“We love cheeseburgers so much we started a restaurant devoted to them,” said Ed Rensi co-founder of Tom & Eddie's. “Tom and I agree that there is nothing as good as a juicy, well made cheeseburger.”
Lombard, IL (PRWEB) September 11, 2012
National Cheeseburger Day – Tuesday, Sept. 18 – may be ignored by some, but at Tom & Eddie's, this observance is revered. It is truly a day that is “extra special with cheese on top.” To celebrate the occasion, for one day only, Tom & Eddie's offers $1 off all cheeseburgers.
There is no doubt that Americans love their cheeseburgers. Tom Dentice and Ed Rensi, co-founders of Tom & Eddie's, especially love their cheeseburgers. At their four restaurants in Chicagoland, they offer plenty of cheese choices: Deluxe American, sharp cheddar, pepper Jack, Swiss, melted Brie, Wisconsin smoked Gouda, crumbled blue cheese, feta, fresh Mozzarella and goat cheese.
“We love cheeseburgers so much we started a restaurant devoted to them,” Rensi said. “Tom and I agree that there is nothing as good as a juicy, well made cheeseburger.”
There are several theories about the origins of the cheeseburger. One story claims that the cheeseburger was created between in the 1920s by Chef Lionel Sternberger. As the story goes, a man dining at Sternberger's restaurant in Pasadena, Calif., suggested the addition of a slice of cheese to his hamburger order. Sternberger complied. Eventually he added it to his menu.
Tom & Eddie’s provides its customers with fresh, never frozen, 100 percent premium Angus gourmet burgers, personal customer service and a relaxed and happy dining experience. Tom & Eddie’s also offers catering for business meetings or events. Locations are in Lombard, Geneva, Deerfield, Vernon Hills and coming soon - Naperville.
For more information about Tom & Eddie’s, visit: http://www.tomandeddies.com.
“How can you govern a country which has 246 varieties of cheese?” Charles De Gaulle (French general and president, 1890-1970)
“A cheese may disappoint. It may be dull, it may be naive, it may be over sophisticated. Yet it remains, cheese, milk’s leap toward immortality.” Clifton Fadiman (American writer and editor; New Yorker book reviewer, 1904-1999.
“A dinner which ends without cheese is like a beautiful woman with only one eye.” Jean-Anthelme Brillat-Savarin (French lawyer and politician, epicure and gastronome, 1755-1826)
“Many’s the long night I’ve dreamed of cheese — toasted, mostly.” Robert Louis Stevenson (Scottish novelist, poet, essayist and travel writer, 1850-1894