Blue Moon Fish Co

What They Are Saying

Numerous rave reviews have been written about Blue Moon Fish Co. over the years, some of which are posted here for your discovery. Of course, your opinions matter most, so be sure to send us your comments, suggestions and personal reviews. We may include some of them here in the future with your permission.

  • Review by Mindi Rudan, Parkland Life Magazine
  • Behold The Birth of Culinary Greatness


    Behold, the birth of culinary greatness. At the site of the old Hobos, on the corner of Royal Palm Blvd & CS Drive, sits a restaurant so superb it is destined to forever change the dining landscape in NW Broward. Not to mention instantly becoming a place to see and be seen. What will separate this trendsetter from the pack, however, and give it the longevity afforded only the crème de la crème of America’s dining icons—quite simply stated—is the food is unabashedly some of the best fare plated anywhere.

    Enter Blue Moon Fish Company, from the masterful artistry of Chef-owner Bryce Statham and his wunderkind Executive Chef Daniel Cournoyer, comes the “sister” restaurant to their romantic flagship location in Lauderdale-by-the-Sea. Their enviable location tucked away in a private nook on the Intracoastal waterway has made Blue Moon one of the most romantic and elegant places to dine, but the food is what has made it a legend.

    Here, Chefs Statham and Cournoyer’s culinary mastery is not born out of competition with contemporaries, it is the glory of pushing the envelope of their own artistry. At both locations diners will find a supremely smart looking Art Deco establishment, with sleek inlaid wood, gleaming glass, perfect lighting and the shiny surfaces of a trendsetter.

    On the menu you find magic.

    Not the frou frou roster of dishes whose flavors pale in comparison with pretentious ingredients and flowery descriptions. Here inventive dishes dazzle with the barometer simply being taste. “The plate can look like art, but if it isn’t tasty and pleasing to the diner, it’s game over,” said the handsome Statham matter-of-factly. Apparently the mantra of Blue Moon, because their food pleases both the eye and palate with equal virtuosity. Young and with a killer smile that could itself light up a room, Chef Cournoyer’s skill is pure craftsmanship that comes only from love of one’s art.

    Influenced by Statham’s Louisiana roots, the food has a whisper of the Big Easy with all the elegance of four star New York. Statham is one of the few culinary artists who is an equally adept business man and he honed his skills via the famed Hyatt organization and later as Corporate Executive Chef for Grevgold Enterprises, owners of Yesterday’s among others.

    A raw bar of superbly fresh shellfish and more begins a memorable meal. Here fish flown in twice daily (three times during season) is among the best that can be had. Chilled Oysters on the half shell ($1.95 ea.) Fresh clams with homemade cocktail sauce ($1.50 ea.), Zataran Spiced Gulf Shrimp, ($3.95), a Sushi and Sashimi Sampler with pickled ginger, wasabi & soy ($13) and Hawaiin Spiked Tuna “Poki,” (hand-chopped fresh tuna in a soy marinade with cucumber, scallions, fresh ginger, cilantro and Thai chili paste ($12) share top billing with the likes of Grilled Portobello & Goat Cheese Strudel with caramelized onions, green apple and peppered raspberry syrup, ($12), Crock roasted Prince Edward Island Mussels, pancetta, rosemary, white wine, lemon and garlic ($11), Dungeness Crab and Louisana Crawfish Cake served with cayenne-cilantro cream, black bean corn salsa and cilantro-aioli ($14) and their signature “Big Easy” Gumbo replete with succulent shrimp, crab, crawfish, andouille sausage and filè, ($11) among other amazing starters.

    Even salads here ($9-12) take on their own life. Six inventive and creative concotions run the gamut from Hydroponic Bibb Lettuce and candied walnuts with hearts of palm, panfried pancetta and Gorgonzola cheese ($11) to a Wood charred Portobello Mushroom salad with grilled veggies, homemade mozzarella and Beefstake tomatoes bathed in a balsamic vinegar glaze drizzled with olive oil ($12) that is simply an explosion of clean, crisp taste sensations.

