The Brief and Magical History of Fast-Food Buffets | Eater

"A near‑mythic small‑town buffet praised by locals for its generous breadth and vintage comfort‑food offerings: fried apple pies that evoke 1980s fast‑food nostalgia; hot, layered pudding desserts on rotating flavors with graham‑cracker bases and whipped topping; a standard cold salad bar with macaroni and Jell‑O salads; and a parade of homestyle sides and casseroles such as chicken‑fried‑steak patties, fried gizzards, white gravy, chicken‑noodle casserole, green‑bean casserole, cornbread and corn on the cob. Beloved by a devoted following, it even offered a regulated to‑go buffet (strict clamshell and cup rules born of past excesses), and enjoys unusually high local ratings given its remote location." - MM Carrigan