WHAT WILL BLUE PLATE REVEAL ABOUT YOUR BREAKFAST PERSONALITY? THE MENU
EDITOR’S NOTE:
This is another in a series of reviews by Times Free Press staff writers on area breakfast locations.
Not only is breakfast my favorite meal, but it’s also a central part of how I judge people. Instead of listing personality types, simply asking somebody to breakfast will give me everything I need to know. What do they order? Are they hankering sweet or savory in the morning? What sides are they choosing? Do they drink coffee with milk or cream? How about orange juice?
With a tagline like Chattanooga’s Metropolitan Diner, Blue Plate on Chestnut Street was a perfect place to judge my new housemates. With busy schedules, finding a time at Blue Plate was easy since it’s open Tuesdays through Sundays.
THE SPACE
Within view of the river, Blue Plate is located less than a block from the Tennessee Aquarium. Its patio would be perfect for large or small parties, but we were seated indoors, which may have been a blessing as temperatures were rising. Mermaid blue walls, high ceilings, low-hanging lights and semicircular booths made the airy modern space feel intimate.
Blue Plate boasts locally sourced ingredients and all-day breakfast, lunch and dinner service.
The menu skews savory. A couple of the different omelets offered include Benton’s Bacon & Cheese Omelet with cheddar cheese or the White Omelet mixed into a variety of garden vegetables with pico de gallo (both $9.50). A Breakfast Burrito is made of scrambled eggs, hashbrowns and a variety of cheeses for $9.15.
Sweeter options tend to be a bit more plain with a Pancake Plate serving two pancakes with a side of bacon or sausage links for $8.75; add $1.25 more for blueberries.
THE FOOD
Normally, the French toast ($8.75) comes with a side of sausage or applewood bacon, but I opted for the roasted potatoes instead, which proved to
be itty-bitty bites of rosemary-covered goodness. Unfortunately, my potatoes were under done, and for their size, it was disappointing. As for the toast, while adequately soaked in a cinnamon batter, it still lacked a homemade quality of flavor and was dry.
One housemate went for savory with no end by ordering the White Omelet, substituting a regular egg instead of just the whites, adding turkey bacon, avocado and extra pico de gallo. The omelet was cooked through perfectly with a fresh pico de gallo, perfect enough for her to ask for more.
THE SERVICE
We decided on 10:15 a.m. on a recent Saturday, and when one of my housemates arrived, she was swiftly ushered to a booth toward the back. While there wasn’t a wait, we wished there was at least the option to sit outdoors. There was a lack of attentiveness in service, but that’s expected for a busy Saturday.
THE VERDICT
One of my favorite memories about growing up is my dad making French toast for breakfast. He worked at a bakery’s warehouse, and would ask Friday night before he left for work if we wanted fresh Texas toast. I’d watch him whisk eggs and milk with sugar and cinnamon for me and my brothers. That’s when I became a sweet breakfast person. Maybe my standards are too high for French toast, but I wouldn’t head back.