    Although the menu will change with the seasons and what is fresh, the signature Blue Moon dishes and superb service are what has more than earned this restaurant their racing stripes. A soy-grilled Chilean Sea Bass and Asian Stir Fry with mochi fried rice cakes and sesame toasted Macadamia nuts ($30) was so perfect in its scope and blend of elegantly appointed flavors that it ranked as the finest Sea Bass I personally have ever eaten. The Herb-crusted New Zealand rack of Lamb served with soft polenta, grilled vegetables in a port wine demi glace ($31) was magnificent in both presentation and masterfully fused flavors, the crust being the perfect foil for meat so tender you barely need more than a fork.

    Choices run the gamut from expertly prepared grilled Filet Mignon and Crispy Potato pancake with Roquefort cheese, toasted walnuts and grapes ($32) to Grilled Norwegian Salmon, served with crab-stuffed Portobello with sun-dried tomato pesto, out of this world grilled polenta and garlic sautéed spinach ($27) to their signature Lobster and shellfish pan roast ($36) a cornucopia of sea-fresh treasures sautéed in a brilliant spicy brandy-tarragon cream on a crispy capellini cake. The food arrives at your table looking as though it will soon be photographed, and what makes Blue Moon the measure by which most others are compared—it tastes just as spectacular as it looks.

    “No one ever leaves Blue Moon hungry,” says Statham. “It’s not the kind of che che place that people come to for pretty food and then have to stop off and eat on the way home,” echoed Cournoyer who grew up in Coral Springs where he still lives.

    Just be sure to order their signature Chocolate Souffle when you order your meal. It takes 30 minutes to prepare and no matter how full or sated you think you are, this must be tried at least once. Standing at attention, happy-ta-see-ya when it arrives warm from the oven, it caves under the weight of liquid Godiva chocolate poured atop to cool it down. Few pleasures—in life are as consuming, pun intended.

    The rest of the desserts are wickedly witty and magnificently executed by Executive Pastry Chef Maria Perera, her West Bay Banana Cream White Chocolate Mousse which comes masquerading like a mile high slice of banana cake, is actually whole bananas and cookie crust layered with white chocolate mousse covered with white chocolate shavings.

    This chicky never met a Chiquita she didn’t like. WOW is the most articulate we could be when describing this!

    Sundays will also get the WOW treatment when Blue Moon begins their legendary Brunch out west—those without reservations rarely get in out east anymore. “Our brunch is a departure from the chafing dish brunch,” explained Statham. “In addition to the omelet station, traditional favorites and pastries, guests are able order eight of our signature entrees in sample sizes so they can really get a feel for our food.” The Coral Springs location will also feature a temperature controlled 1700 bottle wine room and 28 wines will be served by the glass. Once in a Blue Moon? Not a chance, this place will become a heavenly habit. Please tell them Parkland Life sent you.

  • Review by Judith Stocks, Sun-Sentinel Restaurant Critic
  • “Sophisticated Palace de Cuisine”

    If most restaurants with dazzling waterfront panoramas had a recurring theme, it would be “great view, mediocre food.”

    Then, just when you think all hope is gone, a restaurant proves it has the power to lure diners in and stay on the map as a serious destination. So it goes at Blue Moon, a sophisticated palace de cuisine where you can have it all — the majestic view, an eager-to-please staff and four-star fare.

    Appreciating executive chef Daniel Cournoyer’s well-honed craftsmanship is easy whether you begin with something from the raw bar, a sushi/sashimi sampler ($13), or one of his excellent openers. I like the grilled portobello/goat cheese strudel ($12) with caramelized onions, green apples and peppered raspberry syrup. The starter I have trouble sharing is a prosciutto and sun-dried tomato wrapped brie ($10). The cheese always oozes perfectly, toasted walnuts add texture, the green apple relish is a tart/fruity counterpoint, and the pool of Jamaican rum butter that surrounds the other ingredients like a vanilla-scented moat is, for lack of a better description, to die for.

    The Big Easy weaves jauntily through the menu, showing up in bowls of seafood gumbo ($11) voluptuously laced with shrimp, crab, crawfish, andouille sausage and okra and spiced with traditional file. This gumbo isn’t as full-bodied as some, but it’s still delicious with a definitive kick that doesn’t overwhelm the seafood.

