Blue Plate Bistro | VailDaily.com
YOUR AD HERE »

Blue Plate Bistro

Ellie Roustom
Vail, CO Colorado

Man cannot live by bread alone, the Bible tells us. But it sure is a great way to start a meal – especially when the bread goes in the oven just as you’re seated at Blue Plate Bistro. Less than 10 minutes later, the huge, piping hot dinner rolls are placed before you, and it takes every ounce of restraint to let them cool for another couple minutes before you tear open the crusty bread to the soft, warm center.

There’s nothing like fresh baked bread to warm the soul, but it’s just the tip of the comfort food iceberg that Blue Plate serves up for breakfast, lunch and dinner and through their catering.

Simple – not easy



“The whole concept is simple, American food done right,” said Chef Adam Roustom, who owns the bistro with his wife, Elli, who runs the floor. “Sure, it takes work. I’m back there sweating, but I don’t cut corners.”

Blue Plate’s pot roast marinates for 12 to 24 hours, every time, no exceptions. The fall-off-the-bone St. Louis ribs are always slowly cooked to perfection.

Participate in The Longevity Project

The Longevity Project is an annual campaign to help educate readers about what it takes to live a long, fulfilling life in our valley. This year Kevin shares his story of hope and celebration of life with his presentation Cracked, Not Broken as we explore the critical and relevant topic of mental health.



With a history in fine dining, Adam can’t help but add elegant touches to his simple dishes, including nightly specials. Beef medallions are jazzed up with a brandy peppercorn sauce and the grilled trout comes stuffed with slices of orange, lemon and parsley. A stuffed grape leaf and homemade lemon-mint dressing accent a traditional Greek salad.

For locals and more

You won’t find any packaged sauces or store-bought salad dressings here. That delightfully creamy bearnaise sauce on the melt-in-your mouth steak and eggs – served during brunch – was made in house, as was the pita bread cradling thin slices of marinated and sauteed lamb – offered for lunch.



Through it all, the Roustoms are keeping their prices affordable. You can do lunch for less than $5 and dinner for less than $15.

“I want to be that locals’ restaurant,” Adam said. “That’s who I cater to, and if the others come, that’s good too.”

Breakout Box:

Visit Blue Plate Bistro’s Sun-Ripened Tomato Patio for the tapas happy hour menu and $5 signature cocktails. Steal a cherry or grape tomato from the vines planted at the foot of the patio.

Call to see who’s playing during the live music brunch.

Blue Plate Bistro

In the Christie Lodge

47 East Beaver Creek Blvd., Avon

970.845.2252

HYPERLINK “http://www.blueplateavon.com” http://www.blueplateavon.com


Support Local Journalism