Crabill's Hamburger Shop

"The tiny building appears barely larger than a shed, but the intoxicating smell of hamburgers and onions in the parking lot tells me I am in the right place. Inside, owners Andy Hiltibran and Marsha Crabill are busy serving a stream of customers. Crabill's is so popular the wait can be up to 45 minutes on Saturdays. Most people get their burgers to go because the restaurant accommodates only eight eat-in patrons at a time. Hiltibran flips dozens of mini-size burgers on the steaming grill using a 1920s spatula, while Crabill takes customer orders and preps to-go bags. the warm fuzzies, she said. "This is the first place that people come back to. This is just home" Her grandfather, Forest Crabil, started the family business in 1927 by selling nickel hamburgers from a small garage. As word spread, he expanded to the corner of a gas station. Burgers, still a bargain at 85 cents, come topped with brown mustard, sweet relish and onion. Many customers opt for double dippers, which are two tiny hamburger patties on a bun dipped in grease."