    Spinach salad ($10) features a rise of sparkling fresh tender baby leaves trimmed with spicy pecan goat cheese fritters and warm caramelized onions. Just-right drizzles of model walnut vinaigrette leave a nice nutty slick on the salad.

    Every entree falls under “Blue Moon Specialties,” a promise the kitchen takes to heart. Given the restaurant’s name, it’s not surprising that all but a few main courses are based on seafood. Count on a lovely slab of halibut encrusted with shiitake mushrooms ($29), on wilted Swiss chard with a smooth tarragon-sun-dried tomato vinaigrette. Partnering braised potato slices not only have great flavor, they’re sliced lengthwise for a unique look. Oh, how little things matter.

    Soy-flavored Chilean sea bass ($31) is smartly grilled, set on mochi fried rice cakes and surrounded by stir-fried exotic veggies such as baby bok choy.

    Digging into the restaurant’s signature dish, lobster and shellfish pan roast ($36), is like luxuriating in a seafood bouquet. Each satiny sea scallop is delectable; every shrimp, clam and mussel perfectly cooked. And, for the pièce de résistance, a succulent lobster tail. A brandy-infused tarragon sauce splashed with cream and a centering disc of a crispy angel hair pancake ice the cake.

    Meat eaters might consider the precision-cooked delicious herb-crusted New Zealand rack of lamb in port wine demi glace ($31). It’s trimmed from the bone, sliced and reassembled for dramatic presentation. There’s also veal tenderloin with red onion jam and smoked gouda griddlecakes ($36) or applewood bacon-wrapped chicken with Swiss, spinach and sun-dried tomatoes ($24).

    It’s challenging to save room for dessert, but do. Executive pastry chef Maria Perera almost steals the show with her wit and style. I love her icky sticky caramel tarte ($10) that looks like an angel with praline wings. Her bananas foster tartelette ($10) is a knockout; so are ethereal souffles for two ($19). And, her warm, fluffy chocolate Belgium waffles ($11) with raspberry ice cream, hazelnut syrup and macadamias is inner-child ecstasy. Come to think of it, so is everything else.

  • Review by M.L. Warren, Sun-Sentinel Restaurant Critic
  • Blue Moon: Super Views, Superior Cuisine

    Blue Moon Fish Co. has one of the most enviable sites for a seafood restaurant in town. No, make that any restaurant in town. Located on the ocean rather than the mainland side of one of the calmer intersections on the Intracoastal, the restaurant has a spacious view and easy access. The expansive outdoor dining area and an interior with equally appealing views can accommodate a sizable group of diners without anyone feeling particularly cramped.

    There is an expansive feeling about many aspects of this restaurant, which opened a couple of years ago with co-owners Baron Skorish and Bryce Statham manning the kitchen. Today, Daniel Cournoyer gets credit as chef de cuisine and whether it is his influence (he’s been there from the beginning) or just the natural maturing of a good concept, the restaurant is even better now than in was when last reviewed two years ago.

    Part of the pleasure of dining at Blue Moon is the sometimes irreverent but always competent and assured service. Many of the servers have a long tenure at the restaurant and a deep familiarity with the menu that they exhibit without any of the attitude some trendy restaurants manifest these days. And the restaurant also really knows what counts with hungry diners: bread.

    There are at least half a dozen elements of a restaurant, from how a reservation is taken to how the water is served, that make an impact on a diner before the chef ever gets an opening. Bread is that opening salvo that can redeem a shaky opening and make a dining friend for life or detract from a perfect entrance, undermine your confidence in the kitchen and set things in a downward spiral. At Blue Moon, the bread is terrific: fresh focaccia with tender tomatoes, crunchy onions and tangy olives, bread that leaves you begging for more before the menu ever arrives. What a great start.

    The rest of the menu carries that impression forward, with a sizable raw bar that includes a well-made sushi sampler and the usual roundup of shellfish. Some of the best starters are tiny mussels steamed in a metal crock with pancetta, rosemary, lemon, garlic and white wine, and a flavorful turn on a crab cake that includes both Dungeness crabmeat and chopped crawfish accompanied by an assertive cilantro and cayenne cream the consistency of tartar sauce.

