restaurants that opened in 1970

Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In addition to cheesecake varieties, pies like the classic cherry and apple pie were quite popular for restaurant diners. Toledo was bestowed with Hardees, Perkins Pancakes, a Mexican chain, and, in 1972, the arrival of two Bob Evans eateries. 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.) New York exemplified the problems faced by restaurants in troubled inner cities. 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? During this time, several restaurant chains established themselves as popular dining destinations. He restructured the company and began to market more to children, to compete with McDonalds Happy Meals. Restaurants of1936 Regulars Steakburgers and shakes A famous fake Music in restaurants Co-operative restaurant-ing Dainty Dining, thebook Famous in its day: Miss HullingsCafeteria Celebrating in style 2011 year-end report Famous in its day: Reeves Bakery, Restaurant, CoffeeShop Washing up Taste of a decade: 1910srestaurants Dipping into the fingerbowl The Craftsman, a modelrestaurant Anatomy of a restaurateur: ChinFoin Hot Cha and the KapokTree Find of the day: DemosCaf Footnote on roadhouses Spectacular failures: Caf delOpera Product placement inrestaurants Lunch and abeer White restaurants It was adilly Wayne McAllisters drive-ins in theround Making a restaurant exciting, on thecheap Duncans beefs Anatomy of a restaurateur: Anna deNaucaze The checkered career of theroadhouse Famous in its day: the AwareInn Waiters games Anatomy of a restaurateur: HarrietMoody Basic fare: salad Image gallery: tallyho Famous in its day: PignWhistle Confectionery restaurants Etiquette violations: eating off yourknife Frenchies, oui, oui Common victualing 1001 unsavorinesses Find of the day:Steubens Taste of a decade: 1850srestaurants Famous in its day:Wolfies Good eaters: me The all-American hamburger Waitress uniforms: bloomers Theme restaurants: Russian! The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Despite their reservations, the authors of both books managed to find some places they liked. Recommended Stories. The steakhouse would have been French. -Red Lobster: The seafood chain took off during this decade with a menu that featured steak and lobster prime rib on Fridays as well as succulent Alaskan king crabs throughout summer months 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. Very perceptive, and from a perch in Columbia, MO, too: not a trendsetting city then or now one would think. Why use so much of what nobody wanted? The Most Popular Fast Food Chains in Every Decade Nonetheless the industry fought a proposed increase in the federal minimum wage from $2.30 to $3.00 an hour. On March 7, Biscuitville will have a grand opening of its second restaurant in Greenville, slated to open at 1970 SE Greenville 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? 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. The three given the highest ratings for excellent food were the Italian Caffe da Alfredo, and two Greek restaurants, Alexander the Great and Syntagma Square. Is it how hes holding that knife, or his serious gaze? Several factors probably contributed to the new mood regarding restaurants. Five years later there were 66,000 franchise outlets in the U.S., nearly double the number in 1973. 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 Versailles received a glowing review in Richard Collins Underground Gourmet column in 1978 although it was definitely not a restaurant for the price-conscious diner. Surely it is more than escapism since diners often go to places that they cannot really afford in such moments, and are choosy about where they dine and the experience and are ready to write reviews (whether positive or scathing) afterwards. Anything helps!! The best answer I can come up with is that parsley sprigs were there to fill empty spaces on the plate and to add color to dull looking food. So far Ive found four Mister Drumsticks in Atlanta and a few in Illinois, Ohio, and Missouri. During that time, much has changed at the restaurant. 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? Trying to find photos of the place or any information. The closest most people came to eating out was in the pub. Filed under food, restaurant customs, women, Tagged as 1970s, appearance of food, Bruce H. Axler, empty plate syndrome, enhancing worth, food color, food in magazines, garnishes, home economists, plating, restaurant consultants. When a KFC commercial showed a man licking his fingers in the background, a viewer called in to complain. For a long time, if you wanted Pizza Hut pizza, you had to eat at the restaurant. Sadly for him and his girlfriend, Mister Hambone International aka Hammy really didnt catch on. In 1967 a mobile franchise cost $2,500 while a restaurant was ten times that, which may account for why there were then 1,600 trucks even as far off as the French West Indies but only 5 restaurants. Whatever the name, it's always brought joy. Starbucks went public in 1992 and got crazy popular; it quickly became the largest coffee chain in the world. One of the Rutland grill cooks used to spit into take-out coffee, just for giggles. WPTV- West Palm Beach Scripps. The president of the Society of Restaurateurs reported that from 1941 to 1944 New York Citys 19,000 restaurants went from serving 3 million to 8 million meals a day. Growth was especially strong in the Midwest which was targeted as a region susceptible to their appeal. In Kansas City MO the first Houlihans Old Place, adorned with nostalgia-inducing decorative touches, opens, as does Mollie Katzens natural-food Moosewood Restaurant in Ithaca NY. Menus were expanded to include heartier meat and pasta dishes. Fraunces Tavern 1. But in 1971, the one and only location opened in Seattle, Washington. Jimmy Ripley Heath problems led to the he family selling the restaurant in the late 1970s. And. Although many restaurants have gone to great lengths to guarantee accessibility, problems remain. 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. 