It was in 1955, midway through the Eisenhower Years, when the notion took hold of Skippy Sack. By that time he’d spent several years at a Howard Johnson family restaurant, busing dishes, scraping gum off the undersides of tables, catching his...
Having worked as a chef in seven countries, chef David Larousse thought he’d seen most of the bad service the world had to offer.Until an American waitress asked him flirtatiously, “What cologne are you wearing?” while ignoring his sweetheart...
Since the late 1800s, when refrigerated railroad cars made it possible for Midwest ranchers to ship meat eastward, America’s love affair with steak has flourished. Today, consumers clamor for steak when they are celebrating special occasions...
Much like the “bottomless” cups of coffee at classic diners that dot highways and towns across the country, Americans’ love for the iconic restaurant concept never seems to run out.Through the years, the countless diners along highway exits and...
Awhite-bearded man sporting a snow-white suit and a black string tie sells pressure cookers and a secret spice blend from the trunk of his car. He calls himself “the Colonel,” says he’s from Corbin, Ky., and tells restaurateurs he can teach them...