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Oct 26, 2013 07:47 AM

Restaurant Blu in Montclair- FANTASTIC!!

Just heard about this place last week week from a food blogger who lives up in this area. We made a reservation to come up to Restaurant Blu from the Jersey shore and it was worth the 1 1/2 Friday night ride.

Since we had never been, we decided on their tasting menu which they call Greatest Hits Volume 1. Dinner starts off with an amazing amuse, followed by six plus courses of deliciousness! Highlights included seafood dumplings in coconut sauce, the amazing octopus preparation, and the duck.

Dinner was served at a perfect pace, and the service was excellent. I have to say, we ate in Daniel in NYC this week, and Restaurant Blu blew, (sorry), the food away that we ate in Daniel.

The chef, Zod, invited us into the kitchen after our ravings about the food to our servers. He is really into what he does, and was very gracious.

Restaurant Blu is one of the best restaurants we've been to this year. Run, don't walk and make a reservation and enjoy the treasures of this wonderful place. We can't wait to come back and try a lot more of this ever changing menu.


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  1. Sockster, good to see how much you loved Blu. Chef Zod is quite talented and has been doing it for the past 8 years or so.

    Don't forget that he also has "Next Door" next door :)

    1 Reply
    1. re: tom246

      Blu and Next Door are longtime favorites and go-tos of mine (just look at any thread on this board about where to eat in Montclair hehe). It's always good to hear that people are still discovering his creative talent! Blu is my benchmark for most "upscale" restaurants (" " because I don't think many are), and it's rare that I ever think any place else is worth the price for what they're doing when compared to what comes out of Zod's kitchens.

      Zod was recently interviewed on Q104; you can listen here (caveat: I wish the DJ had done even a tiny bit of research, but whatever...):

    2. Update from the chef/owner:
      "Both restaurants will be open till August 31 2015 as of now. However Things might change as we move in time."