I have recently rediscovered my love of the Food Network on cable TV. It was during a hotel stay in Las Vegas last month that I found it again while flipping through channels as I was winding down for the night. I had originally intended to get to sleep at a reasonable hour to facilitate an early rise to take some photos at dawn, which ultimately did happen. However, I ended up spending an hour or so the night before having been sucked into watching part of a marathon of a holiday cookie baking contest. I was again hooked. In fact, it’s on my television in the other room right now as I type this.
I had first watched the Food Network while a poor post-college student in the late ’90s. My friends at the time and I would get together at the house of a young married couple in our group, and we’d watch a lot of this station as culinary geniuses and hopefuls would work in their soundstage kitchens, creating feasts and edible works of art as we watched in amazement, and hunger. These meals were in stark contrast to the non-“Hungry Man” Banquet TV dinners that awaited me back at my small apartment on the side of a ramshackle, century-old house (which is remarkably still standing).
I’ve been able to identify two, key reasons why the programming on the Food Network speaks to me so much: I love watching creative people make things and observing their entire process from start to finish, from conception to execution, and even though I’m no chef, I love to eat, even if I’m extremely self-disciplined about it. It’s really that simple.
My work station at home is in a cozy corner of my kitchen, and is bordered by a back wall behind me, a wall of windows beside me, and my Kenmore refrigerator next to me on the other side. I cannot think of a more ideal setup, with my small, raised, square-surfaced kitchen table being the perfect size for my laptop, keyboard, mousepad, and coffee mug. I have a wide vista view of my neighborhood at just one glance away, with the soft, ambient hum of my fridge continuing on in the background.
It’s all so soothing, especially during the more hectic days. There is something inherent about being in a kitchen, at any time, that has such a calming effect on me. The only real downside is that with my rediscovery of the Food Network, and with a counter full of snacks awaiting me for dietary “cheat day” on weekends, it’s now taking an extra degree of self-discipline not to think about food and snacking when I’d prefer not to.
Taking a quick break to get the mail downstairs on an otherwise ordinary Monday, I was immediately greeted by this beautiful Cadillac that was slowly passing my building literally at the moment that I got out of the front elevator. Darting outside, I managed a few shots of it with my phone before a nearby stoplight turned green and traffic again began to flow. Want to hear something weird? After noticing the pristine condition of this example, the next thought that came to my mind was that this Coupe DeVille resembled a dessert. Even its blocky shape looked a little like a cube-like slice of Betty Crocker yellow cake with buttercream frosting.
What is the official name of the factory color on this Cadillac which could be considered “Maxine’s” slightly older, less-fancy sister? Flax. A plant. I would love to “aks” who named this color “Flax”. This name isn’t even a little bit whimsical or elegant. It’s creative, yes, but flax isn’t the first thing I think of when I see the pale yellow color of this car. Flax doesn’t make me think even of blonde hair, even if its fibers are said to resemble it.
Being somewhat unfamiliar with this plant, its mention had reminded me of digestive supplements, or at least something sold at the local GNC nutritional health store. I have later come to find out that many parts of the flax plant may be used, including its fibers which are used to make rope, and its seeds which may be ground and ingested to aid in relieving constipation. The oil resulting from crushing its raw seeds is also used to treat and protect wood and concrete, among other things. Sounds kind of like a super-plant to me. Too bad its actual name doesn’t fully and effectively translate to the color we see here.
Please, nobody beat up the looks of this Cadillac, which has been done ad infinitum to this generation of DeVille. I gave this driver a wave as a gesture of good faith as I took these pictures. Let’s all enjoy a slice of cake together today and admire the truly remarkable condition of this example. This would be the last year before the Cadillac C-Body stretch that would arrive for ’89. Under its hood is the new-for-’88 4.5L V8 engine which replaced the 4.1L unit from the year before, with its 155-horsepower rating representing a 19% increase in power.
This ’88 Coupe DeVille measures 196.5″ long from end-to-end, and 71.7″ wide. The ’89 was the same width, but its restyle would add 5.8″ in length, resulting in a more substantial, traditionally Cadillac-like appearance. I was unable to confirm DeVille-specific production numbers for ’88, as the 152,500 figure in my encyclopedia for that year included the Fleetwood models. Coupes accounted for 20% of DeVille sales for ’87, and only 16% for ’89. It’s safe to interpolate based on these numbers that the sedans probably outsold the coupes by a ratio of about four-to-one also for ’88.
