Menu

Menu changes daily and comprises Chef Blackstone's most tasty creations based on seasonal fare.

Examples:

Grilled Domestic Rack of Lamb: Served with a feta/leek polenta ‘cube’, cooling tzatziki sauce, Thai basil oil, roasted peppers & crisp zucchini fries

Tuna Tartar Napoleon: RAW sashimi grade tuna scented with soy & Asian flavors, "artistically" layered & stacked between crisp wonton crackers, wasabi sour cream, guacamole, Thai sesame chili oil & caviar.

Reviews:

Review of the Blue Onyx - A wonderful charmer, if you can find it.

Established 1998

The Blue Onyx is a upscale tapas bar and lounge on the Upper West Side . Blending in with the other rows of brownstone houses in the neighborhood, Constant Companion and I missed it until she noticed the Blue Onyx sphere suspected from brass over the entrance.

Once inside, we were struck by the contrast of the nondescript outside. Proprietor Sebastian Livingstone purchased three adjoining brownstones and has created a marvelously open space, decorated richly in wood and rugs gives this a charming feel of a day gone by. The fireplace threw off a wonderfully warming glow while CC and I waited for our table. Even on a normal weekday, The Blue Onyx is crowed with many after-work discussions being carried out around us.

The service was excellent, our waitress was attentive and knowledgeable about the different wines, Bourbons and Scotches.   She suggested the 'Green Spider Martini', a wonderful blend of lemon rum, midori, served with a twist, while I sampled a Bourbon martini, made with Woodford Reserve Bourbon, sweet Vermouth and topped with a cherry. The oakiness of the bourbon was balanced by the sweetness of the vermouth and both were accentuated by the fresh tart cherry.

For those of you new to Tapas, it comes from the Spanish word TAPA, meaning appetizer or hors d'oeuvre. But in this case, each of these items was given the care and precision one would expect from the finest restaurant in the world. The chef du cuisine, Gareth Blackstock, is another import from England, brings rich elegant balance to the flavors of our local produce. There are no written menu's at the Blue Onyx, as Chef Blackstock changes the menu on a daily basis, but there are some crowd favorites that he does keep making.

Since we were hungry, our waitress suggested we try the 'Couples Get-away', a selection of 6 different Tapas sampling to share. We started with a subtle, yet sublime salmon mousse, served with crusty fresh slices of bread. This was divine, with the capers and a hit of rosemary that tickled the palette, calling out for more.

Moving on, the saffron tomato steamed mussels were to live for. The sweet meat was done perfectly, and the subtly of the saffron danced over the tongue.

The Risotto Croquettes were a unique favor all to themselves. This is, according to one guest, one of the best selling plates at the Blue Onyx, and one has to taste it to understand why. A wild mushroom risotto serves as the base of this meal, which was then formed into balls, coated with a crumb mixture that included more mushrooms and then pan fried to a rich golden brown. Served with a light sauce, this would have me coming back for more.

CC feel in love with the prosciutto wrapped artichoke hearts, served with a rich and delicious gorgonzola sage cream sauce, pine nuts and crisp toast points.

Do try this place for both the exquisite food and most interesting clientele - this is a place that definitely draws 'characters' of all types.  The conversation can be unsettling to say the least... but then, we shouldn't really be eavesdropping, should we?

Staff:

 Kathy Elmhurst - Hostess

A native New Yorker, Kathy is quite knowledgable about all things in the Upper West Side and points beyond. She can be counted upon to give diners excellent suggestions for excellent, classic theater among other things.

   Gwendolyn Bricker - Server

  Charlie - Server

  Duncan - Server

Proprietor:

Sebastian Livingstone - a British entrepreneur who has made himself at home in America.  He arrived on the scene roughly 10 years ago and is somewhat a man of mystery - presumably done to enhance his business.  Few can resist a handsome man with an English accent, more so, if he happens to create an aura of mystery and excitement about his past.  LIkely he was an assistant bookkeeper in the bureaucratic  bowels of British government. Another theory is that he was Diana's second assistant chauffeur... despite the lack of concrete information about the man, he does run a fine restaurant.

Meet Chef!

Chef Gareth Blackstone  - Another British import - it would be wise to enjoy your food quietly rather than trigger a tempestuous outburst from a man who takes his food very seriously.