text: The population was moving west, with about a third living beyond the Appalachians. California had just been admitted as a state. Cities were growing. NYC was the largest, at over half a million, yet it was the only one of the nation’s eight biggest cities with more than 100,000 inhabitants. Slavery continued in the South and threatened to move West.
  The smallest of the “big” cities, San Francisco, with a metropolitan area of about 35,000 in 1850, was the decade’s headline grabber. With so many living in tents and hovels, nearly everyone there ate in restaurants most of the time. Cooks came from every part of the world, as did the cuisine.
  Boston, third largest with fewer than 137,000 residents, reported that among properties supplied with water there were 65 hotels, 57 saloons, 56 restaurants, 13 oyster shops, and 12 eating houses, along with 9 distilleries and 8 breweries. Beer was, in fact, beginning to supplant hard liquor as the national alcoholic beverage. Some parts of the country were overtaken by temperance sentiment and a few temperance restaurants were initiated.
  The old Yankee/English term “eating house” was giving way to the more elegant French term “restaurant.” Because of so many single males in cities, many restaurants were run in conjunction with barber shops, pool halls, and bowling lanes. Those places that accommodated women usually set apart a separate room for them.
  American restaurant cuisine was becoming more diverse, yet oysters reigned supreme as everybody’s favorite appetizer, late night snack, and fast food. They were ordered by simply saying, “Give me six.”
  Highlights
  1850 Residents of San Francisco are delighted when the refined Excelsior opens. Its white tablecloths, someone writes, give the new restaurant “quite a human appearance.” It is outfitted with gold spoons and some of its vegetables come all the way from the Sandwich Islands. – The city also has the first three Chinese restaurants in the U.S., serving “chow-chow and curry dishes” along with more conventional “English” choices.
  1851 In Louisville KY, Walker’s City Exchange celebrates the opening of its new five-story restaurant building, fitted out with marble drinking saloon, dining rooms, an oyster stand, and private dining apartments. On the upper floors are tenpins alleys, billiards rooms, and staff dormitories.
  1852 Newly arrived in Boston for his U.S. tour, English novelist William Thackeray is treated to a plate of gigantic oysters at Ferdinando Gori’s restaurant in the Tremont House. After downing one, he cast a “comic look of despair” at the other five, admitting he felt as if he had “swallowed a little baby.”
  1852 Broadway, the grand avenue of NYC, is home to elaborate Paris-style cafés, including the popular gilt and mirrored ladies’ resort called Taylor’s and several others with names borrowed directly from France such as Tortoni and Rocher de Cancale.
  1853 In Philadelphia someone has fitted up a handsome row house with a café and restaurant called Parkinson’s. It has a ladies’ saloon “sumptuously furnished in velvets and frescoes,” a garden, and a confectionery shop. – In San Francisco, M. L. Winn operates a fashionable alcohol-free ladies’ Refreshment Saloon at the corner of Washington & Montgomery (pictured) designed to “sail through the Gulf of Dissipation, Misery and Death.”
  1854 Six years after the Declaration of the Rights of Woman at Seneca Falls NY, women’s rights supporter Stephen Pearl Andrews argues for abolishing home kitchens, writing “the large and elegant eating saloon, with cleanliness, order, artistic skill, and abundance, in the preparation of food, is a cheaper arrangement than the meager and ill-conditioned private table.”
  1855 George T. Downing, a black caterer from New York, opens the Sea Girt House in Newport RI where he presents an ice cream saloon, private dining rooms, and, behind a lace curtain, a ladies’ café. Specialties prepared by his French and English assistants include New York oysters, confectionery, and cakes.
  1856 Baltimore issues 177 licenses to eating places. Since the number of eating places not serving liquor would be minuscule, this is undoubtedly close to the total number of restaurants.
  1858 At the Empire State Dining Saloon in San Francisco, a wide choice of baked goods, regionally and nationally, is available with the diner’s California Bacon and Eggs such as Mississippi Hot Corn Bread, Hot English Muffins, Hot American Waffles, Hot Hungarian Rolls, Boston Cream Toast, German Bread, and New York Batter Cakes.
  1859 Only a few years old, a café owned by Charles Pfaff is discovered by a loose band of artists and writers which includes Walt Whitman who make it their club. They eat German pancakes and drink Pfaff’s beer from the barrels which line the walls. The word Bohemian has not made it into the dictionaries yet but when it does it will be applied to them.
