The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1387613
July with the notion to inspire the community through upscale cuisine that hones in on the freshness and quality of the locally sourced ingredients, stripping down complex dishes with the familiarity of tradition. "There's nothing greater than the purest integrity of the food of the people as the stylistic template of Blu Grotto," said Executive Chef James Corona, a Mario Batali and David Bouley alum. "We reference the minimalistic approach of superior ingredients without complicated techniques from Italian cuisine across global styles from Spain to Asia." Chef James Corona developed a simplistic approach to the kitchen, transforming the fresh components into an artistic creation. Simplicity allows for the ingredients grown from the land to shine, radiating a certain local pride within the context of broader cuisine. From General Tso Calamari with the notes of sweetness and umami to the Atlantic Salmon honoring the innate flavor of the sea protein, Chef Corona paints a universal story of food fostering friendships and connecting people under one culinary language. Upon driving up to Blu Grotto, the lush, green-glowing hedges reflecting sunlight instantly greet you, rather reminiscent of a Mediterranean reverie. A single road to the lot mirrors a romantic weekend getaway from the crowded streets of Rome to the peaceful orchards of the Italian V U E N J .C O M 121