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Branson Gets the Bleus

One of Branson’s newest eateries, Bleu Olive, offers Mediterranean fare for reasonable prices. See what our reviewer thinks of the food.

Photo Edward Biamonte

Bleu Olive's fish of the day (like tuna, pictured) can be served in the traditional Greek "plaki-style".

Just a block west of The Landing, The Bleu Olive Mediterranean Grille & Bar is quickly becoming the new go-to place for everything Ionian. Owner and chef, 34-year-old Sam Papanikas, son of Greek restaurateurs in North Carolina, is carving out a niche for himself in the Chappy Mall on Commercial Street. He and his younger brother, Yanni Papanikas, designed the restaurant layout and created a comfortable elegance using Mediterranean colors with accents of copper and bronze.

My first visit to Bleu Olive was a late Saturday afternoon visit while shopping with an out-of-state friend at Branson Landing. I consider myself a bit of a hummus connoisseur, so my entire experience was going to be based on the Bleu Olive recipe. I was not disappointed. Offered in a medley of spreads with pita bread, I also enjoyed the cucumber tsatsiki, eggplant salad and couscous spreads. My date enjoyed the red pepper feta spread more than I did. We also ordered the lobster bisque (which was delicious) and the baked stuffed portobello mushrooms, which consisted of two huge overstuffed mushrooms that melted in your mouth. It was plenty for two.

My second visit was the following weekend with a different friend. (By the way, I wasn’t the only person who ate dinner there two weekends in a row. I saw Yakov Smirnoff both times!) My friend and I decided to venture outside the box and try the baby octopus tempura. I was somewhat skeptical, but the breading was perfect, and it wasn’t nearly as chewy as I had expected. The chicken cordon bleu olive (chicken breast stuffed with salami, spinach and feta cheese) was great. I didn’t realize how much of a difference from typical chicken cordon bleu the salami and feta cheese would make. We both thought it was spectacular.

We also ordered the “plaki-style” red snapper. The restaurant offers all of its fish-of-the-day options baked in this classic Greek style with slow-cooked tomatoes, onions, peppers, garlic and herbs. It was very tender and flavorful.

For dessert, we went with the rice pudding. I’m not a huge fan of rice pudding, and I debated whether to get that or the baklava. (I was in a Mediterranean restaurant, after all.) But on manager recommendation, I decided to give it a try. It was superb, by far the best rice pudding I’ve ever tasted. The recipe incorporates citrus and vanilla bean to create a light and refreshing treat. There are no raisins. It is definitely a new favorite and highly recommended.
Everything that I ordered during both weekends consisted of generous portions in a presentation that was art-worthy—with thought put into every garnish and sauce. The restaurant offers very upscale food with casual prices, and other than a small hiccup on the night of their grand opening (which we’ll forgive them for, since we don’t judge until a restaurant has been open at least a month), the service was fast, professional, attentive and friendly. The dining rooms have generous space between tables to allow for private conversations.

All of the dressings, sauces, desserts and breads are made on-site (except the phyllo pastry; but then does anyone really make their own phyllo anymore?). Sam says he prefers to use local meat and produce and continues to look for 417-land farmers (including organic farmers) to provide the freshest ingredients possible.

Since it opened, the restaurant has been bringing in both visitors and locals, and there is even buzz about the restaurant’s activities. There’s a Greek Night every other month with special appetizers, traditional belly dancers and Greek music. Plus, wine tasting events will pair Mediterranean foods with vino.

The cocktail menu includes specialty martinis including a pomegranate martini (nectar of the gods in this writer’s opinion) and specialty dessert drinks, such as the crème brûlée martini, and several dessert wines. Check out the non-traditional martini glasses!

About Reviewing 

Reviews are written by our editors and freelance writers as a service to readers, without advertising consideration. Visits are as anonymous as possible, and all expenses are paid by 417 Magazine. New restaurants are allowed at least four weeks to establish themselves before a first visit. To comment, please use our new Dining Feedback section on 417mag.com.