In keeping with the idea that Sly's is a bit old-fashioned in its approach to food and to hospitality, we decided that having Blue Plate Specials would be nice touch. They've turned out to be one of the most popular features on our menu. Here's our current listing of "blue plate specials".

The most popular? Probably a tie between the Meat Loaf on Monday nights, and the Short Ribs on Saturdays. I will say that we do get a lot of calls to reserve Chicken Pot Pies on Sunday evenings, too.

Says James Sly:

At one of my first jobs - I was fifteen and a half, - I remember, because I could drive to work but only if my mother was in the car - I worked at Jimmy's Continental Cuisine in Anaheim, California. 

Jimmy's was a typical "Continental Cuisine" restaurant of its day - a genre that even then was gradually fading away. It was an exotic place to my 15 year old mind - I learned to peel tomatoes, how to "turn" mushroom caps, and the secret to a great Roquefort dressing - a secret we still use when making our Roquefort Dressing at Sly's by the way.

I remember some of the "Blue Plate Specials" we had there - Bouillabaisse on Fridays, Short Ribs "Jardiniére" on Thursday, and so on - Corned beef and cabbage on Tuesday, I think. 

You can find out more about the history of the All American Blue Plate Special at places like Wikipedia and World Wide Words. But if it's just a great meal you want, come by Sly's for a Blue Plate Special.

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