    One of the best ways to begin a meal is with the meaty gumbo of shrimp, crab, andouille sausage and crawfish thickened both with okra and earthy-flavored file powder ($9). Other worthy starters include crisply fried calamari with a hint of curry and Thai chili paste on the side and a wood-roasted portobello mushroom stacked with slices of tomato and mozzarella ($9). Stacking food has become an affectation at many restaurants, but this dish is good enough to overlook its architecture and concentrate on the flavors.

    Seafood is understandably the focus of the entrees, but there are plenty of meat dishes as well, including a lovely herb-roasted rack of lamb with rosemary ($28), a veal chop stuffed with porcini, prosciutto and cheese and a grilled beef fillet with a port and Gorgonzola sauce.

    The signature seafood dish is a pan-roast of lobster tail, scallops, clams and mussels in a brandy cream sauce infused with tarragon. The seafood is perfectly cooked, but the dish doesn’t entirely work: The “crisp” capellini cake ends up soggy under the overly rich cream sauce, but the flavors are still intriguing. I’d opt instead for the blackened mahi-mahi with scallops and shrimp or the quick-roasted salmon with roasted garlic pesto.

    I was less impressed with an overcooked snapper fillet with luscious goat cheese-flavored mashed potatoes, though the accompanying asparagus and artichoke hearts were wonderful. Sea bass with a light crust of macadamia nuts and a roasted grouper with crabmeat and corn stuffing are other options on the menu.

    The wine list at Blue Moon is worth checking out. It features more than the usual California suspects rounded up for a wine list at many seafood restaurants – this list shows thought and care and is fairly priced for a broad selection of wines. Glassware is good and while I didn’t encounter a wine specialist at the restaurant, servers were conversant enough with the list to make some good recommendations.

    Blue Moon Fish Co. is that welcome dining spot that has matured without losing its edge. It relies on solid cooking more than its trendiness to attract and retain an audience, and while the kitchen clearly prefers richness to a lean approach, they do it with great balance and panache. In short, it’s the sort of place you want to go more often than once in a blue moon.

  • Review from Fodor's Travel Guide
  • Blue Moon is “Superb”

    The setting, on the Intracoastal Waterway, is superb; virtually every table has a lovely water view. But the real magic is in the kitchen, where chefs Baron Skorish and Bryce Statham create some of the region’s best seafood dishes. Favorites include pan-seared snapper with asparagus, sea bass fillet crusted with macadamia nuts, and rare-charred tuna. Appetizers feature choices from the raw bar, including a sushi sampler, plus tasty crab and crawfish cakes and charred Portobello mushrooms.

  • Review by William Fox from CityLink
  • Blue Moon Fish Company

    keeps on shining

    As a rule, people patronize waterfront restaurants more for the view than the food, which is usually more of an afterthought than anything else. The Blue Moon Fish Company, however, created by talented co-owners and chefs Baron Skorish and Bryce Statham, is that rare waterside eatery where the food is the star attraction and the view is the afterthought.

    The food here is fresh, creatively presented and priced on the high side. The restaurant’s décor is reminiscent of the dining room of an Art Deco-designed luxury liner. Tables are placed far enough apart so quiet conversation is not a problem. The covered patio adjacent to the Intracoastal is almost as formally set as the interior, and servers work hard to see you get your money’s worth. Ours, unfortunately, thought it was proper to dump our unasked-for check on the table while we just started on dessert, then defended himself instead of simply apologizing and moving on.

    As you enter the Blue Moon, you’ll see plenty of luxurious mahogany and maple accents softly lit by wrought-iron and brass ceiling lamps. Tables are formally set, indoors and out, and while the mostly seafood menu is not particularly large, there is a great deal to choose from, starting with wonderfully fresh items from the tempting raw bar set to the right of the entranceway.

    The raw bar serves plenty of oysters, succulent clams on the half shell ($1.50 each) and Zatarain’s-spiced shrimp ($3.95 each). There is also a sushi and sashimi sampler ($13), soy-marinated chopped tuna served Asian-style with Thai chili paste ($12) and stone crab claws priced to market. Chili malt vinegar mignonettes (small pieces of meat) are $1.95 each.

