Tea at the MaryLouise Restaurant-ing as a civilright Once trendy: tomato juicecocktails Famous in its day: Thompsons Spa The browning of McDonalds Eating, dining, and snacking at thefair A Valentine with soul(food) Down and out in St.Louis Serving the poor For the record The ups and downs of FrankFlower Famous in its day, now infamous: Coon ChickenInn Nothing but the best, 19thcen. But in 1971, the one and only location opened in Seattle, Washington. Does anyone remember any French steakhouses during that time? At first, they offered 25 different items served by carhops. Originally, customers could only order roast beef sandwiches, potato chips and soft drinks. Eklunds Sweden House in Rockford IL thought it was novel enough to specifically mention in an advertisement in 1967. 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. Simmer the mixture over medium heat for 45 to 60 minutes, seasoning with salt, white pepper, powdered ginger, and white wine. The tough business climate combined with Prohibition caused the closure of droves of fancy restaurants such as Delmonicos, which had been sliding for a while. Taste of Home is America's #1 cooking magazine. Throughout the 20th century the number of mobility-impaired Americans grew due to medical advances, lengthening lifespans, polio epidemics, wars, and rising rates of automobile accidents. Restaurant history quiz (In)famous in its day: the Nixonschain The checkered life of achef Catering to the rich andfamous Famous in its day: London ChopHouse Who invented Caesarsalad? His brother, Jean, whom I knew and saw in 2017, lives in Stockton, CA. Famous in its day:Feras Why the parsleygarnish? These new takes on traditional European tarts captivated restaurant goers looking for something new and different when it came to dessert options! Fraunces Tavern 1. Youth culture was blossoming as the baby boomers grew older, many becoming college students. I think you mean Reubens. Really enjoy your Blog, keep up the good work!! The working women explanation makes sense. The 1970s also saw cheese cake rise to prominence in many restaurants. 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. The 1960s saw a proliferation of different types of restaurants, from traditional diners to fancier restaurants and fast-food chains. His last French restaurant was in Stockton, CA and was sold when his wife passed away. Confusion arises over the meaning of dessert, which is used in various ways on American menus. adding eye appeal to foods, author Bruce H. Axler noted, The dramatic four-color, full-spread photos of food appearing in magazines have set visual standards for the restaurateur. Perhaps he was thinking of Gourmet magazine in particular. 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. Even when a restaurant is in compliance, theres a good chance that disabled patrons will have an uncomfortable experience. Hi Jan, Coincidentally, the postcard of the couple dining, that you have highlighted in your post, is my sister Margaret, and her co-worker/friend, John. Some seem to go against the wisdom of the past. Reading the tealeaves Is ethnic food aslur? Books recommending inexpensive restaurants did well. The small restaurant, which served Middle Eastern food and was known for being open late, was established in 1979. Despite economic woes (recession and inflation), the energy crisis, urban decline, crime, and escalating restaurant prices, restaurant-going continued to rise. A restaurant reviewer in 1986 dismissed crepes as forgotten food served only in conservative restaurant markets. the Old Spaghetti Factory still has that look, or at least the ones Ive been to. I find Mister Pancakes face somehow threatening, but never mind that he was a hit in his hometown of Indianapolis. Dont feel like goin out? MediaNews Group/Reading Eagle via Getty Images/Getty Images. He owned a steakhouse and a pizza parlor in Manhattan circa 1970. 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! In the 1970s, popular dishes were often influenced by foreign dishes, including Mexican and Chinese flavors. Popular side dishes included potatoes au gratin, macaroni and cheese, scalloped corn and green beans almondine. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Fred Harvey revisited Street food: tamales Famous in its day:Blums Women chefs before the1970s Speed eating Top posts in2020 Holiday greetings from 11thHeaven Dining with UsMortals Your favorite restaurant? In the 1970s the restaurant industry and the custom of eating in restaurants grew rapidly. Is it how hes holding that knife, or his serious gaze? Taste of a decade: restaurants,1810-1820 Between courses: nutburgers &orangeade Subtle savories at NucleusNuance Between courses: keep out ofrestaurants The Automat, an East Coastoasis Good eaters: JamesBeard Basic fare: waffles Anatomy of a restaurant family: theDownings Taste of a decade: 1950srestaurants Basic fare: pizza Building a tea roomempire A black man walked into a restaurant and Who hasnt heard of Maxims inParis? The decade was the gateway to the present in many ways. Five Guys was founded in 1986 by Janie and Jerry Murrell. for less than $2 and as little as 50. But the third edition (1977) explained that unending inflation . The recipe for pumpkin soup does not give amounts for every ingredient. Rather it was the quality of the food for the price. . Or, as a restaurant reviewer summarized it in the 1980s, herbage, lubricant and crunchies.. A wealthy woman who had never paid attention to prices and customarily ate out six or more times a week became angry at being charged over $4 for a melon wrapped with prosciutto at the Plazas Oak Room. Plus, this is what Americas best pizza chain of 2022 is. Popular desserts of that era ranged from something as simple as Jell-O to more complex creations like Baked Alaska. The average family rarely if ever ate out. Overall, Mister Softee, like Mister Steak, had a more successful life than most of the Misters. New York is the fattest volume. The smorg concept lingered on for a while in the form of salad tables holding appetizers and a half dozen or so complete salads typically anchored by three-bean, macaroni, and gelatin. 