Blue Orchid Asian Grill & Bar. The descriptive words not only pertain to the atmosphere,
but also to the restaurant’s menu. By Rochelle A. Shenk Photograph by Nick Gould
|Owners Harrison and Sherree Wang, who opened the doors of Blue Orchid in May 2009, are familiar faces to area restaurant-goers; they formerly operated China Orchid, which was at Park City, and currently own both Blue Pacific and Blue Orchid, each of which has its own flair.
Located at Richmond Square, Blue Orchid’s blue-and-purple scheme is reflective of the restaurant’s name and the fact that they just happen to be Sherree’s favorite colors. The combination of colors, deep wood tones and etched-glass accents provide the restaurant with a luxurious and relaxing ambiance.
A bar/lounge area directly off the front entryway boasts two large, flat-screen TVs. A sushi chef presides over the sushi bar where guests can watch their orders being prepared. The restaurant’s two dining areas seat 120. There’s also a patio with wicker/bamboo tables and chairs that seat 36. “People really enjoy lunch or dinner on the patio; it’s a great spot for warm-weather dining,” Sherree says.
Although there’s not a private dining room per se, private parties (birthday, anniversary or other celebrations) can be accommodated. “Having two dining areas provides some flexibility. We have a lot of groups — friends getting together for lunch, families celebrating special occasions or businesses hosting client or employee parties. We’ve even hosted holiday parties,” she comments.
Blue Orchid’s menu focuses on Asian-fusion cuisine and ranges from sushi to salads to entreés such as paella. The key to the restaurant’s sushi and menu items is quality, fresh ingredients. Sherree notes that many customers come for the sushi — to eat in or takeout. Blue Orchid’s sushi chefs offer a wide variety on the menu, as well as several seasonal offerings. For example, for the holidays, the seasonal offerings will have a festive flair — ruby maki features white tuna, crab stick and spicy mayo inside and seared scallops on the outside. “The chef uses a torch to sear the scallops, so there’s a bit of a smoky flavor,” she explains.
In addition to sushi, the menu offers a variety of other items such as Japanese miso soup, spicy-chicken spring rolls, edamame, lime-and-cilantro salmon salad, grilled items such as Indonesian satay trio, noodles and rice, and wok items. Lunch items include sandwiches and wraps, salads (including the Pacific chicken salad) and lunch favorites such as General Tso’s chicken or Hong Kong noodle.
Customer favorites include honey-walnut shrimp (the most popular item), gun-powder fish fillet, Thai seafood paella, roasted duck, Bento Box combinations and seafood risotto. “You wouldn’t expect to find seafood risotto here, but it’s one of my favorite dishes and it turns out that it’s one of our customer’s favorites, too,” Sherree says with a smile.
Blue Orchid also boasts a fully stocked bar that features several sake selections including some that are served either warm or chilled. The restaurant’s signature cocktail is Lychee Bree. Draft beer selections include Lancaster Brewing Company, and bottled beers include such Chinese and Japanese labels as Tsing Tao and Kirin Ichiban.
Blue Orchid Asian Grill & Bar, 605 Richmond Dr., Suite 109, Lancaster, blueorchidsushi.com, 717-569-2000.