What is the Black Plate Special?

The "black plate special" is a nostalgic phrase referring to an inexpensive, hot meal served at a diner or cafe. It hearkens back to the early 20th century when these specials were commonly served on black plates or platters. Let‘s take a deeper look at the history and meaning behind the black plate special.

Origins of the Blue Plate Special

Before diving into the black plate, it helps to understand the origins of the closely related "blue plate special."

The blue plate special dates back to the 1920s and 1930s. During this era, diners and cafeterias would offer daily lunch specials on blue-patterned china plates. The blue plates held a simple, homestyle meal like meatloaf, fried chicken, pork chops, or pot roast paired with potatoes, vegetables, bread, and sometimes dessert.

These filling and budget-friendly meals were advertised on chalkboard menus near the entrance, with "Blue Plate Special" scrawled at the top. Patrons could quickly scan their options and place their order. The blue plate specials cost 25 to 50 cents, allowing cash-strapped customers to enjoy a hot meal during the Great Depression.

The concept became extremely popular across the United States. It gave cooks an easy way to plan menus and control costs. Customers could get a well-rounded, satisfying meal at an affordable price point. The blue plate special was a win-win for diners and restaurant owners alike.

Emergence of the Black Plate Special

During the early 1900s, some diners started serving their daily specials on black plates instead of blue ones. Hence the term "black plate special" was born.

There are a few theories behind this shift:

Black plates were less expensive than the blue enamelware dishes. Diners may have made the switch to cut costs during the Great Depression.
Black surfaces showed less food residue, grease, and scratches. The plates kept their appearance longer despite heavy use.
Black absorbs heat better than blue. The plates helped keep the specials warmer for customers.
Black was seen as more upscale and elegant than the bright blue hue. Some restaurants wanted a touch of sophistication.

Regardless of the exact reason, the black plate special followed the same premise as the blue version. It was an affordable, filling meal anchored by meat, potatoes, veggies, and bread.

Typical Black Plate Specials

While menus rotated frequently, here are some quintessential black plate specials served in diners and cafes during the early to mid-1900s:

Pot roast – Fork-tender beef chuck roast slow cooked until fall-apart tender. Often served with mashed potatoes, carrots, gravy, and dinner rolls.
Fried chicken – Crispy, golden fried chicken served with mashed potatoes, country gravy, and buttery corn on the cob.
Meatloaf – Slices of homestyle meatloaf made with ground beef and pork, touched with ketchup and spices. Served with mashed or baked potatoes, peas, and bread.
Pork chops – Bone-in pork chops fried until slightly crispy on the edges and juicy inside. Served with apple sauce, roasted veggies, and biscuits.
Turkey and dressing – Roasted turkey breast paired with savory stuffing or dressing, mashed potatoes, cranberry sauce, and green beans.
Salisbury steak – Seasoned ground beef patties cooked until browned then covered in onions, mushrooms, and hearty gravy. Served over noodles or mashed potatoes.
Baked ham – Slices of tender cured ham drizzled with brown sugar glaze or pineapple rings. Served with scalloped potatoes, steamed broccoli, dinner rolls.
Meatballs and spaghetti – Plump beef and pork meatballs simmered in tomato sauce and ladled over pasta. Served with garlic bread and a small salad.

The black plate specials revolved around simple yet satisfying recipes using pantry staples. The dishes reminded diners of home cooking and provided a hearty, budget-conscious meal.

Serving Style of Black Plate Specials

The black plate specials followed a straightforward serving system similar to the blue plate version:

Diners would browse the daily specials listed on a chalkboard menu near the entrance. Specials changed daily.
After being seated, the server would take orders from this specials menu. Patrons could select that day‘s special based on their taste preference and budget.
The hot entrée was plated on a black diner plate, accompanied by the vegetable, starch, bread, and other sides.
Some diners offered a small salad like coleslaw as part of the special, either plated separately or perched on the edge of the main plate.
Dessert was optional and ordered separately if desired. Common options were pie, rice pudding, or Jell-O.
Prices typically ranged from 25 cents to 60 cents, depending on the entrée protein.
Specials were mostly offered at lunchtime, though some establishments also offered them for dinner.

This system provided an inexpensive, filling meal from morning until night.

Why Were They Called Black Plate Specials?

The term "black plate special" arose quite simply from the serving style – the daily specials plated on black china plates or platters. Here are some of the distinctive features of those black plates:

Color – The plates had a matte black surface instead of the blue hue used for standard specials. This gave them an elegant, sophisticated look.
Material – Many black plates were made from inexpensive enameled steel. This kept costs down while still allowing a touch of style.
Size – Typically around 9-11 inches wide, providing ample room for all the meal components. Sturdy and generously sized.
Rim – Many black diner plates had a subtle ridge around the outer rim, almost resembling a pie plate. This helped prevent spills.
Sections – Some plates had divider walls to keep foods separated, like meat and potatoes in different compartments.

