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
Somalis alcohol is not served, nothing that died on its own is eaten, and no blood is incorporated. Breakfast ("quraac") is an important meal for Somalis, some drink tea ("shahie or shaah)" others coffee ("qaxwa or bun"). The tea is often in the form of "haleeb shai" (Yemeni milk tea) in the north. The main dish is typically a pancake-like bread ("canjeero" or "canjeelo") similar to Ethiopian injera, but smaller and thinner, or "muufo" a Somali flat bread traditionally baked on a clay oven. These breads might also be eaten with a stew ("maraqe") or soup at lunch or dinner. "Qado"