Restaurants & Bars 2

Blue Plate, SF report

hhc | Dec 10, 2006 06:10 PM

Blue Plate is pretty good. You really need a reservation to eat here because it's so popular. I used their website to book the reservation, but you have to get a call from them to know if you got it. Then they call like 2 other times to remind you which is kinda annoying.

We get there on Sat 12/9/06 late for our 6pm reservation, but we called to let them know we were running late. So our table was held good thing. We got seated in the middle dining room. They seem to have 3 dining rooms. The table we had was in the corner, and I felt cramped. I kicked the feet of my dining companions a couple of times.

Things we tried:

meatloaf w/ mashed potatoes and green beans $14-I thought it was good. Friend thought it was too dry, needed catsup. Main entree.

county line harvest chicories-fuyu persimmons, pomegranate & charred dates salad $8-good but forgettable.

grilled monterey bay squid lemon & parsley $8-good, this is an appetizer.

house made pastrami & seared scallops $13-good, this is an appetizer.

mac & cheese $7-I loved it. The goat cheese really makes this dish. Side order.

brussel sprouts w/ pecans, sage, & brown butter $5-just ok. Appetizer.

local sardines w/ shaved fennel, molinari salami and roasted corno di toro peppers $9-just ok, appetizer.

roasted marrow bones radish and parsley salad, crostini and grey salt $11-just ok. appetizer.

We also got a bottle of Roussette De Savoie Altesse from France. I thought it was ok, others liked it. About $30

Desserts we tried:
apple pie w/ buttermilk ice cream $7-I liked the ice cream, pie average.

pumpkin bread pudding brulee w/ creme anglaise & pomegranate $7-I thought it was nice.

Overall, the food is good but you need your credit card cuz it's expensive and the place has dim lights. Our total w/ all those dishes and wine was $122.61 before tip.

Two unisex washrooms to use.

Blue Plate
3218 Mission St (@ Valencia) SF
(415) 282-6777

Want to stay up to date with this post?

Recommended From Chowhound