The black plates established an iconic diner aesthetic while also being highly functional. Their defining color and material gave name to the specials they bore.

Decline of the Black Plate Special

By the 1970s and 1980s, the black plate special faded in popularity for several reasons:

Diners started using a wider array of dinnerware options beyond just black plates. Multicolor dishes became trendy.
Laminate tabletops and formica counters emerged in modern diners, making the black plates seem outdated.
Specials expanded past traditional entrees into more creative, exotic fare. Restricting specials to a single plate color seemed limiting.
Labor costs rose, making it harder for restaurants to profit from inexpensive fixed-price meals.
Younger generations preferred faster service and late-night dining over homestyle blue plate meals.

While the black plates have disappeared, the term still conjures images of a humble yet hearty meal in a classic American diner. It represents a nostalgic part of U.S. culinary history.

Modern Renditions of Black Plate Specials

While the era of daily black plate specials has passed, some modern restaurants are bringing back the concept with a contemporary twist:

Weekly specials – Instead of daily specials, some eateries will designate a certain dish each week served on a black plate, like Meatloaf Monday or Fried Chicken Friday. This allows flexibility in planning.
Increased pricing – To accommodate higher food costs, black plate specials today may cost $10-15 instead of the 25 cent price tag of yore. But they still represent a good meal deal.
Creative menus – Restaurants will get creative with the specials, offering dishes like blackened fish, ratatouille, or Thai curry bowls on black plates. This puts a global spin on the classics.
Farm-to-table – Using seasonal, local ingredients puts a fresh spin on the specials while supporting community farms and food artisans.
Retro touches – Serving the modern black plate specials on vintage dinerware enhances the nostalgic vibe. Add an old-timey soda fountain drink, and you‘ve stepped back in time.

The black plate special has evolved over the decades but still retains its essence of value, comfort, and convenience. Its legacy lives on in creative renditions and foodie nostalgia.

Benefits of Bringing Back the Black Plate Special

Reviving the black plate special, even in modified form, offers advantages for both diners and restaurants:

For Customers:

Offers an affordable, hearty meal choice perfect for lunch or dinner on a budget
Evokes a sense of nostalgia and classic Americana
Provides variety and the ability to sample different entrees
Allows customers to enjoy scratch-made cooking without a huge time or money investment
Gives the comfort of homestyle meals with less effort

For Restaurants:

Establishes a unique niche and talking point on the menu
Draws in new clientele interested in food history
Allows creativity in adapting classics into updated versions
Provides flexibility to easily substitute ingredients
Enables cost control through fixed-price specials
Creates signature dishes associated with the restaurant

The black plate special is poised for a comeback, offering delicious simplicity in a fast-paced world. This iconic piece of culinary tradition still has a place in the modern dining scene.

The black plate special evokes memories of a bygone era of dining. Let‘s explore some common questions surrounding this nostalgic meal:

Why were the specials served on black plates?

The black plates gave an elegant, sophisticated look compared to the standard blue enamelware. The dark color also absorbed heat well to keep food warm and didn‘t show grease or food stains as prominently. Black plates were likely more affordable for restaurants as well.

What are some typical black plate specials?

Classic diner specials included juicy pot roast, crispy fried chicken, savory meatloaf, pork chops, baked ham, Salisbury steak, and turkey dinners. Hearty, homestyle fare made from simple ingredients.

How were the specials priced?

Usually 25 to 60 cents per plate, depending on the entrée. This affordable pricing allowed cash-strapped customers to enjoy a hot meal during tough economic times.

When were they traditionally offered?

Mostly at lunchtime, though some eateries also had black plate dinner specials. They gave diners an easy meal choice without looking at a lengthy menu.

Why did they fade in popularity?

Trends like creative global cuisine and faster service didn‘t mesh well with fixed daily specials on black plates. Labor costs also increased, making profitable specials harder to offer.

How are modern restaurants reviving them?

Some eateries offer weekly or monthly specials on black plates with globally-inspired twists and farm-fresh ingredients. They focus more on creativity than thrift.

What are the benefits of bringing them back?

Black plate specials can help restaurants create signature dishes and draw in new crowds while controlling costs. Diners appreciate the variety, evocative history, and homestyle food.

Do they have to be served on actual black plates today?

Not always – the term is more symbolic now than literal. But using retro dinerware does enhance the overall nostalgic theme and experience for customers.

Black plate specials have incredible staying power precisely because they evoke good memories. Their comeback is allowing both chefs and diners to reimagine and enjoy this iconic part of culinary lore.

