A Century of Restaurants: Stories and Recipes from 100 of by Rick Browne

By Rick Browne

Sign up for Rick Browne, best-selling writer, host, and manufacturer of Barbecue America, on a pilgrimage to a hundred of the oldest and such a lot old eating places in the United States, with attention-grabbing profiles of every eating place, recipes for his or her signature dishes, and thousands of images that make you're feeling such as you have a seat on the table.

Come alongside on a pilgrimage to a few of the oldest and so much historical eating places in the United States in A Century of Restaurants. every one is specified not just as a result of its sturdiness but additionally for its old value, fascinating tales, and, in fact, its extraordinary nutrients. The oldest eastern eating place within the state is profiled, in addition to stagecoach stops, stylish eateries, barbeque joints, hamburger retailers, cafes, bars and grills, and dueling eating places that either declare to have invented the French dip sandwich.

Rick Browne, best-selling writer, host, and manufacturer of Barbecue America, has traveled to a hundred of the oldest eating places throughout the USA to percentage the attraction, background, and charm that made those institutions profitable for a hundred years or extra. a few are as many as three hundred years outdated. each one profile features a recognized recipe, the historical past of the eating place, a glance on the eating place at the present time, mouthwatering descriptions of a few of its signature dishes, enjoyable proof that make each one position exact, and 1000's of gorgeous images that trap the spirit of every institution. it really is every thing you wish for an armchair travel of a hundred historical eating places that experience made the US nice.

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They did, however, replace the gaming tables with dining tables and wood booths. In honor of the Steve McQueen movie Junior Bonner, which was filmed at the Palace, a huge wall mural dominates the dining area of the saloon, lit by a beautiful skylight, and you can sit in one of the four booths named for the three Earp brothers and Doc Holliday. I suggest starting with a cup of the Palace’s signature corn chowder, then digging into a 11⁄2-inch-thick prime rib accompanied with crisp onion strings, a loaded baked potato, an assortment of sautéed fresh veggies, and a glass of California cabernet.

Cold Spring Tavern Santa Barbara, CA ~ Est. 1865 Opened in 1865 as a stagecoach stop where passengers could relax and have a meal, and where a stable of horses was ready to supply fresh mounts to pull the heavy coaches over steep San Marcos Pass, the Cold Spring Relay Station, now the Cold Spring Tavern, has been a welcome haven for travelers for almost 150 years. In fact, if you look closely you can still see stagecoach tracks nearby. In 1865, Chinese laborers were brought in to construct a “turnpike” over the pass, as the old roads were dusty, treacherous, and a nightmare for anyone traveling in a coach.

A year later, he moved to Bessemer and opened a small restaurant of the same name, consisting of a horseshoe-shaped bar and a row of iron barstools—there were no tables or booths. Two years later, two other Greek immigrants, Bill and Pete Koikos, bought the restaurant and ran it until 1966, when their two sons, Jim and Nick, took over. They have managed it for the past forty-four years. Jimmy greets the customers, and Nicky supervises the kitchen. When asked why he thought the restaurant has survived, despite the demise of the steel industry when its raw materials were mined out, and the subsequent loss of the town’s population, Nick said, “We do everything to please our customers and make sure they have a great meal and a good time.

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