The comforting, domestic, tradition-based feel of the Food Network seems to echo many of the luxury-car features that have been ladled onto this little coupe, even if the overall effect on this compact Cadillac is almost like that of too much frosting on relatively too little cake. But if both cake and frosting are delicious, who really cares? Especially if you’re not the one eating or driving either one. I look forward to spending many more evenings as this year winds down in front of my TV with the Food Network on in the background. Perhaps with a little mind-trickery, it won’t be that hard to convince myself that what’s actually on the plate in front of me tastes as amazing as how the meal on my television screen looks. In the meantime, I felt this tasty Cadillac deserved to be shared, even if it’s a smaller portion than the serving size of the DeVilles that came before and after it.
Edgewater, Chicago, Illinois.
Monday, November 8, 2021.
The Cadillac brochure photos were sourced from www.oldcarbrochures.org, and the other two, non-car images were sourced from the internet.
Flax seed is a component of a particular brand of breakfast cereal, most of which is wheat flakes. I think it’s pretty good. However, some other people can’t bring themselves to eat it because they think the dark flax seeds look like bugs in their cereal.
Linen is fabric made from flax fiber.
Close off-topic drift. Back to cars!
I’ve eaten a few boxes of a cereal with flax. It does take some will power to stifle the bug revulsion.
Those flax seeds straight up look like bedbugs.
Flax seed oil is excellent for stabilizing the human eye tear film. Recommended for dry eye syndrome and by many OMDs to help the tear film before cataract surgery for a better estimation of IOL power and then recovery. Also recommended by corneal OMDs some months prior to LASIK should the patient have a dry eye not compatible yet for the procedure. Long term anti-inflamatory power cocktail would be flax seed and omega 3.
I just finished my bowl of Stephanie’s home made muesli that has a healthy dose of flax seeds.
Flax was one of the most important plants in older times, as it was the source of linen, which was the most common fabric (along with wool) before cotton came along.
“Flaxen haired girl” is almost a cliche in writing. But it does resemble certain kinds of blonde hair best.
When I read “Yellow Cake” in your title, my mind first went to yellow cake uranium. But there is nothing radioactive about this Cadillac. I think “flax” as a car color is more appropriate for a brownish-gold Subaru Loyale or Toyota Tercel 4×4 wagon, as parked in front of a Vitamin Cottage by its Birkenstock-wearing owner while they run inside to get some nice flaxy granola. Could “granola” be a car color?
Nice writeup as always, Joseph.
Thanks, Corey. And I think “Granola” would have been an appropriate color for a brown Granada.
In the post holiday “regret” mode, your article’s mention of cake IMMEDIATELY caused me to rethink every transgression that I’d made in the past few days, LOL!! I always thought that this Caddy looked better sans the vinyl toupee, but those seemed to be a rarity. Your articles are like a dollop of whipped cream on a dessert, or a shot of french vanilla to a cup of coffee!! 🙂
Food transgressions don’t count during the holidays! LOL At least that’s what I told myself last week during Thanksgiving. Thanks, Moparman.
Well, that kinda depends on whether they’re automatic, manual, or continuously-variable transgressions.
So many comments to make, but you asked us to be nice, so I will. 🙂
Seriously, of all possible things, you’ve got me thinking of views out kitchen windows. Arguably, our current house has been the best with fox, turkeys, raccoons, opossums, and countless deer all seen from the kitchen window.
The Food Network shows of “here’s wheat berries, frozen pig snouts, horseradish, and ground emu – go make something awesome in 30 minutes!” would periodically have flax seed as an ingredient.
While the Food Network has not been the same since Alton Brown quit doing “Good Eats”, Cadillac has never been the same since cancelling the DeVille name. Perhaps the prime market for them dried up, but has Cadillac ever sold anything – other than the Escalade – in such volume since they dumped the name?
Alton Brown and Good Eats really got me into cooking as an adult, since he was good at explaining the “why,” not just the “how.” I still go back and watch old shows sometimes to brush up on a topic.
The DeVille is in the details.
I’ll see myself out now.
Great insights as usual, Jason.
There was a lot of equity in the DeVille name. I wonder if it will ever be recycled or reused.
