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
Soda bread Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly