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Blue by Eric Ripert

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Blue by Eric Ripert Review

Top Chef judge Eric Ripert's trademark ethereal seafood (executed by his handpicked brigade), flawless but not fawning service, swish setting, and soothing sophistication sans pretension make Blue one of the Caribbean's finest restaurants. Choose from a regular four-course or the chef's hedonistic six- and seven- course tasting menus (with or without wine pairing). Many dishes are clever riffs on the mother restaurant (New York's celebrated Le Bernardin), using the island's natural bounty (the tribute to the great Bernardin tuna foie gras adds Cayman sea salt). The sensuous counterpoint of flavors, textures, even colors is unimpeachable, as in sautéed kingklip with avocado-coconut cream, sunflower sprouts, and lime sauce vierge; or melt-in-your-mouth chocolate mousse with caramelized banana, mango-saffron sauce, and cocoa sorbet. The vast wine list offers big names but also showcases hot new regions and lesser-known varietals that offer quality and comparative value.

    Contact Information

  • Address: Ritz-Carlton Grand Cayman, West Bay Rd., Seven Mile Beach, Grand Cayman KY1-1209
  • Phone: 345/943–9000
  • Location: Grand Cayman

    Restaurant Details

  • Reservations essential.
  • Closed Sun. and Mon. No lunch.
Updated: 03-10-2014

Fodorite Reviews

Average Rating:  
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    absolute perfection

    More here: http://molltk3.blogspot.com/2013/03/blue-by-eric-ripert.html

    Eric Ripert needs no introduction, with an extremely impressive resume and number of accolades, there really was no hesitation to put Blue as the front-runner of my go-to Grand Cayman restaurant list. Located in the Ritz Carlton, Blue is Eric Ripert's only other restaurant (other than the famed Le Bernadin in New York City). Blue focuses on the seafood that surrounds the island, featuring locally-caught and responsibly-fished seafood in an elegant and soothing environment.

    In we headed, with high expectations and excited stomachs. For the next three-plus hours I actually had a constant smile and twinkling eyes, giddy as could be, hearing & learning of all new ingredients, and experiencing some unbelievably layered complimentary flavors, I was in restaurant heaven. We were seated at a beautiful round table in front of floor-to-ceiling french doors. Although the restaurant became almost-full by the time we left, the ambiance was absolutely perfect, with spread out private tables, it was never too loud, and never too quiet. Our incredibly friendly & knowledgeable server (from Transylvania) helped to guide our experience, answering any question we even thought to ask.

    We started with these cute little gruyere puffs, which felt just like a cream puff, but with a surprisingly smooth delicious cheesy center.

    Next were the champagne cocktails, with my love of grapefruit juice, I naturally chose the grapefruit cocktail which was nice, chilly, and refreshing. It also looked as though the slice of grapefruit floating was grilled, which was an interesting concept.

    The amuse bouches arrived on a pretty little platter that looks as if it was made just for these tasty little treats. Two preparations of scallops, the middle served with a slice of kumquat, and the overshadowingly outstanding mini clam chowder. Somehow the flavor of bacon and the essence of potato was packed into this heavenly mini chowder. Everyone agreed the chowder was the best they'd ever had, and it kept us excited for our meals to come.

    My uncle started with the tuna-foie gras: thinly pounded local tuna, foie gras, a toated baguette on the bottom, and chives. Although I'm not a big fan of raw fish, the presentation was much too beautiful to pass on a picture. I was also told the taste matched the presentation.

    T went with the wahoo: flash marinated, sweet and sour grapes, extra virgin olive oil with a yuzu vinaigrette. He reports it was crisp & cool with delicate flavors. I tried it and enjoyed it but in my mind my appetizer blew it away...

    I can actually whole-heartedly say that the crab dish I started with was the best thing I have ever eaten. Yup....it's true. I only wish to be able to have this prepared for me every single day. A king crab salad with fresh herbs, avocado, and a green apple-lemongrass dressing, I was pretty close to licking my plate or asking for another serving. Perfectly balanced with layers upon layers of surprisingly complimentary flavors, I was in love. It's also just so pretty!

    To continue the shellfish path that I love so much, I sprung for the lobster dish with sauteed lobster, truffle, hon shimeji, and an aged balsamic vinaigrette. Although tasty and a nice textural change from the remainder of my meal, the umami flavor really hit me in the face. At first I wasn't a big fan, especially after the love-of-my-life dish I had just experienced, but the dish grew on me and by the end I enjoyed it (but not as much as my crab).

    T went with the seafood ravioli with celery root, tomato chutney, and a soy butter sauce. He reports it was "unbelievable...best dish I've ever had". With the soft buttery pillow of a ravioli encasing the delicately rich seafood present inside, T wouldn't stop with the blissful eyerolls. Luckily, I was able to snag one bite, and I had food envy, it really was a beautifully created piece.

    Pleasantly full and satiated at this point, I had almost forgot about our main courses. T went with the local snapper served with sweet potato logs, a beautiful slice of avocado, and a Puerto Rican sancocho broth. Perfectly cooked and completely fresh, T was quite pleased with his choice. He also enjoyed spearing the sweet potato logs...because he's mature.

    I went with the striped bass with a bread crust and a parsnip puree in a rum hibiscus sauce with little slices of beets. To be honest, I was already full at this point, and was shocked at the massive portion of fish that was presented to me. Although full, I was able to scarf down most of this impressive dish. With a perfectly crisped bread crust, the bass beneath remained the shining star, not overpowered by the light crust and remaining moist & delicious. I didn't taste much of the hibiscus in the sauce, but it was a nice light compliment that completed the whole dish.

    Next was the dessert....and Blue really knows the way to my heart. My goodness look at how long that dessert list is, especially for a prix-fixe menu! I was giddy with all of the choices, but finally settled on one after coordinating with others at the table. To make room for the dessert to come, I chose their mint tea. Also of note is their extensive tea list with many many more choices of tea than coffee, including a handful of reserved cave aged teas....this really couldn't have been more up my alley.

    My uncle went with the praline dessert with a gianduja mousse, torta caprese, and a praline citrus sorbet...along with a candle and a happy birthday note!

    I had to go with the popcorn, because when is the last time you saw popcorn on a dessert menu? Served with a caramel mousse, caramelised gilded popcorn, a fluffy praline creme and popcorn sorbet, it was as tasty as it looks. I quickly popped the popcorn bits in my mouth, though that's probably not how they're meant to be enjoyed, and couldn't get enough of the popcorn sorbet. The sorbet was unreal, light but packed with so much popcorn flavor.

    T went with the chocolate: a warm tart, hazelnut, and roasted banana ice cream. Perfectly balanced, the roasted banana was a surprisingly tasty treat.

    As we were preparing to roll ourselves home, the petit fours arrived, with all different flavors and all different textures, they were impossible to say no to. Finally, after finishing everything that was presented to us, with happy faces & even happier stomachs, we were about to collect ourselves...when a gift arrived for the ladies of the table. A mini to-go pouch filled with 2 of the most originally-flavored macarons for our future enjoyment. To this day, I can honestly say I have no idea what flavor these were, but really...who doesn't like macarons?

    The entire experience lasted over three hours, and I left with an extremely full stomach, a plethora of new knowledge, and a mouth sore of smiling so much. I am now able to answer the question when someone asks, where is the best restaurant you have ever been? Now I will just have to make plans to visit Le Bernadin, which is much closer to home than the Grand Cayman!

    by TheBBFandD, 3/30/13
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    Blue by Eric Ripert Review