  © Jan Whitaker, 2011
  Read about other decades: 1800 to 1810; 1810 to 1820; 1820 to 1830; 1860 to 1870; 1870 to 1880; 1890 to 1900; 1900 to 1910; 1920 to 1930; 1930 to 1940; 1940 to 1950; 1950 to 1960; 1960 to 1970; 1970 to 1980
  Share this:
  Print
  More
  Reddit
  Pinterest
  Tumblr
  Email
  Pocket
  Facebook
  LinkedIn
  Twitter
  Like this:
  Like Loading...
  5 Comments
  Filed under miscellaneous
  Tagged as beer, bohemians, Gori's, ladies' saloons, oysters, Pfaff's, San Francisco, Thackeray
  ← Famous in its day: Wolfie’s
  Find of the day: Steuben’s →
  5 responses to “Taste of a decade: 1850s restaurants”
  bosomfriends
  October 24, 2011 at 1:58 am
  Fascinating – would love to know more about riverboat cuisine.. from what I am reading in Dr. Robert Gudmestad’s book about them, just out, they were like a cross between a Las Vegas hotel and a cruise ship.. great food and lotsof it.. but I’d like to know WHAT food. In my novel in progress the riverboat iss owned by a swanky guy from New Orleans… so I am thinking the food on the boat would be similar to New orleans restaurants and hotels… and bordellos. If you have any leads, do let me know.
  Nan Hawthorne
  hawthorne@nanhawthorne.com
  Reply
  victualling
  October 24, 2011 at 12:16 pm
  Nan, I can’t help you out much there. So far I’ve concentrated my research on land-based restaurants. I would think you could find numbers of travelers’ accounts searching among Google Books.
  Reply
  RED DAVE
  August 23, 2011 at 1:55 am
  Hi. Your entry on Pfaff’s in New York has some serious mistakes. The place was established around 1853, right by the corner of Bleeker Street and Broadway in New York. Right from the start, Charlie Pfaff tried to attract a writing crowd. Henry Clapp, the “King of Bohemia,” back from France, met Pfaff on the street and Pfaff invited him and his friends to make the place an informal headquarters for writers and theater people. Pfaff’s Vault, as it came to be knows (it was actually below the street level in a basement) became the first bohemian hangout in the USA. It’s leading light was the great Walt Whitman. There’s great website entirely dedicated to Pfaff’s:
  http://digital.lib.lehigh.edu/pfaffs/
  Reply
  Liz Williams
  May 8, 2011 at 10:17 pm
  I am enjoying your blog. I am with the Southern Food and Beverage Museum in New Orleans. Do you have many artifacts from Antoine’s restaurant in New Orleans?
  Reply
  victualling
  May 9, 2011 at 12:24 pm
  Hi Liz, We met when I was in NO in February and looked through some of the museum’s menu collection. But sorry to say I don’t have anything from Antoine’s other than a commonplace postcard. I haven’t really seen anything at ephemera shows either. Are you planning an exhibit on restaurants? Cheers, Jan
  Reply
  Leave a Reply Cancel reply
  Enter your comment here...
  Fill in your details below or click an icon to log in:
  Email (Address never made public)
  Name
  Website
  You are commenting using your WordPress.com account. ( Log Out / Change )
  You are commenting using your Twitter account. ( Log Out / Change )
  You are commenting using your Facebook account. ( Log Out / Change )
  Cancel
  Connecting to %s
  Notify me of new comments via email.
  Notify me of new posts via email.
  Δ
  This site uses Akismet to reduce spam. Learn how your comment data is processed.
  Recent Posts
  Thanks so much!
  Digesting the Madonna Inn
  Halloween soup
  Restaurant-ing with John Margolies
  True confessions
  Basic fare: pancakes
  Black waiters in white restaurants
  Catering to airlines
  What were they thinking?
  Dining underground on Long Island
  My blogging anniversary
  Underground dining
  Odors and aromas
  Digging for dinner
  Restaurant as community center
  Top Posts & Pages
  It's great to hear from readers and I take time to answer queries. I can't always find what you are looking for, but I do appreciate getting thank yous no matter what the outcome. So, e-mail me!
