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Blue Plate Taco Opens in Santa Monica

Blue Plate Taco Opens in Santa Monica

The Shore Hotel opens its first restaurant, Blue Plate Taco

Santa Monica, Calif.’s Shore Hotel has opened Blue Plate Taco, its first on-property restaurant. Located near the Santa Monica Pier, The Shore Hotel’s Mexican restaurant is adjacent to the pool.

Overlooking the Pacific Ocean, Blue Plate Taco has 90 saddle leather swing chairs indoors and outdoors. The menu features tacos, grilled seafood, and salads made with locally sourced ingredients. Signature menu options include lobster truffle tacos, and salmon chilaquiles with salmon belly, shaved egg, ground masa, cilantro, lime paprika, and chorizo oil, with a choice of nine homemade salsas.

The coastal Mexican cuisine can be washed down with a range of agua frescas made with seasonal fruits, like watermelon, mango, and prickly pear, or rum, vodka, or tequila.

Blue Plate Taco is the first restaurant for the hotel but the third by Blue Plate dining group, which has two other restaurants in Santa Monica.

Lauren Mack is the Travel Editor at The Daily Meal. Follow her on Twitter @lmack.


Vampiro Steak And Shrimp Tacos

griddled cheese, blue corn tortilla, salsa macha 15

roasted poblano, avocado tomatillo salsa, crispy jalapeño, blue corn tortilla 13

Pescado A La Plancha Tacos

seared sustainable fish, jalapeño mint aioli, cucumber mango slaw, avocado 14

crispy corn tortilla, mexican cheeses, avocado, fresca and quemada salsas 13.50

grilled hanger steak, guacamole, fresca and quemada salsas 15

folded corn tortilla tijuana-style, slow braised lamb shoulder, melted mexican cheeses, onion, cilantro, avocado tomatillo 14.50


Here they come: Photos show crowds returning to Southern California tourist hot spots

After a year of business closures and travel restrictions that have devastated the tourist economy, merchants and visitors say activity is starting to pick up.

“I do feel like the pandemic is over,” said Kemuel Kendrick, 19, who was shopping at the Santa Monica Promenade with three friends from Charleston, S.C. “Obviously, we all have masks on, but otherwise, I don’t really have that fear anymore.”

Public officials, however, say the pandemic is not over and are sounding the alarm that the next week or so — spring break combined with Passover and Easter Sunday — could unwind California’s hard-won gains against the coronavirus. The confluence of events could spark increased travel, social gatherings and celebrations — all of which could, without precautions, heighten the risk of coronavirus transmission.


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Hi, I’m Nicole! Welcome to NOBREAD- a guide to the best gluten-free dishes around the world, delicious recipes, and my favorite wellness tips and tricks! This blog that I started out of personal convenience quickly turned into my passion, and this passion has become my full-time career. Crazy! I’m excited for you to experience all aspects of the gluten-free life!


Blue Plate Taco

+ 17 фото + 16 фото

После прогулки у Santa Monica Looff Hippodrome зайдите поужинать в этот ресторан. Если вы любите блюда мексиканской кухни, загляните сюда. В Blue Plate Taco стоит попробовать аппетитную курицу гриль , тако с курицей и свиную грудинку . Многие посетители приходят сюда, чтобы заказать неплохой чуррос , жареный ананас и манго гриль . Приходите в это место и попробуйте замечательные коктейли маргарита , красную сангрию или мексиканское пиво . Закажите здесь хорошие свежевыжатые соки , американо или лимонад .

В этом заведении можно вкусно поужинать на открытом воздухе. Множество гостей пишут, что персонал в этом ресторане обходительный. Вы убедитесь, что здесь великолепный сервис. В Blue Plate Taco привлекательные цены. Вы обязательно оцените отличную атмосферу и восхитительный интерьер. Оценка этого места 4.3 на Google.


LA County Enters Orange Tier, Guidelines Ease For Restaurants, Salons Bars Can Reopen Outdoors

SHERMAN OAKS (CBSLA) — Los Angeles County officially transitioned into the orange tier of California coronavirus reopening blueprint Monday, allowing bars to reopen outdoors and businesses to ease capacity guidelines.

