Collin declared it spectacular,and about as fine a restaurant as one can imagine. He singled out many dishes as platonic, meaning they could not be more perfect. Passage of the ADA was a big step forward, but it didnt work miracles. In 1970, Wendy's pioneered the first drive-thru window. It does not store any personal data. The eatery was founded on East 9th Street in the Little Tokyo section of the East Village . Sadly, Jerome Snyder died during the publication of the book. Learn how your comment data is processed. 1970s diners werent only limited to traditional American desserts; tarts were an increasingly popular option among foodies at both French and Italian establishments. A Tribute to Chi Chi's Mexican Restaurant/Facebook. Filed under chain restaurants, food, restaurant customs, sanitation, Tagged as 1970s, all you can eat, restaurant innovations, salad bars, sanitation, self-service, sneeze-guards. In 1963 the NSCCA began sponsoring surveys of public and private buildings which included restaurants. Hi Jan, Fascinating and fun, as usual. Blanc Mange, Oranges, Almonds, Raisins, Strawberries, Ice Cream. By 1974 three chains McDonalds, Colonel Sanders, and Burger King were furnishing 13% of all food eaten outside the home nationwide. Read made a case that the San Francisco area had a unique set of restaurants from all over the world, such as at The Tortola, which preserved hacienda cookery from the days before gringos settled in the state. Hello! Pretty sure he is doing well and still in Stockton. You could order The Snak, Subways original name for its 6-inch sandwich. Toddle House Truckstops Champagne and roses Soup and spirits at thebar Back to nature: TheEutropheon The Swinger Early chains: Baltimore DairyLunch We burn steaks Girls night out 2013, a recap Holiday greetings from VesuvioCaf The Shircliffe menucollection Books, etc., for restaurant historyenthusiasts Roast beef frenzy B.McD. Filed under alternative restaurants, atmosphere, chain restaurants, food, popular restaurants, proprietors & careers, restaurant fads, Tagged as 1970s, chain restaurants, corporate-ownership, fads, French influence, Magic Pans, San Francisco restaurants. In California, a builder constructed accessible homes as well as fast food restaurants with ramps and restroom grab bars in the mid-1970s. Even though new creperies continued to open here and there Baton Rouge got its first one in 1983 there were signs as early as 1980 that the crepe craze was fading. Subway became the worlds most popular chain, Taco Bell at home with our best copycat recipes, fast-food restaurants are best for vegetarians, secrets Chipotle employees wont tell you, Do not Sell or Share My Personal Information. New York is the fattest volume. Across the country, salad bars became popular as did fast food outlets and restaurants specializing in dishes such as pizza, pasta, and tacos. The president of the National Restaurant Association proclaimed Dining out is a significant part of the lifestyle of this great country, noting in 1976 that one out of three meals was being consumed outside the home. She proceeded to rip on most of the dishes in the restaurant through her critique however she gave a nice comment about my Pheasant Gallontine that I prepared that was served that day as a special. Pineapple or Orange Sherbet 15 What is Patreon and How Can I Become a Member? Fraunces Tavern: Open Since The 1760s Back before the Revolutionary War, this tavern served as a meeting spot for locals and travelers to come together and share their ideas about liberty, good food and everything in between. The third edition has about 130. Atmosphere Taste of a decade: 1840srestaurants Eating Chinese Park and eat Thanksgiving quiz: dinner timesfour Dining sky-side Habenstein of Hartford Back of the house: writing thisblog Image gallery: supperclubs Restaurant cups Truth in Menu Every luxury the marketsafford See it, want it: window fooddisplays Time to sell the doughnuts Who was the mysterydiner? The very first fondue restaurant, aptly named Fonduetonne, opened in 1972 in New York City and began popping up in other major cities throughout America shortly thereafter. He came into the world there in 1959, but I dont know if he appeared anywhere else. To give the impression of increased worth, he recommended anchovy or grated cheese toppings. Kentucky