  18th century 19th-century restaurants 19th century 20th century 20th century restaurants 1880s 1890s 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s banquets Boston Boston restaurants cafeterias California restaurants careers catering chain restaurants chains cheap restaurants chefs Chicago Chicago restaurants Chinese restaurants coffee houses confectionery restaurants convenience foods Delmonico's Depression restaurants drive-ins early 20th century fast food franchises Greenwich Village hotels liquor Los Angeles Los Angeles restaurants lunch counters lunch rooms Massachusetts restaurants menus New York City New York City restaurants New York restaurants NYC restaurants oysters Paris restaurants Prohibition racism restaurant chains restaurant cuisine restaurant decor restaurant kitchens restaurant names restaurant patrons restorators roadhouses roadside restaurants San Francisco San Francisco restaurants sanitation Schrafft's tea rooms temperance theme restaurants women women patrons women proprietors women restaurateurs
  My media
  Boston Globe
  Boston Hospitality Review
  Capital New York
  Crain's New York Business
  Georgia Public Broadcasting
  Joe Pavia blog
  Joshua David Stein Variety Half Hour
  Marketplace
  San Francisco Chronicle
  Sun Sentinel, Boca Raton FL
  My other sites
  Childhood food memoirs
  My department store site
  Restaurant sites
  Cool Culinaria
  Diner hunter
  Grade "A" Fancy
  Miami area restaurants
  Restaurantware collectors network
  Roadfood
  The American Menu
  Virtual gourmet
  Some history & food sites
  America comes alive
  Gary Gillman on beer . . .
  Grub street
  Leite's culinaria
  Lost Recipes Found
  Parisian fields
  Spectacularly delicious recipes
  Click box for all posts
  -- Thanks so much! Digesting the Madonna Inn Halloween soup Restaurant-ing with John Margolies True confessions Basic fare: pancakes Black waiters in white restaurants Catering to airlines What were they thinking? Dining underground on Long Island My blogging anniversary Underground dining Odors and aromas Digging for dinner Restaurant as community center The Mister chains Celebrity restaurants: Here’s Johnny’s Pizza by any other name Women’s lunch clubs The long life of El Fenix Pausing to reflect Sugar on the table Famous in its day: Le Pavillon Native American restaurants Restaurant ware An early French restaurant chain “Biblical” restaurants Thanksgiving dinner at a hotel Dinner and a movie Restaurant murals Dining at the Centennial Restaurant-ing in 1966 Romanian restaurants Nan’s Kitchens Fish & chips & alligator steaks Appetizer: words, concepts, contents French fried onion rings Hash house lingo The golden age of sandwiches Black Tulsa’s restaurants They delivered America’s finest restaurant, revisited Tableside theater Bicycling to lunch and dinner Anatomy of a chef: John Dingle Sunny side up? Fred Harvey revisited Street food: tamales Famous in its day: Blum’s Women chefs before the 1970s Speed eating Top posts in 2020 Holiday greetings from 11th Heaven Dining with “Us Mortals” Your favorite restaurant? Ceilings on display The Automat goes country Maitre d’s Added attractions: cocktail lounges Lunching at the drug store Lunch in a bus station, maybe Suffrage tea & lunch rooms Image gallery: have a seat! Ham & eggs by any other name Good eaters: Josephine Hull Name trouble: Aunt Jemima’s Reflections on a name: Plantation Dining on a roof Restaurant-ing on wheels Dinner to go Drive-up windows Dining during an epidemic: San Francisco Good eaters: “bohemians” Dining during an epidemic Fish on Fridays Image gallery: breaded things Lunching in a laboratory Women drinking in restaurants The puzzling St. Paul sandwich New Year’s Eve at the Latin Quarter Chinese for Christmas Turkeyburgers Themes: bordellos Finds of the day Early bird specials Franchising: Heap Big Beef Boston’s automats Coffee and cake saloons Women chefs not wanted Entree — from side dish to main dish Anatomy of a restaurateur: Woo Yee Sing Lobster stew at the White Rabbit Restaurants in the family: Doris Day Almost like flying Eye appeal Writing food memoirs Anatomy of a restaurateur: Ruby Foo Soul food restaurants Effects of war on restaurant-ing Behind the scenes at the Splendide Take your Valentine to dinner Lunching at the dime store Square meals Tea rooms for students Christmas dinner in the desert Green Book restaurants