LETTERS From CAMP Rehoboth |
EATING Out: The Blue Plate |
by Barry Becker |
Nothing Could Be Finer
The Blue Plate (329 Savannah Road, Lewes) has only been open since mid-June, but when we checked it out on a recent night it was hopping with people of all ages and sizes. And it's not hard to see why! Jim Paslawski and Mark Grabowski have created a very inviting space, with large windows overlooking Savannah Road, beautiful dark blue and gold walls with funky colorful accent lights and beautiful artwork from a local artist, and best of all, terrific food at the most affordable prices we've seen all summer. This is a place you can eat out at almost every night (and you'll want to)! Dinner is served from 4 til close. The menu is rich with good, basic homecooking such as liver and onions, stuffed peppers, chicken or beef pot pie, turkey dinner, old fashioned meat loaf, or spaghetti and meatballs. It also features fresh seafood, such as flounder stuffed with jumbo lump crab imperial, or surf and turf, stuffed pork chops and more. We started with a fresh garden salad, beautifully presented with red onion rings, carrots, tomatoes and cucumber wheels, served on (what else?) a blue plate. I tried the Delmarvalous crab chowder, which was thick with crab, potatoes, and tomatoes, and just enough spice to give it a very flavorful kick. For dinner we couldn't resist the liver and onions, which sounded (and tasted!) so good, served with the requisite fried onions and gravy. The sides were a favorite of mine, creamy mashed red potatoes, with the skins still on, and the freshest sugar snap peas and baby carrots, steamed to perfection. The liver was a huge portion, and just like liver should be! I tried one of the day's specials, catfish seared in Cajun spices and served with a zesty white corn salsa that was out of this world. The fish was very fresh, the spices and salsa gave it some real flavor, and it was served with the same mashed potatoes and vegetables, which were incredible. For dessert, even though we were stuffed, we checked out the dessert case near the soda bar. Jim told us his mother makes all the desserts, and that just seemed right, because The Blue Plate feels like a place where your mom should be making the desserts. They all looked yummy, a great collection of cakes and cheesecakes. I chose the lemon coconut layer cake that so reminded me of something my grandmother used to make. It was a lemon lover's dream, moist and very lemony, with lots of icing and coconut, served (of course!) on a blue plate with whipped cream. The Blue Plate is open for breakfast, lunch and dinner. Breakfast features everything from cereals and toast to omelettes, eggs Benedict (also served with smoked salmon or crab cakes instead of the traditional Canadian bacon) and creamed chipped beef, pancakes, waffles and French toast. Lunch (served 11 4) has real Philly cheese steaks (!) as well as clubs, French dip, chicken salad and much, much more. Check out The Blue Plate for every meal. I know I will! |
LETTERS From CAMP Rehoboth, Vol. 11, No. 12, August 24, 2001. |