The Roanoker - January/February 2017 - 58
BLUE APRON RESTAURANT
& RED ROOSTER BAR
Lunch: Tue-Sat 11:30 am - 2 pm
Dinner: Tue-Sat beginning at 5 pm
210 East Main Street, Salem
Gastronomic delights: A Blue Apron burger, crabcakes from the
chalkboard specials, or seared salmon-diners feast on classically
prepared, elegantly presented and fully satisfying meals.
I always go small plate when dining at Blue Apron. It allows
me to try several things, compare flavors and marvel over preparations. I also get a glimpse into the culinary instincts of the chef.
During my last Blue Apron visit, I started with a cup of Butternut
Squash Soup with pork belly and black olive caramel, topped with
rosemary croutons. Every bite demanded my slow attention and
It didn't stop there. The Eastern Shore Crabcake reminded me
of breezy walks in Annapolis along the Chesapeake Bay. The Curry-braised CO Lamb Shank slowed me even more. The Chocolate
Cake with pumpkin chocolate chip ice cream and rum caramel, held
me still. By this time, I had somewhat of a revelation: I spend my
days rushing, gulping down food, moving on (not the revelation).
58 | JANUARY/FEBRUARY 2017
Even when dining is its own event, I find it difficult to slow down
and truly taste my meal. At the Blue Apron (here's the discovery),
the food slows me down; I play no active role. It begs to be tasted
completely; experienced fully. Without me trying, my mind lets
go of my million cares, and for a brief time I am living fully in
the moment, tasting my blessings in food carefully, elegantly, prepared. It is no small gift.
Switzer says Blue Apron is, in a nutshell, his idea of what a full
bodied, fully functioning, perfect restaurant should be.
"It's perfectly imperfect," he says. Whatever Blue Apron is, in
all its complex definability, it works. In fact, it works so well that
Roanoke's hipster restaurant scene would be woefully incomplete
without it. I