The scent of grilled onions has wafted from this Farmington greasy spoon since May 21, 1957, when Greene's first started slinging sliders the old-school way. Hand-cut onions hit the griddle daily, and fresh-never-frozen beef patties arrive several times a week, steaming on lightly toasted buns at stainless steel counters lined with swivel bar chairs. On the right day, the aroma carries all the way to Grand River Avenue.
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