Everyone has a restaurant they love going to. They enjoy the food, the familiarity, and knowing that they will always find something they like on the menu. Twin Cities Blue Plate restaurants are perfect for being a favorite. Along with a classic menu, each restaurant’s environment is different. The Blue Plate Co. has 10 different restaurants all throughout the Twin Cities and Edina. The newest, Bottle Rocket, located in Saint Paul, that will open later this year.

Shindig Marketing Manager Anna Mailliard describes Bottle Rocket as a new and unique addition to the Blue Plate chain.

“Bottle Rocket’s interior is a little rustic and comfortable with a touch of elegance. And its menu also reflects that. Bottle Rocket’s food is what is going to make it stand out. It is still comforting food with a twist that Blue Plate is known for, but will feature some elevated ingredients and cooking techniques,” Maillard said.

 Mailliard believes that Bottle Rocket’s menu is what will make it unique from the other Blue Plate restaurants.

In addition to providing a unique dining experience, Blue Plate Co. also works hard on giving back to the community. Blue Plate restaurants pair with schools and community organizations, and host “dine-to-donate” events. While a dine-to-donate event is happening, a percentage of anyone’s sales is donated to the school or organization.

Blue Plate is always looking to support school sports teams by making meals before the games, usually by making their traditional mac and cheese. Mailliard affirms that Blue Plate will be happy to help out local schools.

“Once a season, before big games or events, just call one of our restaurants and we will donate a “carb up” to your group!” Mailliard said. 

This April and November Blue Plate will be partnering with CornerHouse and People Serving People, in order to raise awareness and funds.

“Not only do our guests know they can get really good food at a value but they know that they will be taken care of by our servers, bartenders, and management team. We welcome each guest, regardless if they are a regular or new to the restaurant, with a warm welcome, as we would if we were hosting a party in our home,” Mailliard said. 

“We aren’t in this business to nickel and dime people, we want people to to our restaurant to have a really great time, and feel welcome,” Mailliard said.