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BLUE TIGER

Wren Wertin
The prociutto-wrapped scallops are glazed with pomegranate molasses.
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Eat big, eat small ” you can have it both ways at Blue Tiger. The tapas restaurant/martini bar/sushi bar is a funky little find. The restaurant employs so many chefs they wait tables, too. So feel free to ask questions, throw back a martini and dive into the evening.

From salads to sushi, sate to scampi, the menu’s influences run the international gamut. Start in Italy with the bruchetta starter, a sure bet topped with sweet roasted tomatoes, grassy goat cheese and a balsamic drizzle. Wing on over to Thailand and immerse yourself in a large bowl teeming with tofu, veggies and pungent curry sauce. Pop into Japan long enough to have a spicy tuna and blue crab sushi roll. Then head down Mexico way for grilled pork loin with smoky adobo sauce.

Cheerful Dina Ramsted is behind the bar most nights, and seems to derive great pleasure from energetically shaking whatever outlandish cocktail you’ve ordered. The cherry sunset is dangerous, fruity with black cherry rum and a medley of juices. Sometimes it’s best to go old school ” more classic than James Bond. The original martini comes with gin, a breath of vermouth and as many olives as you want. Trade out the olives for onions and you’ve got yourself a gibson.



The prosciutto-wrapped scallops are a popular option. Pan seared so the salt-cured ham becomes crisp, the plump sea treats offer a welcome textural juxtaposition. Glazed with a pomegranate molasses-balsamic concoction, the tangily sweet sauce perks up the classic dish.

Think late. Blue Tiger’s kitchen is open until midnight, and later if there’s a crowd. “I’ve worked in restaurants all my life, and I got tired of not having a place to go and unwind after work,” said Rich Kellogg. So bring on a gimlet and a plate of gnocchi and chicken with cream sauce.


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