Blue Plate serves up good food

By Carla Lee

Published: July 2, 2008

Local restaurants finally got the message loud and clear - Dothan likes country cooking.

There was a time in the not-too-distant past that only one red-gingham-tableclothed restaurant dotted the dining landscape. Now the latest among the home-cooked fare is the southeast location of Blue Plate Restaurant at 1975 Ross Clark Circle.

This restaurant is unique in that it’s pretty much within the new Southern Outfitters sporting goods business, sharing an interior connected space while still having its own entrance.

When my friend Lance and I pulled into the overflowing parking lot, I had my doubts about the wisdom of trying to get in and out quickly on a lunch hour.

When we approached the restaurant, the air was heavy with mouth-watering aroma of chicken frying. It’s the same scent that occasionally wafts over the fence making you wish you had taken the time to get to know your neighbors and maybe waggle an invitation to Sunday dinner.

Despite the crowd, we didn’t wait long for a table and the service was the best I’ve had in a long time. The staff almost seemed a blur of trays going into and from the kitchen. Our waiter was on the spot to refill our tea glasses before they were even half empty.

There were three separate dining areas, which could have been a little more spacious, but the lunch crowd was sizable. It may not be so close quarters at dinner.

Notable in the appetizer list are the homemade potato chips. They are fried fresh and served with a ranch sauce. They are also an option on the side item menu. Although I didn’t have any, Lance assured me that they draw him back to the west side Blue Plate location time after time.

The lunch menu was reasonably priced and full of choices from fried chicken livers to fried pork chops. Fried is a running theme, but we went a different direction and chose the rotisserie chicken and the meatloaf. My chicken was juicy without being greasy. I’ve heard several co-workers say the meatloaf is the best in town. Lance agreed and cleaned his plate with great speed.

My side vegetables were delicious and my favorite part of the meal. The steamed cabbage was tender, and the turnip greens had a superb flavor, just as they do at the first location on West Main Street. A slight sprinkle of pepper sauce made it perfect.

While Lance loved his creamed corn, he said his potatoes were a little lumpy but still good nonetheless.

For those who prefer something a little lighter, gulf shrimp and blackened tilapia are tasty menu options. Also, I noticed some diners had been extra good on their diets and ordered the fruit salad, which looked fresh and sweet.

Seven different sandwiches from cheese steak to open-faced roast pork round out the menu.

Also important to parents is the “junior blue selections.” Nothing is worst than spending a “big people” price when your child is only going to eat three bites.

And, just like at grandma’s house, you’d be expecting a homemade dessert as well. The menu boasts pie, cobbler and cake, the flavors of which vary on any given day.

I look forward to trying this location of Blue Plate again. Usually when we go out to eat, it’s my 4-year-old who is likely to misbehave, but with all the cool hunting gear just out of reach, I’m pretty sure it will be my husband I have to keep an eye on.

Reach Carla Lee at or (334) 712-7952.
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Blue Plate Restaurant
1975 Ross Clark Circle

Hours: Monday through Saturday, 10:30 a.m. to 8:30 p.m.; Sunday, 10:30 to 3:30 p.m.

Rating: Three and a half out of four stars.