When John Toman bought Curley’s Cafe 15 years ago, he was given a piece of advice: Don’t mess with the chili.
To this day, it’s still handmade following the same secret recipe used since 1965. Toman estimates they make around 15 gallons each week. It’s one dish, but the chilli and Curley’s signature “coldest beer in town” are a symbol of something bigger. Curley’s has a deep local history and continuity that’s kept it running and beloved for 94 years.
“I think the key is earning the trust of people,” Toman said…