Fried Chicken was founded by Harland Sanders in 1955, but it really took off by 1963 when it became the largest fast food operation in the United States with 600 locations. Judging them mediocre, some blamed customers who were gullible enough to believe they were getting a bargain. By clicking Accept All, you consent to the use of ALL the cookies. The small restaurant, which served Middle Eastern food and was known for being open late, was established in 1979. San Francisco and New Orleans have about 2/3 the heft of New York. Popular items like the Beef n Cheddar, curly fries and their signature Horsey Sauce didnt join the menu until the 1970s. 1971 In Berkeley CA Alice Waters and friends found Chez Panisse, marking the movement of college and graduate students into the restaurant field, a career choice which is beginning to have cachet. [above: 1970s fast food streetscape]. What started out as a small barbecue shack serving. [Des Moines, 1974]. With a market dominated by burgers, KFCs chicken and secret recipe of 11 herbs and spices was an instant hit. Taste of a decade: 1930srestaurants Anatomy of a restaurateur: H. M.Kinsley Sweet and sourPolynesian Bar-B-Q, barbecue, barbeque Taste of a decade: 1920srestaurants Never lose your mealticket Beans and beaneries Basic fare: hamburgers Famous in its day:Tafts Eating healthy Mary Elizabeths, a New Yorkinstitution Fast food: one-armjoints The family restauranttrade Taste of a decade: restaurants,1800-1810 Early chains: Vienna Model Bakery &Caf When ladies lunched:Schraffts Taste of a decade: 1960srestaurants Department store restaurants:Wanamakers Women as culinaryprofessionals Basic fare: friedchicken Chain restaurants: beans and bibleverses Eating kosher Restaurateurs: Alice FooteMacDougall Drinking rum, eatingCantonese Lunching in the BirdCage Cabarets and lobsterpalaces Fried chicken blues Rats and other unwantedguests Dining with Duncan Basic fare: toast Department store restaurants Roadside restaurants: teashops Tipping in restaurants Rewriting restaurant history Basic fare: hamsandwiches Americas first restaurant Joels bohemian refreshery. Although it was never as big as McDonald's or Burger King, Red Barn is estimated to have 400 restaurants in 22 states at its peak. for less than $2 and as little as 50. But the third edition (1977) explained that unending inflation . At first the focus was on public buildings, but it soon expanded to include commercial sites such as restaurants. Serves six. Soon the federal Office of Price Administration tried to control prices at restaurants across the country by freezing them to April 4-10, 1943, levels. African-American tea rooms Romantic dinners Flaming swords Theme restaurants: castles Know thy customer Menue [sic] mistakes Waiter, telephone please! Conference-ing Top posts in2010 Variations on the wordrestaurant Famous in its day: BuschsGrove Between courses: a Thanksgivingtoast Basic fare: Frenchfries Linens and things partII Linens and things partI Menu art Dining in shadows Spotlight on NYCrestaurants Laddition: on tipping Taste of a decade: 1870srestaurants He-man menus That glass ofwater Famous in its day: TonyFausts Theme restaurants: prisons Laddition: French on the menu, dratit Anatomy of a restaurateur: RomanyMarie Between courses: onlyone? Wilbur Hardee opened the first Hardees in 1960. Hippie and feminist restaurants stressed honest, peasant-style meals. Sure, Starbucks is on every corner now. I wonder if the restaurant effect is also something we could use as a measure of the economy and/or a measure of peoples perceptions of the economy. Early vegetarian restaurants Famous in its day:Blancos Blue plate specials Basic fare: clubsandwiches Gossip feeds restaurants Image gallery: businesscards Restaurant row At the sign of the . Funny that he didnt mention radish roses such as the one shown above. Dont feel like goin out? How do I force myself to eat when nauseous? Founder S. Truett Cathy discovered a pressure-fryer that could cook chicken in the same amount of time it took to make a burger. Hot Fudge Sundae 25 Starting out in Virginia in 1969, he opened at least one place in North Carolina, but nothing, I think, internationally. The crepes craze, which began in the 1960s, became intense in the 1970s. This downtown Lebanese restaurant opened in the mid-1970s, at a time when