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Patio Drive-In Of Utica For Sale

Patio Drive-In Of Utica For Sale
The Patio Drive-In, located at 1401 Oriskany Street in Utica, has been listed
The iconic Patio Drive-in consisting of 2,532 ± SF & 60 ± seats. High traffic and visibility. Situated at the intersection of Oriskany Street and Jason Street. Contact broker for equipment list.
Currently, the asking price is for $299,000. The Patio Drive-In has been owned by Larry Gurdo since 2018, after the previous owners retired.
According to
History, the drive-in concept of restaurants was first popularized by a Texas chain of eateries called the Pig Stand, who opened in Texas back in 1921.
Customers would pull in to the parking lot and be immediately greeted by carhops, combination waiter-busboys who served burgers and fries on trays that clipped on to the car’s window. ....

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Patio Drive-In Of Utica For Sale

Patio Drive-In Of Utica For Sale
961theeagle.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from 961theeagle.com Daily Mail and Mail on Sunday newspapers.

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Patio Drive-In Of Utica For Sale

Patio Drive-In Of Utica For Sale
lite987.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from lite987.com Daily Mail and Mail on Sunday newspapers.

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A 100-Year-Old Lone Star Restaurant Claims It Invented Texas Toast – Garden & Gun

The Pig Stand.
Like Italy during the Renaissance or Muscle Shoals in the sixties and seventies, one Texas restaurant was a hotbed of ideas and inventions during the last century. The Pig Stand, a Texas chain now whittled down to one location on Broadway in San Antonio, claims to have invented three of the most beloved diner dishes in history: Texas toast, onion rings, and chicken fried steak sandwiches.
Just like the restaurant itself, with its checkerboard floors and red vinyl booths, the stories behind these inventions are short on frills. “We needed a thicker toast to serve with things like our hearty fish and chips,” says owner Mary Ann Hill. “So, the owner at the time, Royce Hailey, asked the bread company if there was any way they could cut the bread any thicker. They did, and we started buttering the slices and toasting them on the grill.” ....

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Restaurants look to post-pandemic future

Inspired by pandemic lessons that kept customers in cars, chains are adding more lanes and curbside pickup, improving apps and testing menu boards that use ....

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