Tuesday, February 17, 2009

Rathbun's Blue Plate Kitchen to Open Feb. 23

Kent Rathbun's new casual dining concept will feature locally grown produce and Latte Da Goat Cheese.

Read more in Restaurant News, Guidelive, or Rathbun's Website.

6 comments:

Anonymous said...

I regret to report that it's just window dressing. There's no real commitment to seasonality or local ingredients across the menu. The two times I've been, the "market fresh" soup of the day has been tomato, even though most local gardeners wouldn't have even planted tomatoes by then out of fear for a late freeze. Dallas deserves better than this.

Anonymous said...

That's too bad. Local is an easily abused marketing term, it seems.

tansy said...

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Joannah

http://myscones.com/

Melissa Althen said...

Thanks for visiting the blog, Joannah.

There was another blog written about Rathbun's on Guidelive:

http://eatsblog.guidelive.com/archives/2009/03/cooking-with-fire-at-rathbuns.html

From reading, it seems that Rathbun's is making an attempt to support local producers. While idealistically it would be nice for the entire menu to be local, sometimes it isn't feasible. I'd rather a restaurant do as much as they can than nothing at all.

Smarry said...

very nice article thanks for the sharing...........

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hou said...

That's too bad. Local is an easily abused marketing term, it seems.
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