I also enjoy watching those challenges with a bunch of wack or disparate ingredients to see what they come up with! Under all the pressure of being on a show. I also think it’s great that you have a Marlin Perkins-like view of your own Animal Kingdom outside your kitchen window. I also wonder if Marlin Perkins ever drove a Rambler or AMC Marlin.
Well Joseph, if Cadillac was to recycle or reuse the DeVille name, and bring back nice shades of yellow, Cadillac would do it in sync with their new EV vehicle naming strategy,
I can imagine the unveiling now. It would be featured on YouTube. On the stage would be some stylish lady, tall and thin, with a very futuristic look about her. She’d bedressed in a slick black pants suit. There would be some weird new age type music playing. As the draping goes up, she says, “Ladies and gentlemen, I present to you, the future of Cadillac! Behold the all new, all electric, 2025 Cadillac DeVilliq. This EV is equipped with the all new d’eleganciq package, featuring the Cabrioliq roof, which by the way, is made of vegan vinyl”.
After the audience stops clapping, she continues to say; “And in quest to preserve the environment, this beautiful 2025 DeVilliq d’eleganciq Cabrioliq is finished in our beautiful new shade of yellow, Non-GMO Flax!”
This does effectively drive home the point that, sometimes, there’s just no “going back” in the same way that we’re used to, but it was hilarious to read. Thanks for this.
The 3.8 V6 in my ’88 Bonneville made 165 hp, up from 150 in ’87.
The trajectory of Cadillac would have been wildly different if the fake wire wheel hadn’t been invented.
Those Cadillac spoke wheel covers are quite elaborate, with many individual stainless steel components, carefully assembled. It must have given the cost accountants fits, after decades of cheap simple stamped covers.
It’s interesting that the Chevy Caprice also offered wire wheel covers, but theirs are much more simple (and lighter). I don’t know if the typical Cadillac owner ever would notice the difference, but the engineers certainly made the effort.
Obviously all that weight impacted function, but I admire the determination.
I’m sure they charged plenty for the option. I’d like to know how they put body-color stripes in the dish of the ’62 wheelcover. It’s amazing that the ones that survived still look great.
We had stylized wire wheelcovers on our ’63 Impala, and I can’t see wires without remembering what a bother they are to clean, though we sold it when I was 8.
Maybe it’s because of my age, but I look at this yellow cake Cadillac and think not of The Food Network, but an earlier show highlighting cooking and the domestic arts. I am referring, of course, to The Happy Homemaker, starring Sue Ann Nivens (Betty White), who apparently has left behind Mary, Lou, and Murray at WJM and moved to WGN in Chicago, where she stayed until her retirement. That Caddy was her retirement present to herself and she has kept it in immaculate condition as she prowls Edgewater, looking for a date. The Brougham theme would seem to be in keeping with Sue Ann’s rather baroque tastes and yellow would be her signature color.
This is my absolute favorite.
Interestingly enough, in real life Betty White is a fan of Cadillacs. She has owned several models. Her very clean, all-original 1977 Seville was on display at the AACA Museum in Hershey.
Well, I learned something new today — that “Flax” is a color.
After reading this, I looked up the word in my unabridged dictionary, and following definitions of the plant and the fiber is this:
Apparently, the color reference is usually given as flaxen, as opposed to just plain flax, though either are appropriate.
Wikipedia has a Shades of Yellow color chart (below) that includes Flax (middle of the second row)… though it’s still not an alluring name. Lemon Chiffron would have been a much better choice, in my opinion.
“Flaxen” the adjective seems to work better than “flax” the noun, but IMO, neither really works for this color. “Lemon Chiffon” seems to fit, though, for sure. I agree.
Chevrolet called it “Crocus Yellow” in the 1960’s.
I had a friend who got this same featured car (in triple yellow) as a high schooler in the late ’90s. It looked extremely out of date then, but kind of pimptastic, too. On a Sunday, the day before he was going to replace all the tires, he drove into the highschool parking lot and did a bunch of donuts and peel-outs. It was enough to catch the security guard’s attention, who shut the school gates and locked him in whilst he called the cops.
Scott, I just like the idea of someone doing donuts in one of these. The visual alone is priceless.
About 30 years ago, I test drove a perfect 81 Eldorado, flax color inside and out. A very pretty car. After a decade of heaping personal derision on the traditional American luxury car, it marked a turning point, where I started to understand and appreciate the attraction of a well put together Cadillac.
