This is my first post on Chowhound, but I felt it was necessary to alert foodies in the Triangle area to the Chef's Table at Blu Seafood and Bar in Durham. Six of us had the pleasure of sitting at the Chef's Table tonight. Chef/owner Tim Lyons put together a fabulous menu of innovative and delicious food and wine pairings. The four courses included a scallop wrapped in smoked salmon with a bacon, lima bean and corn relish, "stewed shrimp" and feta, mutton snapper with a crust of crushed wasabi "nut snacks" and panko crumbs, and mini bananas foster. Every dish was phenomenal, but I have to give special attention to the mutton snapper. To give some background, in the two years, my wife and I have dined at The French Laundry and Cyrus in Sonoma/Napa, Gary Danko in San Francisco, Joel Palmer House in Dayton, Or., Citronelle in D.C., Gramercy Tavern, Craft, and Balthazar in NY, Joel in Atlanta, and the chef's table at Second Empire; and the Mutton Snapper dish served by Chef Lyons stands up to any course served at any of the above restaurants.
If you have not visited Blu, do yourself a favor and go. If you have been before, get 6 people together and contact the General Manager, Eryk Pruitt, and reserve the Chef's Table. You will not have a better meal in the area.