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Blue Plate has long been a new American diner full of surprises. Chef-owner Cory Obenour almost always keeps meatloaf and braised shortribs on the menu, but also crispy pork belly with mussels escabeche and gnocchi with braised lamb shoulder and charred turnips. As you move back past the open kitchen through the rambling, vividly hued Mission District restaurant, the scene grows more subdued and romantic, until you're on a back patio ringed in trumpet vines. If you expect to find big American wines to go with the familiar American flavors, you may find yourself ecstatically stumped by the German reds and Italian gavis on his fascinating, reasonably priced wine list.
The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco food scene. Haighteration discovered CuCo's Restaurant was slated to shut before the end of February, due to a... More »
The Blue Plate 3218 Mission (between 29th and Valencia streets), 282-6777. Open for dinner Tuesday through Saturday 6:30 p.m. to 10:30 or 11 p.m. Parking: difficult. Muni: 14, 49, 67. Noise level: pleasant. The other night I prowled the... More »
Blue Plate has long been a diner full of surprises. Cory Obenour almost always keeps meatloaf and braised shortribs on the menu, but also crispy pork belly with mussels escabeche and gnocchi with braised lamb shoulder and charred turnips. And if you expect to find big American wines to go with the familiar American flavors, you may find yourself ecstatically stumped: German and Lebanese reds. Loire Valley whites. Gavis and Moschofileros and a cult Washington Mourvedre. Almost all of his... More »
The very appealing menu of the Blue Plate, self-described as a "new American restaurant," reveals just how globally influenced and sophisticated today's square meals are: Alongside the excellent meatloaf (with mashed potatoes and a fresh seasonal vegetable), a standard on the frequently changing lineup, you might find a hunky Niman Ranch pork porterhouse sided with herbed spaetzle, English peas, pancetta, and Meyer lemon jus, or duck confit with a rainbow assortment of vegetables and... More »
What do you think of when you think of good, down-home American cooking? Fried chicken? Thick steaks? Pork chops? Garden salads? French fries? Hominy grits? Berry cobbler? Chocolate cake? Banana cream pie? The stuff served up at the Blue Plate is delicious, but it isn't exactly down-home: The salads are lively with mizuma and grilled peaches, the potatoes are ribboned with huckleberries, and the cobbler's topped off with granola. But chef/owners Ian Wolff and Cory Obenour also know when to... More »
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