Over twenty thousand miles of highways and main streets crisscross the state of Connecticut, inviting hungry travelers and locals into the more than one hundred diners that dot the roadways. Among these eateries are some of the most prized American classic diners manufactured by such legendary builders as DeRaffele, OaMahony, Tierney and Kullman. Author Garrison Leykam hosts a road trip to Connecticutas diners, celebrating local recipes and diner lingoaorder up a #81, frog sticks or a Noahas boy with Murphy carrying a wreathaas well as stories that make each diner unique. Tonyas Diner in Seymour still keeps pictures of the 1955 flood to always remember the tragedy the diner overcame. Stories like theseaof tragedy, triumph, sanctuary, comfort and communityafill the pages in this celebration of classic and historic diners of the Nutmeg State.Ham, mushrooms, onions, peppers and cheese compose the western omelette, while the eastern omelette is very similar to its western counterpart ... Every meal, no matter how simple or complex, has to be the best we can possibly make it.
|Title||:||Classic Diners of Connecticut|
|Publisher||:||The History Press - 2013-10-22|