By late June, we—that is, Todd Coleman, SAVEUR's food editor, and James Oseland, the editor-in-chief—had been planning our trip for months and were finally ready to hit the road. The plan? To drive from Chicago to New York in a wide-ranging arc, stopping at restaurants, diners, taverns, and inns that had been featured in a famous series of culinary guidebooks from the 1930s, '40s, '50s, and '60s and had managed to stay in operation ever since. The books—remarkable compendiums of American eats published annually from 1936 until 1962—belonged to the once famous but now largely forgotten Adventures in Good Eating series published by the pioneering travel guide writer and cake mix mogul Duncan Hines. We knew that Hines (see The Man and the Mix) and the editors of the guidebook series he founded had helped revolutionize the way Americans ate on the road before the age of the interstate, and we were seized with the urge to follow in Hines's tire treads. What better way to connect with a fast-fading America, with that part of our culinary landscape that has resisted mass-scale homogenization? And what a great excuse to eat a lot of honest, good food. The idea (all due credit to Todd, who came up with it) appealed both to our sense of nostalgia and to our wanderlust; it also proved difficult to execute: even after narrowing the field by selecting just a single volume from each of the four decades the series was published, we had a list of hundreds of tantalizing possibilities, from the Beaumont Inn, an elegant-sounding country-ham-and-biscuits restaurant in Harrodsburg, Kentucky (from the 1938 edition), to a Lebanon, Ohio, stalwart called the Golden Lamb, which, the 1957 edition noted, once fed such illustrious guests as John Quincy Adams and Charles Dickens. But, as we set about researching these establishments, we were disappointed to find that nearly all had long since closed. And the majority of those that were still in business seemed to have retained little of their original character aside from the business's name. Felicitously, that left us with a pretty manageable selection of restaurants: about a half dozen of them, lying along a route that zigzagged across Illinois, Indiana, Kentucky, Ohio, West Virginia, and New York. Here is the true and unvarnished account of our journey.