David Burley Blue Plate Restaurant Group Death and Obituary – David Burley, a visionary restaurateur and co-founder of the Blue Plate Restaurant Company, tragically passed away on Sunday afternoon following a motorcycle accident on Interstate 94 in St. Croix County, Wisconsin. The news of his sudden death has left a profound void in the Twin Cities’ culinary community, where Burley was a well-respected figure known for his entrepreneurial spirit and deep commitment to the hospitality industry. In honor of his life and work, all Blue Plate restaurants closed on Monday, marking a collective tribute to the impact he made over his decades-long career.
Burley’s journey in the restaurant industry began in the early 1990s, where he worked as a server at the Nicollet Island Inn alongside his future business partner, Stephanie Shimp. Their shared passion for food and hospitality led them to form a lasting partnership, both personally and professionally. In 1993, they took a significant leap by opening the Highland Grill in St. Paul. The restaurant, located on Cleveland Avenue, quickly gained a loyal following, thanks to its warm, welcoming atmosphere and high-quality American comfort food.
The success of Highland Grill served as the foundation for what would grow into the Blue Plate Restaurant Company, a collection of vibrant, community-focused eateries spread across the Minneapolis-St. Paul metro area. As the group expanded, it became known for its casual yet elevated dining experiences, always focusing on food that was both approachable and exceptional. Among the early additions to the group were the Groveland Tap, a beloved bar offering burgers and a wide beer selection, and the Longfellow Grill, a restaurant located along the Mississippi River that became a local favorite.
Under Burley’s leadership, Blue Plate continued to thrive, with a growing roster of successful restaurants, including Edina Grill, 3 Squares in Maple Grove, The Lowry in Uptown Minneapolis, and The Freehouse, a brewpub in the North Loop. Another key venture was The Blue Barn at the Minnesota State Fair, where Burley and Shimp introduced innovative food offerings that captivated fairgoers year after year.
Beyond his accomplishments in the kitchen, Burley was widely admired for his people-first approach to business. He believed that the success of a restaurant was not only tied to food and service but also to the workplace culture and the care given to employees. He implemented policies rarely seen in the hospitality industry, such as providing paid time off and health insurance for full-time workers. His commitment to creating a respectful and empowering work environment made Blue Plate a standout in the local restaurant scene and earned him the respect of his employees, many of whom spoke fondly of his mentorship and kindness.
In the wake of his passing, Stephanie Shimp, Burley’s former wife and business partner, shared a heartfelt tribute to the man she described as the foundation of their shared success. “David’s passion and kindness were the foundation of everything we built together,” she wrote. “We will profoundly miss his spirit, energy, and irreplaceable presence.” Her words echoed the sentiments of many who knew Burley—he was more than a successful businessman; he was a mentor, leader, and friend.
David Burley’s legacy in the Twin Cities restaurant scene is undeniable. Through his dedication to hospitality, community, and innovation, he helped shape the dining culture of Minneapolis-St. Paul. While his death marks a tragic loss, the restaurants he built and the people he inspired will continue to carry forward his values and honor his memory for years to come. Every meal served, every guest greeted, and every employee empowered stands as a testament to the enduring impact of his work.