Blue Plate

Eclectic | New American
One of the best

Blue plate customarily refers to the sort of inexpensive square meal dished out in a diner. The Blue Plate Restaurant of Chatham, New York, is something else. Calling itself an “American bistro with international implications,” it is a stylish dinner house with an ambitious kitchen. Nothing on the menu is commonplace. Burgers are made of grass-fed beef and served on brioche buns; a tomato salad is strictly heirlooms; meat loaf is sided by chili-glazed carrots; fudge sauce for sundaes is Judy’s Chewy Fudge Topping – some of the most delicious hot fudge anywhere.

For that sundae alone – made with house-churned ice cream – I will eagerly return to the Blue Plate; but in fact the pre-dessert menu is compelling. It is more trendy than soulful and it definitely is more expensive than most Roadfood, but for an expertly prepared, chef-driven meal in a casual country setting, it’s a winner.

Start with crisp-edge spinach-potato pancakes or PEI mussels lolling in white wine and garlic or – as I enjoyed one evening early in the summer – local ramps sheathed in fragile tempura crust and sided by lemon pepper aioli. Among the other specials that fine June evening were grilled shrimp in a festive coat of garlic scape pesto and Thai coconut mussels flavored with lemongrass, ginger, and red chilies. You always can count on perfectly al dente linguine crowded with vivid littleneck clams, cast-iron-baked chicken thighs, grilled hanger steak, and pad Thai either vegetarian or with chicken.

But let’s get back to dessert. Sticky toffee pudding, white chocolate cheesecake, Key lime tarts, and chocolate bourbon espresso cake all sound swell. But it is ice cream, made in house, that makes my heart go pit-a-pat. Regular flavors include vanilla, “killer chocolate,” and Kahlua coffee. One special flavor is Almond Joy – creamy-sweet and chockful of dark chocolate and shreds of coconut. It is grand with no adornment whatsoever. Topped with a warm spill of Judy’s Chewy Fudge Topping, it becomes stratospheric.

What to Eat
Blue Plate, Hot Fudge Sundae
Hot Fudge Sundae
"Hot Fudge Super Sundae" features Judy's Chewy Fudge Topping, pecan chunks, and whipped cream.
Blue Plate, Judy’s Chewy Fudge Topping
Judy’s Chewy Fudge Topping
Judy's Chewy Fudge atop peach and strawberry ice creams.
Blue Plate, Almond Joy Ice Cream
Almond Joy Ice Cream
Coconut Almond Joy ice cream, hot fudge on side
Blue Plate, Grilled Pesto Shrimp
Grilled Pesto Shrimp
Pesto on grilled shrimp is made from garlic scapes.
Blue Plate, Tempura Ramps
Tempura Ramps
Sweet/sharp ramps are veiled in crisp tempura batter.
Blue Plate, Potato Pancakes
Potato Pancakes
Potato pancakes are laced with spinach.
Blue Plate, Linguine with Clams
Linguine with Clams
Ocean-sweet Littleneck clams on pasta in white wine sauce
Blue Plate, P.E.I. Mussels Meuniere
P.E.I. Mussels Meuniere
Mussels meuniere, awash in white wine and garlic
Directions and Hours
closed now
Open Year Round
Meals Served
Credit Cards Accepted
Alcohol Served
Outdoor Seating

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