the Connection, published Summer 2003
Kathryn Kay

Serendipity has played a large role in the newest restaurant about to open on Larchmere Blvd. Owners of The Dancing Sheep, Lynne Alfred and Bob Hanson, were purchasing the building from next door with plans of putting in a restaurant. “The attorney who helped me with the purchase,” said Lynne, “was also Marty Himmel’s attorney and knew that his son Andy wanted to have a restaurant. So we were ‘fixed up.’”

The result is Boulevard Blue, a contemporary cuisine restaurant and bar which will feature live music on weekends. Andy Himmel will run the restaurant with his father Martin Himmel lending expertise gleaned from his 20 years owning the Boarding House on University Circle.

A previous business relationship was also a factor in Lynne and Bob’s choosing Shaker Square architect Michael Benjamin to do the project. It was Michael who had transformed their animal hospital property into the ground-breaking design of The Dancing Sheep. Not wanting the DiBella property next door to “go down any further,” Lynne and Bob purchased it “as our own little urban renewal project,” said Lynne. “And then Michael came up with the brilliant idea of the atrium.”

This atrium will connect the two buildings, eliminating a driveway, expanding the dining space and creating a whole new look and building. While maintaining the ‘old’ brick look of the façade, the front will be opened with large windows flanking the entrance. The rear of the property will be re-landscaped for patio dining and parking.

Inside, the ceiling will be restored to its original 10-1/2 foot height with lighting highlighting the various seating areas. Off to the right, an elevated section will be home to various blues performers on weekends. Paying homage to cities famous for their blues, the back bar area and wall behind the performers will have giant photo murals of New Orleans and Chicago.

To moderate the noise level, all serving areas will be carpeted, with ceramic tile connecting them to the open kitchen in the back. “Tabletops will have a very contemporary look,” said Andy. “A dark laminate with bright white china.”

Andy has hired Scott Wuennemann as executive chef. Scott was most recently sous chef at Cameron Mitchell’s M Restaurant in Columbus. He plans a menu as diverse as the Shaker Square area itself. It will feature American dishes, infused with a variety of cross-cultural influences.

Price points on the menu will range from moderate sandwiches, salads, and pastas, to upscale entrees which will run $25-50 for two. “Customers will also be able to have a very fine dinner for $10,” concluded Andy.

Having secured building permits in early May, the Himmels are projecting a July opening. For the first month or two they will serve dinner only and then add lunch by late summer or early fall. They tentatively plan to be open seven days, until midnight during the week and 2-2:30 a.m. weekends. For the latest grand opening information and hours, check their website at boulevardblue.com.