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Lead Staff

Elizabeth Slavutsky
Founder

Yanna Slavutsky
Owner/Executive Chef

Jesus Zenon
Chef

 

Healthy Eclectic Eatery

Since 2006

At Blue Dog we care passionate about what you put in your body. Dedicated to nourishment you can trust, quality locally sourced ingredients, free-range chicken and all natural steak are a few of our outstanding products and warm service that makes you feel like you’re home, we give you the options you need, regardless of dietary restrictions or choices. Keeping our promise, to offer nourishment you can trust, quality you can depend on, integrity you can rely on, and care in everything we do.

In 2006, Blue Dog opened it doors in Chelsea, named in memory of my dog Oliver the bull dog. Oliver and a close friend’s child were the inspiration behind Blue Dog, being a dog lover also contributed to the decision. After Oliver I was blessed with a second beautiful Pup named Rupert and he became the face of Blue Dog Today. Blue Dog originally was made up of many family recipes that called for fried items, so we decided to give it a more healthy modern twist, removing the fried aspects of the recipe and changing it to a healthier cooking method. From there it was simple making sure everything was either homemade or not processed. Most of our food is healthy and organic. If we can’t get organic, then we get locally sourced ingredients from certified farms. Our proteins are grass fed and all natural Antibiotic-free USDA approved. Nothing is processed, nothing is ever frozen. We make everything at the restaurants. A lot of these recipes are actually my grandmother’s recipes from way back when; we just decided to make them a little more healthy.

At Blue Dog we want you to be healthy, think positive, feel beautiful and strong, and know that your food source is safe, sustainable, nutritious, and delicious. Join us, and don’t just live…live vigorously!

 

 

Elizabeth Sluvtusky

The foundation of Blue Dog started from the recipes passed down from my Grandmother and Family. “My Grandmother was a very big part of my childhood. I was basically raised in the kitchen, so instead of playing with dolls, I was in the kitchen. And I found it to be second nature.”