It’s been too long since I broke bread with my sister Amy so I was happy that she joined me for dinner at Blue Bar & Grill at 54th bayside on Coastal Highway. Ironic that it was the bread we were eating that made me think of that line; it was a fresh-baked crested roll served with a fresh tomato homemade pesto sauce for dipping. Divine!
    Before I get into the rest of our superbly satisfying experience, let me begin by telling you a little about our host since he is new to the area. Giulio Assante told us the story of how he began working in his father’s pizza shop in Naples, Italy, at the age of 11. When he was old enough, he entered culinary school and interned/worked in restaurants in Avolino, Sicily and Rimini. His family moved to America in 2001 and Giulio opened his restaurant using the family name, Assanti, in Northhampton, Penn., (in Lehigh Valley) in 2003. This spring his friend and fan of his cooking, Robert Rhoads, convinced Giulio to open a restaurant in Ocean City and became his partner in this new venture, while Giulio’s brother-in-law runs his restaurant back in Penn.
    You’ll be pleasantly surprised at the renovations done to this property. The decor reflects a continuation of a theme with the stylized seahorse as part of their logo and a circle motif carried from the comfortable chair backs to the wall art to the beautiful wall fountain that dominates the bar area. Bubbles course upwards as the colors change from red to yellow to green, blue, purple and red again. Etched in the background glass is Blue’s signature Seahorse. Beautiful and mesmerizing. The restaurant has three separate areas: the main dining room to the left, a bar area in the middle, and a long lounge area to the right with big-screen TVs for sports viewing. Classy and comfortable.
    Our server Antonio delivers our Lobster Bisque with a handsome smile and offers suggestions for our entrée choices. Coming from an Italian family, he is well versed in the delights of well-prepared food. He tells me that Giulio is an expert at the art of preparing Risotto and so I choose the Risotto Lobster and Asparagus - but more about that later.
    Right now I’m enjoying what may possibly be the best Lobster Bisque I have ever had.  Served in a deep square bowl (how chic), it is thick and wonderfully creamy with big pieces of lobster ... so good! I probably should have eaten only half like Amy did so I can be sure to have room for my entrée to come, but I couldn’t resist. And I just remembered we ordered Calamari - I’ve had that before here and I want Amy to try it. Antonio tells us it couldn’t possibly be any more fresh as it arrives whole and is sliced in-house, flash-fried and dipped in a mildly spicy creamy buffalo sauce then topped with Gorgonzola. Delicious!
    Oh, here come our main entrées served in large square white plates - so continental. Amy opted for the Déja Vu as she wanted to have something really healthy. The moist Mahi Mahi was served atop a couscous mixed with fresh carrot bits, peas and spinach bits in a light lemon butter garlic sauce with grilled shrimp adding to the magnificence of this dish. Amy says the sauce is a little tangy and buttery and probably the only way I would get her to eat her peas and carrots. She happily did so.
    Giulio Assante is indeed a master chef as proved by his delicious Risotto, sautéed with cream of asparagus and lobster pieces then tossed in Parmigianio Reggiano and topped with grilled asparagus spears for a beautiful presentation. Both of us couldn’t contain ourselves from murmuring umms as we ate but we both gave up our half-finished dishes to have the freshly made Tiramisu. (Of course, we took our wonderful entrées home.)
    Heavenly - another masterpiece from Chef Assante who divulged only a little of his family’s secret recipe: delicate layers of moist lady fingers cake soaked in espresso and crowned with a creamy-smooth, delicious mixture of nutella and mascarpone cheese. I hope you are fortunate to have this on your visit.
    This menu is incredible - seafood prepared with a Mediterranean flair but also including Steak and Chips (12 oz. certified Angus beef rib eye grilled and topped with a red wine reduction sauce), Boneless Pork Chop (8 oz. seared pork chop topped with spinach and fontina cheese, served in a white wine sauce with mashed potatoes), Blue Braised Short Ribs that are slowly cooked and served over mashed potatoes with a red wine reduction sauce, and Chicken Capricciosa (grilled chicken breast topped with cream cheese, capers, cherry tomatoes, artichokes and a wine sauce).
    I vow to have the Lobster and Crab Ravioli on my next visit. Homemade ravioli is stuffed with lobster and crab, sautéed with shallots, Portobello mushrooms, spinach and crab meat in a cream sauce. Doesn’t that sound scrumptious? The Penne al Cartoccio sounds like a winner too. It’s description is sautéed with garlic, fresh tomatoes, crab meat, shrimp, mushrooms, and broccoli in a pink sauce then topped with mozzarella cheese. Wow! There’s also a Red Snapper Creole that is pan seared and served over mashed potatoes topped with a light spicy Creole sauce. It doesn’t end there - the Tuna Malizioso is pan seared and blackened served in a honey Dijon mustard sauce finished with grilled shrimp and scallops. And the Jumbo Scallops are seared and served in a creamy crab sauce with spinach and mashed potatoes. As you can tell, everything is extraordinary here.
    One evening I stopped by and a family was enjoying their excellent meal. One had the Ocean Salad which is Arugula, Belgian endive and tomatoes tossed in homemade lemon vanaigrette dressing with parmigiano reggiano shavings then topped with grilled tilapia. Another made a meal of the Seafood Crepes which are homemade crepes filled with a seafood stuffing of crab meat, shrimp, scallops and salmon, topped with Sambuca pink sauce with a touch of sweet balsamic. There are many other appetizers from which to choose including Ahi Tuna Carpaccio, thinly sliced ahi tuna served over arugula and topped with lemon vinaigrette dressing; or the Maryland Crab Cake served over their signature pink sauce.
    Stop in for lunch and enjoy any one of six satisfying sandwiches: The Blue Wrap, Crispy Chicken Wrap, Kobe Burger, The Juicy Burger, Crab Cake Sandwich or Fish Fillet Sandwich.
    I should mention that the Raw Bar offers Broadwater Salt Oysters from Va.; Malpeque Oysters from Prince Edward Island; and Chincoteague Salt Oysters from Va. And “The Blue” Crab and Corn Chowder is also terrific.
    Now, I’ve done all the research for you, all you have to do is stop in for the best meal of you life. Bon appetit!
    Contact Blue Bar & Grill at 443-664-2836 or www.bluebarandgrilloc.com