Blue launches lunch Saturday

There’s no reason for Grand Cayman residents and visitors to be blue that one of Cayman’s best culinary experiences, Blue by Eric Ripert at The Ritz-Carlton, Grand Cayman, isn’t ever open for lunch. 

Starting this Saturday, 23 February and continuing on every last Saturday of the month through August, Blue will open from noon to 1.30pm for a new offering simply called Lunch at Blue. 

“We anticipate that Lunch at Blue will quickly become one of the most popular Saturday dining experiences,” said restaurant manager Andres Munoz. “With indoor and outdoor terrace seating available, we will set the stage for intimate lunches for two, birthday gatherings, and business meetings. In fact, we already have a reservation for a bridal party celebration.”  

The lunch service will offer a three-course à la carte menu with wine pairing for $95 per person, including service charges.  

“At a price of $95 … this three-course lunch menu with wine pairing affords anyone the opportunity to come and experience Blue,” said Peter Tischmann, food & beverage director of The Ritz-Carlton, Grand Cayman. “We look forward to welcoming new faces and showing them how Blue by Eric Ripert earned the distinction of being the only AAA Five Diamond restaurant in the Caribbean.”  

Luis Lujan, Blue’s chef de cuisine, said the lunch menu will have a bit of everything. 

“The Lunch at Blue menu features a blend of some of Blue’s classic dishes – such as the Tuna Foie Gras – and some of our newer dishes appearing on our dinner menu,” he said. “We have also incorporated some lighter, lunchtime options guaranteed to provide our guests with the quintessential Blue by Eric Ripert dining experience.”  

Blue Uncovered 

In addition to the Lunch at Blue offerings, the restaurant will continue to offer occasional opportunities to experience the ever-popular and unique Blue Uncovered. 

This service allows a small group of people to step into the Blue kitchen where Chef Lujan demonstrates cooking techniques. Guests then sit down to an exquisite lunch that is served at tables beautifully set up right in the kitchen. 

Head Sommelier Kristan Netis selects wines chosen to pair with each course and shares some of his secrets for the perfect wine pairing. 

Only four such opportunities remain in 2013, with one on 6 July and three toward the end of the year – 30 November, 21 December and 28 December. 

Blue Uncovered cost $110 including service charge. 

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