Go to the top


At BLUE PLATE KITCHEN, we want to share with you our passion for great food & 'drink. We serve breakfast, lunch and dinner, as well as brunch on the weekends. Featuring modern comfort food, we work hard to source food that is fresh, local and sustainable. We are passionate about farm-to-table produce and dairy, all natural meats, and dock to chef sustainable seafood. Our full-service bar also features local beers & spirits. We are a neighborhood restaurant committed to great food, great service and great drink. Join us...

BPK Blog


Sweet Treats

Desserts made in our bakery. 
We proudly serve Bliss Brothers Farms ice creams. 

Mile High Carrot Cake
walnuts / pineapple / cream cheese frosting / vanilla ice cream 8

*Your Own Key Lime Pie
graham cracker crust / fresh whipped cream 8


Ice Cream Sundae
vanilla ice cream / hot caramel or hot fudge sauce / 
fresh whipped cream 8

Lisa’s Pie
coconut ice cream / chocolate cookie crust / macaroons / 
toasted coconut / hot fudge drizzle 8

Giant Chocolate Chip Cookie
with vanilla ice cream and hot fudge 8

Ice Cream
vanilla or coconut 5

Coffee Bar

(Served hot or iced)
Made with Brioni’s fresh brewed coffee

Triple Chocolate Truffle 9.5
Godiva White Chocolate / Godiva Chocolate / 
Godiva Dark Chocolate Liqueur 

Café con Leche 8
Ricura Cream Liqueur / whipped cream

Café Internacional 9.5
Kahlua / Amaretto / whipped cream

Irish Coffee 9.5
Jameson / brown sugar / whipped cream

Black and White Coffee 9.5
Patron XO Café Dark Cocoa / Godiva White Chocolate 
Liqueur / whipped cream

Nuts and Berries Coffee 9
Frangelico / Chambord / whipped cream 

Cognac & Scotch

Courvoisier VS - 8.5            

Remy Martin VSOP - 11 

Glenlivet 12yr - 11

JW Black Label - 9 

Laphroig 10yr - 12

Macallan 12yr - 13 

Macallan 18yr - 29



Happiest of Hours



Two Eggs Your Way / Home Fries / Choice of Toast

Available Monday thru Friday 7 a.m. - 11:30 a.m.

Free if not served within 10 minutes-certain restrictions apply
Not available with other discounts or for take out
No substitutions



A daily changing sandwich or salad and cup of soup

Available Monday-Friday 11:30 a.m. -2 p.m.

Free if not served within 10 minutes-certain restrictions apply
Not available with other discounts or for take out

No substitutions


Our Blackboard Specials feature the most local, seasonal, fresh & sustainable ingredients we can get our hands on. It is also where our our chefs get to be creative and have fun with some great ingredients.

Here are some examples of our Blackboard features.
Like us on Facebook to keep up on our daily specials!


Buying Local

We're proud of the local farms and companies we buy from. Here's who some of them are:

  • Red's Best
  • Gulf Shrimp Co.
  • Connecticut Shellfish
  • Rosedale Farms
  • Bats of Bedlam Maple Syrup
  • Brionis Coffee
  • Greszyk Farm
  • Mountain Dairy
  • Waypoint Spirits
  • Hartford Baking Co.
  • DiFiore Pasta
  • Maple Lane Farms
  • Boticello Farms
  • Belltown Orchards
  • Bogner's Quality Meats
  • Buells Orchards
  • Lyman Orchards
  • Cecarelli Farms
  • CT Farm Fresh Express
  • Amigo Hot Sauce
  • City Steam Beer
  • Hooker Brewery
  • Onyx Moonshine
  • Westford Hills Distillery
  • and many more...

Our Philosophy

At Blue Plate Kitchen in West Hartford, we have a simple philosophy when it comes to the food.



You cannot produce great food unless you start with great raw products. We work hard to source the best local, seasonal, sustainable products. This means focusing on farm-to-table produce, dock-to chef seafood, all-natural meats, artisan cheeses, and working with great purveyors.


Our purveyors, suppliers, local artisans, farmers and fishermen, aren’t just business relationships but partners with us in our business. We value these relationships and think we are stronger because of their knowledge, experience, commitment and passion. While we are a scratch kitchen, when we find a local partner making a great product and committed to the same standards we are, we happily will use their products to deliver great end-results to our guests. Whether a locally produced farmhouse cheese, a world-class bagel or rye bread, a local coffee roaster, or artisan meat smoker… we are proud to have these people on our team and to serve their products.


