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Maid-Rite is an American casual dining franchise restaurant chain. Before it became a restaurant chain, it was a single restaurant, opened in 1926 by Fred Angell. By the end of the 1920s, four franchises were granted; these four restaurants are still in operation. Maid-Rite Corporation's CEO and president is Bradley L
Kaled perfected the recipe for the ground beef, and the tavern sandwich spread to restaurants and bars across the Sioux City area. [5] [6] The sandwich is now well known throughout the Midwestern United States, and is served not only in small, local establishments but also in franchise restaurant locations such as Dairy Queen and Maid-Rite.
Operates as BJ's Restaurant & Brewery, BJ's Restaurant & Brewhouse, BJ's Grill, and BJ's Pizza & Grill. Black Bear Diner: Mount Shasta, California: 1995 Redding, California: 144 West Bob Evans Restaurant: Gallipolis, Ohio: 1948 New Albany, Ohio: 440 Mid-Atlantic, Midwest Boomarang Diner: Muskogee, Oklahoma: 1998 Shawnee, Oklahoma: 55 Oklahoma ...
[18]: 266 They originated in the region in the Ye Olde Tavern restaurant in 1934 before being popularized by Maid-Rite in 1936, which now has franchises in other Midwestern states. [68] The original Maid Rite sandwich from the 1920s is a ground meat sandwich with pickles, ketchup, mustard, and onions.
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NuWay is a fast-food restaurant based in Wichita, Kansas.Opened July 4, 1930, the restaurant soon became famous for its loose-meat sandwiches and root beer. [1] [2] The sandwiches are similar to what is known in the Upper Midwest as tavern sandwiches and the ones served at that region's Maid-Rite restaurant chain.
Greenville is a city in and the county seat of Darke County, Ohio, United States. It is located near Ohio 's western edge, about 33 miles (53 km) northwest of Dayton . The population was 12,786 at the 2020 census .
Marzetti's became a local favorite especially among Ohio State University students, and grew to become a four star restaurant. Customers particularly enjoyed Teresa's Johnny Marzetti, a pasta dish named for her brother-in-law, as well as her homemade salad dressings. By 1955, Marzetti's upstairs kitchen of the restaurant became a full-scale ...