Monday, May 27, 2019
Had dinner again at Blue Denim (217 South Elm Street, Greensboro, 336-676-5689, bluedenimgso.com) last Saturday night (5/27). I love the casual ambience, which evokes the mood of streetside New Orleans. it would be hard to name a favorite among the first courses. But a new starter caught my attention: lump crab meat and grilled asparagus with a lemon-parmesan dressing. A new entree, NC Snapper, is pan seared enhanced with a chili-garlic sauce, then joined on the plate by crisp potatoes, asparagus, sliced radish, and pea shoots. Chef/Proprietor Jody Morphis prepares andouille sausage in house, from scratch.