The Fishermen of Bleu Northeast Seafood
Meet the fishermen of Bleu Northeast Seafood. We visit with a few of our northeast producers, including John Brawley of Sweet Sound Oysters, Ethan Wood of Wood Mountain Fish, and Tony Naples of Starbird Fish, who show us the ropes of sustainable seafood harvesting. Everything at Bleu is made with the highest quality products and is as fresh as can be.
Bleu Northeast Seafood, Chef Doug Paine’s newest venture, follows upon his success with Juniper at Hotel Vermont. All new at Bleu-inside the Courtyard Burlington Harbor, discover a welcoming and stylish bar and dining room. A native Vermonter, Doug is highly admired and appreciated by the local farmers and purveyors for his commitment to freshness and to small producers. Doug partners with local purveyors and New England fishermen for daily seafood deliveries arriving straight from the docks, just as fresh as can be.
Bleu serves breakfast and dinner daily.