{"id":1200,"date":"2014-08-13T15:27:09","date_gmt":"2014-08-13T22:27:09","guid":{"rendered":"http:\/\/jodijacksonshollywood.tv\/?p=1200"},"modified":"2014-08-13T18:28:29","modified_gmt":"2014-08-14T01:28:29","slug":"blue-plate-oysterette-dinner-august-8-2014","status":"publish","type":"post","link":"https:\/\/jodijacksonshollywood.tv\/blue-plate-oysterette-dinner-august-8-2014\/","title":{"rendered":"Blue Plate Oysterette Dinner – August 8, 2014"},"content":{"rendered":"

It is so hard to find a good East Coast seafood restaurant in Los Angeles! Sure there are the usual suspects but really, an East Coast seafood restaurant is a rare commodity. There\u2019s one in my neighborhood that I tried and it was really greasy and bad. Funny thing is, it\u2019s packed all the time…go figure! I\u2019m not going to mention any names here but it rhymes with Lonnie and Fred\u2019s.<\/p>\n

Then there is Blue Plate Oysterette. They offer great seafood items that are delicious and reasonably priced. They also have nicely appointed interiors with…here it is, the absolute best seafood anywhere in Los Angeles! That’s right, the best!!!<\/p>\n

The interior is clean, white and bright. Little silver swimming fish adorn the walls, and industrial light fixtures warm up the environment. The always-changing chalk boards add a casual feel, and lets you know what the fresh fish and specials are. The blue stripes and white tile add to the squeaky clean feel. There is a small outdoor patio that sits right on 3rd street and makes for good people watching spot. It\u2019s got a very modern feel, with a Cape Cod seaside vibe.<\/p>\n

Their staff is so fun and friendly, guaranteed to show you a good time no matter what. Jonathan and Brain were the shining stars, both so funny and warm. All of the wait staff will put a smile on your face. They are so attentive and have your best dining interest at heart.<\/p>\n

Here\u2019s what I tried:<\/p>\n

Sparkling:<\/p>\n

Marc Plonzeau Perles<\/p>\n

Louis de Grenelle<\/p>\n

Domaine Carneros<\/p>\n

Each one of these sparkling wines\/Champaign worked fantastically with the raw oysters. There\u2019s nothing better then Champaign and oysters.<\/p>\n

Wines:<\/p>\n

Starmont \u2013 Chardonnay Napa Valley. This wine has a lot of oak, backed with a rich vanilla, caramel flavor. I would drink this one with the lobster roll.<\/p>\n

Napa Cellars \u2013 Chardonnay Napa. This is a buttery wine that paired nicely with the scallop\u2019s crudo; it added just the right amount of oak in your palate.<\/p>\n

Baladina \u2013 Albarino Spain. It\u2019s got a grassy feel, with some light pineapple nuances. It is very fragrant and would work well with all the different ocean goodness of the oysters.<\/p>\n

Justin \u2013 Sauvignon Blanc California. This wine has no bitter grapefruit tones; instead it is very well rounded and was great with the light shrimp Cobb salad.<\/p>\n

Itsas Mendi \u2013 Taxacoli Spain. I liked this wine with the lobster mac and cheese and the clam chowder.<\/p>\n

Red:<\/p>\n

Leyda \u2013 Pinot Noir Chile. This worked well with the fried oysters in the Banh Mi sandwich.<\/p>\n

La Posta \u2013 Malbec Mendoza. A very deep rich wine with lots of berry flavor, this is a go to wine with red meat, so I would pair this one with the burger as well.<\/p>\n

Lesson Plan \u2013 Syrah Grenache Russian River. I would drink this wine with the burger as well, got to go with the smoky grilled red meat flavor.<\/p>\n

E.Guigal \u2013 Cotes du Rhone France. This is a spicy wine with great straightforward earth driven notes. It went best with the burger.<\/p>\n

Raw Bar:<\/p>\n

Oysters On The Half \u2013 homemade cocktail sauce, MV pickled shallot mignonette. Each and every oyster is like it just came out of the ocean, it\u2019s that fresh!<\/p>\n

Crudo \u2013 Chef\u2019s daily preparation \u2013 Scallops. What a lovely way of eating raw scallops.<\/p>\n

Soup\/Salad:<\/p>\n

New England Clam Chowder \u2013 cherrystone clams, light cream broth, bacon. There are lots and lots of clams and you pretty much know that they are fresh.<\/p>\n

Shrimp Cobb Salad \u2013 beets, avocado, beacon, bleu cheese, cherry tomato, egg, and dill dressing. The shrimp are big prawns that they cut up into smaller pieces, so it\u2019s not your typical bay shrimp salad. This will give all of my other Cobb salad favorites a run for their money.<\/p>\n

BPO Summer Specials:<\/p>\n

Fried Oyster Banh Mi \u2013 pickled vegetables, fresh cilantro, spicy aoli on a brioche roll. This is a great oyster sandwich, with a Vietnamese twist, very yummy.<\/p>\n

Small Plates:<\/p>\n

Fish Tacos \u2013 grilled white fish, cabbage, cilantro aioli. Delicious and cooked to perfection, a great fish lovers menu item.<\/p>\n

Lobster Mac & Cheese – Maine Lobster, parmesan, herbs, and truffle oil. So vevelty rich, and the lobster once again are huge big pieces, this one will make you cry.<\/p>\n

Large Plates:<\/p>\n

Lobster Roll \u2013 dressed or undressed Maine Lobster, brioche roll. This was by far the best lobster roll ever on the planet. They put so much of it in each roll, including the claws and it\u2019s so fresh. It will make you very happy! I have to go back every week just for this delicious roil!<\/p>\n

Blue Plate Burger \u2013 Angus beef, Tillamook cheddar, Old Bay fries. This is a very meaty burger with all the trimmings. For the burger lover this is a must have, for me however I am just too stuck on all the fresh seafood.<\/p>\n

Sides:<\/p>\n

Coconut Brown Rice. What a delight, the coconut dances in your mouth, and the rice is sweet, but perky. A great side dish!<\/p>\n

Slaw. Nice flavor, with a dash of cumin, great accompaniment.<\/p>\n

Sweets:<\/p>\n

Key Lime Pie \u2013 fresh key limes, whipped cream. This has got to be the best key lime pie your ever going to eat.<\/p>\n

There are four restaurants in all in the Blue Plate Company, two Blue Plate Oysterette\u2019s; one in Santa Monica and one on 3rd Street. Then there\u2019s Blue Plate Taco and Blue Plate, if these two are as good as Blue Plate Oysterette, I will have to try those as well.<\/p>\n

I am told that this wonderful cuisine is very popular in New England, Cape Cod, and Montauk. Having never been I can only say this delicious food is my new favorite Los Angeles restaurant. Whether it\u2019s West Coast or East Coast in my book its every coast. Next time your near one of it\u2019s two locations pop in for a glorious lobster roll, it will keep you coming back for more.<\/p>\n

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