Diners at Blue Plate Taco in Santa Monica, Calif., on March 29, 2021. (Al Seib/Los Angeles Times/Getty Images).

Restaurants, movie theaters and places of worship can increase indoor services to 50% capacity. Bars that do not serve food will also be able to open again with only outdoor service between 11:30 a.m. and 10 p.m.

“I like to think we are seeing the light at the end of the tunnel. It certainly feels like it,” said Lisa Witkowski, the manager of Petit Trois Le Valley in Sherman Oaks, Sunday.

Breweries and wineries are now able to offer indoor service at 25% of capacity as of Monday. Breweries, wineries, bars and restaurants are allowed to turn on their television sets outdoors, but live entertainment remains prohibited.

“We think that the capacity restrictions are somewhat arbitrary and that we have systems in place to welcome more guests back, but we’re obviously honoring the ruling of where we operate,” Matthew Smith, CMO of the Madera Group, said.

L.A. County was eligible to upgrade from the red to orange tier on March 31, but public health officials chose to wait until 12:01 a.m. Monday to make the move.

“Every seat counts for us,” said Kevin Zadoyan, owner of Tekila in Sherman Oaks. “Every seat we can occupy at our restaurant means a great deal for everyone: For our staff for our servers.”

Gyms will be able to operate at 25% capacity indoors. Nail salons and other personal care services can operate at 75% capacity.

And while state guidelines allow a lifting of all capacity restrictions on retail establishments in the orange tier, Los Angeles County is imposing a 75% limit for grocery stores and other retail operations, while “strongly” recommending they remain at 50% of capacity until April 15 to allow time for more workers to get vaccinated.

Zadoyan said it’s been a difficult year for business but like many others, he is optimistic about the future.

“That whole feeling of going back to normal dining indoors and being in a beautiful restaurant means a lot to everyone involved,” added Zadoyan.

Theme parks are allowed to have 25% capacity, while outdoor sports venues, such as Dodger Stadium, are allowed to have 33% capacity. Both are only allowed only in-state visitors, however.

On Sunday night, meanwhile, the Santa Monica Pier got so crowded that police were forced to limit access to it.

#SantaMonica ALERT: Due to crowding there is limited access to the Santa Monica Pier. No emergency or danger, just due to crowding. pic.twitter.com/HuOSbzlAYu

&mdash Santa Monica Police (@SantaMonicaPD) April 5, 2021

Long Beach, which has its own health department, parted ways with the county and immediately moved to orange-tier rules last Wednesday. Pasadena, which also has its own health department, followed the county’s lead and waited until Monday before changing its restrictions.

L.A. County’s metrics continued to trend in the right direction Sunday, as 535 new cases of COVID-19 and just three additional deaths were reported, although health officials said the lower number of deaths may reflect reporting delays over the weekend.

L.A. County has now recorded at least 1,222,114 cases and 23,275 fatalities since the pandemic began.

Riverside, Ventura and San Bernardino counties remain in the red tier. They will find out Tuesday whether they qualify to move up to orange.

(© Copyright 2021 CBS Broadcasting Inc. All Rights Reserved. City News Service contributed to this report.)


Be Prepared to wait at the Blue Plate Taco, that’s a good sign.

Blue Taco Plate So Popular it has a large waiting area

Blue Plate Taco Bar Area

When our names were called we were ushered into a funky space full of loud chatty patrons and delicious aromas. Most people were enjoying lovely looking cocktails with their Mexican food. I’m never one to say no to a Margherita with my taco, but I decided on a less traditional passionfruit Margherita.

When it arrived it was rimmed in salt as expected but had a piece of crystallised ginger skewered across the glass. The Margherita was surprisingly strong but full of fruity flavour. At first, I was concerned that the drink might be a little too strong for me, but half a glass in I was considering ordering another.

