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A typical blue-plate special board, from the Red Arrow Diner in Manchester, New Hampshire. A blue-plate special is a discount-priced meal that changes daily. The practice was common from the 1920s in American and Canadian restaurants through the 1950s, especially in diners and greasy spoons.
Blueplate was a lunch counter and soda fountain [1] at the intersection of Third Avenue and Washington Street, [2] [3] in downtown Portland's Dekum Building. Karen Brooks of The Oregonian called the restaurant a "tiny, adorable outpost of apothecary chic", and described an "old-fashioned" counter with swivel stools and shelves stocking powders, "potions" and other "mysterious" liquids. [4]
In 1928, the Pig 'n Whistle Cafe, a new location in the chain most notable for its other location in Hollywood, replaced Klempter's Blue Plate Cafe. In 1933, the restaurant changed to The Russian Eagle Cafe and Garden, in 1936, to the G. Albert Lansburgh designed Cinnabar, and in 1937, to the Clara Bow and Rex Bell owned It Cafe. [4]
A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...
6 Plate lunches, "meat-and-three", blue willow confirmed. 7 Not every diner has them... 8 Far more common in rural America. 3 comments. 9 WP:FOOD Tagging. 1 comment.
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The New York Journal of Books, in a review of Blue Plate Special, called it "remarkable" and compared it to the writings of Laurie Colwin: "If Colwin is the All American Girl Cook, Ms. Christensen is more wild, plunging into worldly episodes from Bedouins baking dough disks on hot rocks for breakfast in the desert to daylong meals during a cold Maine winter."
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