Meat ’n Three Huggy’s wait staff with Huggy and Susan, on right
Vourvas. “He said, ‘I make banners and if it’s all right, I’d like to make a banner for you.’ Three days later he came back with this banner that said ‘World’s Greatest Hamburger.’”
Springville Cafe staff 64
Springville Café: Downtown Springville Springville native Tina Baran and her husband John bought the Springville Café in 1995 and during those 19 years, they have returned the restaurant to a status perhaps not seen since it was established by the Milner family back in 1945. A graduate of the Cooking and Hospitality Institute of Chicago and the former food and beverage director of the Knickerbocker Hotel, also in the Windy City, Baran has just about seen it all in the restaurant business. From frozen sweet potato pies and chicken and dressing prepared in a factory, Baran has never been tempted to invest in shortcuts. She knows you can’t fool true fans of Southern cooking. “When we cook chicken and dressing, we start it from scratch. We start with split breast, bone-in chicken and we boil it. We pull the chicken off the bone, and we use the broth, and we home make our cornbread,” Baran explains. “People who really know good, quality home cooking know
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