Endless Flavors and Horizons at Blu

April 26, 2015

Randy and Mari Chamberlain felt optimistic about their new restaurant on the shores of Lake Michigan in Glen Arbor. They had managed the establishment for Phil Murray when it was Windows at Le Bear Resort and they knew the property and its clientele.

When Windows closed, "The property manager and developer called and said, "˜We want you and Mari in,’" says Randy Chamberlain. The couple agreed and, in June 2008, they opened Blu – an elegant, high-end restaurant – in the midst of the economic recession.

"To open [then] was scary," says Randy Chamberlain. "But you have to do what you love." And what they love is fine dining with white tablecloths, a large selection of wines and refined, creative dishes prepared with fresh ingredients.

THE SCENE

Randy and Mari first met when they both worked at Windows on West Bay. She was a waitress, while Randy worked in the kitchen, and their initial encounters didn’t bode well for their future.

"We hated each other. We had a notoriously evil relationship," Randy Chamberlain says with a small smile.

After three years, Randy Chamberlain moved on. When he returned to Windows some years later, Mari had recently come home from her own sojourn.

"I’d gone through a divorce and grown up," Randy Chamberlain says.

They got along so well this time around that within a year they began dating and, two years later, they were married.

Today, Mari Chamberlain is a certified second level sommelier and runs the front of house, while Randy oversees the kitchen.

While Blu may be small with only ten tables, it feels anything but cramped. The soaring skylights and walls of windows offer endless vistas of the lake and sky. Blu is clearly the perfect name.

Weather permitting, additional seating is available outdoors.

THE MENU

Randy Chamberlain prepares the menu daily, depending on what’s in season and what area farmers are offering.

"Somebody brings me in a lug of strawberries or I’ve got morels coming in. I like to use local products, but I like to get halibut from Alaska or scallops from the East Coast. The menu reflects what I’m able to use," he says.

Typically, there are six to eight entrée selections, a like number of appetizers, and several salads. If you don’t see something on the menu that appeals to you, or you’d like to mix and match ingredients from different dishes, the Chamberlains and their staff are happy to accommodate you.

There are always a number of fish and seafood selections, as well as creations using beef, pork and chicken. There’s also at least one vegetarian option.

Randy Chamberlain says many of the dishes reflect a French style, but the daily menu preparation enables him to include influences from places like Italy or Asia, as the mood strikes him.

THE BEST 

One longstanding tradition at Blu is the duck confit.

"It’s kind of become our signature dish, though I never wanted a signature dish," says Randy Chamberlain.

Those who order the dish receive a numbered card certifying their choice; over 5,500 people have ordered the duck over their seven years in business.

Randy Chamberlain cites his always-changing selection of seafood as encouragement for repeat customers.

"My specialty is fresh fish. If I thought the restaurant could survive on only things from the water, I’d do it.

"It’s challenging," he continued. "Fish can be poorly cooked so easily."

THE REST OF THE STORY

Randy Chamberlain grew up in the restaurant business. Many locals fondly remember Chamberlain’s, his father Charlie’s restaurant on Garfield Road, now the location of Agave Mexican Grill. Randy began working there when he was 10 years old.

By the time he was in high school, he was in charge of the kitchen, though most of the employees were significantly older than he.

"It was a challenge. I was the boss’s kid and I was their boss. I learned how to manage people," he says.

He broadened his culinary horizons by working at other establishments, including Reflections at the Waterfront Inn, where he worked under Chef Charles Egeler.

When Phil Murray opened Windows on West Bay, Chamberlain moved across town.

"He was obsessed with perfection," recalls Randy Chamberlain. "I learned from him what I’m using today."

THE SKINNY

Salads start around $7. Appetizers begin around $8, while entrees open around $28.

Blu is open for dinner Wednesday through Sunday from 5pm to 9pm. In the summer, the restaurant is also open Tuesdays and welcomes diners until 10pm.

Blu is located at 5705 South Lake Street in Glen Arbor. For more information, visit GlenArborBlu. com or its Facebook page or call 231-334-2530.

From May 1-9, Blu will be among 10 establishments celebrating Glen Lake Restaurant Week where patrons can enjoy a three-course prix fixe dinner.