    My spouse and I ate dinner at Blue by Eric Ripert in early July 2011 over the Independence Day holiday weekend. We love Eric Ripert’s restaurant Le Bernardin in New York City, and so we had high but tempered expectations for our meal at Blue at the Ritz Carlton. The Ritz property is classy and chic and sophisticated, and Blue is located on the ground floor (the floor below the lobby, Taikun Restaurant, and the Silver Palm Lounge). The size of Blue is expansive, with plenty of room between tables. Despite the fact that we booked as far in advance as we could (which I believe was one month), we didn’t have the most desirable table. (We originally had planned to stay at the Ritz, and had been staying there when we made the reservation; as a hotel guest I would have been more disappointed with our table than I was as a non-guest.) The hotel has a nice bar area, and also seemed to have the possibility of dining outside in cooler weather. One of our two waiters had an off-putting attitude about him, and gave my spouse a difficult time when he inquired as to the beer selections. It wasn’t that he didn’t want to serve him beer, but he didn’t want to recite the list, even after telling us that it wasn’t extensive. The food was amazing! One of us had the Eric Ripert tasting menu, and the other had the Blue Tasting menu, both of which contained the same number of courses, but one of which was slightly more expensive than the other. (The restaurant also has an a la carte menu.) We sampled every one of each others dishes, and agree that although it’s a close tie, we preferred the Blue menu to the ER menu. The food was every bit as good as Le Bernardin, which pleasantly surprised us (perhaps snobbishly, we didn’t think that food on a Caribbean island could be as good as food served in Manhattan). Service was polished and professional, though a little more informal than NYC service. Overall, if this restaurant had been open again during our short stay in the Caymans (it is closed on Sundays and Mondays), we would have gladly returned, even though it was a bit of a splurge.

    by fluffnfold, 8/10/11
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    food is average but would eat here again

    Butternut squash ravioli was the hit of the table, service was great and table outside topped it off, good wines were choosen by our waitress.

    by lisapchicago, 9/21/08
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    Very Good

    We loved our meal here and actually enjoyed it more than our experience at Riepert's signature restaurant, Le Bernadin in NYC. The service is outstanding, the ambiance was excellent, even with no outdoor seating available that night, and the food was very good.

    by Millerm23, 7/9/08
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    A very expensive joke. Pack your knives and go home Eric

    My girlfriend and I were just here and we were both incredibly dissapointed. The dishes were uninspired and repetitive by fish standards. The tasting menu included yellowfin tuna carpaccio with foie gras, crab salad and the rest of the courses were yellowtail, mahi mahi and red snapper. Ohh, and some heavy sauces and broths. The best dish was the pork belly -- which we added to our tasting menu -- but it was sadly mis-matched with a heavy, low acid Palo Cortado Sherry that we pushed aside. The rest of the wine pairings were equally so-so. Three whites and two reds... The two reds: a big Central Coast Syrah and a spicy Carmenere started to taste the same. The Grand Old House (Chef Tell's first restaurant) was far better and half the price making it still expensive. The price at Blue was stupid for this meal. We asked if Eric Ripert is ever there and the answer was maybe six days a year. Sellout!

    by efarbs, 6/29/08
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    So disappointed!

    My first impression was very good: excellent service, lovely atmosphere and a very promising tasting menu. My dishes were absolutely delicious but I must have been lucky. My boyfriend's main course was way too salty and Shelly's fish was still raw in the inside. The 2 people who were sitting next to us also confirmed their fish wasn't cooked properly. Out of 8 dishes, 3 were poorly cooked. This is unforgivable for such a highly-ranked restaurant! I would strongly recommend Blue to hire better cooks.

    by FunnyFanny, 5/20/08
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    Should be better

    Average at best. We ate much better elsewhere for much less.

    by timoreno, 4/12/08
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    Out of sight!

    My wife and I came here on our second night on the island. No other restaurant could touch it for the rest of our stay. The entire staff was super friendly and Eric our server was the best we've seen since we were married. The food lives up to Ripert's reputation ( you must try the Tuna Fois Gras). If you are coming to Grand Cayman this is an absolute must.

    by dg66, 8/11/07
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    I expected more

    Chef of La Bernardin! Very disappointed. We both had different fish dishes which sounded fabulous, but the fish was so over salted we couldn't even taste the delicate sauces. Or barely eat it. Then they gave use dessert because the dinner was so bad and the ice cream was grainy. A mess! They need to have Eric there, not just his name.

    by bowieluca, 8/9/07
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    Best Food We've Ever Had

    My husband and I went in July of 2006 for our anniversary. It was our favorite part about our trip to the Caymans. We still tell people how great it was. We talk about going back to Grand Cayman just to eat at Blue again. Pricy, but TOTALLY worth it!

    by rgardner, 4/11/07

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