The classic diner is as American as the apple pie it serves, but the New York diner is a special experience all its own, an essential facet of everyday life in the big city. They range in all shapes and sizes -- from the epic, stand-alone Empire Diner to tiny luncheonettes and lunch counters, serving up fried eggs and corned beef. In this episode, the Bowery Boys trace the history of the New York diner experience, a history of having lunch in an ever-changing metropolis. There were no New York restaurants per se before Delmonico's in 1827, although workers on-the-go frequented oyster saloons and bought from street vendors and markets. Cellar establishments like Buttercake Dick's served rudimentary sustenance, and men often ate food provided by bars. But once women entered the public sphere -- as workers and shoppers -- eating houses had to evolve to accommodate them. And thus was born the luncheonette, mini-lunch spaces in drug stores and candy shops. Soon prefabricated structures known as diners -- many made in New Jersey -- moved into vacant lots, streamlining the cheap eating experience. Cafeterias appealed to New Yorkers looking for cleanliness, and those looking for an inexpensive, solitary meal turned to one unusual restaurant -- the automat. Horn & Hardarts' innovative eateries -- requiring a handful of nickels -- were regular features on the New York City streetscape. How did all these different types of eating experiences culminate in the modern New York diner-counter experience? For that, you can thank the Greeks. Support the show: https://www.patreon.com/boweryboys
The classic diner is as American as the apple pie it serves, but the New York diner is a special experience all its own, an essential facet of everyday life in the big city. They range in all shapes and sizes -- from the epic, stand-alone Empire Diner to tiny luncheonettes and lunch counters, serving up fried eggs and corned beef.
In this episode, the Bowery Boys trace the history of the New York diner experience, a history of having lunch in an ever-changing metropolis.
There were no New York restaurants per se before Delmonico's in 1827, although workers on-the-go frequented oyster saloons and bought from street vendors and markets. Cellar establishments like Buttercake Dick's served rudimentary sustenance, and men often ate food provided by bars.
But once women entered the public sphere -- as workers and shoppers -- eating houses had to evolve to accommodate them. And thus was born the luncheonette, mini-lunch spaces in drug stores and candy shops. Soon prefabricated structures known as diners -- many made in New Jersey -- moved into vacant lots, streamlining the cheap eating experience.
Cafeterias appealed to New Yorkers looking for cleanliness, and those looking for an inexpensive, solitary meal turned to one unusual restaurant -- the automat. Horn & Hardarts' innovative eateries -- requiring a handful of nickels -- were regular features on the New York City streetscape.
How did all these different types of eating experiences culminate in the modern New York diner-counter experience? For that, you can thank the Greeks.