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
Lunch history as food tastes, menu items and meal periods have changed greatly over time. For example, the word "supper" means bread and soup (from the German word "sop"- soup or stew over bread). In general, during the Middle Ages the main meal for almost everyone took place late in the morning, after several hours of work, when there was no need for artificial lighting. During the 17th and 18th centuries, this meal, called dinner, was gradually pushed back into the evening, creating a greater time gap between breakfast and dinner. A meal called "lunch" came to fill the gap. A