Dirty by design Clown themes Basic fare: meat & potatoes Dining with Chiang Yee in Boston Slumming Picturing restaurant food Find of the day: the Double R Coffee House Delicatessing at the Delirama Restaurant design and decoration Dining on a dime Anatomy of a restaurateur: George Rector Catering Dining in a garden Sawdust on the floor Learning to eat (in restaurants) Children’s menus Taste of a decade: the 1830s Check your hat How Americans learned to tip Image gallery: eating in a hat The up-and-down life of a restaurant owner Dressing the female server The Lunch Box, a memoir Crazy for crepes Famous in its day: The Pyramid Dining & wining on New Year’s Eve High-volume restaurants: Hilltop Steak House Famous in its day: the Public Natatorium Turkey on the menu Getting closer to your food Between courses: secret recipes Find of the day: Aladdin Studio Tiffin Room Americans in Paris: The Chinese Umbrella No smoking! “Wop” salad? Reading the tea leaves Is “ethnic food” a slur? Tea-less tea rooms Carhops in fact and fiction Finds of the day: two taverns Dining with a disability The history of the restaurant of the future The food gap All the salad you can eat Find of the day, almost Famous in its day: The Bakery Training department store waitresses Chocolate on the menu Restaurant-ing with the Klan Diet plates Christian restaurant-ing Taste of a decade: 1980s restaurants Higbee’s Silver Grille Bulgarian restaurants Dining with Diamond Jim Restaurant wear 2016, a recap Holiday banquets for the newsies Multitasking eateries Famous in its day: the Blue Parrot Tea Room A hair in the soup When presidents eat out Spooky restaurants The “mysterious” Singing Kettle Famous in its day: Aunt Fanny’s Cabin Faces on the wall Dining for a cause “Come as you are” The Gables Find of the day: Iffland’s Hofbrau-Haus Find of the day: Hancock Tavern menu Cooking with gas Ladies’ restrooms All you can eat Taste of a decade: 1880s restaurants Anatomy of a corporate restaurant executive Surf ‘n’ turf Odd restaurant buildings: “ducks” Dining with the Grahamites Deep fried When coffee was king A fantasy drive-in Farm to table Between courses: masticating with Horace Restaurant-ing with Mildred Pierce Greeting the New Year On the 7th day they feasted Find of the day: Wayside Food Shop Cooking up Thanksgiving Automation, part II: the disappearing kitchen Dining alone Coppa’s famous walls Image gallery: insulting waitresses Famous in its day: Partridge’s Find of the day: Mrs. K’s Toll House Tavern Automation, part I: the disappearing server Find of the day: Moody’s Diner cookbook “To go” Pepper mills Little things: butter pats The dining room light and dark Dining at sea Reservations 100 years of quotations Restaurant-ing with Soviet humorists Heroism at lunch Caper sauce at Taylor’s Shared meals High-volume restaurants: Crook & Duff (etc.) Famous in its day: Fera’s Why the parsley garnish? Early vegetarian restaurants Famous in its day: Blanco’s Blue plate specials Basic fare: club sandwiches Gossip feeds restaurants Image gallery: business cards Restaurant row At the sign of the . . . “Atmosphere” Taste of a decade: 1840s restaurants Eating Chinese Park and eat Thanksgiving quiz: dinner times four Dining sky-side Habenstein of Hartford Back of the house: writing this blog Image gallery: supper clubs Restaurant cups Truth in Menu “Every luxury the markets afford” See it, want it: window food displays “Time to sell the doughnuts” Who was the mystery diner? Tea at the Mary Louise Restaurant-ing as a civil right Once trendy: tomato juice cocktails Famous in its day: Thompson’s Spa The browning of McDonald’s Eating, dining, and snacking at the fair A Valentine with soul (food) Down and out in St. Louis Serving the poor For the record The ups and downs of Frank Flower Famous in its day, now infamous: Coon Chicken Inn Nothing but the best, 19th cen. Revolving restaurants II: the Merry-Go-Round Basic fare: shrimp We never close Tablecloths’ checkered past Famous in its day: Tip Top Inn Find of the day: J.B.G.’s French restaurant Don’t play with the candles Interview: who’s cooking? Toddle House Truckstops Champagne and roses Soup and spirits at the bar Back to nature: The Eutropheon The Swinger Early chains: Baltimore Dairy Lunch We burn steaks Girls’ night out 2013, a recap Holiday greetings from Vesuvio Café The Shircliffe menu collection Books, etc., for restaurant