15 comments on “Restaurant Review: Rathbun’s Blue Plate Kitchen in Dallas

  1. I don’t get it either. Tried lunch and dinner, and thought it was completely unmemorable.

  2. I thought it was just okay – oddly, some of my food was too bland and could have used more salt – the burnt ends beans come to mind. Service was very good. Ambiance is nice.

    But “just okay” in this mid-high price bracket and Preston Center location means everytime I think about going to Blue Plate I’ll be going to Houston’s instead.

  3. This was buried in the magazine. I’m surprised you have not touted your cover story on Mico. Why come?

  4. I agree with you Nancy. I went there 3 times and that was enough. EVERYTHING was too salty. The lettuce in the salad was wilted and over dressed. The meatloaf portion was small and way too salty. The gravy was way too salty. I had the pie for dessert and the graham cracker crust was so hard I could not cut it, so I had to eat the filling and pick up the crust and eat it like a cookie.

    I know that Kent personally picked the music, but it was so noisy that I couldn’t hear the music or talk to my wife across the table!

    The service…we had a reservation for 7:30 and didn’t get seated until 8:15. What was the point of having a reservation? Our server got our orders wrong as well. There were on two of us at the table.

    It seems like “Celebrity Chef” gets you a free pass in Dallas.

  5. In Dallas, the only criteria that would explain this crowded dining arena would be: 1) if it was in a ‘lesser’ part of town and thus having and ethnic slant reverse chic…or 2) if it’s in central north Dallas and somehow pitched as ‘down home in Preston Center’. Ahi Tuna sliders is about as ‘down home’ in Texas as a Grayline bus tour of suburban Philly cheese sticks and about as trend-subtle as a pictoral of Ashlee Simpson’s ski vacation. And if one joint hops on the hip mac and cheese train I’ll scream Golden Corral.

  6. Slow down so I can hop on the band wagon. I wanted to like it because I love Abacus and Jasper’s but this is a real missfire for BD. The preparations are too complicated and, yes, salty. I took my father-in-law there last week. He’s been in the restaurant business forever and knows a thing or two about building successful restaurants. The ONLY thing he liked about it is that the waiter made absolutely sure that everything he ordered was OK for him to eat since he’s a diabetic. And that was a reflection on the waiter, not the restaurant.

  7. Ditto on the comments above… I really wanted to like this place. Some of my favorite places in Dallas are The Porch, Screen Door and Tillman’s Roadhouse. I had high hopes that Blue Plate would exceed those…. Boy was I wrong! Average at best indeed and not even close to the other 3 I mentioned!

  8. Agree completely. Rathbun needs to stop in and taste this food. It is an embarassment to his otherwise fine reputation.

  9. Would not finish the horid burger, sent the fries back – only to get another dish of limp oil laden inedible “fries”. The decor doesn’t seem to have been altered from the prior establishment. Never again – it made me want to eat at home more often.

  10. Would not finish the horid burger, sent the fries back – only to get another dish of limp oil laden inedible “fries”. The decor doesn’t seem to have been altered from the prior establishment. Never again – it made me want to eat at home more often.

  11. I concur with the majority of the content posted by both Nancy and the other hooligans.

  12. I ate there once with my husband and it was really good. No offense, but if it’s that bad, why didn’t any of you tell the GM, chef, Dept of Health, waiter?

  13. I really wanted to like this place. Perhaps the location is cursed?? I ordered the pork and sent it back since it was so rare. I think the chef got mad because it came back completely overcooked. We had a table of 4 and everyone was underwhelmed, especially since it was so expensive for what it was.

  14. I don’t know about everyone else, but we did tell the waiter. He got the manager and his response was basicly “sorry you didn’t enjoy your dinner.” His attitude implied that our palets wern’t refined enough to enjoy the meal. Almost as if to say, “That’s the way we prepare things here. If you don’t like it don’t come back.” Although not his exact words. Well we won’t be going back.