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The History
of Ken's Steak House
Times were hard in 1935. Millions of people were out
of work, businesses were failing, but as Ken said: "We had
to make a living and take care of our children."
Ken and Florence Hanna opened a small restaurant in
Natick on Route 135 across from Lake Cochituate.They
called it the Lakeside Cafe. The customers always identified
it with its owner and called it Ken's. From these small
beginnings a great restaurant was born.
In 1941, after five years at the Natick location and one
at Sandy Burr Country Club in Wayland, Ken purchased
McHale's Diner with eleven seats and one booth on Route
9 in Framingham. Route 9 was known as "Starvation Alley." Ken had a
vision of prosperity for the area, now known as the "Golden Mile," one
of the top retail locations in the entire country.
Growth of Ken's Steak House, originally known as the 41 Cafe, began
almost immediately with the addition of the Fireplace Room in 1941. It
was rustic with picnic tables, benches, knottypine walls and a fireplace
that literally heated the room in the winter.
Most of Ken's regular customers followed him from the Natick location to
Framingham. Ken and Florence had a sound formula for success: good
quality food at reasonable prices, an honest drink and a good cup of
coffee. Diners at Ken's received prompt, courteous, attentive service.
Ken’s salads became famous and were instrumental in the restaurant’s
growth. Ken’s salad dressings were always prepared in accordance with
the recipes of Florence Hanna and under her watchful eye.
In 1945, right after World War II, Ken added a room behind the fireplace
and enlarged the diner to 80 seats, now known as The Lamp Post Room. The
Hickory Room with 100 seats was added in 1957 and the lounge renovated.
In 1959, Café V opened. The Dining Room became
famous for prime sirloin of beef, planked scrod and distinctive side
dishes. Ken also added a French farmhouse motif for the new entrance and
the expanded lounge.
In the late 1940’s, Florence Hanna began baking bread, onion rolls,
cakes and pies in an effort to deliver the freshest, highest of quality
baked goods to her customers. Today, the tradition continues, the staff
at Ken’s Steak House spend long hours creating a showcase of fine
quality baked goods.
Over the years, many of Ken and Florence's children and grandchildren
have worked at Ken's Steak House. At present, the family tradition of
providing superb food and excellent service is orchestrated by Ken’s son
Timothy and his wife Darlene.
Famous entertainers, prominent athletes, political and business leaders
have en joyed Ken’s Steak House throughout the years. The goal of Ken
and Florence Hanna was to treat all their customers as celebrities. The
prime and choice cuts of beef and the fresh seafood found at Ken's have
set a standard of quality that is unparalleled. Ken's Steak House has
served the MetroWest area for over 66 years, and shall continue be here
to serve you through the next millenium.
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