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By Rick Browne

Subscribe to Rick Browne, best-selling writer, host, and manufacturer of Barbecue America, on a pilgrimage to a hundred of the oldest and so much old eating places in the USA, with fascinating profiles of every eating place, recipes for his or her signature dishes, and 1000's of photos that make you are feeling such as you have a seat on the table.

Come alongside on a pilgrimage to a few of the oldest and so much old eating places in the USA in A Century of Restaurants. each one is specific not just as a result of its toughness but additionally for its historical value, fascinating tales, and, in fact, its marvelous nutrition. The oldest eastern eating place within the state is profiled, besides stagecoach stops, dependent eateries, barbeque joints, hamburger outlets, 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 United States to proportion the attraction, historical past, and charm that made those institutions winning for a hundred years or extra. a few are as many as three hundred years previous. every one profile incorporates a well-known recipe, the heritage 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 1000s of lovely images that seize the spirit of every institution. it is every little thing you would like for an armchair travel of a hundred historical eating places that experience made the USA nice.

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Extra resources for A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants

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Thus the legacy of “French dip” sandwiches at Cole’s in Los Angles began, though it’s a heritage disputed by another LA restaurant that claims it is the birthplace of this particular sandwich (see Philippe’s). Founded in 1908, Cole’s had an ideal downtown location: the basement of the Pacific Electric Building, the center of the Pacific Electric Red Car customers who have been coming here for more than thirty years. In addition to the beef on a roll, which you dip yourself, they provide a comfort-food list of side dishes, including potato bacon salad, coleslaw, pickled eggs, macaroni salad, and pickled beets, as well as a few pies for dessert.

Each flavor is made from scratch and, for quality control, in small batches. I had the pleasure of pouring crumbled Oreo cookies into a vat of churning cream as they whipped up a batch of Cookies n’ Cream, then got to taste it. I have to say it tasted pretty good, for an amateur anyway. The counter at Fenton’s when it was moved to Piedmont Avenue in Oakland in the early 1960s. At that time, it was operated by Foremost Creamery. Fenton’s makes their ice cream about fifty feet from where it’s served, unlike most parlors that have their products trucked in anywhere from several dozen to several hundred miles away.

The dining room at Fior in the late 1800s The past few decades of customers included just about every celebrity in the world of entertainment, sports, politics, or business, including Frank Sinatra, Eva Gabor, Vic Damone, Gregory Peck, Robert Preston, Raymond Burr, Phil Harris, and Clint Eastwood. The restaurant honored Tony Bennett in the 1970s by naming one of their small dining rooms after him, filling it with portraits and historic photographs of his career. Over the years, the Fior has had a succession of waiters and chefs, many of whom worked there for ten years or more, as well as a large and devoted customer base who followed the restaurant from location to location.

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