The only question you’ll pose about the exceptional cuisine at Blu Star Grill in Mooresville is, how can I possibly choose just one entree?
There’s absolutely no doubt about quality and freshness or the origin of any ingredient on your plate, as the number one focus of this popular Mooresville gathering place is providing healthy, natural food. As owner Nelson Bass explains, “We know where all our proteins come from, and how they are raised!”
What’s the unmistakable passion behind every single meal – every single day – at the Blu Star Grill? It resonates from the hands and heart of Executive Chef Zachary Jenkins.
With his background that includes a culinary degree from Johnson & Wales University, Chef Zach’s enduring love for cooking is reflected in every dish. That passion is what drives him to create the irresistible weekly specials and newest menu items that enhance the restaurant’s regular offerings. Plus, that deep-rooted feeling for the folks he serves is why you’ll always hear the staff refer to you as a “guest” and never a customer. That’s how special your presence here is to the entire staff!
Serving the Mooresville and Lake Norman area for the past 12 years, Blu Star Grill is the very definition of fresh, natural food, from daily fish specials made with wild caught Alaskan salmon, wild caught mahi mahi or wild caught shrimp, to epic, hand-pattied (old school!) burgers made from grass-fed and grass-finished black Angus beef raised on small family ranches in Colorado. Are you ready for a bison burger? That bison meat is from South Dakota, and all naturally fed, something that makes Chef Zach proud.
“I take pride in using ingredients that represent special regional cultures and diets,” he says. “Our bread is also locally sourced – fresh never frozen. Presently, we are in our Burger Tour of America, where each week we visit a different state and feature a burger, a sandwich, and a local dessert that makes that state famous.”
Not solely a burger spot, the Blu Star Grill menu also tempts guests with a large selection of fresh salads made from organic grown lettuces, vegetarian options including black bean burgers, grilled vegetable wraps, and vegetable pasta, and a very nice selection of additional pasta dishes including blackened shrimp Alfredo. You can order delicious plated meals such as house-made black Angus meatloaf, and elk chopped steak (with elk raised in Canada), or something fresh and unique from one of the largest gluten-free menus around. There are never any fillers in their meats, and even the chicken is called select breast. It’s cage-free chicken, no hormones, no steroids, and never frozen. Many dishes are from Chef Zach’s personal recipes from childhood and from his grandmother, others are from Carolyn – one of the owners — who grew up on a farm in South Carolina.
One of the most outstanding presentations from Chef Zach is Blu Star Grill’s popular holiday “take and bake” meals – available for Thanksgiving, Christmas, and the Easter holiday season. And since Thanksgiving is nearly upon us, take note! The Thanksgiving “take and bake” offering will be available in two sizes – to feed four to six guests, or eight to 10 guests. You’ll pick your order up at the restaurant fully cooked and packaged in convenient containers that are ready to go straight into the oven. This year’s delicious holiday menu will feature oven roasted turkey and honey glazed ham, house-made gravy, cornbread stuffing, and baked macaroni and cheese, Yukon gold mashed potatoes, sweet potato casserole, green bean casserole, southern deviled eggs, and yeast rolls.
Blu Star Grill is located at 120 Marketplace Avenue in Mooresville, NC, 704-660-5577, and online at Blustargrill.com. Hours are Monday through Saturday 11:00 a.m. – 8:00 p.m., closed Sunday.
