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

Rick Browne, the bestselling author and producer behind Barbecue America, presents a collection of profiles covering one hundred historic American restaurants. These establishments have operated for at least a century, with some reaching three hundred years. The book examines diverse dining formats, including stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars, grills, and two dueling venues that both claim to have invented the French dip sandwich. It also features the oldest Japanese restaurant in the country. Each entry provides a famous recipe, the history of the establishment, a current overview, descriptions of signature dishes, and unique fun facts. Hundreds of photographs accompany the text to capture the spirit of each location. The work functions as an armchair tour of places that have contributed to American culinary history through their longevity and charm. This volume suits readers interested in food history and regional dining traditions. It may not appeal to those seeking contemporary cooking techniques or modern restaurant reviews, as the focus remains strictly on historic venues and their enduring legacy.