Identifier: storyofstreatorb00will (find matches)
Title: The story of Streator. Being an account of the growth of its institutions civic, social and industrial, with special reference to its manufacturing and business interests; together with an outline of its early history and life sketches of some of its leading citizens
Year: 1912 (1910s)
Authors: Williams, John Elias, 1853-1919
Subjects:
Publisher: Streator, Ill. : The Independent-Times
Contributing Library: University of Illinois Urbana-Champaign
Digitizing Sponsor: University of Illinois Urbana-Champaign

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HE BLUE FRONT RESTAURANT The proprietor aud maiiayer of the BhieFront is John H. Swartz, aud althougli whenhe assumed ownership aud control he was with-out training or experience in the woik, he hasgiven to tlie business sucli intelligent applica-tion that today he is master of its every detail. Mr. Swartz is a Streator boy, having beenborn on the banks of the Vermillion river, justacross the county line, twenty-five years ago.He attended school in Streator, and whenthrough with school life, concluding he would the best markets and served in a way thatleaves little to be desired and nothing to becomplained of when prices are considered, thehighest point in the public restaurant line hasbeen reached. The Blue Front eating house at212 Main street, is such a place, and the fact isgenerally recognized by the people of Streatorwho are compelled by circumstances to taketheir meals in public places. The Blue Front is ideally located in the veryheart of the business district, the room is cool
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Blue Front Cafe. like to see some other parts of the country, leftfor Chicago and later gravitated west and lo-cated in Kansas City, in which city he workedfor some time, but the call of Streator was everliresent and two and one-half years since he re-turned and bought an interest in the businesshe owns and directs today. A cool, comfortable, clean and well lightedplace in which to eat contributes much to thegraces of living. When these conditions arereinforced by good goods brought fresh from and is kept well ventilated; the linen is invit-ing and the general tone and conduct of therestaurant such as to connnand res^ject. Themenu covers such a broad field along the linesof catering to the needs of the inner man thatthe tastes and caprices of all are complied within a most satisfactory way. In keeping with long established usages,the restaurant is open night and day, and manyfind in this a big convenience. THK STOHV OF STRlATOil. 121 ED. GROSSMAN CIGAR FACTORY Tlio K(l. Grossman <^

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