Fan Favorites vs. Jan Favorites
Blueprint on 3rd celebrates 5th Anniversary.
By Jan Walsh
Congratulations to Blueprint on 3rd on five successful years. I was there for the pre-opening dinner and opening night. I have never seen a restaurant run more smoothly on all cylinders than Blueprint did from the start.
Five years later it is time to look back and savor the food memories of the past. Thus, I asked Dean Robb what the most popular dishes have been from then until now. The five fan favorites include Oyster Shooters, Baked Pimento Cheese, Surf and Swamp, Prosciutto Wrapped Grilled Peaches (with homemade ricotta, aged balsamic and Marcona Almonds), and Ooey Gooey Butter Cake. Unexpectedly I have not yet had three of the five! I have enjoyed and can vouch for the pimento cheese and cake. They are indeed highly recommended! But apparently, I still have much to look forward to.
In the meantime, get a taste of my five unforgettable Blueprint on 3rd dishes...
Yellowfin Tuna Carpaccio
One night Brandon generously surprised us with Yellowfin Tuna Carpaccio. The gorgeous Yellowfin tuna was deep red in color, firm and dense in texture. Its sweet, mild flavors were complimented by a captivating Cajun caviar crème fraîche along with the unexpected delicacy of mullet bottarga, all dotted with fresh arugula.
The night Blueprint reopened from pandemic shutdown I was the first one in the door. I came for the tomato salad. Dead ripe Sand Mountain tomatoes were dressed with pink eye purple hull peas, baby cucumber, farmer’s cheese, fried onions, and green goddess. Every bite lived up to my past memory of this divine salad in my first meal out after two long months.
Blueprint’s calamari was a platter full of golden and crisp goodness, appropriately firm and chewy, boasting mild nutty flavors. It was served with two sauces: a tasty ginger ketchup and a vibrant cilantro-serrano chimi.
Espresso Rubbed Pork Tenderloin
One night Kev found pork tenderloin on the menu that made a food memory for both of us. Inches in thickness and enormous in portion, pork tenderloin was cooked tender to the cut with juices remaining all the way through, not just in the center. Incredible quality and the finest of pork flavors! And Dean shared that he would not put a chop on Blueprint’s menu until he found the source for this pork that rivals his decades ago meat memories. Wow! Well worth the wait. Finishing this Southern plate was a whoppingly, fulfilling portion of Hoppin’ John and Alabama’s own Alicia’s Tomato Chutney.
On Valentine’s dinner 2021 I ordered crème brulee for dessert. My seductive crème brulee boasted a thin layer of brittle, caramelized sugar that easily cracked open to a rich custard inside, making a classic crunchy, creamy contrast in this dreamy dessert.
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