![]() Although similar to the dishes in today’s Waffle Houses, this pattern has the classic 1960s “syrup covered” font also seen on the menu holder. Waffle House Dishes, Silverware, and Menu Holder, 1960s. Toddle Houses were small – only 10 customers could sit at a counter – and served hash browns, eggs, cheeseburgers, and pies is this starting to sound familiar? The restaurant was designed in the Colonial Revival style and evoked tradition on the outside, but its interior featured sleek stainless steel and fast service. The Toddle House, a Memphis chain, attempted to offer patrons in the South a “traditional” take on the diner concept. There were a few exceptions in the Atlanta area that could be considered diners including The Majestic Diner on Ponce de Leon Avenue. In the post WWII South, most quick restaurants’ menus and designs were focused around “home cooking,” and were not stand-alone structures. The architecture of these earlier diners was Moderne, with flashy colors, streamlined details, and the unapologetic use of stainless steel. ![]() ![]() Known for quick and affordable service, these restaurants would serve eggs or burgers to hungry patrons any time of the day. The diner was the predominant restaurant in the Northeast, with designs inspired by railroad or trolley cars. Image courtesy of Waffle House Archives.Īt this time, Toddle House, and later Waffle House, were a relatively new concept in the Southeast. Joe Rogers, Sr., in his military uniform, 1940s.
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