Neighborhood Bites

Preston Center pioneer Rathbun’s Blue Plate Kitchen boosts its now-hot neighborhood

With Preston Center emerging as one of the hottest dining neighborhoods in Dallas, Rathbun's Blue Plate Kitchen seems prescient. Chef Kent Rathbun opened this gourmet comfort food restaurant on Luther Lane more than four years ago — long before arrivals such as Spoon, HopDoddy and the recently relocated Mi Piaci.

Preston Center's location and its convenience to the Tollway were big pluses for the trailblazing Rathbun, who says he's excited about the area's resurgence. But he also has his eye on the east side of Preston Road — home toTaco Diner, R+D Kitchen and Hillstone — whose well-conceived landscaping, parking and retail mix create a synergy he'd like to see duplicated on the west side.

"I find it interesting that it is a different dynamic just 100 feet across the road," Kent Rathbun says. "I would love to find a way to work together to close the gap on that."

"I have heard through the grapevine that there is supposed to be some sort of awesome project being considered for here, and whoever is listening, GET IT DONE," he says, leaning into my recording device to provide extra emphasis. "I find it interesting that it is a different dynamic just 100 feet across the road. I would love to find a way to work together to close the gap on that."

Like many restaurants on the west side of Preston, Blue Plate has a stronger lunch than dinner. "People are really missing the boat," he says.

But recognizing that daytime is stronger, he's built a strong brunch, with fried green tomatoes, eggs Benedict, and chicken and waffles. And unlike other restaurants that close at 2 pm, Blue Plate hospitably stays open all afternoon, with a mid-afternoon menu that fills the gap between lunch and dinner. It's a luxury to be able to pop in at 3 pm for a salad, burger, or hummus with pita chips.

He's also worked to correct the impression that the "blue plate" in the name implies heavy food, with items such as the beet salad with crostini.

"This restaurant has evolved just like everything does," he says. "Yes, we have fried chicken and some home cooking. But the majority of the menu is a very nice, thought-out mix of food from a local and seasonal standpoint."

Despite the "blue plate" in its name, Rathbun's offers light and seasonal items such as this beet salad.

Blue Plate Salad, Rathbun's Blue Plate Kitchen

Photo courtesy of Rathbun's Blue Plate Kitchen

Despite the "blue plate" in its name, Rathbun's offers light and seasonal items such as this beet salad.

unspecified

AQ News

Dallas chef 'AQ' leaves Jose to form new Mexican restaurant venture

Elidi Dallas

There's food & beverage news from three well-known Dallas hospitality figures: A new company called Oh Hi Hospitality has been formed by chef Anastacia "AQ" Quiñones-Pittman, along with partners and longtime colleagues Victor Rojas and Carlos Marquez, with the purpose of opening their own restaurants.

According to a release, it'll start with Eledi, a new restaurant opening "in the heart of Dallas" at an address still to be identified, set to debut later this year. Quiñones-Pittman will serve as Culinary Director, with Rojas as Director of Operations and Marquez as Beverage Director.

All three worked together at José, the Mexican restaurant at 4931 W. Lovers Ln.; Quiñones-Pittman and Rojas will leave Jose on May 5.

Quinones-Pittman calls Eledi "the culmination of our friendship and the many years we’ve spent working together."

"The concept reflects our passion for culinary and hospitality excellence and our belief that the best restaurants are rooted in tradition, family, community and cooking with heritage," she says.

A graduate of the Culinary Institute of America, Quiñones-Pittman was most recently the longtime chef at José, and previously worked at Dallas restaurants such Komali, Cedars Social, Victor Tango, Alma, and Oddfellows; prior to that, she worked in kitchens in San Francisco.

Rojas is a familiar face in the fine-dining world, having served as general manager for three Stephen Pyles concepts, including San Salvaje by Stephan Pyles, as well as The French Room at The Adolphus Hotel, Bullion, The Gaylord Texan Resort and Convention Center in Grapevine, and The Renaissance Dallas Hotel (formerly Stouffer Hotel).

Eledi team Team Elidi: Victor Rojas, Anastacia "AQ" Quiñones-Pittman, and Carlos Marquez.Courtesy photo

Marquez is a native of Mexico City who began his career at the pioneering Knox-Henderson bar and restaurant Victor Tangos, before joining José as Beverage Director where he helped develop the restaurant’s wine, spirits and cocktail program, known for its agave spirits and for employing a range of innovative and experimental techniques, flavors, and presentations.

Quiñones-Pittman is developing Eledi’s menu, which will be informed by her knowledge and legacy of reinventing and reinterpreting Mexican culinary techniques and flavors. Live-fire cooking will serve as a key component.

“With Eledi, I am focused on developing a culinary program and style that transcends boundaries,” says Quiñones-Pittman. “While my background and passions are anchored in Mexican techniques and flavors, my goal is to avoid being defined by one genre. My approach is to stay true to the spirit of the cuisine while allowing it to grow and evolve, letting every dish be shaped by the people who cook it and the communities that enjoy it.”

No street address means they possibly do not have a lease signed yet. Or maybe it's going into a space occupied by another restaurant still open, that's going to be replaced. Intrigue.

The name, Eledi, is derived from the names of Quiñones-Pittman’s mother (Elena) and her husband’s mother (Diana) and represents the important roles family, tradition and legacy play in inspiring the concept.

“We hope to create a place that is as warm and inviting as having family dinner at home,” says Rojas. “From guests to staff, we want everyone who comes through Eledi’s doors to know that they are valued, loved, respected and appreciated. We want to build a soul that you can feel from the inside out, whether you are dining with us or working alongside us. Everything about what we are doing is intentional and designed to embrace our local culture and community.”

tex-mex chefs openings