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Modern Restaurants Are Tourist Aids
HAL BOYLE reflects on historical American dining, contrasting past roadside meals with today’s refined restaurant scene. He recalls regional cooking woes and ketchup’s ubiquity, then celebrates a nationwide shift toward quality, varied menus and genuine hospitality, urging readers to choose places with hot tea.
MENTIONED IN THIS ARTICLE
Hal Boyle
Tulsa
Okla
United States
New York
New Orleans
San Francisco
America
New England
Midwest
Justice Crater
Qavor
Elks’ Club
William Allen White
Waitess
As & Loan