When Grover Cleveland took over the presidency from Chester A. Arthur in 1885, he inherited more than a new address and the nation’s problems. He came into a legacy of epicurean dining that he loathed. The former President had liked his food with its nose in the air: dits of foie gras, dots of charlotte russe; he even dandified his macaroni pie by adding oysters. Cleveland, a regular Joe of simple tastes, put up with the fancy food; but one night, catching a whiff of corned beef and cabbage being eaten by the servants, the president traded his Arthurian meal for theirs. “It was the best dinner I had had for months,” he later beamed.