Starting in the 1920s, diners across the U.S.A. made the “blue plate special” a familiar term. It was diner lingo for a meal consisting of a serving of meat and three vegetables. Always reasonably priced, the blue plate special changed every day. It just so happens this menu offering originated in men's clubs in Boston and New York City. A pre-fixe meal helped their kitchens in several ways. It made order-taking easy for busy servers, simplified meal prep and increased profits.
For over thirty years, the blue plate special was served on mass-produced earthenware plates with the illustrative Blue Willow pattern. These durable “grill plates” were conveniently divided into three sections by small raised dividers between each area. Segmented plates made it easy to give meat with gravy, mashed potatoes and peas their very own real estate.
As for the Blue Willow motif, it dates back centuries. Using tableware imported from China as inspiration, English engraver Thomas Minton created the design in 1780. This look, known as chinoiserie, remained popular for the next century. With the help of improved production techniques, it gained a new audience in the early 1900s. Before long, Blue Willow plates found a home in eateries everywhere.
The blue plate special never appeared on a solid blue plate, but rather a white and blue plate. And a fancy one at that. However, diner owners did not choose this unique pattern for its cultural charm or international appeal. Truth be told, the dishes were selected for the following reasons: they were inexpensive, plentiful and, most importantly, indestructible.