Last week's fascinating feature story by dining editor Doug Trattner
on restaurant menus as important historical artifacts brought out plenty of fun items in a show-and-tell sort of way. Among the coolest dispatches: This 1920 menu from the Hotel Winton in Cleveland passed along by @coolculinari. Why's it important? The Hotel Winton kitchen was led by a young man named Hector Boiardi. Yes, Chef Boyardee himself.
Full size image here.