There’s fine dining, and then there’s fine Italian dining. BiancoBlu, now open in the lobby of the Metropolitan Building on River Road in Edgewater, aims to provide the latter. The built-from-scratch eatery seats 200 indoors, with room for 100 more thanks to seasonal outdoor seating as well; Valet service and a private event room for 12 round out their offerings.
At BiancoBlu, food is overseen by Chef Enrico Geraldo, who spent 10 years training in Italy. His previous experience includes serving as head chef at Il Mulino and executive chef at Scalinatella in New York City. “Everything from my chef is made from scratch,” says Owner Buddy David. “We don’t precook anything.”
Made-From-Scratch Fare From BiancoBlu
You’ll find food that is “to die for” at the white-and-blue 3,700-square foot restaurant, David says. You’ll find many dishes you would expect, as well as many daily specials. For instance, David suggests starting with tuna tartare or tuna carpaccio. . However, the homemade ravioli is one of Chef Geraldo’s signature dishes, which includes 10 – yes, 10 – cheeses. Known as a “gondoleta,” they serve this dish with a creamy truffle sauce.
Moving on to the main courses, options include penne a la vodka and frutti di Marie (a seafood medley sautéed in a spicy tomato marinara sauce). Lamb chops and veal chops are also popular picks from patrons. But remember to save room for a slice of homemade ricotta cheesecake. Click here for the full BiancoBlu menu.
After choosing an entree, you can order a cocktail from the full service bar. The signature Bianco Blu features spiced rum, lemon, lime, orange, and pineapple juice, three rose petals, a dash of St. Germain, and is then topped with prosecco and finished off with a spray of lavender. Likewise, the Crush on Bianco Blu includes dark rum, mango rum, lemon, lime, orange, and pineapple juice, and fresh blueberries.
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All Photos: © BiancoBlu / Website