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. Meanwhile, in New Jersey the Garden State Parkway altered its restaurants and restrooms for disabled travelers. Maybe 1972. Popular entres included stroganoff, Chinese spare ribs, Chicken Kiev and Veal Parmesan. Shillitos Special Fudge Cake 20 The decade saw an influx of casseroles entering home kitchens due to their ease in preparation and appeal to families who lived busy lives. Long before the internet, color photography became a factor that restaurants had to take into account. With the increase in restaurant patronage in the 1960s and 1970s, restaurants began to realize they needed to focus more on the appearance of what they served. Angela. 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. 1974 A Chicago food writer throws cold water on arguments about which restaurant has the best lasagne, asserting that the debaters might have found that same lasagne in restaurants all over the country courtesy of Invisible Chef, Armour, or Campbells. Many businesses across the country adopted Mister or Mr. as part of their names, and this seems to have been particularly true of restaurant chains. Pizza Hut was founded in 1958 by two brothers, and within a year the chain already had six locations. 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. The restaurant started to gain popularity in the late 1970s, and by 1982 the company claimed to be the largest sub chain in the United States. The owner was Bob Musacchia. It has shared the role of plate greenery with lettuce, especially after WWII when lettuce become readily available, and to a lesser extent with watercress. 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. . The emphasis these new restaurants put on convenience, speed and take away offered customers more options than traditional diners or leisurely sit-down restaurants. Fast food chains opened their doors throughout the decade, with more than 20,000 new outlets established around the US in the 60s alone an increase of 180%. . (Before McDonalds) Road trip restaurant-ing Menu vs. bill offare Odd restaurant buildings: Big TreeInn The three-martini lunch Restaurant-ing in Metropolis Image gallery: dinner onboard The case of the mysterious chiliparlor Taste of a decade: 1970srestaurants Picky eaters: Helen andWarren Hot chocolate atBarrs Name trouble: Sambos Eat and getgas The fifteen minutes ofRabelais Image gallery: shacks, huts, andshanties What would a nickelbuy? Buffets are loaded with mystery meats and salads similarly garnished with parsley and rouged with paprika like so many ancient chorines.. 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? 1970s diners werent only limited to traditional American desserts; tarts were an increasingly popular option among foodies at both French and Italian establishments. Swingin at MaxwellsPlum Happy holidays, eatwell Department store restaurants: MarshallFields Anatomy of a restaurateur: DonDickerman Taste of a decade: 1860srestaurants The saga of Alicesrestaurants The brotherhood of the beefsteakdungeon Famous in its day:Maillards Lets do brunch ornot? For a long time, if you wanted Pizza Hut pizza, you had to eat at the restaurant. 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. In 2012,. Fresh Peach Parfait 30 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.. 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! 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. 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. Nonetheless the industry fought a proposed increase in the federal minimum wage from $2.30 to $3.00 an hour. Restaurants closed, few new ones opened, and cash-strapped survivors began to trade vouchers for heavily discounted meals for advertising. I knew the one in Plattsburgh, NY. Although World War II also raised restaurant prices, that did not dampen patronage by war workers who enjoyed higher wages than ever. I especially like the logos that attempt to humanize food, particularly unlikely items such as hambones. I dont know what Mister Sandwich looked like but Mister Bun was a strange one, with his extremely short legs, his six-guns, and his 10-gallon hat. 