By Eric Velasco
Change comes gradually at Milo’s Hamburgers.
For years after Milo Carlton opened his Birmingham restaurant in 1946, he slung only his unique burgers, slathered in house-made sauce and featuring a bonus bit of beef under the bun. It took a half-century or so for Milo’s to add chicken.
Now its modest menu is coming full circle with a line of what Milo’s calls Thick-Style burgers, including two that premiere this month.
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