Driving one is a bit like decorating ones house with a baroque funeral home style. But I like funeral homes. My idea of decorating hell is the Ikea catalog. Same with cars. If I’m gonna drive it, bring on the over decorated interior and butter soft flax leather. These days, I don’t always care how fast it is, instead just how quiet and smooth it can be.
I totally get and appreciate your logic. There is something real to be said for a super-comfortable ride and interior appointments as used to be the case with U.S. luxury cars. These were qualities I came to appreciate in my brother’s former ’83 or so Olds Ninety-Eight Regency.
You make me ask myself: Who am I going to race, anyway, and why? I’d still like a fast car, but more than that, I think I might just want it to be comfortable.
Have 1 for sale , 800 , same color, no body damage.
To bring the flax/Food Network analogy all the way around, flaxseed oil is an excellent oil for seasoning cast iron cookware. I use my Lodge skillet almost every day, wash it with soap and a sponge, toss it in the oven or use it on the stovetop, and the flax coating has never flaked or become pitted.
Soap on cast iron?
A former housemate used olive oil and high heat on my skillet and wondered why he got black flecks in his food.
Yeah, with a thick enough layer of seasoning a couple drops of dish soap aren’t going to hurt much, IME.
When I was researching a few facts on flax while drafting this essay, I came to really respect it. There is just so much that flax is useful for.
This “downsized” car is one of the reasons why Lincoln sold so many Town Cars in this time period.
> Flax doesn’t make me think even of blonde hair, even if its fibers are said to resemble it.
Flax totally makes me think of blonde hair, thanks to Claude Debussy’s “La fille aux cheveux de lin” (“The Girl with the Flaxen Hair”), which I haplessly tried to learn how to play on a piano myself when I was a kid. If you’re not familiar with Debussy’s work, this gorgeous piece makes for a great starting point; his evocative tone poems bear more resemblance to French Impressionist painters than to the music of traditional classical composers. In any case, it’s the perfect thing to listen to on that ’80s-tastic cassette stereo shown in the brochure as you float this yellow Caddy down the road, at least when you’re not blabbing away on the brick-sized cellular car phone (when was a built-in car phone last offered as an factory option or accessory?)
I ate more than my share of TV dinners whilst growing up, and again in my ’20s when I needed a quick meal at home (though by then I called them “lonely meals” rather than TV dinners; it’s what I ate when there was no one around who knew how to cook, which was often since for me a “long term relationship” was one whose length could be measured in months rather than weeks). Anyway, TV dinners jumped the shark when they stopped using those cool 4-compartment trays with each item neatly cordoned off from the others. Who wants gravy getting all over the peach cobbler?
This is simply a gorgeous piece of music. Wow. Being unfamiliar with this song, I was halfway expecting John Barry’s “The Girl With The Sun In Her Hair” to be a ’60s interpolation of Debussy, but I was wrong. Thanks for posting this.
And TV dinners don’t have compartments anymore?? Oh, no. There was this former bar / restaurant here in Chicago called the Brass Monkey (that had far too short a run) that had a TV Dinner meal on plastic trays that had the compartments. It felt like being in the cafeteria, but with delicious ingredients and served in a venue that looked like it was straight out of 1973.
I can’t imagine how a compartment-less TV dinner doesn’t all just run together. I’m curious now, so I may have to try one out this weekend.
If you want compartmented food, Joseph, there’s always the Japanese bento box, here from Sakura Tei in Geelong. It’d be stone cold by the time you got it, though!
“Clair de Lune” is also essential Debussy, probably his most famous work.
I’m old enough to remember when the classic Swanson’s TV dinners had aluminum trays, which often went in the dishwasher after dinner and then had a second life as parts trays so I could keep fasteners and small parts separated when working on something. The problem was they couldn’t be cooked in microwave ovens, and they didn’t change over to plastic or cardboard trays until the late ’80s by which time microwave ovens were ubiquitous. Later, some competing brands like Le Menu went to round, uncompartmentalized hard plastic plates, with the food nicely laid out as if served by a good chef. This was supposed to be more upscale looking, trying to make traditional TV dinners look declasse by comparison.