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. Founder S. Truett Cathy discovered a pressure-fryer that could cook chicken in the same amount of time it took to make a burger. Was he a go-go dancer in an earlier phase of his career? Tea at the MaryLouise Restaurant-ing as a civilright Once trendy: tomato juicecocktails Famous in its day: Thompsons Spa The browning of McDonalds Eating, dining, and snacking at thefair A Valentine with soul(food) Down and out in St.Louis Serving the poor For the record The ups and downs of FrankFlower Famous in its day, now infamous: Coon ChickenInn Nothing but the best, 19thcen. Diners sometimes suspected that the parsley on their plate had been recycled from a previous customer. Fred Harvey revisited Street food: tamales Famous in its day:Blums Women chefs before the1970s Speed eating Top posts in2020 Holiday greetings from 11thHeaven Dining with UsMortals Your favorite restaurant? Another Ohio city, Columbus, was christened a test market for new fast-fooderies while Junction City KS, bordering Fort Riley, looked like a franchisers fast food heaven. Thanks for your thoughts. See how Dominos ranked in our pizza taste test. Chocolate Luxurro 35 In 1970, Wendy's pioneered the first drive-thru window. April 9, 1970 - New Restaurant - The Niblick of Lynchburg, restaurant specializing in steak dinners opened Friday at 6120 Fort Ave. [Today, this is The Crown Sterling.] Could the restaurant photo at the top be a young Joe Manchin in 1979 Washington D.C.? After decades of viewing photos of brightly colored food arranged artistically in attractive settings, the American public, possibly women in particular, expected food to look as good as it tasted. 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. Most of America remained inaccessible. Ah the good old days. Let the buyer aware, but no doubt many restaurant patrons do in fact realize that they are willing co-conspirators in fantasy meals. This marked a new attitude acknowledging that handicapped people wanted to do more things and go more places but were blocked by the built environment. From restaurant reviews from the 1980s its noticeable that most reviewers jumped on the chocolate bandwagon with descriptions along the lines of scrumptious chocolate desserts to die for. But quite a few were critical, especially of chocolate mousse, which was readily available to restaurants powdered or wet, even pipeable. After a 1978 visit to a restaurant expo overflowing with convenience food products, the Washington Posts restaurant reviewer Phyllis Richman observed, The final insult of your dinner these days could be chocolate mousse made from a mix, but that is only another in the long line of desecrations in the name of chocolate mousse. Often critical reviewers deplored chocolate mousse that tasted as if made of instant pudding mix combined with a non-dairy topping product, which very likely it was. We also use third-party cookies that help us analyze and understand how you use this website. But its been a couple years now, so hopefully, he is doing okay. 1974 Restaurateur Vincent Sardi spearheads a campaign to get New Yorkers to eat out, claiming that the citys major restaurants have lost up to 20% of their business in the past two years, thus precipitating the closure of 20 leading restaurants. Hi Jan, Fascinating and fun, as usual. This website uses cookies to improve your experience while you navigate through the website. In hindsight its apparent that creperies responded to Americans aspirations to broaden their experiences and enjoy what a wider world had to offer. Four years later, the chain released its most iconic menu item to date, the Whopper, . Between courses: mysteryfood Ode to franchises ofyesteryear Chuck wagon-ing Taste of a decade: 1940srestaurants Just cause it looks bad doesnt mean itsgood The other Delmonicos Between courses: Beard at LuckyPierres Basic fare: spaghetti Famous in its day: TheMaramor Between courses: wheres mybutter? It calls for a pumpkins interior, seeds removed, to be cubed and washed. A survey of Oklahoma in 1968 revealed that only 32 of the first 2,144 public facilities checked were fully accessible to anyone operating their own wheelchair, while 60% were entirely inaccessible. This list may not reflect recent changes. (LogOut/ 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? On the whole salad bars went over well with the public and still do but by the late 1970s professional restaurant critics were finding it hard to hide their disdain. (Basically, picture the early scenes of Hamilton .) has changed our perception of an inexpensive meal from one that cost $2.00 to one that costs $5.00 or $6.00. For the New Orleans second edition in 1973, author Richard Collin promised meals for less than $3.75 and as little as 50c. This was still a lower price than featured by the others, which ran from $1.00 to $3.75 in San Francisco in 1969; $1.00 to $4.00 in D.C. in 1970; and under $4.00 in Boston in 1972. Restaurant-ing al fresco A chefs life: CharlesRanhfer The (partial) triumph of the doggiebag Early chains: John R.Thompson Anatomy of a restaurateur: Mary AllettaCrump Laddition: on discrimination Between courses: dining withreds Banqueting at $herrys* Who invented lobsterNewberg? Color photography began to be used for advertisements in magazines in the 1930s, and consequently became identified with commerce rather than art. In cheaper eating places, there was no fruit or nuts and dessert came closer to what we mean today, which is how I will use it for the rest of this post referring to sweet dishes that come toward the end of the meal and are rarely nuts and usually other than simple fruit. 