We had the pleasure and honor to be Hector's guests at Bleu restaurant last night, under the private dinner protocols he's implemented in response to the Covid crisis. Bleu is (now) a charming small restaurant in the residential area northwest of TS off of Las Playitas, and Hector is a the well-recognized owner/chef. His background is extensive, drawing from well beyond the small TS community.
Arrangements began with setting the reservation and a pleasant Whatsapp conversation about the menu. At this time, the restaurant takes one reservation per day, typically for dinner. Between Hector and his very capable daughter we never wanted for anything, service was unobtrusive but always there.
We began with Apertifs - Aperol spritzs, done just right - just past sunset. The patio is situated on a bit of high ground with a classic view looking west over the Pacific. These were followed by gazpacho shots and
words can't really describe the layers of flavors, we could have finished pints of this. Bleu salads came next, perhaps a dozen ingredients, dressed just right and the best set of greens we've had on this trip (or at home for that matter).
Between the two of us, main courses included split and char-grilled locally-caught crayfish (or clawless lobsters if you prefer), grilled Sonoran beef NY strip and delicately sauteed Cabrilla sea bass. These were accompanied by a great selection of grilled vegetables, toasted baguette rounds and garlic butter, and brought on lavishly set platters.
Desert was worthy of the meal, a delicious rich chocolate cake for two with perfectly-brewed (coarse ground) French-press coffee. The meal was fantastic, but was just one component of a perfect 2-3 hour experience that I cannot recommend highly enough.
All I'll say about price is that its not something most would do nightly but we considered it an exceptional value and felt very lucky to have the opportunity. Salut Hector! read more
