Blue Plate Oysterette in West Hollywood serves some outstanding fresh East Coast Seafood- March 2016
Blue Plate Oysterette – West Hollywood
The minute we walked in the Blue Plate Oysterette in West Hollywood, we felt as if I was with family! The open, welcoming energetic vibe flowed throughout the restaurant and onto the patio where patrons were engaged in libations amongst the cozy café style seating. The host staff in front were very friendly and welcoming. Brittany, the manager, was super hospitable and fantastic.
The Staff were undeniably friendly and immediately made sure I was comfortable at my table, where no time at all I was having a beautiful full bodied glass of red wine. The bar itself, was stocked with the finest assortment of choices from wine to signature cocktails and everything in between.
The Chef (Jason Hanin), pictured with Brittany above, catered to our every taste bud one could have for seafood. Start with their fresh New England Clam Chowder and Steamers; Maine Soft Shell Clams fresh from Spinney Creek! This was a rare treat as they aren’t often available! This was undeniably the best Steamers we had ever tasted, with a very subtle lingering aftertaste. We HIGHLY suggest ordering them and they also come deep fried! Don’t miss the Crab Cakes; in its delicate soft casing of arugula, pickled onion as well as its fair share of crab, was accompanied by tasty tartar sauce. We were also served a combo shellfish platter with lobster and crab legs on a beautiful diamond like ice bed accompanied by dipping sauce of our choice. Living up to their name, Blue Plate Oysterette.
We went out on a limb and had their ‘Oysters on the Half’ which were displayed in an engaging manner; sea board with homemade cocktail sauce and pickled shallot mignonette, we had no choice but to let it slide gracefully down while all the texture and flavors cascaded right along with it! Magnificent!
For entrees, we had the shimp pesto over brown rice and the east coast fresh black bass special. Chef Jason gets some unique fresh fish in from the East Coast regularly so this is a great place to try it. Both very nice choices and beautifully presented. You will notice how fresh the fish is and that makes a huge difference. We were so full we didn’t have room for dessert. Here is their menu to see some of their fabulous stuff
More on Chef Jason.
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Prior to his time in Los Angeles, Chef Jason S. Hanin opened The RK Group’s high-end Number 13 restaurant on Galveston Island, blending steakhouse classics with fresh seafood and house made charcuterie. In 2014 he moved to the west coast and became Executive Chef at Gladstones in Malibu. Presently Hanin is the Brand Executive Chef at Blue Plate Oysterette, an upscale-casual seafood eatery and raw bar in Santa Monica and West Third Street in Los Angeles. Hanin oversees the kitchen at both locations, sourcing fresh, seasonal seafood giving the East coast clam shack a California twist and style. New Jersey native, with a Russian-Jewish and Italian heritage, Chef Jason Hanin spent his youth surfing and enjoying his family’s multi-cultural approach to food and cooking. His passion for cooking was shaped at a young age, leading him to attend the Culinary Institute of America. Upon graduation he began his culinary career as an expeditor in 1994 at Italian hotspot, Carnivale in Aspen, Colorado, learning instrumental lessons under Chef Josef Rasicci. After Colorado, Hanin returned to the East Coast where he worked as a line cook at Neil Stein’s restaurant, Striped Bass in Philadelphia. Eager for more experience, he simultaneously worked as chef de cuisine at Porcini where he internalized the nuances of classic, authentic Italian fare, including a recipe for the perfect gnocchi that he keeps close to his heart to this day. After four years cutting his teeth in the hectic kitchens of the hotel casinos working for TV celebrity Chef Robert Irvine, Hanin then gained fundamental experience opening Dune in 2004 as Executive Chef and then four years later opened Chelsea Prime in Atlantic City. He was with Chelsea Prime for two years before moving to Steven Starr’s boutique steakhouse Barclay Prime in Philadelphia and then took on the position as Executive Chef at The Chelsea Hotel in New York. Armed with significant experience, Hanin looks forward to being a mentor to his culinary staff and aspires to bring fresh and robust flavors paired with simplicity and elegance to the Blue Plate Oysterette brand. When he’s not in the kitchen, Hanin resides in Venice and can be found surfing, hiking and enjoying the great outdoors. |
Written by CC Perkinson & Todd Elliot. Photos by Todd Elliot