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
Vakfıkebir bread Ankara. As it’s cooked in stone ovens, it is also known as “Stone oven” (Taşfırın) bread. In some areas it is mistakenly called “wood bread” (odun ekmeği); what is meant is that the oven is wood-fired. A “Vakfıkebir Bread Festival” is held each year for the purpose of promoting this bread domestically and abroad. Vakfıkebir bread Vakfıkebir bread, produced in Vakfıkebir, as well as in Maçka – Hamsiköy, ranges from 0.45 to 7.5 kilograms in weight. It is known nearly everywhere in Turkey as “Vakfıkebir” or “Trabzon” bread. In addition to Trabson, it is especially produced in small towns along