    The seven appetizers are all engaging. If Cajun is your style, try the “Big Easy” seafood gumbo ($11), a large bowl filled with shrimp, crab, crawfish, andouille sausage, okra and filé, all with plenty of heat to keep your heart pumping. Also on a Cajun note are the Dungeness crab and Louisiana crawfish cakes, dressed with cayenne-cilantro cream, black bean and corn salsa, and cilantro aioli ($14).

    New Orleans oysters ($12), roasted Prince Edward Island mussels ($11) and steamed whitewater clams ($13) enlivened by a black olive tapenade will do you nicely. Meat lovers will appreciate the blackened pork tenderloin and sweet potato fritter with a mango barbecue sauce and tomato salsa ($12). And for something just a little bit different, prosciutto and sun-dried tomatoes are wrapped in brie and served with vanilla rum butter and walnut relish ($10).

    All the entrées are dressed to the nines, but the natural flavors of the fish prevail despite the sometimes overcrowding on the plate. We received a sizable portion of pink and tender Norwegian salmon ($27). With it came a crab-stuffed, woodsy-tasting portobello and grilled polenta. Garlic-sautéed spinach and sun-dried tomato pesto were added for contrast. A bit much on the plate perhaps, but all the accompaniments worked for, and not against, the fish. Blackened mahi mahi ($30), with perfectly cooked sea scallops and blackened shrimp, also arrived well dressed. Accompaniments included green apple mango salsa and vanilla rum butter.

    For a taste of the Mediterranean, try the sautéed yellowtail snapper ($31), garnished with goat cheese mashed potatoes, pan-seared asparagus, artichoke hearts and a kalamata olive salad. The ubiquitous Chilean sea bass (market priced) was dressed with smoked yellow tomato coulis and potato salad. And from the Caribbean, try the roasted Nassau grouper ($31) with lump crabmeat and a roasted corn crust.

    Swordfish ($31) is done Asian-style with peppered arugula and a mango curry wasabi. And if you like pasta, there’s shrimp with penne, garnished with goat cheese, spinach and sun-dried tomatoes in a porcini mushroom broth. Tuna ($28) comes with sticky rice, sautéed baby bok choy and a Dijon-flavored soy-wasabi glaze.

    Four nonseafood dishes ($31-$36) include veal with mushroom risotto, rack of lamb, filet mignon and a bacon-wrapped chicken breast stuffed with Swiss cheese, spinach and sun-dried tomatoes.

    Blue Moon’s desserts ($8-$11) are the delicious and creative equals of the previous courses. We liked the Icky Sticky caramel tart garnished with Chunky Monkey ice cream; the banana-cream white-chocolate mousse; the silky crème brûlée with coconut rum; and the double-chocolate torte with a warm liquid center and wild berries.

    If Blue Moon weren’t located on the water, it would still be a fine restaurant. Its waterside location makes it even more popular.

  • Award and Review from CityLink
  • Best Waterfront Restaurant (2002): Blue Moon Fish Co.

    This classy eatery combines the things we like most — excellent food, a tranquil mood and a gorgeous view. From inside the art deco-appointed dining room, you can view the Intracoastal and its river traffic. Under the deck outside, you’re right on the water and can park your boat directly alongside the restaurant. Wherever you sit, you can take full advantage of an extensive raw bar or the fine, mostly seafood, menu. Many of the items are prepared in a wood-burning brick oven, pizzas especially. You also can stop by for just a drink and perhaps an excellent dessert or two. The Blue Moon also offers a delightful Sunday brunch.

  • Review by William Fox, XS Magazine Columnist
  • Blue Moon: Good Company

    When we arrived at Blue Moon Fish Co. we found a raw bar, open kitchen and wood-burning brick oven visible from the entrance. The attractive art deco-inspired dining room is done in mahogany with maple accents, highlighted by wrought-iron and brass ceiling lamps. Overall design suggests the Grand Salon of the 1930s French luxury liner Normandie, the floating flagship of the art deco movement. Smartly attired waiters, dressed head-to-toe in black, performed almost flawlessly throughout the evening. Everything on the 25-item menu was so appetizingly described, and the combination of ingredients so enticing, that a careful reading is required before you order. It would, however, be hard to make a mistake.

