Even though BLU HWY tells the tale of our guide, a Cherokee Indian traveling the Blue Highways of America in his Winnebago with his 3 companions of an Italian, Spaniard and Frenchman decent, the menu represents those influences on Culinary America. Since America is a melting pot of immigrants, our Classic American cuisine takes these influences of the past and created updated interpretations that move us forward on this culinary journey. On our travels, we are inspired by our inspirational guide William Least Heat Moon and his travels and stops through America down the less traveled roads of the Blue Highways.
SOME men, when they lose their jobs and their wives, take to drink and go to the dogs. When William Least Heat Moon lost his, he took to the road and went to Subtle, Neon, and Mouthcard, KY; to Dull, Weakly, and Only, TN; to Dime Box, TX, Scratch Ankle, AL., and Gnawbone, ID. He wrote a book about his travels in order to find out where he was trying to arrive at and called it ''Blue Highways,'' because on old maps the back roads were colored in blue."
“Mr. Moon, who is part American Indian, traveled in a 1975 half-ton Ford van with two worn rear tires and a knock in the water pump. He felt rather worn himself and there was a knock in his heart. He headed for a psychological frontier, a better horizon. He thought that "just paying attention" to the world around him might do him good. He was going to try to practice what Whitman called "the profound lesson of reception.'' Like Whitman, he said, ''O public road, you express me better than I can express myself."
“According to the map in ''Blue Highways,'' Mr. Moon's trip took him all around the perimeter of the country, as if he wanted to try to grasp it in his arms. On finishing the book, one can be forgiven a little flush of national pride. The range of voices in this nation of ours seems to go all the way from Samuel Beckett to Robert Frost. On Mr. Moon's evidence, we are not yet condemned, as someone put it, to ''an existential landscape - without absolutes, without prototypes, devoted to change and mobility.'' Rather, we are closer to a passage in T.S. Eliot. In one of his uncharacteristic moments of optimism, he wrote: The end of all our exploring Will be to arrive where we started and know the place for the first time.” - NEW YORK TIMES
BLU HWY represents a “Throwback Flair, with timeless Fare”, and touts the food and atmosphere taking you on a culinary road trip through updated American Classics. BLU HWY’s menu represents a comeback in continental cuisine in America. The idea is not to revive or reinvent American cuisine, but to simply pay homage to many of the dishes we grew up with. American cuisine is NOT classic. It is influenced by all the immigrants, Europe and elsewhere. These influences, in certain cities and regions are stronger, and have been modified to the local and indigenous products available.
Since Restaurant is defined as the “Restoration of the Soul, our larger concern at BLU HWY concerns your spiritual one. One’s appetite through the years matures, in terms of both the food and the mood you crave. The chef inspired dishes at Blu Hwy will evoke a sense of comfort and familiarity, but at the same time maintain a focus on current nutritional and dietary preferences. The seasonally changing menu and dynamic culinary program will be led by Daniel Walker.