I was under the false impression when I was a kid that TV dinners must be healthy, given they had vegetables, meats, potatoes, and only mild sweets. I didn’t know about all the sodium and trans-fats used to enhance shelf life. Some (but not most) of the new ones are better, but they seem to be much less popular than they were decades ago with less variety available. Nowadays there are several better quick-food options like meal kits, online food ordering/delivery, and prepared fresh refrigerated (but not frozen) meals picked up from grocery stores.
I’m still thinking I want a TV dinner this weekend just to remember what it was like. At worst, it might be nasty and loaded with sodium and preservatives, but it would give me a refreshed and renewed emphasis on being thankful for my life today. At best, it would be delicious and something to write about and share on social media.
“…it would give me a refreshed and renewed emphasis on being thankful for my life today.”
This. It would enrich the thanksgiving experience too! We need more of this in today’s world, being thankful for how far we have come in life, rather than fretting over what we don’t have. Thanksgiving should be a lifestyle, not a once-a-year ritual phenomenon. Sounds like you’re onto it, Joseph!
I’d call this custard yellow but of course that name wouldn’t work on a Cadillac. This pale yellow works well on an upmarket car, hope it makes a return.
I love watching recipe videos from Melissa Clark at NYT, and Home Movies with Alison Roman on Youtube. They’re so watchable and Ive picked up some really good methods and meals from them.
Thank you for the recommendations for recipe videos! I don’t plan on doing any serious cooking myself this winter, but I still like to see how things get made.
My favourite cooking show would have to be the Japanese series “Iron Chef’, where a contender goes up against one of their champions (contender’s choice) and both have to cook a dish spotlighting a certain ingredient – sometime mundane, sometimes way-out. There’s an element of theatre into the way that episode’s theme ingredient is introduced, an element of comedy in the compere’s wacky outfits and demeanour at the start of the show, and the way the camera crosses to the ‘kitchen’ are presented, with a cameraman’s interjecting “Scusa” interrupting the commentator to confirm or correct his suspicions about what is going on down there. Then both dishes are served up to a panel of celebrities and food critics for judgment. Not always a forgone conclusion.
Does this relate to the Cadillac? I’ll let somebody else draw parallels, I’m on my best behaviour today, Joseph!.
“Iron Chef” sounds right up my alley! There are so many good TV / online recommendations for food preparation in the comments today. I’ll be referring back to this post for them.
The first six Japanese seasons of “Iron Chef” just recently became available to stream for free on Tubi.
I’ll never forget the quizzical look on the champion’s face when the ingredient to highlight was tofu! 🙂
Wow, this is a tough rule – say nothing bad about the “Cadillac”. (Yes, I know I kind of tiptoed up to the line on that one).
Yes, I think of buttercream icing over yellow cake. Or better yet, a Tastykake Butterscotch Krimpet!
I think Cadillac had several different names and formulas for those pale yellows over several years in the 70s-80s. And I agree – “Flax” doesn’t sound that Caddillacy. Flax Creme? No, that is probably too close to Cream of Wheat, which is not the vibe they were going for.
However, it was the preferred breakfast of the Cadillac demographic of the time. 🙂
These have really grown on me over the years.
Tastykake Butterscotch Krimpets are a near-perfect analogy for the color scheme of our featured car. I was unfamiliar, but once I looked it up online, it works wonderfully.
And thanks for being nice. I mean, people have a right to their opinions. It’s just that this car is clearly someone’s pride and joy, and besides, people have long discussed what they felt didn’t work about this design from an aesthetic standpoint. I just felt like celebrating a well cared-for car in a great color combo.
And I used to *love* Cream of Wheat. With some butter, and some heaping teaspoons of sugar on it.
I share with a former CC writer, Tom Klockau, an affinity for cream colored cars. This was a fairly common color for this generation Cadillac
Honestly, I can say nice things about this car – just preferably sans the vinyl top treatments. It was nicely differentiated from its Buick and Oldsmobile siblings, had decent styling and packaging, and sold better than the car it replaced as well as any competition Lincoln threw its way. It may have even saved for Cadillac a few folks that were leaning toward an import.
I’ve maintained in the past that it would have been interesting if this had been introduced as a Seville, instead of the rather unflattering car that actually wore the Seville name. The big RWD Caddy should then have received more updating to maintain parity with the Lincoln Town Car.
Roads not traveled!
This is a very interesting idea, that what if this had been the Seville instead of the actual Seville. That’s great food for thought.
And I did also think of Mr. Klockau both when I saw this car and then again when I wrote it up!
