AS A TEENAGER in Los Altos, Calif., one of my first jobs was at Brian’s Place, the sort of neighborhood diner fairly common in suburban America. The vinyl booths matched the covers on the menus. More than anything, the no-frills burger, served with iceberg lettuce on a squishy bun, kept me working there through high school. Maybe you’ve had it at your own go-to diner, drive-thru, old-school drive-in or neighborhood tavern. With its thin patty, generally a quarter-pound or under, and minimal garnishing,...

Source: Wall Street Journal August 14, 2020 19:21 UTC