Blue Plate Taco Crazy Pig Ale

Blue Plate Guacamole & Pico de Gallo

Blue Plate Taco – Chicken Burrito

Blue Plate Taco -Grilled Mexican Chicken With Rice

Blue Plate Taco Rice & Grilled Chicken Platter

Blue Taco Grilled Mexican Corn with Queso Fresco

I wasn’t particularly hungry and the thought of some tasty vegetable side dishes was exactly what I felt like. The grilled corn was moist and delicious! Lovely charred goodness served with a creamy soft grated cheese.

Blue Plate Taco Roasted Brussels Sprouts

The other vegetable side I ordered was the roasted Brussels Sprouts. They also had a nice charred flavour and had lots of gorgeous salt and garlic. Even the kids enjoy the brussels sprouts!

Blue Plate Taco – Baja Fish Taco

Blue Plate Taco at the Beach Is Delightful!

For several years I have been frequenting two small storefront restaurants in Santa Monica owned by a charming woman named Jennifer Rush Morton, whom I first met years ago when she owned an artisanal pasta company called Divine and I wrote about their superb products. She first opened Blue Plate at 14th St. and Montana (1415 Montana (310) 260-8877) 12 years ago and it immediately caught on as a wonderful breakfast/lunch (now dinner) spot serving comfort food of the highest order (brioche French toast and the like.)

Then three years ago Jenny opened Blue Plate Oysterette at 1355 Ocean Avenue, at the beach in Santa Monica, and it immediately became a huge, huge hit among knowledgeable food people and anyone seeking an exquisite oyster/seafood experience. The daily fish catch is posted on a blackboard and updated hourly. Neither of her restaurants will take reservations, but they do have a call-ahead policy, which allows you to phone an hour or two before your arrival and you will be put on a list, which reduces the wait time considerably or they will take your cell phone number when you arrive and call you when your table is ready. I have deliberately not written about either of these gems because it would not have been fair to my readers (I almost never review a restaurant which doesn't take reservations) and the restaurants, to flood them with customers they can't handle.


Baja Grilled Lobster is a Maine 1 1/2 lb delight.


Jennifer Rush Morton is the charming owner of all three Blue Plate specials.

But I am breaking all my rules 'cause Jen has opened a third restaurant which I am crazy about. and I can't keep it a secret from my Huffington readers. Blue Plate Taco (1515 Ocean Avenue, Santa Monica, (310) 458-2985) is located in front of and is part of the newly refurbished Shore Hotel, steps away from the Santa Monica Pier and next to the venerable Ivy at the Shore.

You can valet your car there for $7 with a validation, which I recommend, or self-park in the Shore Hotel garage -- $7 for two hours, and there's some street parking. However you get there, check in at the front desk and you will find that the tables move quickly. I strongly suggest you sit on the 50-seat patio and gaze out at the azure-blue ocean and reflect on how lucky you are to be on the American Riviera at this time in the world. But a tequila (or mezcal) drink will call to you, and they have a fine selection of custom cocktails to augment their mind blowing tequila choices. some vintage, heritage blends not seen elsewhere. On Wednesday evening I settled for a Margarita ($12) on the rocks, no salt, made with Don Julio tequila.

My first meal there, a long lunch with legendary TV writer Allan Burns, saw me ordering one of the signature non-alcoholic drinks, the house Limeaid ($4) while Allan ordered a Mexican Coke ($4, and yes, there is a difference.) Our charming waitress, Taryn, brought a platter of freshly-made chips and salsas without being prompted, and then we asked for guacamole ($9), which came with more chips and salsa. She then brought two small bottles to the table, explaining they were house-made hot sauces, the brown one mildly spicy and the clear one vinegarly-hot. They got much usage during the meal. Most of the food is mildly seasoned and I like it hot.


Guacamole with chips it is mild and may need some spice.


The Tortilla Soup ($4) is a wonder, full of delicious flavorful 'stuff.'

