.

Blu also features a full bar, wine list, 26 cold Japanese sakes and 19 tequilas.
“A lot of the food I like to make has spicy notes to it,” said Schwartz. “It’s clean tasting, but there’s some spice, or richness to it.  So tequila definitely works with it, and the sake as well.”

Blu is the sixth restaurant Schwartz has helped open, but it’s the first he has his own money invested in, along with partner Steve Luczo. Holly Newman, who used to work at Koshu, will manage the front of the house. One ex-OYG chef as well as a local caterer and long-time valley cook will round out the three-man kitchen staff.

“It’s definitely for the locals, it’s a small restaurant,” said Schwartz. “As a restaurant you want it to be busy year-round.” Blu shouldn’t have a problem with that.
Reservations are highly recommended for the 44-seat restaurant, but there are 10 seats along the bar that you might be able to snag if you’re lucky.

Blu opens at 5:30 p.m. Tuesday through Sunday until around Thanksgiving. It will be open seven days a week after that, all through the winter season. Call 734-1633 for details or reservations.

Photo by ANDREW WYATT
Holly Newman and Jarrett Schwartz toast their new culinary venture, Blu, set to open Friday at 155 N. Glenwood.

PERMALINK:
Food News: September 19, 2007 | Planet JH News Article: Restaurants And Dining

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