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
Aerated Bread Company in it", at a time when gin was thought to have medicinal properties as it was made from juniper berries. Richardson's great support of aerated bread at the expense of traditionally baked bread has been suggested to have been motivated by his dislike of alcohol. A.B.C.'s first bakery was in Islington, London. In the late Victorian-era, the Dauglish method was considered the superior system by which to mass produce bread. In his memoir of the method, Sir Benjamin Ward Richardson, a later director of the company, wrote: I am convinced, from careful and prolonged observation, that the Dauglish method of