dishes like baba ghanouj, hummus and falafel were unusual. This was before employers discovered they could lower pay all around now that men were no longer the breadwinners. See you at dinner in Denver? Vanilla, Fresh Peach, Chocolate or Mint Ice Cream 20, Starting in the 1970s and reaching a high point in the 1980s began a chocolate frenzy that continues today. Going, going, or gone were automats, coffee shops, continental cuisine, diners, drive-ins, formal dining, Jewish dairy restaurants, and Polynesian restaurants, not to mention the rule of elite French cuisine. -Sambos Restaurants: Founded in 1957, Sambos flourished during much of the 1970s with locations across America offering plentiful breakfasts plus lunch and dinner entrees like fried chicken or country ham with all the trimmings Jim the owner, wore a loincloth like Tarzan & was the owner, sewed his own clothes My boyfriend Benjamin Miles and I lived in a room upstairs, and worked downstairs in the restaurant, summer 1971. And. This website uses cookies to improve your experience while you navigate through the website. Although the food-page story in a New Orleans newspaper said that this photo showed a jack-o-lantern just carved by Chef Gunter Preuss for his children, I cant help feeling a little bit spooked by it. Founded in 1950, Dunkin used to be a small coffee shop called Open Kettle. Parsley was not the only garnish around, but it has probably been the most heavily used over time. 1976 Richard Melmans Chicago restaurant company, Lettuce Entertain You Enterprises, operator of RJ Grunts, Great Gritzbes Flying Food Show, and Jonathan Livingston Seafood, opens Lawrence of Oregano and prepares to take over the flamboyant Pump Room. She pleaded with servers: Do not expect me to swoon when you roll back your eyes in ecstasy as you recite a dessert list that offers nothing but chocolate, via cheesecake, chip cake, profiterols, madeleine, mousse, bombe, eclair, napoleon, torte, tart or brownie.. The 1970s also saw cheese cake rise to prominence in many restaurants. 1977 Industry journal Restaurant Business publishes survey results showing that, on average, husband & wife pairs eat out twice a month, spend $14.75 plus tip, prefer casual restaurants, and tend to order before-dinner cocktails and dishes they dont get at home. A photo of Red's Giant Hamburg circa the late 1970s to early 1980s. 1968 was the year when official recognition of the problems presented by architectural barriers was achieved with the passage of a federal law that decreed that any building constructed even partly with federal funds had to be barrier-free. I like the Drumsticks, but my favorites are Mister Bun and Mister Sandwich (of New York City!). Bean sprouts, zucchini, and more fish showed up on menus. There you could get potato crisps (three flavours only - potato, plain or salted - until Golden . That seemed obvious to me who wants to be called a chicken? somehow Busy bees Eat and run,please! In hindsight its apparent that creperies responded to Americans aspirations to broaden their experiences and enjoy what a wider world had to offer. Its been a little difficult to nail down how many different UGs there were, but here is my list, with initial publication dates: New York (1966), San Francisco (1969), Los Angeles (1970), Washington D.C. (1970), New Orleans (1971), Boston (1972), Honolulu (1972), and Long Island (1973). It was used mostly in womens magazines, frequently to advertise food products at a time when major brands and ad agencies were hiring home economists to oversee product promotion and photography. . You might not know that for many years Chick-fil-A was strictly a mall food court restaurant, not opening its first freestanding location until 1986. Ceilings on display The Automat goescountry Maitre ds Added attractions: cocktaillounges Lunching at the drugstore Lunch in a bus station,maybe Suffrage tea & lunchrooms Image gallery: have aseat! Filed under alternative restaurants, ethnic restaurants, restaurant prices, Tagged as 1960s, 1970s, cheap eats, guide books, Milton Glaser, Underground Gourmet, Sometimes I feel the need to focus on ridiculousness in restaurants, maybe because I run across so many instances of it when Im meandering through old sources. 