Louis' Lunch onion, then served on two square pieces of toasted white bread. Louis' Lunch flame broils the hamburgers in the original cast iron vertical gas broilers manufactured by the Bridge and Beach, Co., St. Louis, Missouri in 1898. The stoves use hinged steel wire gridirons to hold the hamburgers in place while they cook simultaneously on both sides. The gridirons were made by Luigi Pieragostini and patented in 1938. A sharp cheese spread is used, as opposed to sliced cheese. The restaurant uses a 1929 Savory Radiant Gas Toaster. The restaurant is traditionally closed during the month of August (for annual
Finnish bread areas, and they are mentioned below. Oats (kaura) are the most commonly produced grain in Finland so it makes sense that bread based on oats will be very popular, although not as popular as rye breads. The most common use in bread is in rolls or buns (sämpylä) or in flat soft bread pieces similar to ruispalat or reissumies rye breads. The potato, although a late introduction to Finland, features heavily in the diet and has found its way into many kinds of breads. Usually dough made with potato will be very soft and the bread will be moister and