Split-top, or New England-style, buns are superior to the side-cut buns we've long suffered in the Midwest.

They were developed by Howard Johnson's in the 1940s -

According to The Boston Globe, the "restaurant chain wanted top sliced rolls that would stand upright and be easier to prepare, serve, and eat."

It gets better

The rolls are baked very close together, keeping the sides soft, much like sliced bread. This makes them amenable to buttering, toasting and grilling.

You get the benefits of a grilled cheese, and a stable base for all manner of regional hot dogs. These are also great for lobster rolls.