1978 A reviewer in Columbia MO complains, A brick floor and pillars, old photos, Tiffany lamps, stained-glass windows and trim on the tops of the booths as well as revolving single-bladed, old-fashioned fans [is] a familiar type of decoration these days and Im getting a little weary of the sameness of so many restaurants., 1979 As the year ends restaurant reviewer Phyllis Richman observes that more people are eating out than ever before, transforming once-lackluster Washington D.C. into what is known as a Restaurant Town., Read about other decades: 1800 to 1810; 1810 to 1820; 1820 to 1830; 1860 to 1870; 1890 to 1900; 1900 to 1910; 1920 to 1930; 1930 to 1940; 1940 to 1950; 1950 to 1960; 1960 to 1970; 1980 to 1990, Filed under alternative restaurants, chain restaurants, food, patrons, Tagged as 1970s, Alice Waters, convenience foods, fast food chains, funky decor, hippie restaurants, natural food restaurants, theme restaurants, truth in menu laws. Flautas, burritos and enchiladas were go-to menu items at the Kalamazoo-area establishment. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Yet as the country was swamped with fast food, it experienced the flowering of restaurants specializing in ethnic, artisanal, and natural foods. I liked the contemporary quotation of an observer in Columbia, MO who said that the decor of the era was becoming too standardized in 1978 he (or she) noticed that! Massachusetts ordered them to be used in restaurants with buffets or salad bars in 1975. The menu in 1964 offered hamburgers for 15 cents, fries for 10 cents and milkshakes for 20 cents. However, with his shorter entries, Richard Collin packed over 250 restaurants into the 1973 revised New Orleans edition, rating everywhere he ate, including some very bad places. He also observed that some of the old-time fixes could no longer be relied upon. The first Magic Pan, a tiny place on Fillmore Street, was opened in 1965 by Paulette and Laszlo Fono, who came to this country in 1956 after the failed anti-Communist uprising in their native Hungary. But in 1971, the one and only location opened in Seattle, Washington. Right? This was detailed beautifully in a 2007 NYT story by Frank Bruni titled When Accessibility Isnt Hospitality. His dining companion Jill Abramson, then editor of the paper and using a wheelchair following an accident, found that even luxury restaurants could present dismal challenges to patrons with mobility limitations. Chocolate Decadence cake took a beating in a review by Mimi Sheraton who in 1983 no doubt irritated many chocolate lovers when she referred to the prevalence of dark, wet chocolate cake that seems greasy and unbaked, the cloying quality of such a sticky mass being synonymous with richness to immature palates. More recently, what I call a fantasy escape restaurant in upstate New York was cited unfavorably for serving a boxed cake provided by a national food service that it merely defrosted, sprinkled with fresh raspberries, grandly named Towering Chocolate Cake, and placed on the menu for a goodly price. The surveys showed that accessibility in the United States not only in restaurants, but in schools, court houses, hospitals, churches, and all kinds of businesses was rare. That and rising prices may have cast a pall over this edition, which strikes me as less interesting than the New Orleans and San Francisco UGs. In 1985 the Bennigans chain brought their Death by Chocolate into the world, consisting of two kinds of chocolate ice cream, chopped up chocolate candy bars, a chocolate cracker crust, with the whole thing dipped in chocolate and served with chocolate syrup on the side. It calls for a pumpkins interior, seeds removed, to be cubed and washed. (LogOut/ Filled with creamed chicken, ratatouille, or strawberries and whipped cream (etc. Whether you were a fan of the golden arches or had a hunger for something different, were taking you on a journey back to explore some of the decades most popular restaurants! Several factors probably contributed to the new mood regarding restaurants. