Today was a big day for my Little Tavern collection. I picked up four new mugs, and eight stools. Three of the mugs are Jackson, one is Shenango. Four of the stools are from Washington No. 9 (1932, 5100 Georgia Ave NW) and four from Washington No. 15 (1936, 1200 Good Hope Rd SE).
The Prospect Diner has become our go to breakfast stop ever since it was taken over by Mike Conroy. It has become everything a diner should be. It’s a classic mid 1950s Kullman, a model transitioning into the space age. I think my first stop there was when I was about five years old, so you could say it’s been a tradition for a while. Every time we’ve been in, the diner is full of locals- always a good sign. The food is good, plentiful and inexpensive. I had chicken and biscuits, topped with sausage gravy. Side of (perfectly done) home fries, and coffee which, thanks to expert waitressing, never dipped beyond half empty.
The main event, a meet up with Michael Engle and Glenn Wells at the Cloister Diner. The Cloister is a 1952 Silk City. It was remodeled in the 1960s. The end wall was removed to open the diner up to a dining room addition. The tile in the addition flows very nicely from the diner itself. Panels from the end wall were moved to replace the front door, which was also removed in the remodel. The original neon was kept on the roof during the remodeling, really the only hint from the exterior of what lies inside.
Haussner’s opened in 1926 and served its last meal in 1999. My matchbook from it advertises its Bavarian Rathskeller and Haussner’s Bavarian Orchestra. The restaurant was famous for its art collection, which sold at auction after the restaurant closed for ten million dollars. As luck would have it, I spent the day a block down from Haussner’s at the Maryland Traditions Folklife Festival, so I took some pictures of the building.
Some recent additions to my collection. These photos were taken in 1965. There used to be quite a few trolley conversions in the mid atlantic (and elsewhere), but they just didn’t hold up as well as factory built diners. By the time they came into service as diners, most had served a full lifetime of service on the roads, so the condition was obviously not as good as a factory built diner. It took work, money and some jerry-rigging to change them over from transportation to food service. But they could be picked up and converted on the cheap, so they were a good way to get into the business. It seems most owners traded up to a proper factory built diner, or to a on-site construction once they had earned enough money to do so, so the trolleys didn’t survive very well.