I had asked Jennifer 'Why tacos?' and her answer was interesting: "Because tacos are becoming the hot new fashionable casual fast-food of this era, following hamburgers and pizza in popularity. People who are not into Mexican food are ordering them in increasing numbers, since they are easy to hold, delicious to eat, and offer innumerable interesting fillings." As she said this, I was holding a Lobster Taco ($10 for two smallish ones). It was made with a crispy corn tortilla shell filled with chunks of Maine lobster, panella cheese, shreds of cabbage . and the menu says it had truffle oil, though fortunately I could not taste it. (I find that most places overwhelm some dishes with a strong dose of industrial-quality truffle oil, not here.) I have now sampled most of the tacos on the menu, and found them to be delicious, though under-spiced. (Remember those bottles of hot sauce on the table, they come in handy.) There's a unique Brisket Taco ($3.50 for two) filled with juicy beef brisket, cabbage, pickled onions and cilantro. (I'm assured that, for those patrons who dislike cilantro -- like my ex -- it can be omitted from any dish.) There's a Taco del Dia ($4) where Exec Chef Scott Garrett picks an ingredient for the daily special, and I enjoyed the Taco Carnitas, pulled pork with a cup of au jus on the side. Loved it. The Fish Taco ($4) is usually grilled Mahi Mahi, with cabbage, cilantro aioli and bits of scallion. There's a chicken one, which I haven't yet tried, and a veggie one, which I will never try. I am told that you can also order any taco "flaco" style, which is in a lettuce cup. (But then it really isn't a taco.) The corn tortillas used are currently from an outside artisan source, while the flour tortillas are made in-house.


Mussels come with a tangy corn-based sauce, which you lap up with warm tortillas.


The Lobster Tacos are made with juicy Maine lobster. I also like the Brisket Taco.

However, be aware that tacos are only one small element of this interesting one-page menu. I have sampled a half-dozen startling good dishes here which make it more of a cosmopolitan, sophisticated restaurant than you would expect at its beachside location. I have eaten a delicious bowl of mussels at her Oysterette location made with a fiery chile sauce, but the mussels here ($16) are totally unique and absolutely wonderful. They come in a pasilla chile-and-beer sauce, but it is infused with corn kernels which give it a rich, creamy unique flavor. I asked if they were Prince Edward Island mussels, since they are smaller than the huge New Zealand ones, but was told they are 'Mediterranean' mussels. so be it, the dish is a wonder. Allan and I shared a dish of Swordfish Mole ($15), slices of sashimi-style fish abetted with dried chile, grapefruit, abuelita chocolate, shaved walnut and lime juice. It needed a dash of spice. I am a fan of traditional Tortilla Soup as served at the Hotel Bel-Air for generations, but this bowl of deeply-flavored broth-'n-stuff was oceans better, with sliced avocado in the bottom. My waitress, Nicole, said they go through five cases of avocados each day (and, at $4, the soup is a real bargain.) it could have chicken added ($9, but why?) At lunch the 'crudo' of the day was swordfish sashimi ($15) with a chamoy sauce of apricots and chile.

As I mentioned, the Taco of the Day was with carnitas, pulled pork, au jus on the side. A veggie appetizer is Huaracha ($13), grilled masa bread filled with squash, tomatoes, ancho chiles and a dash of truffle oil, still to be tried. Pan-seared salmon ($23) was offered, and the Baha fish of the day was a terrific lightly-fried, butterflied Loup de Mer ($28). Ceviche ($18) is of shrimp, octopus and lobster, fine with a dash of hot sauce, and Flautas ($13) are hand-rolled and filled with a daily selection. Go for a Cheese Quesadilla ($8) if you are still hungry. On Wednesday I had the Baja Lobster ($32), a grilled one-and-a-half pound Maine lobster, with corns salsa on the side. (Got lucky and it was a female, with its roe and tamale intact.) While I usually prefer my lobster to be steamed and served with butter, this charred version -- not overcooked -- was a perfect dish for a summer evening. My date had the Camarones ($23), grilled prawns on a skewer, and when I finally persuaded her to let me have one, it was delicious. Our tablemate ordered the Carne Asada ($19), a smallish hanger steak which had been marinated and grilled. Good, but stick with the seafood.


My unexpectedly delightful dinner companion said she liked her food.


The butterflied whole loup de mer was the fish of the day. wonderful any day.


Yes, that's the Pacific Ocean in the background.

