“Patti{s 1880{s Restaurant, started as "Hamburger Patti{s Ice Cream Parlor" in 1977, with a seating capacity of 20 people, when my mother (Patti) talked my brother Chip into moving here from Los Angeles. My mother was the baker and daytime cook while Chip ran the place and was the evening cook. One of the first dishes created was a big old stuffed pork chop. One day we ran out, a hunter said he didn’t care how it was cooked just cook him a big old pork chop. Well my brother put one on the char broiler with the hamburgers and about an hour later it was served, charcoal black and tasting "great" said the hunter. So off we went perfecting our 2" charbroiled pork chops. We serve an average of 60,000 pounds of 2" chops per year.”
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