| Historic Restaurants of Billings Contributor(s): Fong, Stella (Author), Patent, Greg (Foreword by) |
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ISBN: 1467117587 ISBN-13: 9781467117586 Publisher: History Press OUR PRICE: $19.79 Product Type: Paperback Published: November 2015 |
| Additional Information |
| BISAC Categories: - History | United States - State & Local - West (ak, Ca, Co, Hi, Id, Mt, Nv, Ut, Wy) - Business & Economics | Corporate & Business History - General - Business & Economics | Industries - Food Industry |
| Dewey: 978.6 |
| LCCN: 2015948832 |
| Series: American Palate |
| Physical Information: 0.4" H x 5.9" W x 8.9" (0.70 lbs) 144 pages |
| Themes: - Locality - Billings, Montana - Geographic Orientation - Montana |
| Descriptions, Reviews, Etc. |
| Publisher Description: Billings exploded when the railroad arrived, and good food was here to stay. Montana Avenue anchored the first establishments serving oysters, chop suey and steaks. Modern comfort arrived with the Northern Hotel and never left. Locals sipped, savored and swung at the Skyline, Bella Vista, Elmo and Windmill Supper Clubs from the 1930s to the 1960s. Entrepreneurs debuted the Level 3 Tea Room, La Toque, Bruno's and New Moon Cafe. Beef still reigns at the Rex, Jake's and Bistecca at the Granary. Writer Stella Fong testifies why names like Yegen, McCormick, Schaer and Honaker have persisted throughout Billings' culinary history. |
Contributor Bio(s): Fong, Stella: - A former cooking instructor for Sur La Table, Williams Sonoma, Gelson's Super Market, Macy's Cellars, Great News! Cooking School and currently for the Montana State University Billings Foundation, Stella Fong's writing has appeared in Yellowstone Valley Woman Magazine, Big Sky Journal, Blue Water Sailing, Western Art and Architecture and Magic Magazine, Cooking Light, Fine Cooking, the Washington Post, TheLastBestPlates.com, lastbestnews.com, vinography.com and stellafong.com |