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. While European chefs use garnishes as edible complements to the main dish, Americans have focused primarily on their visual properties. Along these lines, nothing can be too chocolate-y, triple obviously outdoing double. In the 1920s, chocolate shops appeared and were similar to tea shops. Fortunes cookies Famous in its day: DutchlandFarms Toothpicks An annotated menu Anatomy of a restaurateur: KateMunra Putting patrons atease Anatomy of a chef: Joseph E.Gancel Taking the din out ofdining The power of publicity:Maders Modernizing Main Streetrestaurants Adult restaurants Taste of a decade: 1820srestaurants Find of the day: the StorkClub Cool culinaria ishot Restaurant booth controversies Ice cream parlors Banquet-ing menus Image gallery: stands Restaurant-ing on Sunday Odd restaurant food That night atMaxims Famous in its day: theParkmoor Frank E. Buttolph, menu collectorextraordinaire Lunch Hour NYC Restaurants and artists: NormandyHouse Conferencing: global gateways Peas on themenu Famous in its day: Richards TreatCafeteria Maxims three ofNYC Service with a smile . And still the restaurant industry experienced heavy, some said booming, business even though patrons were eating more hamburgers than steaks. When a Magic Pan opened in Dallas North Park shopping center in 1974, it was called as delightful a restaurant as one is likely to find in Dallas., Among Magic Pan amenities (beyond moderate prices), reviewers were pleased by fresh flowers on each table, good service, delicious food, pleasant decor, and late hours. I cant really figure him out. [above: 1970s fast food streetscape]. Join us as we turn back time and answer the question: What were popular restaurants in the 1970s? It was renamed Dominos Pizza in 1965, shortly after franchised pizza restaurants began to open. At its beginning, Dominos was called DomiNicks. There you could get potato crisps (three flavours only - potato, plain or salted - until Golden . 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. 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. Analytical cookies are used to understand how visitors interact with the website. See whats on the secret menu at Burger King. Bruce Axler, building on considerable experience in the hospitality industry, set out to assist restaurateurs in dealing with vexing problems such as too much whiteness or brownness, shapeless blobs and piles, flat sandwiches, and the empty-plate look. When it comes to dips, spreads, and sauces, they have some of, This blog is a detailed guide on how to thicken salsa for canning. Quality and sanitation went down as patrons mobbed restaurants severely short staffed due to military recruitment and the lure of defense industry jobs. Broken potato chips couldnt fill a void, he noted. To set Hardees apart from McDonalds, the Hardees buildings were designed in a hexagonal shape with a pointed roof. But sometimes ice cream was listed under dessert. "I have been coming here for over a quarter century, and they have never disappointed," a reviewer on Yelp posted in . -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 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! America Runs on Dunkin', but that wasnt always the case. This downtown Lebanese restaurant opened in the mid-1970s, at a time when dishes like baba ghanouj, hummus and falafel were unusual. John was a professional waiter, who wore a full formal tuxedo at that time! But you would know better! In Oklahoma City, the states capitol, only one of the 20 restaurants surveyed at that point could accommodate a wheelchair user. This era also brought newfound freedom of expression to U.S. restaurant life. As early as 1886 restaurants were advised to emulate butchers and decorate food in their show windows with a big, red porterhouse steak, with an edge of snow-white fat, laid in the center of a wreath of green parsley. By the early 20th century, almost the entire U.S. parsley crop, more than half of which was grown in Louisiana and New York, went to restaurants and butchers. -- Trash, garbage, andwaste Americas literary chef The smrgsbord saga Meals along theway Dinner in Miami, Dec. 25,1936 An early restaurateurs rise &fall Runaway menu prices Thanks so much! It had a separate grill for quick service. See how Subway became the world's most popular chain. Serves six. Nonetheless, there is no doubt that restaurants were eager to adopt ideas such as his. 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? Restaurant history quiz (In)famous in its day: the Nixonschain The checkered life of achef Catering to the rich andfamous Famous in its day: London ChopHouse Who invented Caesarsalad? Before starting his own restaurant, Kanas worked for Brother's Pizza--another Raleigh icon--on Hillsborough Street in the 1970's. Andy's Pizza survived two fires in 1998, bouncing back each time. One of the most well-known desserts of that era was the ever popular Chocolate Fondue. One of the Rutland grill cooks used to spit into take-out coffee, just for giggles. While desserts werent as widely consumed as they were in past decades, some popular dishes that revisited home kitchens included ambrosia salad and coconut cream pie. All this led at least one journalist to protest against the unsubtle marketing of chocolate desserts in the 1980s. With country French decor, servers in folk costumes, and names such as Old Brittany French Creperie and Maison des Crepes [pictured at top, Georgetown], diners were imaginatively transported to a delightfully foreign environment quite unlike the brand new shopping malls in which many creperies were located.

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