In 1985 (or late ’84 since the FWD de Ville arrived in spring of that year), buyers could choose from the previous bustleback Seville and the new de Ville, which were similar in size and interior space though the Seville was body-on-frame with a longitudal engine. I compared the two at an auto show that year and found the Seville interior a nicer place to be, with that wall-like dashboard and flat floor front and rear. The outside was a different matter altogether, although from the C pillar forward it wasn’t bad.
More than 15 years ago I saw a dark blue metallic example of the coupe de ville rolling through central Cologne, Germany. It left a lasting impression. I for one find these cars quite delightful. They are regally appointed, really formal and have fabulously decadent interiors. They have a daft V8 engine that to my knowledge only does 90 mph and so what. This is a super-comfortable town cruiser – big on the inside but sensible on the outside. It´s the crushing fuel consumption that spoils it for (petrol costs way more where I live). Nobody makes relaxed cars like this any more and we need them more than in 1988.
A car designed for what Americans needed rather than what they actually wanted?
I like very much that your comment and the one from Eighteen Chariots above extol the virtues of cars like this. When you mentioned fuel economy, it makes me wonder if there were roomier cars from the era that had more power *and* better economy.
Interesting, I always thought of that that color as Primrose Yellow because of a similar BL color and it seems uniquely 80s and early 90s Cadillac.
In my mind also, this is a very “Cadillac” color. I’m trying to think of any other pale yellows on U.S. cars of the ’80s, and the closest I can think of is the pastel yellow that Ford used on the refreshed ’87 Mustang.
In the 70s Ford had pale yellow and cream which are very close. In the 80s yellows pretty much disappeared by 1984. The color you are thinking of in 1987, and the only possible yellow then, was called Jonquil. However it has more yellow to it, to my eye, than pale yellow and cream. Then again it is only a chip.
Pale yellow/cream/whatever was pretty notorious on both the Chrysler Town & Country woody wagon and TC by Maserati in the late 80’s.
Oh, wow. And I had even written up two of the latter. Mea culpa.
https://www.curbsideclassic.com/blog/in-motion-classic/in-motion-classic-1989-chryslers-tc-by-maserati-jackpot/
https://www.curbsideclassic.com/blog/cc-capsule/curbside-capsule-1989-chryslers-tc-by-maserati-get-my-name-straight/
“Flax. A plant. I would love to “aks” who named this color “Flax”. This name isn’t even a little bit whimsical or elegant. It’s creative, yes, but flax isn’t the first thing I think of when I see the pale yellow color of this car. Flax doesn’t make me think even of blonde hair, even if its fibers are said to resemble it.”
Read the whole article the second time and might say the same about another color. Long, long ago as a child I saw a color and when asked to describe it I said bright green. I was corrected and told it was… chartreuse! What!? Although it is elegant being French. Right?
Today I hear the word I just think of a liqueur.
I have always liked pale yellow or cream cars, but usually on smaller vehicles. This however is very nice (but better without the vinyl top). When I was a teenager my mother had a 1966 Corvair in a pale yellow. It was a great colour with a poor name, lemonwood yellow. Our neighbour across the street had a full sized Pontiac in a similar colour and it did not not suit the larger car.
I know that color of Corvair you’re talking about, and I love it. I wrote one up here five years ago.
My former ’65 Monza in “Crocus Yellow”.
Lindsay Cadillac would always have at least one triple yellow CdV in the late 70’s, and as a teenager, I thought it silly.
Mine 😊
A yellow Cadillac and food. Joseph, my hat is off to your ability to weave together two such disparate topics. The comments suggest your chance sighting of a Cadillac has even given more than a few people the munchies. Despite the color, I’m wondering if was really flax in that food you all seem to be craving.
My 86 Baby Lac bought me joy to this day.
My baby
I like the color, my ’77 CdV was three way yellow. Naples Yellow was the hue. A few years back I found a late model Town Car with the same combo. My Cad’s hubcaps were once stolen while I was at the movies, back in ’82. Insurance paid out over 500.00 to the dealership for a new set! Buying that Coupe De Ville in 1980, capped the best decade of my life. Man, do I miss Coupe de Villes! Too bad we can’t turn the clock back!
The same shade of yellow is the ’66 Cadillac CdV that Brad Pitt drives in “Once Upon a Time in Hollywood.