Friday, December 30, 2011
The Triple D Project
The menu at Blue Plate was created with the simple philosophy of keeping everything fresh and as close as possible to home-cooked food. John put together a combination of foods from different sources to cater to all tastes, including vegetarian and vegan. Tamrika added some of her own specialties. Blue Plate is perhaps the only restaurant that serves "Lopiani" a specialty that Tamrika's grandma used to prepare back home in Georgia. Like letting a juggernaut loose, Tamrika and John let the restaurant roll on with a life of its own. The regular patrons made their mark by putting up their own memorabilia on the walls, most notably the vast display of license plates. "People give all kinds of personal souvenirs for us to display. One person actually gave us a picture of his grandfather who had fought the French war. We respect everyone's gift and display whatever they give," says Tamrika. It's that mutual respect that gives Blue Plate diner its extraordinary character. They even have a dish named after a customer: the "Gordon Special." It's not just respect for the patrons but love for the employees that makes Blue Plate a happy place. "We have about 30 employees, out of which about eighty percent of them have been with us from day one," exclaims Tamrika with pride.