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That was a first.īy contrast, and a radical contrast at that, Shiki Seafood Buffet ( 5535 Rosemead Blvd., Temple City 62) next door offers a countless selection of dishes, a selection worthy of the buffet in a Las Vegas casino, or on a cruise in the Caribbean. Though it wasn’t as surreal as the restaurant I was in some time back that had “The Walking Dead” on the big screen. That made for a reasonably surreal few minutes, spent watching many gesticulations and crowd cheers, with no notion what was going on. There’s an overhead big screen that recently was showing a political rally, with the sound turned off. Happy Buddha is a restaurant offering takeout only (at the moment). And yet, here we have a menu of meatless cha gio egg rolls, meatless goi cuon shrimp and pork rolls, meatless pho bac biet beef stew with noodle soup, and meatless bun bi vermicelli with shredded pork. And the notion of the vegetarian Vietnamese food served at Happy Buddha Kitchen ( 5551 Rosemead Blvd., Temple City 62) was pretty much unimaginable. Back in 1951, Vietnamese food was little known here in SoCal. The Hat has been serving its “World Famous Pastrami Dip,” along with “Burgers, Dogs, Chili,” since 1951 - long before any of the eclectic band of Asian restaurants that are its neighbors existed. That’s where the tone of jolly incoherence is set with the presence of a branch of The Hat ( 5505 Rosemead Blvd., Temple City 62, at the entrance. A great example of which is the sprawling retail and dining center on the west side of Rosemead Boulevard just north of East Broadway in Temple City. And in Koreatown here in Los Angeles, you can find mini malls overwhelmed with the smoke from one barbecue grill after another.īut for the most part, any sense of culinary coherence hereabouts is replaced by culinary incoherence - or at least, a madcap assortment of dining options, seated check to jowl with convenient parking to boot. In Paris, I came upon a street of Vietnamese pho.
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In London, there are neighborhoods where the selection of fish and chips joints is dazzling. In Taipei, I found a 24-hour market serving big bowls of hot, spicy soup with ingredients both recognizable, and not so much. Not far from there, in the trendy Shinjuku shopping district, there’s a street I think of as Yakitori Alley - thought its Japanese name curiously translates as “Memory Lane.” It has perhaps three dozen open-air stands, all serving, of course, yakitori. The many restaurants that surround Tokyo’s magnificent Tsukiji Fish Market are a good example - not surprisingly, they all offer sushi. You can also find Arthur Treacher's Fish & Chips products at other restaurant chains, including Nathan's Famous.There are parts of the world where culinary coherence is a way of life, which is to say that all the restaurants in a particular neighborhood serve variations on the same food. Today, only seven Arthur Treacher's Fish & Chips restaurants remain: Three in the metro New York City area and four in northeast Ohio, where the chain was created. (In an interesting twist of fast-food fate, Dave Thomas, the founder of Wendy's, actually helped get Arthur Treacher's up and running in Columbus, Ohio, in 1969, before launching his own hamburger juggernaut out of the same city.) By the end of that decade, Arthur Treacher's had filed for bankruptcy protection. The cod Arthur Treacher's used in its recipes doubled in price as a result of the 1975-1976 Cod War between Iceland and Britain. The downfall of Arthur Treacher's began in the 1970s, when fast-food chains, new and old, were duking it out.
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The founders acquired the recipe from Malin's of London, which originated the idea of serving customers on-the-go with deep-fried fish and chips, soaking in malt vinegar, in the 1860s. Arthur Treacher's recipe – and menu – was simple: Focus on the British staple of fried fish with a side of fries ("chips" to the Brits), and serve it up in large quantities.