Dinner at Blue Apron/Red Rooster (Salem)

Blue Apron is without doubt or question my favorite restaurant in the whole area.

This is a husband and wife venture, with Scott Switzer as the Owner/Executive Chef and Ashley Tayloe Switzer as the Owner and Architect. The restaurant is located in the heart of Salem and boasts stunning decor, simple French chic. Chef Switzer is a graduate of the Culinary Institute of America and produces both a small plate size and an entrée sized portion of each menu item.

*Spanish White Gazpacho—grilled lobster, marcona almonds, smoked paprika, salsa verde
*Seared Grade A Hudson Valley Foie Gras—strawberry-balsamic verjus, quince, anise toast
*Sesame Seared Ahi Tuna—mango, arugula, sugar snaps, cilantro and peanut vinaigrette
*Lightly Seared Sea Scallops—truffled white bean puree, pesto, fennel grilled nectarine and scallion salad
*BBQ Glazed Roast Pork Belly—caramelized onions, new potatoes, St. Andre cheese, southern slaw
*Field Green Salad—white portabella, apple, cucumber, tomato, caper, curry and lemon honey vinaigrette
*Marinated Watermelon Radish Salad—iceberg, lime, sesame, red onion, cucumber
*Romaine Lettuce Salad—grilled artichoke, asparagus, avocado, roasted garlic dressing
*Pan-Roasted Chicken—frisee, parmigiana, chorizo sausage, roasted yukon gold potatoes, soft poached egg, tomato and cayenne vinaigrette
*Braised Domestic Lamb Shank—grilled vidalia onions, artichokes, baby carrots, aligot potatoes, barigoule butter
*Herb-Roasted Salmon—spring leeks, mustard greens, shiitake mushroom buerre blanc
*Jumbo Shrimp—wild mushroom risotto, lemon, parimigiana, baby spinach
*Wild Rockfish—creamy white grits, zucchini, squash, roasted garlic and tomato butter
*Grilled Black Angus Ribeye—field greens with a parmigiana vinaigrette, herb and duck fat fries, steak sauce

*French Apple Custard—caramel sauce, streusel, vanilla ice cream
*White Chocolate and Orange Panna Cotta—cranberry gelee, candied orange confit
*Goat Cheese Cake—fig, honey, pecan chutney, pumpkin puree
*Dark Chocolate Mousse Cake—mexican spiced roasted chocolate

I feel compelled to say that EVERYTHING that I have ever eaten is positively fantastic. It’s a restaurant that we go back to several times a year because they change their menu seasonally. Check it out at: http://blueapronredrooster.com/home/

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  • James P.

    Great food, good service, fun people...how could you miss

    May 29, 2014

  • Kayla

    Wonderful restaurant, exceptional food, great friends. When are we going back??? :-)

    May 29, 2014

  • Stacey W.

    This place is amazing! When the salad gets you drooling, you know it's going to be a great night.

    May 28, 2014

  • A former member
    A former member

    Just confirming for tomorrow. What? :-)

    May 28, 2014

  • Scarlet

    The food was delicious as always! Had a great time, can't wait to go back!

    May 28, 2014

  • Liz

    Excellent! Awesome! Delicious! And great company as always!

    May 28, 2014

  • A former member
    A former member

    Just confirming for tomorrow night.

    1 · May 27, 2014

  • James P.

    Hi All! I can't believe I made the cut! Will be my maiden voyage for this venue. I'm prepare to DINE! I know the company will be unmatched. Kay-la, Kay-la, kay-LAH!

    May 25, 2014

  • Kayla

    Okay, I talked to the owner. We have one table with 8 seats and two more tables with 4 more people each.

    May 16, 2014

  • Kayla

    Hi Everyone, if you want to come to this, please put yourself on the waitlist. Things happen at the last minute and people's plans change so a spot may very well open up for you. There's also a possibility that I could convince the restaurant to add more seats or a separate table.

    April 21, 2014

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We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

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