Although it was two years ago that I wrote Famous in its day: Wolfie’s, about a former Florida coffee shop, 2013 was the year when the post broke records, becoming my top post devoted to an individual restaurant. It also became the all-time most popular post on a single restaurant since I began blogging in 2008. I’d love to think it was my sparkling writing that made Wolfie’s so hot, but I suspect it was due to interest stirred up by two seasons of the TV show Magic City about mobsters in 1960s Miami.
As for other single-restaurant posts, Miss Hulling’s, published in January 2012, came in second. It was followed by Schrafft’s, John R. Thompson, and Pig ’n’ Whistle.
My Recipes page actually topped Wolfie’s by a thousand or so, demonstrating that day and night there are legions of recipe hunters searching for their favorite bygone restaurant dishes. I fear they are usually disappointed. Through the generosity of a friend I just obtained Miss Hulling’s cook book. No split layer cakes, but I can do Country Gravy or Miss Ethel’s Scalloped Potatoes.
The Prices page was another click magnet. Yes, it’s true that in 1964 Howard Johnson’s ran a special on one-plate turkey dinners for $1.49.
Evergreen posts: The Decades stayed strong, in this order: 1920s, 1960s, 1950s.
My biggest achievement: Finally completing the decade of the 1970s, which takes the 20th century right up to 1980. I expect it will eventually move into second place among the Decades.
“Fastest out of the gate”: B.McD, which was the fastest to accumulate page views, maybe because of great images.
Perennially most popular post not about an individual restaurant: You want cheese with that? Alas, it is sadly lacking in “likes” maybe because that feature didn’t exist when it came out in 2009. Once no likes, always no likes?
Most deserving 2013 post that didn’t click with readers: Charge it! Boo hoo. Was it because it has no color pictures, or because it came out in summer?
Coming up: There are many posts on the drawing board and quite a few already moving down the production line for 2014. I’m determined to tackle fearsomely big topics such as oysters, and Chinese and Mexican restaurants. And then there are lunch wagons, smorgasbords, celebrity restaurants, tableside preparation, restaurants at world’s fairs, and . . . (fill in the blank). Any requests?