In the 1880s a wider range of foods became available to people living in cities, allowing restaurant menus to became more varied. Cold storage warehouses and refrigerated rail cars brought cheaper Chicago beef and out-of-season produce. Mechanically frozen ice, free from the impurities of lake ice, became available. Cheese and butter, once made on farms, […]

via Taste of a decade: 1880s restaurants — Restaurant-ing through history