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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.
[6] [7] The primo (first course) is usually a filling dish such as risotto or pasta, with sauces made from meat, vegetables, or seafood. [8] Whole pieces of meat such as sausages, meatballs, and poultry are eaten in the secondo (second course). [9] Italian cuisine has some single-course meals (piatto unico) combining starches and proteins. [10]
Early bird dinner is a dinner served earlier than traditional dinner hours, particularly at a restaurant.Many establishments offer a seating prior to their main dinner seating with a reduced price menu, often more limited in selection than the standard dinner menu.
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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 ...
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]
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