All things being equal, local is better. We believe that local is better for a variety of reasons -- freshness, traceability, and seasonality. But also we believe that local is better because it is environmentally more sound and sustainable, it strengthens are local economy, and is simply the right thing to do. That said, “local” is relative. There is the local bakery across the street or farm a vew miles from the restaurant. But local includes farmers and purveyors throughout Connecticut, New England, etc. We try and source fish from Boston, Connecticut and New York. Much of our produce comes from New Jersey up to Maine (with large amounts in season being Connecticut-grown). While Connecticut has wonderful cheeses, so does upstate New York, Vermont, etc. Our philosophy is stay local, closer is better, and when you can’t source locally, find a purveyor who shares our values and commitment to their “local”.


We have a responsibility to our guests, staff and community to serve “ethical food”. This means that sustainability is not simply a buzz word, but a reality we must wrestle with. Environmental impact, carbon footprints, recycling, fair trade, paying our workers fairly, etc… these are critical issues for us as a business and restaurant.


We want to serve simple, contemporary comfort food. Bold flavors, fresh ingredients, simple presentations. Eating out should be fun and satisfying, not pretentious and stuffy.


The emerging “slow food movement” is all about the opposite of fast food -- our food is locally sourced, often cooked the old-fashioned way -- slowly braised, roasted, slow-smoked, etc. We are a scratch kitchen --- we cook to order, prepare our foods and sauces in small batches, and generally cook like your grandmother used to. Does that sometimes mean our food takes a little longer? Yes, and we are totally okay with that. And does that sometimes mean that we run out of items? Yes, and we are totally okay with that too.


We have no interest in being a “health food” restaurant, but we want our food to wholesome, healthy and respectful of the choices our guests make. While there is no way to make a great pastrami sandwich that isn’t full of fat (that is what makes it taste great!), our pastrami needs to be made from high quality beef. We also want to give as much attention and commitment to quality to our guests who are vegetarians, have certain allergies or other special dietary needs.


The good news is that “local, farm-to-table and sustainable” food has now graduated from just being at a few restaurants or a marketing buzz word to a cultural shift in how consumers, chefs and restaurateurs think about food. However, too often, this movement has been seen almost exclusively in either expensive, fine dining restaurants or small niche mom-and-pop places (also often expensive). We want to deliver excellent, wholesome and responsible food that is also affordable and delivers on value.


Great cooking is really about two factors: start with great product and properly apply the right cooking method. We are obsessed about proper execution of our food and service. We make a priority out of training our staff, providing professional development, and working hard every day to get better at what we do. That is our promise and commitment to our guests and our partners.



Join the BPK Team

One of our goals at BPK is to the employer of choice within the hospitality industry within our community. We are always looking for passionate, skilled, and like-minded professionals to join our team. We encourage anyone who is interested in playing a part on our stage to email General Manager Myles Walsh at myles@bpkwesthartford.com.  


Get Directions


Steve Dean, General Manager

Lisa Knafel, Assistant Manager

Art Marion, Head Chef



Parking is also available behind Blue Plate Kitchen. You may access the top patio area and entrance to our restaurant by using the stairs or taking the glass elevator.

Like us on Facebook!

Give us your feedback! 

Join Our Email List!

DELIVERY: via our delivery partner Dine In CT (dineinCT.com) OR via our delivery partner Waiter Wheels (waiterwheels.com)

CATERING: Inspired Catering



We accept reservations for dinner service 4pm - close

We now accept reservations for weekend breakfast/brunch before 9am, and after 1:30pm

We only accept call ahead seating between 9am and 1:30pm on weekend and holiday breakfast/brunches

CALL AHEAD SEATING: Please call ahead 30 minutes before your anticipated arrival and we will put you on the call ahead list. When you arrive to the restaurant, please checkin with the host/ess. They will give you an estimate for when you will be seated. This is not a reservation and times will vary based on business. 


  • Breakfast: 
    Mon-Fri 7 a.m.- 11a.m.; Sat-Sun 7 a.m.- 3 p.m.
  • Late for Breakfast: 11:00AM - 4pm
  • Lunch: Mon-Fri 11:30AM - 4PM
  • Brunch: Sat 9AM - 4PM & Sun 11AM - 4PM
  • Dinner: Daily starting at 4PM
    •    Mon-Thurs Kitchen closes at 9pm
    •    Fri & Sat kitchen closes at 10pm
    •    Sun kitchen closes at 8pm 
  • Happiest Hours: Mon-Fri 4-6pm Available everywhere in restaurant & on patio in season (all the way until 7pm at BAR TOP)