blueplate Restaurant Review
by 'The Fearless Foodies'
Debra Cavalieri & Rebecca Russell

I was meeting my dinner companion for supper at blueplate, a b.y.o.b. located in the heart of quaint historic downtown Mullica Hill, New Jersey, on a recent Friday evening. Neither of us had dined here before, so we entered with open minds and excited palates to see what owner/chef James Malaby would prepare to showcase his skills.

I was welcomed courteously and quickly shown my seat to await the arrival of my fellow food adventurer. The décor at blueplate is very simple, yet comfortable. In the background played music with a soothing,  jazzy rhythm. I nestled into my booth. A basket with starters including carrot cake and bread wedges (which appeared to be grilled Panini slices) along with a plate of roasted peppers in olive oil and spices was swiftly before me. I simply could not resist diving in to one of the carrot cake squares, which proved moist and scrumptiously delectable. Now my taste buds were awakened.

We were given menus for review, a one-page number consisting of appetizers and entrees only, which is modified seasonally and/or monthly by Chef Malaby. Our wine was de-cantered and we enjoyed our starters. 

Appetizers consisted of crab bisque, a smooth creamy and very hot  mixture with a lovely blend of spices that tickled the tongue and kept me reaching for more. The fontina cheese and onion tart with caramelized onion, fontina cheese, and bacon on a crispy French pastry surrounded by a balsamic reduction, was a novel creation. This menu item perhaps evidenced Malaby’s self-explained motto of “Redefining the Familiar” with utilizing unique ingredients to formulate a kind of “pizza” in this appetizer. The reader who loves bacon and flaky tarts would fall for this appetizer. Me-I preferred the bisque!


Our entrees included a generous cut of salmon, cured with brown sugar and chili, along with roasted cauliflower and fingerling potatoes, plated in an attractive presentation. I found this dish completely satisfying and delicious, and the crispy curing was the bomb! My salmon could have been cooked a tad bit more, but all in all, worthy of two thumbs up! 

The second entrée was a hanger steak, an item which Malaby is trying to introduce to the South Jersey fine dining crowd. The meat was rare, placed upon red wine risotto along with asparagus and roasted pepper and a Wagonhouse red wine sauce. The risotto was outstanding!! This dish was lovely and the meat was noticeably tender. All of the flavors blended in such a way as to each complement the other into a unique combination. My companion writer loved this meal despite her usual avoidance of beef, which speaks for its skillful preparation.

Chef Malaby came out to our table as we digested our food and enjoyed some red wine, as no dessert was offered upon completion of the meal. We scratched our heads about this omission. Malaby trained at the Culinary Institute of New York (1993) and he has been a chef for twenty(20) years, with myriad career experiences from New York City to North Carolina to Arizona, to mention a few stops along his journey to blueplate. His restaurant opened its doors in 2005 with the idea that “food is the most important thing in the establishment” and “everything is put on the plate” meaning the simple décor is intended by him to cause one to focus on the food alone as the centerpiece. 

Although we enjoyed our supper at blueplate, apparently a pretty mean breakfast and lunch are served here as well, with local regulars coming in to enjoy the chef’s creations.

The price for two, inclusive of two (2) appetizers and two (2) entrees totaled almost $70.00 inclusive of tax. 

The restaurant can be reached at: 856-478-2112

The Fearless Foodies

* Debra Cavalieri


debracavlaw4@gmail.com

If you have an questions about Bayada Nurses Washington Twp. Pediatric office, you can call 856-256-2800 or email Rebecca at: rrussell@bayada.com