From the '20s to the '50s—a golden age if you ignore depression, war, racism and gray flannel suits—traveling businessmen lived on the blue plate special, a diner's issue of a meat and two sides for one low price. The institution died out, thanks to the proliferation of even cheaper fast-food stands...that is until economic tides turned and guys like David Pedack recognized an opportunity. The owner of Blue Collar Bar built his small kitchen (it's a bar first) around the blue plate special concept. Hey, mashed potatoes, green beans and Salisbury steak? In times like these, that's living.