The suburbs might be changing, but many local restaurants remain the same. Here's why that's a good thing: trib.al/4N7ri7e
The suburbs are hubs of the anti-chain restaurant: independent establishments usually owned and staffed by a close-knit family or long-time friends. They are repositories of history and community gathering spaces. trib.al/4N7ri7e
Though this particular type of restaurant—located in strip malls and discreet corners in residential neighborhoods—remains mostly unhelmed by James Beard-award winning or Michelin-starred chefs, they serve, arguably, some of the best food in the country. trib.al/4N7ri7e
The dishes are handmade and resist assembly lines and pre-packaged ingredients, but the ingredients are also basic and familiar—not necessarily artisanal, organic, “clean,” or expensive. trib.al/4N7ri7e
The food has intention and pride behind it, and it's often obvious that sheer determination and good food, not corporate backing, cemented their survival in the tumultuous restaurant industry. trib.al/4N7ri7e
At long-standing family-owned restaurants in the suburbs, the cooks are often working with beloved recipes passed down through many generations. They take great care in the work, preparing dishes deliberately and rejecting the fast food mentality. trib.al/4N7ri7e
Survival has become an even more difficult proposition in the era of COVID-19, but many suburban restaurants have managed to stay open because residents recognize them as the institutions that anchor a town. trib.al/4N7ri7e
“These are community institutions with a history.” trib.al/4N7ri7e 
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