In 1991, the late Nick Anthe and his successor Doug Robinson sat down with the Beacon Journal for a magazine story about the restaurant.
They shared their recipe for the creamy red bean salad that was served at every table.
In light of the restaurant's closing this week, it seems like a good time to rerun the recipe, since the real deal is gone now.
NICK ANTHE'S BEAN SALAD
5 cups cooked red kidney beans
3/4 cup diced celery
3/4 cup diced Spanish onions
1 cup diced sweet pickles
1/2 tsp. salt
1 tsp. white pepper
1/2 cup mayonnaise (or to taste)
2 tbsp. sweet pickle juice
Rinse red beans thoroughly and drain very well. Mix with all other
ingredients. Chill. Makes 10 servings.