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. In the 1980s it became a fairly common practice for restaurant reviewers to note whether an eating place was accessible or, more likely, not. There are also scores of restaurants with names such as Mister Mikes or Mister Ts, but those are usually not part of franchise chains and the letter or nickname refers to an actual person, usually the owner, who may be known by that name in real life. In the case of Shillitos department store in Cincinnati, a 1947 menu offered quite a few chocolate treats. Until the later 19th century the main form in which Americans consumed chocolate in public eating places was not as a dessert but as a hot beverage. Patti Astor. As Quaker opened Magic Pans, they invariably received a warm welcome in newspaper food pages. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new. Today, Evans' farmhouse, known as the Homestead, is on the National Register of Historic Places. 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. GREENVILLE, N.C. (WNCT) - Hope you're ready for seconds. Low price was not really what set the best of the recommended restaurants apart from others. Wilbur Hardee opened the first Hardees in 1960. 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. It was not too unusual to find chocolate eclairs on a menu in the later 19th century, and chocolate cake turned up in the 1890s. In the 1920s, chocolate shops appeared and were similar to tea shops. -Howard Johnsons Restaurants: HoJo was a major player among full service restaurants appealing to patrons who wanted quality entrees such as steak tacos, prime rib sandwiches and Boston scrod prepared from fresh ingredients Diners learned that Chinese food was not limited to Cantonese, but might also be Mandarin, Szechuan, or Hunan. By 1980, company sales were up 15%! At first, they offered 25 different items served by carhops. How do I force myself to eat when nauseous? But opting out of some of these cookies may affect your browsing experience. I have a few original copies of this postcard, that I saved for my archives. There were also Sir chains, such as Sir Beef, plus Kings and Senors. Though strongly associated with steakhouses, particularly inexpensive chains, salad bars infiltrated restaurants of all sorts except, perhaps, for those at the pinnacle of fine dining. Many customers are drawn to their hamburger buns, which are rumored to be sweeter and eggier than normal buns. ), crepes soon became a favorite lunch, dinner, and late-night supper for college students, dating couples, shoppers, and anyone seeking something different. Along with crepes, menus typically included a few soups, most likely including French onion soup, a spinach-y salad, and perhaps a carafe of wine. The Rutland Lums closed around 1994. 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. In 1963 the NSCCA began sponsoring surveys of public and private buildings which included restaurants. . At its beginning, Dominos was called DomiNicks. Restaurant workers wanted raises, but it was a bad climate for strikes. Across the country, salad bars became popular as did fast food outlets and restaurants specializing in dishes such as pizza, pasta, and tacos. San Francisco and New Orleans have about 2/3 the heft of New York. The eatery was founded on East 9th Street in the Little Tokyo section of the East Village . 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! Nice to know more about it. -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 1971 Japan's first Dunkin' Donuts opens.. 1971 The Quarter Pounder was introduced at McDonald's for 53 cents.. 1971 Britain switches from the 12-shilling currency system to the decimal system.. 1971 'One Bad Apple' by the Osmonds was . somehow Busy bees Eat and run,please! But the Aware Inn in Los Angeles pointed more forcefully at dessert trends to come with its 1970s dangerous Chocolate Cream Supreme costing $2 and described as somewhere between chocolate mousse and fudge., Adjectives such as dangerous continued the sinful metaphor conveyed earlier by devils food. Soon special chocolate desserts were named for immoral inclinations (decadence) or perhaps fatal pleasures (death by chocolate, killer cake). A nationwide Gallup survey found that a substantial percentage of restaurant goers had cut back on evening dinners out. Good eaters: AndyWarhol Birth of the themerestaurant Restaurant-ing with royalty Righting civil wrongs inrestaurants Theme restaurants: barns Men only Taste of a decade: restaurants,1900-1910 Celebrating restaurant cuisine Decor: glass ceilings Between courses: dont sniff thefood In the kitchen with Mme Early: black women inrestaurants Burger bloat On the menu for2010 Christmas feasting Todays specials: books onrestaurants With haute cuisine for all:Longchamps Restaurant-ing on Thanksgiving High-volume restaurants: Smith &McNells Anatomy of a restaurateur: DarioToffenetti Between courses: rate thismenu You want cheese withthat? 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. 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. 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. Founder S. Truett Cathy discovered a pressure-fryer that could cook chicken in the same amount of time it took to make a burger. 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. Although few Americans had ever eaten Crepes Suzette, its likely that the fame of this prized dish helped pave the way for the creperie craze, with restaurants primarily featuring crepes. To set Hardees apart from McDonalds, the Hardees buildings were designed in a hexagonal shape with a pointed roof. Filled with creamed chicken, ratatouille, or strawberries and whipped cream (etc. My faves now gone, The Lord & Taylor (The Bird Cage??) 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. 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.) 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). Fast-food restaurants like McDonalds and Burger King experienced a staggering increase in demand for their burgers and fries, while family-style joint establishments such as Bobs Big Boy and Dennys also saw high levels of popularity. Introduced as a novelty to convey hospitable horn-of-plenty abundance and to mollify guests waiting for their meat, it became so commonplace that the real novelty was a restaurant without one. (See recipe below.). 