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. It paid off right away, when in 1989 Pizza Hut delivered pizzas to the White House for a pizza party hosted by First Lady Barbara Bush. Thats the growth you get with all-day access to caffeine! I looked at quite a lot of menus and the first instance of chocolate other than as a beverage that I found was chocolate ice cream in the 1860s. The Minneapolis Board of Health required that uncovered smorgasbords either install sneeze-guards or close down in 1952, but it seems that their use did not become commonplace nationwide until the 1970s. They are so versatile. In this spirit, New Yorkers Milton Glaser and Jerome Snyder began a newspaper and magazine column titled The Underground Gourmet, followed by a guide book in 1966 with the same name. It had a separate grill for quick service. Whataburger is an American regional fast food restaurant chain, headquartered and based in San Antonio, Texas, that specializes in hamburgers.The company, founded by Harmon Dobson and Paul Burton, opened its first restaurant in Corpus Christi, Texas, in 1950.Family-owned by the Dobsons until 2019, the chain is now managed by a private equity firm along with the Dobson family still holding a . Not much to go on, but there was a Jacques Nolle who owned a restaurant in NYC called La Crossette with his two brothers, Jackie and Jean. To set Hardees apart from McDonalds, the Hardees buildings were designed in a hexagonal shape with a pointed roof. What was considered a low price for a meal during these years? At the same time Chinese restaurants were prospering. Mob restaurants As the restaurant world turned, July17 Dining in summer Dining by gaslight Anatomy of a restaurateur: CharlesSarris Womens restaurants Restaurant history day Charge it! I, for one, am not among the many customers he believed would enjoy the visual appeal of a bright red tulip stuffed with chicken salad.. Im not including those here. Although many restaurants have gone to great lengths to guarantee accessibility, problems remain. Diners sometimes suspected that the parsley on their plate had been recycled from a previous customer. Tagged as 1960s, 1970s, Americans with Disabilities Act, barriers to wheelchairs, restaurant accessibility, The salad bar most likely developed from the Americanized version of the smorgasbord which, by the 1950s, had shed its Swedish overtones and turned into an all-you-can-eat buffet. Although Mr. Steak in 1970 offered its most expensive meal Steak & Lobster with salad, toast and potatoes for $3.99, it didnt make the cut, though strangely enough a few other chain restaurants did win recommendations including a McDonalds in D.C. and a Burger King in New Orleans. Youth culture was blossoming as the baby boomers grew older, many becoming college students. On March 7, Biscuitville will have a grand opening of its second restaurant in Greenville, slated to open at 1970 SE Greenville Its part of the cost of putting an item on the table. It was and is probably true that an ungarnished plate such as shown here looked unattractive to most Americans. Jack in the Box will soon be coming to Florida with 14 new locations in the Orlando area. Restaurant workers wanted raises, but it was a bad climate for strikes. He could allow watercress with lamb chops or raw onion rings on a salad, but put a strawberry in the center of his grapefruit half and he was outraged. The original NYC book contained 101 of the best low-cost eating places (out of 16,000!). His last French restaurant was in Stockton, CA and was sold when his wife passed away. The decade was the gateway to the present in many ways. Quaker sold the Magic Pans in 1982 after years of declining profits. Crepes enjoyed a mystique, offering a link to European culture and a break from the meat and potatoes that dominated most restaurant menus in the late 1960s and early 1970s. . Thanks largely to its delivery service, Dominos was the fastest-growing pizza restaurant in the United States by 1985. Despite economic woes (recession and inflation), the energy crisis, urban decline, crime, and escalating restaurant prices, restaurant-going continued to rise. Sonic even holds an annual competition to determine the best skating carhop. McDonald's, the largest fast-food chain in the world, has been around for over 60 years. Learn more surprising facts about McDs. Eventually someone came up with the idea of simply providing components in accordance with the classic three-part American salad which structurally resembles the ice cream sundae: (1) a base, smothered with (2) a generous pouring of sauce, and finished with (3) abundant garnishes. Enter your email address to follow this blog and receive