Lost Restaurants Of Seattle

"Beloved lunch counters, oyster houses, roadside diners and elegant dining rooms--Seattle has seen the best of them all come and go. Manca's Cafâe invented the beloved Dutch Baby pancake, while Trader Vic's gained reverence for its legendary Mai Tais. Places like the railroad car-themed Andy's Diner and the Twin T-P's with its iconic wigwam-shaped dining rooms live on in the city's culinary memory long after their departure. Author Chuck Flood celebrates nearly a thousand of Seattle's vanished eateries, their cuisines and recipes along with a few resilient survivors."--Amazon.com.

An expert in Americana explores the legendary eateries of Seattle’s past, from culinary pioneers to neighborhood haunts, roadside diners, and more. From the nineteenth century to today, Seattle has been home to some of the finest oyster houses, dining rooms, and lunch counters in America. It has seen them come and, in many cases, watched them go. In Lost Restaurants of Seattle, author Chuck Flood celebrates nearly a thousand of Seattle's vanished eateries, along with a few resilient survivors. Exploring their cuisines and recipes, Flood tells of how Manca's Café invented the irresistible Dutch Baby pancake, while Trader Vic's gained reverence for its legendary Mai Tais. And with wonderful historic images, she shows why places like the railroad car–themed Andy's Diner and the Twin T-P's with its iconic wigwam-shaped dining rooms live on in the city's culinary memory long after their departure.

Exploring Seattle’s food history reveals a culinary legacy both distinctive and bountiful. The region’s food traditions include numerous indigenous edibles ranging from wild salmon to foraged mushrooms. Covering the history, culture, and cuisine of Seattle, Judith Dern takes readers on an in-depth culinary tour of this flourishing and fascinating Pacific Northwest city.

Baltimore's unforgettable dining scene of the past is re-visited here in thirty-five now shuttered restaurants that made their mark on this city. Haussner's artwork. Coffey salad at the Pimlico Hotel. Finger bowls at Hutzler's Colonial Tea Room. The bell outside the door at Martick's Restaurant Francais. Details like these made Baltimore's dining scene so unforgettable. Explore the stories behind thirty-five shuttered restaurants that Baltimoreans once loved and remember the meals, the crowds, the owners and the spaces that made these places hot spots. Suzanne Loudermilk and Kit Waskom Pollard share behind-the-scenes tales of what made them tick, why they closed their doors and how they helped make Baltimore a culinary destination.

SeattleA[a¬a[s Historic Restaurants depicts an era of nostalgia and romanticism, and highlights historic photographs of restaurants, postcards, and menus. From 1897 to 1898, thousands of so-called stampeders came through Seattle on their way to the Klondike goldfields. Hungry stampeders could purchase a meal at the MerchantA[a¬a[s CafAA(c) (the oldest cafAA(c) in Seattle) or one of the many restaurants nearby. For the next 25 years, those who made it rich in Seattle were the restaurateurs, shop owners, and real estate owners. Famous local landmarks such as the Space Needle, Mount RainierA[a¬a[s Paradise Camp, Snoqualmie Falls, and the Empress Hotel are still here, but their menus and clientele have changed over the years. Local haunts like IvarA[a¬a[s Acres of Clams, The Dog House, AndyA[a¬a[s Diner, ClarkA[a¬a[s Restaurants, Coon Chicken Inn, Frederick and NelsonA[a¬a[s Tea Room, The Wharf, VonA[a¬a[s, The Purple Pup, and the Jolly Roger are just a few of the restaurants featured within.

"In the early twentieth century, Tulsa was the "Oil Capital of the World." The rush of roughnecks and oil barons built a culinary foundation that not only provided traditional food and diner fare but also inspired upper-class experiences and international cuisine. Tulsans could reserve a candlelit dinner at the Louisiane or cruise along the Restless Ribbon with a pit stop at Pennington s. Generations of regulars depended on family-owned establishments such as Villa Venice, The Golden Drumstick and St. Michael's Alley. Join author Rhys Martin on a gastronomic journey through time, from the Great Depression to the days of "Liquor by the Wink" and the Oil Bust of the 1980s."--Back cover.

Grand Rapids restaurants have served up meals and memories since the city's earliest days. At Bentham's, one of the first downtown restaurants, customers without money to eat could trade an animal pelt for supper. John Sebaitis trained his German shepherd, Spooky, to serve beer to the patrons at his tavern. And a seventeen-year-old Gerald R. Ford worked part time as a server and dish washer at Bill's Place. Join Norma Lewis as she explores the history of Grand Rapids most beloved eateries and the stories behind them. Book jacket.