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Griddle Me This

Griddle Me This

For decades, it cheered our hearts, warmed our blood and hardened our arteries. The origin story and afterlife of the Grillswith. And also the recipe.

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We used to get 150 dozen doughnuts delivered every weekend, and by Sunday they would all be gone.

University Diner owner Lee Shiflett, as told to Coy Barefoot (Grad ’97), on the popularity of the Grillswith

Bold Rock - October 2017