The Crescent Hotel
The Crescent Hotel Fort Worth The Blue Room
The Blue Room promises an unparalleled culinary journey from executive chef Preston Paine including a fresh fish of the day carved table-side, traditional caviar service and exquisite, over-the-top shellfish towers.
Alright gourmands, the long-awaited opening of the much-anticipated restaurant inside of the Crescent Hotel’s fine dining Mediterranean eatery Emilia’s has an official opening date. The Blue Room, which is set to open on February 13, boasts a refined atmosphere like none other in the Fort Worth dining scene.
Straight from the culinary mind of executive chef Preston Paine, the Blue Room promises to provide diners an unparalleled journey that includes such offerings as fresh fish of the day carved tableside, a traditional caviar service, and exquisite, over-the-top shellfish towers.
Placed within the confines of Emilia’s, which has been open since last November, The Blue Room has seating for at least 50 guests inside its dapper atmosphere. One specific design element at this new culinary space includes eye-catching blue velvet wallcoverings that act as an homage to this new establishment’s high-end luxury menu and drink roster.
A menu of hand-crafted hors d’oeuvres created by chef Paine will act as an introduction of fare meant to be paired with either a premium martini shaken tableside or with The Blue Room’s highly allocated reserve of wines and vintage champagnes, which have been carefully curated and handpicked by Sommelier Joel Teddlie.
Some of the highlights on The Blue Room’s main menu will include seared scallops, Wagyu beef tartare, and top-tier meats like venison and lamb loin. And if you think that’s impressive, get a load of this; an entire lobster will be served with the lobster fra diavolo pasta. But that’s not all, guests will also have the option of adding uni, caviar, truffles and more as enhancements to their dishes.
On the libation side, Jamel Taggart, director of food & beverage at The Blue Room, developed a drink menu that consists of premium martinis, reserve spirits, and world-renowned wines typically not offered by the glass.
And if you’re excited about this restaurant's mid-February opening, then the next few months might just blow your mind.
Beginning on March 26th and running through the 27th, chef Paine will present an 8-Course collaboration menu with noted restaurant Nonesuch. In April, chef Dean Fearing is scheduled to create a menu of Southwestern cuisine for guests to enjoy, while in May The Blue Room will offer a sundry of fine wines from Opus One Winery as a special feature.
"We designed menus at The Blue Room to offer something special at every course," says Chef Paine in a statement. "Each dish is opulent and polished and prepared using 'low intervention' methods to preserve the natural flavors of the product. We have created a truly special offering that we are confident will be sought-after by locals and epicureans from across the country."
Reservations for The Blue Room are now open on Resy, for dinners starting February 13th. For more information about The Crescent Hotel and The Blue Room, visit thecrescenthotelfortworth.com and Emiliasfortworth.com/blue-room.
