Phantom Gourmet: bluAqua In Amherst NH
AMHERST, N.H. - New Orleans is widely considered among the top food cities in America. Phantom found a place where some of the most famous foods from New Orleans get a distinctive New England spin.
Executive Chef Chris Noble isn't from around these parts. Born and raised in Louisiana, this transplant has taken his southern charm and sensibilities and brought them to bluAqua in Amherst, New Hampshire.
"I left when I was 22 and it was kind of a culture shock. I thought everywhere was like New Orleans, where bars didn't close; where the door hinges were rusted open," he said.
The sleek and sophisticated space that is bluAqua has a minimalistic approach to décor, so the focus is on the food.
"There doesn't need to be any type of distraction when your food comes. That's the art. The art is the plate and what's on that plate," Chris said. "When you walk in the door, it's a nice clean intimate restaurant. Clean lines. We don't really have art work on the wall because the restaurant is the actual focal point."
What's served is truly mesmerizing, from smoked foie gras served under a glass, to bourbon you can smoke at the bar.
"We just don't have any rules. We do what we want. People seem to love it. We're very playful with our menu and it's just a great vibe here."
Old school classics are anything but traditional at bluAqua. There's a spin on Beef Wellington, made with Salmon in a puff pastry wrapping, served over asparagus; Pork served five ways; and a high-end, deconstructed version of Shepherd's Pie made with slow cooked short ribs, corn and edamame succotash, and creamy potato puree.
Even nachos get a face lift with Chris's elegant version made with Tuna Tartar.
"I was trying to be playful. Wanted a nacho on the menu, so basically just took our tuna tartar added some accouterments. So we have an avocado puree- a play on guacamole. We have a tomato confit - a play on fresh tomatoes that you would get on regular nachos. Comes together with a nice soy graze and wasabi cream and it's served with wonton chips."
There's plenty of casual fare as well if you want to just belly up to the bar, like Smoked Gouda Arancini served over slow cooked marinara, and a big cone of bluAqua's hand cut fries.
"It's for the people that basically want a snack while they're drinking," he explained. "It's French fries that we hand cut here, served with a sharp cheddar fondue and also a side of black truffle aioli that we make in house. People just love it."
Then there's the bluAqua Burger, loaded up with all the things you love to have for breakfast.
"It's bacon; it's egg, caramelized onion, ten ounces of certified Black Angus beef. Just melts right in your mouth; hard to eat with your hands. It's humungous. It's definitely a knife and fork burger," Chris said.
Since the ocean seems to be a theme here, there are plenty of dishes for seafood lovers, like the Hawaiian Yellow Fin Tuna crusted in sesame seeds and served over Asian slaw, or the sweet, juicy Scallops, pan seared perfectly.
According to Chef Chris, "It's really hard to mess them up if you have the right technique. Get a good sear and encrustation on them, finish them with a little bit of butter and they're just fabulous. Being in New England you probably have some of the best scallops in the world."
While he's here in New England these days, Chris hasn't forgotten his roots. He scatters Creole-inspired dishes throughout the menu, like Seafood Étouffée, a traditional Louisiana rice dish smothered with a rich, dark roux and topped with fresh crawfish and shrimp.
"This was my Sunday dinner growing up. We always had crawfish Étouffée."
There's also a sophisticated spin on Gumbo, plated tableside.
"My reason for that is a lot of times the seafood overcooks as the rest of the ingredients are cooking, so if I separate those ingredients you get a perfectly cooked shrimp. The rice is perfectly cooked. The andouille sausage is perfectly cooked, and then it is all topped with the gumbo," explained Chris.
While cooking is his passion, what truly make Chris happiest is putting a smile on every face that walks through his door.
"I want them to experience the food; the service, the ambiance; it's an experience for them. It's not all about me. It's what they perceive when they come in. It's all about the experience."
You can find bluAqua in Salzburg Square in Amherst, New Hampshire, and online at bluaquanh.com.
Watch Phantom Gourmet on Saturdays and Sundays at 10:30 and 11 a.m. on myTV38.
