of fresh ground beef on an honest bun, brought to your table on a square of waxed paper.
Help yourself to pickles from a jar on the condiment tray; sliced onion is served on request.
Want cheese? It’s Swiss or Velveeta, sliced off long loafs and melted onto the patty into near-
oblivion. You won’t get a bill; just tell the bar man what you had and he’ll tell you what you owe.
For its fans, the bare-bones service and semi-divey setting only enhance
the growing Miller’s mystique.
75 Years. Read all about it. Click Here.
We asked about you’re favorite burger and you told us. Click Here.
By Sylvia Rector, Free Press Special Reporter
Dennis Miller Talks about the history of Millers Bar. Click Here.
By Emiliana Sandoval, Free Press Special Writer
Miller’s Makes the Best Burger in U.S. List. Click Here.
By Thrillest Senior Editor, Andy Kryza