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. Is he trying to compensate for being nothing but bread? Even when a restaurant is in compliance, theres a good chance that disabled patrons will have an uncomfortable experience. Thank you , Pingback: Knights Inn and Arborgate Inn: the definitive history Hotels Past. Hot Fudge Sundae 25 Wouldnt miss Denver and dinner with you for the world! 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. Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. Taste of a decade: 1970s restaurants - Restaurant-ing Through History The hygienic sneeze-guard came into use after World War II, first in schools and hospital cafeterias. The average restaurant operators motto became simpler, cheaper, faster. In New York, the venerable Mouquins hiked steak prices, charging $4.50 for a porterhouse steak with mushrooms that had historically been only $1.00. We also use third-party cookies that help us analyze and understand how you use this website. It was unique thanks to its square hamburger patties and the introduction of a salad bar in 1979. Eventually franchised, there were over 200 locations in the United States by the end of the 1960s. These cookies track visitors across websites and collect information to provide customized ads. 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. This cookie is set by GDPR Cookie Consent plugin. The menu in 1964 offered hamburgers for 15 cents, fries for 10 cents and milkshakes for 20 cents. The 1970s also saw cheese cake rise to prominence in many restaurants. Learn how your comment data is processed. But, after encountering enough blandness while making our rounds to put us to sleep, they enjoyed spicy lamb stew at Peasant Stock in Cambridge. 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. One of the early efforts to ease a path was the publication of a 1961 Detroit guide book that devoted several pages to describing features of two dozen popular restaurants that were at least minimally accessible. I collect old postcards, but I was thinking it was from a magazine advertisement. Toasted Pecan Ice Cream Ball with Hot Fudge Sauce 35 Good eaters: AndyWarhol Birth of the themerestaurant Restaurant-ing with royalty Righting civil wrongs inrestaurants Theme restaurants: barns Men only Taste of a decade: restaurants,1900-1910 Celebrating restaurant cuisine Decor: glass ceilings Between courses: dont sniff thefood In the kitchen with Mme Early: black women inrestaurants Burger bloat On the menu for2010 Christmas feasting Todays specials: books onrestaurants With haute cuisine for all:Longchamps Restaurant-ing on Thanksgiving High-volume restaurants: Smith &McNells Anatomy of a restaurateur: DarioToffenetti Between courses: rate thismenu You want cheese withthat? Charleston Garden, Mary Elizabeth Tea Room, and out here both the Bullocks Tearooms, Wilshire and Pasadena, tears coming right now. They offered light meals, desserts, and chocolate as a drink or as candy, and other desserts. Best regards, I would judge that crepes and creperies reached the pinnacle of popularity in 1976, the year that Oster came out with an electric crepe maker for the home. But then it occurred to me that I should do a little more research. He advised that Mounds are better than blobs, rolls better than slices, shingled layers better than piles, and that vegetables should be portioned in odd numbers. 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! Their book led to a series. In addition to reducing food costs, the move also saved a lot of dishwashing. To supplement a shrinking supply of old stained glass windows, telephone booths, and barber chairs, restaurant fixture companies began to manufacture reproduction antiques. Rather it was the quality of the food for the price. 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? In the 1970s, popular dishes were often influenced by foreign dishes, including Mexican and Chinese flavors. Then saut the cubes with onions and celery until glazed. Richard Collin [above cartoon] discovered a number of dishes that he gave his highest praise, naming them platonic dishes, as perfect as that dish could possibly be. You can have Taco Bell at home with our best copycat recipes. Friendlys, a family restaurant chain, was fined and compelled to alter entrances, widen vestibules, and lower counters, among other changes. As the founder says, Its important to keep the menu focused, because if you just do a few things, you can ensure that you do them better than anybody else. Here are the secrets Chipotle employees wont tell you. 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. Chocolate Doublette with Mint Ice Cream and Fudge Sauce 35 The small restaurant, which served Middle Eastern food and was known for being open late, was established in 1979. In 1920 Chicagos city hall called restaurateurs on the carpet to explain their high charges, as the Carry-Your-Lunch movement grew. At first the focus was on public buildings, but it soon expanded to include commercial sites such as restaurants. Opened: 1973. 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? You also have the option to opt-out of these cookies. A favourite chain of that time was Lums, I always wondered what happened to it? Then, according to a 1985 Wall Street Journal story, elaborate, expensive desserts offered a way to make up for lost cocktail sales. Pie in the skies revolvingrestaurants Way out coffeehouses Taste of a decade: 1890srestaurants Sweet treats and teddybears Its not all glamor, is it Mr.Krinkle? You could order The Snak, Subways original name for its 6-inch sandwich. The 1970s were an incredibly memorable time in American cultural history, marked by vibrant fashion trends, standout music, and thought-provoking films. But Churchs Chicken does, along with other popular sides. 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?