Buzz
Diners are renowned for two things: Offering a menu with everything from grilled cheese to fried haddock, and featuring a ‘blue plate special,’ a tempting entrée at an unbeatable price.
But what exactly makes a dish ‘blue-plate worthy’? And what is the real meaning behind the term ‘blue plate’?
As per CulinaryLore, the term may have originated in 1892 when Fred Harvey, a diner owner, began serving affordable and quick meals to railroad passengers at his Harvey House chain. His 'blue plate' was a divided, disposable plate—any meal served on it was considered a ‘blue plate special.’
What impact could a railroad chain have on an entire industry? The answer is simple. Harvey’s establishments were celebrated for their quality, cleanliness, and convenience at a time when many roadside diners or train station eateries were anything but. Restaurant owners along major travel routes, knowing that travelers wouldn’t return, paid little attention to food quality.
Another potential origin of the term could be traced to porcelain plates with a Blue Willow pattern, which were used on railroad dining cars. Either way, the term 'blue plate' became associated with good, inexpensive food, or a blend of both.
The term gained even more significance during the Great Depression, when people’s budgets were strained. A blue plate special came to symbolize a hearty meal with generous portions of protein and sides.
While today’s diners may not serve their specials on blue plates, they still use the phrase because it implies a good deal on a meal. The catch? Blue plate specials usually come with little to no customization options.
