Blue-Plate Specials - Haute diners are making a continental comeback
The Daily - Saturday, December 31, 2011
Walking into Vancouver’s Red Wagon, I spied one of the largest men I’ve ever seen. He had a twinkle in his eye, as if the waitress had just served him his favorite dish. Ever. Under his nose, a mound of buttermilk pancakes rose from an oval plate, interspersed with layer upon thick layer of pulled pork. Pinned to the side of the mound with a toothpick was a pair of butter pats. If a customer so wishes, he can also have a pair of eggs, sunny side up or over easy, atop it all for good measure. The man at the table certainly did.
Whether they have been around for a while, or are new spots simply conjuring an older ethos, a handful of diners across North America are shaking things up, putting smarter, better food on the Formica while keeping prices within reach.
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