history enthusiasts Roast beef frenzy B.McD. (Before McDonald’s) Road trip restaurant-ing Menu vs. bill of fare Odd restaurant buildings: Big Tree Inn The three-martini lunch Restaurant-ing in Metropolis Image gallery: dinner “on board” The case of the mysterious chili parlor Taste of a decade: 1970s restaurants Picky eaters: Helen and Warren Hot chocolate at Barr’s Name trouble: Sambo’s “Eat and get gas” The fifteen minutes of Rabelais Image gallery: shacks, huts, and shanties What would a nickel buy? Mob restaurants As the restaurant world turned, July 17 Dining in summer Dining by gaslight Anatomy of a restaurateur: Charles Sarris Women’s restaurants Restaurant history day Charge it! Ohio + Tahiti = Kahiki Find of the day: the Redwood Room Behind the kitchen door Before Horn & Hardart: European automats “Distinguished dining” awards Restaurant as fun house: Shambarger’s Dressing for dinner Dining on the border: Tijuana Postscript: beefsteak dinners Three hours for lunch Light-fingered diners Mind your manners: restaurant etiquette Celebrity restaurateurs: Pat Boone Diary of an unhappy restaurateur Basic fare: bread Busboys Greek-American restaurants Roadside attractions: Toto’s Zeppelin 2012, a recap Christmas dinner in a restaurant, again? Fortune’s cookies Famous in its day: Dutchland Farms Toothpicks An annotated menu Anatomy of a restaurateur: Kate Munra Putting patrons at ease Anatomy of a chef: Joseph E. Gancel Taking the din out of dining The power of publicity: Mader’s Modernizing Main Street restaurants “Adult” restaurants Taste of a decade: 1820s restaurants Find of the day: the Stork Club Cool culinaria is hot Restaurant booth controversies Ice cream parlors Banquet-ing menus Image gallery: stands Restaurant-ing on Sunday Odd restaurant food That night at Maxim’s Famous in its day: the Parkmoor Frank E. Buttolph, menu collector extraordinaire Lunch Hour NYC Restaurants and artists: Normandy House Conferencing: global gateways Peas on the menu Famous in its day: Richards Treat Cafeteria Maxim’s three of NYC Service with a smile . . . somehow Busy bees Eat and run, please! Bumbling through the cafeteria line Celebrity restaurants: Evelyn Nesbit’s tea room The artist dines out Reuben’s: celebrities and sandwiches Good eaters: students From tap room to tea room What’s in a name? Restaurants of 1936 Regulars Steakburgers and shakes A famous fake Music in restaurants Co-operative restaurant-ing Dainty Dining, the book Famous in its day: Miss Hulling’s Cafeteria Celebrating in style 2011 year-end report Famous in its day: Reeves Bakery, Restaurant, Coffee Shop Washing up Taste of a decade: 1910s restaurants Dipping into the finger bowl The Craftsman, a model restaurant Anatomy of a restaurateur: Chin Foin “Hot Cha” and the Kapok Tree Find of the day: Demos Café Footnote on roadhouses Spectacular failures: Café de l’Opera Product placement in restaurants Lunch and a beer White restaurants It was a dilly Wayne McAllister’s drive-ins in the round Making a restaurant exciting, on the cheap Duncan’s beefs Anatomy of a restaurateur: Anna de Naucaze The checkered career of the roadhouse Famous in its day: the Aware Inn Waiters’ games Anatomy of a restaurateur: Harriet Moody Basic fare: salad Image gallery: tally ho Famous in its day: Pig’n Whistle Confectionery restaurants Etiquette violations: eating off your knife Frenchies, oui, oui Common victualing “1001 unsavorinesses” Find of the day: Steuben’s Taste of a decade: 1850s restaurants Famous in its day: Wolfie’s Good eaters: me The all-American hamburger Waitress uniforms: bloomers Theme restaurants: Russian! African-American tea rooms Romantic dinners Flaming swords Theme restaurants: castles Know thy customer Menue [sic] mistakes “Waiter, telephone please!” Conference-ing Top posts in 2010 Variations on the word restaurant Famous in its day: Busch’s Grove Between courses: a Thanksgiving toast Basic fare: French fries Linens and things — part II Linens and things — part I Menu art Dining in shadows Spotlight on NYC restaurants L’addition: on tipping Taste of a decade: 1870s restaurants He-man menus That glass of water Famous in its day: Tony Faust’s Theme restaurants: prisons L’addition: French on the menu, drat it Anatomy of a restaurateur: Romany Marie Between courses: only one? Restaurant-ing al fresco A chef’s life: Charles Ranhöfer The (partial) triumph of the doggie