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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]
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 ...
Nutrition: Coffee Dream Machine (Per 1 Medium Order) Calories: 380 Fat: 3 g (Saturated Fat: 2 g) Sodium: 170 mg Carbs: 77 g (Fiber: 1 g, Sugar: 71 g) Protein: 11 g. In celebration of National ...
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.
Lunch and dinner options include $9 pizza and a $26 tri-tip plate, along with sandwiches, salads and appetizers. Blue Oak Grille also has a bar area, complete with beer taps (but no alcohol in ...
Similar concepts include the Hawaiian plate lunch, which features a variety of entrée choices with fixed side items of white rice and macaroni salad, [7] and the southern Louisiana plate lunch, which features menu options that change daily. [8] It is somewhat similar to a blue-plate special but with a more fixed menu. [9]
The trend traces back centuries, but some trace the latest evolution to the mid-1990s and two highly lauded restaurants, Chef Ferran Adrià's El Bulli in Spain, and Chef Thomas Keller's French Laundry, in Napa Valley, north of San Francisco in the U.S., that offered tasting menus of 40 courses or more. [2]