Rick Browne, best-selling author, host, and producer of Barbecue America, has traveled to 100 of the oldest restaurants across America to share the charm, history, and appeal that made these establishments successful for 100 years or more
Come along on a pilgrimage to some of the oldest and most historic restaurants in America in A Century of Restaurants. Each is special not only because of its longevity but also for its historic significance, interesting stories, and, of course, its wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich.
Rick Browne, best-selling author, host, and producer of Barbecue America, has traveled to 100 of the oldest restaurants across America to share the charm, history, and appeal that made these establishments successful for 100 years or more. Some are as many as 300 years old. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, mouthwatering descriptions of some of its signature dishes, fun facts that make each place unique, and hundreds of beautiful photos that capture the spirit of each establishment. It’s everything you need for an armchair tour of 100 historic restaurants that have made America great.
Toast Tower with Parmesan Cheese Sauce
Serves 2 to 4
1 tablespoon unsalted butter
1 cup thinly sliced Spanish onions
1 tablespoon all-purpose flour
4¾ cups heavy cream
2½ cups (10 ounces) grated Parmigiano-Reggiano cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
3 to 4 (1-inch-thick) slices of white or sourdough bread.
In a medium skillet, melt the butter over medium heat and sauté the onions until translucent, about 3 minutes.
Stir in the flour and cook, stirring, for 1 minute. Gradually whisk in the cream and bring to a boil. Cook, whisking constantly, until thickened.
Add the Parmesan cheese, salt, and white pepper, whisking until smooth. Remove from the heat. Puree using a hand blender. Strain through a fine-mesh sieve into a bowl. Set aside and keep warm.
Slice the bread into square logs and toast on a hot griddle or in a hot grill pan until lightly browned on all sides. Stack the logs like cordwood on a plate and pour the sauce around, but not over, the stack.
From A Century of Restaurants by Rick Browne/Andrews McMeel Publishing 2013