    Appetizers were admirable – baked peppered brie and prosciutto inside a buttery pastry shell garnished with toasted almonds and tropical fruit relish; and a smoked duck, wild mushroom and melted gouda quesadilla with a cilantro and mashed avocado garnish. A fine spinach salad, with spiced pecans and goat cheese fritters, transcended the genre with the addition of a bewitching walnut oil dressing. Curried oysters, seafood gumbo or an individual-size honey-thyme barbecued chicken pizza with smoked gouda and red onion jam also would have been welcome.

    Overall, our entrees excelled, especially in the seemingly effortless juxtaposition of flavors enriching every dish. A moist, seared yellowtail snapper fillet was skillfully allied with an asparagus, artichoke and tomato salad. A pan-roasted shellfish combination of shrimp, mussels, clams, scallops and a half-lobster tail lay in a rapturous brandy, garlic and herb cream sauce, accompanied by an exceptional cappellini cake flecked with red pepper. Grilled shrimp and scallops stood vigil atop a bowl of black-and-white linguine in a luxurious, shiitake mushroom and white cream sauce. Filet mignon in a tawny port glaze entertained a wonderful potato pancake with Gorgonzola cheese. Mustard-rubbed rack of lamb with herb Parmesan baked polenta and rosemary cabernet sauce, or crisp, roasted duck with corn pancakes and a mango-scotch bonnet pepper barbecue sauce likewise would have been appreciated.

    Exquisitely presented desserts provided a fitting conclusion to our meal – a Kahlua and marscapone filled crepe with espresso sabayon, ladyfingers and cocoa; double-chocolate torte with a melted chocolate center garnished with fresh berries; an exemplary Jamaican crème brûlée flavored with vanilla beans and coconut rum; and Icky Sticky Caramel Tart with Chunky Monkey ice cream). On the way home our car resembled an East L.A. low-rider.

    Talented co-owning chefs Baron Skorish and Bryce Statham should be proud of their efforts. And, if the reasonably well-heeled dining-out denizens of South Florida are as sophisticated about food as they think they are, the Blue Moon Fish Co. should enjoy a long and happy life.

  • Review by Zazzer on Epinions Web Site
  • Excellent!

    Pros: Great view, great service, incredible food
    Cons: Not a one!
    Recommended: Yes

    Blue Moon Fish Co. is an incredible place to dine…..a very cozy atmosphere on the waterway with excellent dishes. Rather pricey but worth every cent! For appetizers we had the Dungeness Crab & Lousiana Crawfish cake, Firecracker Oysters and Calamari. The Calamari was the best I’ve ever eaten. Gourmet salads with freshly prepared apple/mango dressings that looked so wonderful you almost didn’t want to touch it and disrupt it’s beauty. Our main entrees consisted of the swordfish, lobster, mussels, grouper stuffed with a crab & corn stuffing, blackened mahi & scallops. The presentation of all of our dishes was done with such an artistic touch.

    It was suggested to us that if we would like the souffle for dessert to order it along with our dinner since it would take time to prepare so we did. We ordered 2, enough for the 4 of us…one with Godiva chocolate and one with Grand Marnier. Both mouth watering!

    I cannot say enough good things about the Blue Moon Fish Co. Service was great, food outstanding! If you are ever in Ft. Lauderdale, you must dine here. I know I will definately go back. Visit their website at www.bluemoonfishco.com and glance at the menu, your mouth is sure to water just looking at what they have to offer.

  • Review by Wes Boudreaux on Epinions Web Site
  • Blue Moon is a Great Catch!

    Pros: Too many to list
    Cons: None
    Recommended: Yes

    We were very impressed with Blue Moon Fish Company from the very start. The Art Deco reminiscent decor was enchanting and relaxing. For an appetizer I had sushi which was delicious. My main course was the grilled Mahi-Mahi (accompanied by jumbo shrimp) which was cooked to perfection and melted in my mouth. My dad ordered the lobster, which to me is a large unseasoned crawfish, but was good nonetheless. My step-mother ordered the filet mignon. Hands down the best steak I have ever had. Overall, this is the best restaurant in South Florida.