Driving past, you would not give it a second glance. The building looks like it could house a chain restaurant, a doctor office, or nothing at all. The sign is simple. The parking lot is half full at best.
But locals have been sliding into those booths for decades, ordering the same thing every time: a cut of prime rib so thick the juices pool on the board before you even reach for the horseradish.
The sides are straightforward, the lighting is dim, plus the server has probably been there longer than the furniture. That is the whole point…