Fine Dining at the Bowling Alley: Midcentury Architecture, Design, Food and Entertainment
During the 1950s, technological, social, and design advancements allowed luxurious bowling centers to sprout up all across America. These atomic-age pleasure palaces, often referred to as the "country club of the people" featured amenities never before seen in the alleys of old: Free child care, Las Vegas style showrooms, and fine dining restaurants. Nichols looks into the design of the centers as well as examines the menus, chefs and rooms where you could enjoy steaks, frog legs, and other fine dining at the bowling alley.
Chris Nichols is a longtime preservationist and senior editor at Los Angeles Magazine. For many years he worked with the Los Angeles Conservancy Modern Committee, serving a term as chairman of the group. In addition to creating tours, exhibitions, and lectures about historic Los Angeles, Nichols has advocated for endangered buildings all over Southern California including the Cinerama Dome and the world’s oldest McDonald’s in Downey. His books include Walt Disney’s Disneyland for Taschen and The Leisure Architecture of Wayne McAllister. He writes the Ask Chris column in Los Angeles Magazine and has served on the board of Hollywood Heritage. His latest book is Bowlarama: The Architecture of Mid-Century Bowling.