bag Early chains: John R. Thompson Anatomy of a restaurateur: Mary Alletta Crump L’addition: on discrimination Between courses: dining with reds Banqueting at $herry’s* Who invented … lobster Newberg? Good eaters: Andy Warhol Birth of the theme restaurant Restaurant-ing with “royalty” Righting civil wrongs in restaurants Theme restaurants: barns Men only Taste of a decade: restaurants, 1900-1910 Celebrating restaurant cuisine Decor: glass ceilings Between courses: don’t sniff the food In the kitchen with Mme Early: black women in restaurants Burger bloat On the menu for 2010 Christmas feasting Today’s specials: books on restaurants With haute cuisine for all: Longchamps Restaurant-ing on Thanksgiving High-volume restaurants: Smith & McNell’s Anatomy of a restaurateur: Dario Toffenetti Between courses: rate this menu You want cheese with that? Pie in the skies – revolving restaurants “Way out” coffeehouses Taste of a decade: 1890s restaurants Sweet treats and teddy bears It’s not all glamor, is it Mr. Krinkle? Restaurant history quiz (In)famous in its day: the Nixon’s chain The checkered life of a chef Catering to the rich and famous Famous in its day: London Chop House Who invented … Caesar salad? Between courses: mystery food Ode to franchises of yesteryear Chuck wagon-ing Taste of a decade: 1940s restaurants Just ‘cause it looks bad doesn’t mean it’s good The other Delmonicos Between courses: Beard at Lucky Pierre’s Basic fare: spaghetti Famous in its day: The Maramor Between courses: where’s my butter? Taste of a decade: restaurants, 1810-1820 Between courses: nutburgers & orangeade Subtle savories at Nucleus Nuance Between courses: keep out of restaurants The Automat, an East Coast oasis Good eaters: James Beard Basic fare: waffles Anatomy of a restaurant family: the Downings Taste of a decade: 1950s restaurants Basic fare: pizza Building a tea room empire A black man walked into a restaurant and … Who hasn’t heard of Maxim’s in Paris? Swingin’ at Maxwell’s Plum Happy holidays, eat well Department store restaurants: Marshall Field’s Anatomy of a restaurateur: Don Dickerman Taste of a decade: 1860s restaurants The saga of Alice’s restaurants The brotherhood of the beefsteak dungeon Famous in its day: Maillard’s Let’s do brunch – or not? Taste of a decade: 1930s restaurants Anatomy of a restaurateur: H. M. Kinsley Sweet and sour Polynesian Bar-B-Q, barbecue, barbeque Taste of a decade: 1920s restaurants Never lose your meal ticket Beans and beaneries Basic fare: hamburgers Famous in its day: Taft’s “Eating healthy” Mary Elizabeth’s, a New York institution Fast food: one-arm joints The family restaurant trade Taste of a decade: restaurants, 1800-1810 Early chains: Vienna Model Bakery & Café When ladies lunched: Schrafft’s Taste of a decade: 1960s restaurants Department store restaurants: Wanamaker’s Women as culinary professionals Basic fare: fried chicken Chain restaurants: beans and bible verses Eating kosher Restaurateurs: Alice Foote MacDougall Drinking rum, eating Cantonese Lunching in the Bird Cage Cabarets and lobster palaces Fried chicken blues Rats and other unwanted guests Dining with Duncan Basic fare: toast Department store restaurants Roadside restaurants: tea shops Tipping in restaurants Rewriting restaurant history Basic fare: ham sandwiches America’s first restaurant Joel’s bohemian refreshery
  Search for:
  Follow Blog via Email
  Enter your email address to follow this blog and receive notifications of new posts by email.
  Email Address:
  Follow
  Join 3,520 other followers
  My books
  Categories
  Categories Select Category alternative restaurants atmosphere blogging cafeterias chain restaurants chefs confectionery restaurants decor department stores diners drive-ins elite restaurants ethnic restaurants family restaurants favorite posts food guides & reviews history kosher lunch rooms menus miscellaneous night clubs odd buildings Offbeat places outdoor restaurants patrons Polynesian restaurants popular restaurants proprietors & careers racism restaurant catering restaurant controversies restaurant customs restaurant decor restaurant etiquette restaurant fads restaurant industry restaurant issues restaurant names restaurant prices restaurants restorators roadside restaurants sanitation signs tea shops technology theme restaurants Uncategorized uniforms & costumes waiters/waitresses/servers women writing