Our review of Azur

Azur seems to be learning from their challenges after a rough start. I have eaten there twice now, and I am glad I gave them a second chance because my second experience was a dramatic improvement.

On my first visit they had roughly 15 drinks on the menu with several of them in the $22 range, and one that contained edible gold leaf that was priced at an astonishing $40. On my first I tried the $22 Octavius, and though beautiful in appearance, the drink was nowhere near worth the price I paid. With ingredients such as wasabi vodka, black pepper infused vodka, lemon juice, tomato water and celery bitters it struck me that the cocktail was inspired by the Bloody Mary, but the flavors were a confusing mess. Azur has since hired a new GM since that first visit and he has streamlined the menu to 8 or so cocktails, all priced at $12. They also have some drinks available for $6 during happy hour. I tried a couple on my second visit and found them much more palatable in terms of flavor and price.

The $22 Octavius.

As all of you know I haven’t met many oysters I didn’t like! Well on my first visit I was disappointed they served the oysters on the flat, top portion of the shell sans liquor. On my second visit they rectified this mistake and served the oysters in the cup allowing me to slurp down the delicious, briny liquor along with the oyster. Azur has also started offering $1 oysters during happy hour.

The kitchen is still new and so far I have found the dishes to be hit or miss. On my first visit, the Golden Tile Fish Crudo was bland and could have used some acid and seasoning. But the Uni Cappuccino from my second visit was delicious and well balanced. It was rich, creamy and frothy like the name suggests with a plump sea urchin roe sack floated in the middle of the dish that gave it a light flavor of the ocean. I also tried the Cobia Ceviche which was clean and citrusy but lacked salt. The fresh radishes however gave it a nice texture.

Golden Tile Fish Crudo

Cobia Ceviche

I finished off my second meal at Azur with the pasta in the Handmade ‘Spaghetti Alla Chitarra’. It was delicate and flavorful, though I found the portion more in line with a first course than a second course but nonetheless I enjoyed the shrimp sausage sprinkled throughout the dish.

Spaghetti Alla Chitarra

All in all I would say there was dramatic improvement between my first and second visit to Azur, but I would still consider the restaurant as a work in progress. I do intend to go back for a third visit in a few weeks because I really love the concept and feel they are moving in the right direction. Will it be a case of third times a charm, or three strikes and you’re out? Time will tell…

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