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" ... America had had a lively restaurant industry since the 1840s, largely unaffected by wars and recessions, and it was increased enormously by the arrival of millions of immigrants in the late 19th century who opened trattorias, chop suey shops, chili parlors, diners, rathskellers and delicatessens. The industry did live under rationing during World War II, but the restaurants of major cities like New York, Los Angeles and San Francisco, with huge influxes of servicemen coming and going, did very well. After the war, with the permanent return of those servicemen and women, America boomed, the Interstate Highway system was built and the industry responded with the creation of fast food eateries, chain restaurants, theme restaurants and high-end ethnic restaurants everywhere. ... "
" ... French entrepreneurs Victor Lugger and Tigrane Seydoux founded Big Mamma Group on the desire to bring back all the warmth and generosity of traditional small trattorias in Italy. The pair opened their first restaurant East Mamma in Paris in 2015 and the business has since swelled to include two sites in London, one in Madrid and 10 across France. The aesthetic of their delivery packaging and restaurant interiors is fun, fresh and millennial-friendly, while the produce is sourced directly from more than 200 small producers accross italy. ... "
" ... Good or not, those are decidedly not where the Milanesi eat regularly. Smaller trattorias are more their style and cheaper. ... "
" ... In Como one of the best trattorias is Osteria Gallo (Via Vitani 16; 031-272-591) has been in the di Toma family for 37 years, so they’ve had plenty of time to perfect the traditional food they cook to an always-packed house. Their motto is “Good taste and originality.” Located near the Cathedral of Santa Maria, Osteria Gallo (gallo means rooster, and the motif of fowl is carried through the decor), with three rooms, is very cozy—you have to move the chairs to let people by—and the food comes out apace. The owner will relate the day’s menu of four or five dishes to you (his English is almost non-existent, but order anything he suggests and you’ll be happy). ... "