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This Red Sauce Restaurant in West Virginia Still Feels Like Home, 85 Years After It First Opened


This red sauce restaurant in West Virginia still feels like home, 85 years after it first opened

When Michael and Rose Minard treated their first customers to spaghetti and hand-rolled meatballs, it was in their humble stucco home’s dining room, in Clarksburg, W.Va., modestly furnished with an old oak table and about six chairs. 
By the 1930s, an Italian-American community flourished in north-central West Virginia, but the Great Depression lingered and industrial jobs that sustained immigrant families at the turn of the century had largely dried up. The Minards had little but culinary know-how, passed down from Calabrian ancestors and that stucco building in which Minard’s Spaghetti Inn was born in 1937.

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