While staying true to black plate roots, chefs today are also having fun putting creative spins on the specials. Here are some modern menu ideas to inspire your own black plate specials:

Bistro Burger and Frites

A gourmet beef burger topped with brie cheese, caramelized onions, tomato jam, and spicy greens on a freshly baked brioche bun. Served with crispy french fries.

Southern Fried Catfish

Cornmeal crusted catfish fillets fried until golden brown. Served with cheddar grits, collard greens, and buttermilk ranch dressing.

Tandoori Chicken

Chicken thighs marinated in aromatic Indian spices and yogurt then cooked in a tandoor oven. Served over coconut jasmine rice with mango chutney.

Shrimp and Scallop Risotto

Creamy parmesan risotto topped with seared shrimp and scallops. Garnished with lemon zest and gremolata.

Cuban Sandwich

Layers of mojo roasted pork, ham, Swiss cheese, pickles, and mustard pressed on Cuban bread. Served with black bean salad and yucca fries.

Chicken Parmesan

Breaded chicken breast baked with marinara and mozzarella. Served with linguine tossed in a light tomato cream sauce.

Carnitas Tacos

Braised, shredded pork carnitas stuffed in griddled corn tortillas. Topped with pico de gallo, queso fresco, and lime crema. Served with cilantro rice.

Blackened Salmon

Spice rubbed salmon fillet pan seared until crispy. Served with creole dirty rice and Southern collard greens.

Thai Noodle Bowl

Rice noodles, bok choy, shredded carrots, and napa cabbage in a gingery Thai curry broth. Topped with sliced grilled chicken.

Eggplant Parmesan

Layers of crispy, breaded eggplant baked with tomato sauce and melted provolone. Served with creamy polenta and garlic green beans.

From elevated comfort foods to global flavors, the possibilities are endless for creative black plate specials that diners will love. Use your imagination to craft your own specials while giving a nod to the past.

The right side dishes can round out a black plate special into a well-balanced and delicious meal. Here are some top side pairing ideas:

Classic Potato Dishes

Buttery mashed potatoes, scalloped potatoes, roasted garlic potatoes, cheesy potato au gratin, crispy hash browns.

Savory Vegetables

Sauteed green beans with almonds, roasted brussels sprouts with bacon, glazed carrots, broccoli with cheese sauce, cauliflower gratin.

Fresh Green Salads

Chopped salad with buttermilk ranch, classic caesar salad, watercress and fennel salad, kale salad with lemon vinaigrette.

Mac and Cheese

Classic macaroni and cheese, pimento cheese mac, baked ziti, goat cheese and gruyere mac.

Dinner Rolls

Fresh baked rolls, buttermilk biscuits, corn bread muffins, jalapeno cheddar biscuits.

Rice Dishes

Cheddar jalapeno grits, dirty rice, coconut rice, italian risotto, southern red rice.

Beans and Legumes

Baked beans, black-eyed peas, butter beans, white beans with kale, refried beans.

Sauces and Gravies

Mushroom gravy, chicken gravy, spicy chipotle crema, chimichurri sauce, marinara sauce.

Coleslaws

Creamy coleslaw, apple cabbage slaw, lemon poppyseed slaw, bbq bacon slaw, jalapeno lime slaw.

Pairing inspired sides with your black plate specials adds even more flavor and satisfaction to this iconic diner meal. Use what‘s seasonal and locally available to complement your entrée.

While black plate specials traditionally focused on savory entrees and sides, adding a touch of sweetness can be the perfect finish. Here are some classic and creative desserts to consider:

Diner Favorites

Mile-high coconut cream pie
Old fashioned chocolate pudding
Retro banana cream pie
Sweet cherry pie with flakey crust
Decadent chocolate fudge cake
Vanilla ice cream float
Creamy rice pudding
Traditional apple pie with caramel drizzle

Updated Diner Desserts

Mini donut sundae with caramel sauce
Brownie skillet sundae with vanilla bean ice cream
Salted caramel bread pudding
Espresso chocolate mousse
Maple creme brulee
Lemon meringue tartlets
Strawberry cheesecake milkshake
Peach and blackberry cobbler

Southern Inspired

Pecan pie bars with whipped cream
Old-fashioned banana pudding
Peachy peach cobbler muffins
Hummingbird cake with cream cheese frosting
Black bottom cupcakes
Coconut cake with lemon curd filling
Bourbon bread pudding with pecans

Farmhouse Favorites

Fresh seasonal fruit crisps
Rustic cherry galette
Warm berry grunt cake
Blackberry skillet cornbread
Plum clafoutis
Sweet vanilla bean creme anglaise
Cinnamon apple fritters
Brown sugar pound cake with berry compote

End your black plate special experience on a sweet note. These comforting, familiar flavors complement the savory specials, evoking happy memories of grandma‘s best recipes. A perfect trip down food memory lane!