notifications of new posts by email. Popular side dishes included potatoes au gratin, macaroni and cheese, scalloped corn and green beans almondine. Hmmm about to go to a conference where I certainly cannot afford to dine out, ergo I will do so frequenting especially those places aimed at a decent-enough-meal experience that is affordable-enough-for-conference-attendees.! Ah the good old days. Despite their reservations, the authors of both books managed to find some places they liked. Ollieburgers and schooners of beer! He owned a steakhouse and a pizza parlor in Manhattan circa 1970. The president of the National Restaurant Association reported that the countrys half million restaurants enjoyed rising sales throughout the mid-1970s, with 1975s take 16% higher than the year before. Revolving restaurants II: theMerry-Go-Round Basic fare: shrimp We never close Tablecloths checkered past Famous in its day: Tip TopInn Find of the day: J.B.G.s Frenchrestaurant Dont play with thecandles Interview: whos cooking? Were they in their own way an expression of multiculturalism? Jerusalem Restaurant, the longtime falafel shop at 2715 Broadway between 103rd and 104th Streets, has closed. Confusion arises over the meaning of dessert, which is used in various ways on American menus. His New Orleans list of platonic dishes included Oysters Bienville and Fried Chicken at Chez Helenes soul food restaurant which he rated one of the citys finest restaurants; Creole Gumbo at Dooky Chase; and Fried Potato Poor Boys at the dirt-cheap Martins Poor Boy. Tea-less tea rooms Carhops in fact andfiction Finds of the day: twotaverns Dining with adisability The history of the restaurant of thefuture The food gap All the salad you caneat Find of the day,almost Famous in its day: TheBakery Training department storewaitresses Chocolate on themenu Restaurant-ing with theKlan Diet plates Christian restaurant-ing Taste of a decade: 1980srestaurants Higbees Silver Grille Bulgarian restaurants Dining with DiamondJim Restaurant wear 2016, a recap Holiday banquets for thenewsies Multitasking eateries Famous in its day: the Blue Parrot TeaRoom A hair in thesoup When presidents eatout Spooky restaurants The mysterious SingingKettle Famous in its day: Aunt FannysCabin Faces on thewall Dining for acause Come as youare The Gables Find of the day: IfflandsHofbrau-Haus Find of the day: Hancock Tavernmenu Cooking with gas Ladies restrooms All you caneat Taste of a decade: 1880srestaurants Anatomy of a corporate restaurantexecutive Surf n turf Odd restaurant buildings: ducks Dining with theGrahamites Deep fried When coffee wasking A fantasy drive-in Farm to table Between courses: masticating withHorace Restaurant-ing with MildredPierce Greeting the NewYear On the 7th day theyfeasted Find of the day: Wayside FoodShop Cooking up Thanksgiving Automation, part II: the disappearingkitchen Dining alone Coppas famous walls Image gallery: insultingwaitresses Famous in its day: Partridges Find of the day: Mrs. Ks Toll HouseTavern Automation, part I: the disappearingserver Find of the day: Moodys Dinercookbook To go Pepper mills Little things: butterpats The dining room light anddark Dining at sea Reservations 100 years ofquotations Restaurant-ing with Soviethumorists Heroism at lunch Caper sauce atTaylors Shared meals High-volume restaurants: Crook & Duff(etc.) Popular entres included stroganoff, Chinese spare ribs, Chicken Kiev and Veal Parmesan. At a time when America was seen as the world leader in modern ways of living including industrially efficient food production Europe was imagined as a romantically quaint Old World where traditional ways were preserved and many things were still handmade. . Boston and D.C. are notably slim books. Alas, Mister Bun had a rather unhappy life, experiencing little growth, abandonment by his primary creator, and time in court. Wop salad? In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. As irony would have it, that included much of Future World at Disneys Epcot Center. . In this case dessert meant fruit and nuts. -McDonalds: This fast-food chain began to thrive in the 70s as the nation increasingly embraced convenience items such as burgers, soft drinks and fried foods. Originally part of the Pillsbury Corp., the restaurant was founded in 1976. (LogOut/ The Kentucky Fried Chicken manager responded: Well, its finger lickin good!. 4. Although a version of it had made its appearance in commercial restaurants in the early 20th century with the growth of cafeterias, many restaurants served food buffet style into the 1950s and 1960s without using any kind of barrier. Along with whipped cream, ultra-chocolate desserts might be adorned with orange rind slivers, raspberry sauce, or dripping frosting. When the owner of the Kitchen Kettle in Portland OR remodeled in 1974 he built an entrance ramp and a low lunch counter. They can handle anything that goes between two slices of bread. Lately Ive been exploring franchising and have encountered numerous silly concepts expressed in the names of chains. Their advertising copy assured customers they didnt need to tip because There was no one there to tip. At the same time the North Americans advertising championed low prices, the ballyhooed bargain-priced whole baby lobster shrank to half a baby lobster. Ham & eggs by any othername Good eaters: JosephineHull Name trouble: AuntJemimas Reflections on a name:Plantation Dining on aroof Restaurant-ing on wheels Dinner to go Drive-up windows Dining during an epidemic: SanFrancisco Good eaters: bohemians Dining during anepidemic Fish on Fridays Image gallery: breadedthings Lunching in alaboratory Women drinking inrestaurants The puzzling St. Paulsandwich New Years Eve at the LatinQuarter Chinese for Christmas Turkeyburgers Themes: bordellos Finds of theday Early bird specials Franchising: Heap BigBeef Bostons automats Coffee and cakesaloons Women chefs notwanted Entree from side dish to maindish Anatomy of a restaurateur: Woo YeeSing Lobster stew at the WhiteRabbit Restaurants in the family: DorisDay Almost like flying Eye appeal Writing food memoirs Anatomy of a restaurateur: RubyFoo Soul food restaurants Effects of war onrestaurant-ing Behind the scenes at theSplendide Take your Valentine todinner Lunching at the dimestore Square meals Tea rooms forstudents Christmas dinner in thedesert Green Book restaurants Dirty by design Clown themes Basic fare: meat &potatoes Dining with Chiang Yee inBoston Slumming Picturing restaurant food Find of the day: the Double R CoffeeHouse Delicatessing at theDelirama Restaurant design anddecoration Dining on adime Anatomy of a restaurateur: GeorgeRector Catering Dining in agarden Sawdust on thefloor Learning to eat (inrestaurants) Childrens menus Taste of a decade: the1830s Check your hat How Americans learned totip Image gallery: eating in ahat The up-and-down life of a restaurantowner Dressing the femaleserver The Lunch Box, amemoir Crazy for crepes Famous in its day: ThePyramid Dining & wining on New YearsEve High-volume restaurants: Hilltop SteakHouse Famous in its day: the PublicNatatorium Turkey on themenu Getting closer to yourfood Between courses: secretrecipes Find of the day: Aladdin Studio TiffinRoom Americans in Paris: The ChineseUmbrella No smoking! Chicagos 1000-seat faux-luxe North American Restaurant sacked their striking waiters and installed a cafeteria line. Dining in Honolulu remained a bargain, with the 1972 UG promising meals as inexpensive as in the first New York edition (50 to $2). Others were wistful, such as the forbearing reviewer in Columbia, Missouri, who confessed, It would be a nice change to get something besides a tossed make-it-yourself salad, and to have it brought to the table. The trend at the Missouri college towns restaurants, however, was in the opposite direction. Dining underground on LongIsland My blogging anniversary Underground dining Odors and aromas Digging for dinner Restaurant as communitycenter The Mister chains Celebrity restaurants: HeresJohnnys Pizza by any othername Womens lunch clubs The long life of ElFenix Pausing to reflect Sugar on thetable Famous in its day: LePavillon Native American restaurants Restaurant ware An early French restaurantchain Biblical restaurants Thanksgiving dinner at ahotel Dinner and amovie Restaurant murals Dining at theCentennial Restaurant-ing in 1966 Romanian restaurants Nans Kitchens Fish & chips & alligatorsteaks Appetizer: words, concepts,contents French fried onionrings Hash house lingo The golden age ofsandwiches Black Tulsas restaurants They delivered Americas finest restaurant,revisited Tableside theater Bicycling to lunch anddinner Anatomy of a chef: JohnDingle Sunny side up?