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Fodor's Southern California 2014
Samoa Cookhouse Review
Waiters at this former cafeteria for local mill workers deliver family-style bowls—whatever is being served at the meal you've arrived for—to long, communal tables. For breakfast that means eggs, sausage, biscuits and gravy, and the like. Lunch and dinner usually feature soup, potatoes, salad, and pie, plus daily-changing entrées such as pot roast and pork loin. A museum in the back pays homage to logging culture, but the entire place is a tribute to the rough-and-tumble life and hard work that tamed this wild land. Dieters and vegetarians should look elsewhere for sustenance.
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