Show -f W' HKja WrWfc V W r scJK- Vv vWiqCT I' I - T s to P V:- o o 00 s5 I STORY BY NANCY BODILY PHOTOS BY S JOHN WILKIN ' v I of much has changed since 1948 Oh they've painted a few times there's one of those styrofbanrvsquare false ceilings and the booths have been re- upholstered & a place very much But it's still a place — not contrived There’i no "packaged to sen" "ready to onto” “buy one get one free” “all you can eat" hoe ' It’snaL It's meo anetmg far maniog cup o' joe like they’ve been doing for yean It's the old couple sitting across from each other in comfortable filence as the cook i i prepares their breakfast — bacon and eggs am Miy whole wheat tout It’s a place when cappuccino ia a con wad and aa obscenity At Glauser’s they still peel 100 pounds of potatoes every day by hand And for the roast beef special they weU throw a roast into a pan with some potatoes and car-roatick in a thennometer and bake it Jut like at grandma's home Maybe that’s the secret to the cafe's chancier It's part of a family — the Altman family They’ve owned it since 1969 when Jay and Marge Anman bought it from founder Alfred Olauser Maqe had worked there for years and won’t about to pass on her pecaa pie recipe to just anyone It again in 1985 when Marge and Jay wen ready to give up their neon- signed Bide place in the wcrid for winters in Arizona But then was that dastardly pecan pie redpe Their son Randy knew how to make it just right and he'd worked there since he was 14 Never mind he wore aa entirely different full-tihat as a heu- ts :( "My ineeation was to take k over and then sell it" Ready says from a booth in the back 13 yean and a steady dfat of two fen-tim-e jobs later — 33 if you count thoae eariy years ' And the pecan pie? The food bant rhangnd Then’s probably easier ways to do things We still V V " 5 I f they can keep r I ' ' khkekwaslihekis’ashe I wi AIA i |