What makes Missouri a special place isn’t only the abundance of agricultural resources, it’s the fact restaurant owners take pride in these resources by buying their produce and meat locally.
Bleu Restaurant and Wine Bar owner Travis Tucker knows firsthand how farmers in Missouri strive to grow the best food and hasn’t strayed from his roots since leaving the Thayer cattle farm he was raised on. Tucker’s motto is simple: Deal with things as they come.
“I miss it quite a lot sometimes because it was a slower pace for sure,” Tucker says. “It taught me how to think whenever a situation comes your way.”
The pace has definitely picked up since opening Bleu in 2001, and it has become one of the few restaurants to defy the odds of the 75 percent failure rate he says all restaurants face. Tucker’s appreciation for where food comes from has never been overlooked in the bigger scheme of things.
“My grandmother was an avid cook, and she grew everything that she cooked from scratch,” Tucker says. “She took it from seed to the table.”
Tucker’s environment has definitely shaped him and is the reason why he continuously supports local farming, even though it isn’t always practical, he says. But being practical can often lead to a person to be caged in, and luckily for Tucker, his ethical and smart business moves have led to a whole new start for himself and his restaurant.
“Hopefully we’ll see a lot of growth, and so far we’re seeing that,” Tucker says. “That’s all we can do to keep up at this point.”
Bleu Restaurant and Wine bar has moved from its former location on the corner of Cherry and Eighth streets to Boone Tavern. Previously, the available seating was numbered at 94, but the restaurant can now accommodate 600 people. Patrons will now be able to choose from indoor seating or enjoy the new outdoor courtyard space. The fear of competition hasn’t fazed other local restaurant owners; instead they have shown their support in his new business venture and what he’s brought to Boone Tavern, Tucker says.
“We will still maintain serving contemporary American food,” Tucker says. “We do twists on some of the classics in American cuisine and of course the blending of different types of cooking.”
Quality and presentation is just as important to Tucker because it all is a package deal when it comes to the value. And now that they have a larger location, there is more opportunity for a varied atmosphere, where people who are seeking a peaceful or exciting place for the night can choose between distinct areas. The dining will offer a more quiet and upscale atmosphere, another will have more action and displayed TV, and the courtyard is the place for those who like to dine al fresco.
“We’re thrilled to have a new space to be able to accommodate groups, events and things we couldn’t do before,” Tucker says.
These space constraints are no longer an issue for Bleu. Now Tucker will be able to see how his restaurant performs after having removed these barriers.
