It's difficult for any place to get any more popular than being christened "America's Cafeteria" by The New York Times. Since first opening in 1925 under the ownership of Sallie "Mother" Goodman and her son Dewey, Highland Park expanded to several locations and became destination dining for an entire nation before downsizing to one family-owned shop. It still holds tradition and loyalty in the utmost regard -- Mr. Bowen, one of the cooks, was hired in 1956. While the menu changes daily, it's anchored by Southern and Texas classics like chicken and dumplings and chicken-fried steak. It isn't exactly dining on the cheap, but the attention to detail and the service -- the servers help you with the food trays -- keep customers returning in droves. If the extensive offerings have you mired in confusion, consider the daily special (one entrée, two sides and a roll for under eight bucks).
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High-end chefs kick it cafeteria-style, and Silly Bandz and sub sandwiches help save lives. Read on. The Event: Chefs for Farmers The Cause: The Family Place The Where and When: Highland Park Cafeteria, 4 p.m. March 13. Cafeteria-st...