Azul Taken Over

Wednesday, Phoodie.info rumored that the Azul Cantina at 10th and Spruce might be acquired by George Anni of Valanni and Mercato.

Over the weekend we learned that Anni did indeed purchase the oh so blue Mexican bar. The bar remains open and serving up the same margaritas and tequilas. The future is still up in the air as the concept may be tweaked or changed entirely. All that is known is Anni loves the neighborhood vive of the spot and will keep it as a bar. Among the rumors, expanding the bar and adding a 10-tap beer system.

Azul Cantina Closing? [Phoodie.info]
Azul Cantina [Facebook]

Azul Is Blue


Adam Erace finds Washington Square West’s Azul Cantina a suitable place to get liquored up but the food makes him blue.

Tossed with shriveled segments of orange and grapefruit, the citrus-and-jicama salsa is an oddly dry, oddly flat bowl of tropical mulch attacked by sloppy knife work. The amateurish tostadas topped with spoonfuls of peppy chipotle goat cheese and wilted cilantro were something out of a Voorhees housewife’s Cinco de Mayo party. Flank steak is badly overcooked twice. Perky salsa verde makes an attempt to moisturize the meat in some tacos, while the beef tucked between soft square buns in the torta sliders taste like lumps of charcoal. Like a room-temperature shot of Cuervo, they do not go down easy.

Azul [Philadelphia Weekly]
Azul Cantina [Official Site]

Uneven Blue

Azul Cantina
Trey Popp vists Azul Cantina on Spruce Street and finds it to be uneven but with some potential.

The best dishes at Azul suggest that the culinary soil is plenty fertile. A seared sea scallop entrée, for instance, was among the best main courses I’ve had in a while. Half the plate was covered in a corn purée that got extra oomph from hot chiles de arbol. The moist scallops rode above, each crowned with a tuft of cilantro, a smattering of shallots that had been fried to a crisp and a squeeze of lime that injected a breezy brightness into the rich assembly. A side of grilled, intensely flavorful chayote squash came completely unadorned, which was just right.

Kind of Blue [City Paper]
Azul Cantina [Official Site]

Blog Round Up

Mac & Cheese has been taking Indian cooking classes at Palace at the Ben for the last month and reports on all that she’s learned. [Mac & Cheese]

David McDuff does a thorough write-up of a recent Sly Fox beer dinner at Chick’s Cafe. [McDuff’s Wine Trail]

Foodzings visits the Edwards Freeman Nut Company in Conshohocken and feels just like a kid in a candy shop because that’s what it is. [Foodzings]

Foodaphilia reviews Azul Cantina and finds the Mexican spot to be a nice place to have some margaritas and order some appetizers. [Foodaphilia]