Pollo a la Parrilla ($16), is a half of Jidori chicken marinated and grilled. Jidori, of course, is the exquisite fresh fowl supplied by my buddy, Dennis Mao, to select restaurants, an indication of the care with which Jenn and her chefs, Niko and Scott, select their local ingredients. I have not gone into detail on the half-dozen interesting salads, but know that there is a luscious Chopped Mexican Salad ($7/10) and a Beet Salad ($13, and ask for more of that pomegranate dressing) along with the usual House and Caesar (though nothing here is 'usual.'). Chicken can be added to any for $6, while $9 will get you steak or shrimp as an add-on. Thusfar, until tonight I have never had any other dessert than the scrumptious Fried Churro ($8), a cruller-like pastry which puts every donut in the world to shame, especially when dipped into the whipped custard which accompanies it. Except there is a Dulce De Leche Milkshake ($8), vanilla frozen yogurt with caramel, which many readers have mentioned to me. Tonight I had the Mexican shaved ice, and it was a refreshing change, but still go for the churro.


. and this is how you end your meal, with those luscious churros.

The restaurant is an open, airy seaside dream which will remind you of being at a spot along the Mexican coast. The two hard-working managers, Salvatore and Heather, run a smooth operation and will meet any need. Tim Clarke designed it, as at her other places, and has done a smashing job, with its hanging woven-basket chandelier, open kitchen, glass walls, and chairs of saddle-leather. In these days of ever-larger restaurants with massive menus, it is delightful to find a small, exquisitely executed eatery, which pays great attention to every detail, offering imaginative, delicious food. As Tom Thumb said, "Small can be beautiful." Kudos to Jennifer Rush Morton and her three Blue Plates for confirming that male premise.


Santa Monica’s Neighborhood Diner Blue Plate Closed Without Notice on August 13

Santa Monica neighborhood favorite Blue Plate served their last meal on August 13. The restaurant first opened in 1999, ending an 18 year run along Montana Avenue. There are a few reasons for Blue Plate’s closure. The Santa Monica diner’s lease was up, and owner Jenny Rush wanted to change things up.

Rush explains what led to the closure: “We’ve been open seven days a week, 365 days a year. It became an old car. We kept putting money into it, changing things, and renovating. But it’s time to move on and look for a new and slightly bigger space in Santa Monica.”

This busy stretch of Montana was an ideal location, but Rush cites that the interior posed some operational problems at just a thousand square feet. Blue Plate Taco, and the Blue Plate Oysterette will remain open, although Oysterette’s West Hollywood location closed in late 2016.

Rush feels the neighborhood love, with thousands of emails asking for Blue Plate recipes or details of the new location, which will definitely be a diner with takeout options. But all things at the right time. Rush believes, “Sometimes it’s better to go out on a high note.”


An afternoon of wandering around the Santa Monica Pier and walking along the beach, my friend and I really craving tacos and margaritas. Fortunately, Blue Plate Taco was steps from the pier and had just what we were craving. The vibe was super beachy and we were all about it.

We started with a round of drinks and my friend ordered the La Pena Margarita. It had charred pineapple, cilantro, agave, and citrus. It was super refreshing but I wish the pineapple flavor had been stronger. She loved it though.

I had the Hibiscus Prickly Pear Margarita which was on the sweeter side so of course I was a huge fan. It had a hint of thyme which really balanced out the drink.

Hibiscus Prickly Pear Margarita

Because it was the middle of the afternoon, we decided to split three tacos. We went with the chicken, fish, and steak.

The Chicken Taco had juicy chicken with guajillo salsa, avocado, queso fresco, and lettuce. The taco was served on a corn shell and served folded in half so the insides could get all gooey and perfect.

The Steak Taco was definitely on the more basic side with your traditional cilantro and pickled red onions but it was also delicious.

My favorite taco was by far the Fish Taco. I ordered it baja style which means beer battered and fried. It was topped with onions, shredded cabbage, and chipotle aioli. We definitely should have ordered a second of this taco.

The tacos were all served with a side of super refreshing slaw which was also a hit.

Blue Plate Taco is located at 1515 Ocean Ave, Santa Monica

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Watch the video: LA Food Guide - Blue Plate Taco: Freshest Ingredients In Santa Monica (September 2021).