Dining in Chicago

[Dark Saint Alaick]

मित्रो ! अभिषेकजी इन दिनों एक माह के शिकागो प्रवास पर हैं ! कुछ उनके ख़याल से ... कुछ भविष्य में जाने वाले मित्रों को ध्यान में रख मैं यह सूत्र शुरू कर रहा हूं ! अनुवाद काफी समय लेता है और फिर मेरी टंकण गति काफी कम है, अतः इसे मूल भाषा अंग्रेज़ी में ही प्रस्तुत कर रहा हूं, किसी मित्र को यदि किसी स्पष्टीकरण की दरकार हो, तो बेझिझक मुझे कहें, मैं हिन्दी में अर्थ प्रस्तुत कर दूंगा ! (किन्तु यह पढ़ते हुए ध्यान में यह अवश्य रखें कि 'यह 1931 का शिकागो' है !) उम्मीद है, यह सूत्र आपका न सिर्फ ज्ञानवर्द्धन करेगा, बल्कि मनोरंजन भी करेगा !

[Dark Saint Alaick]

Dining in Chicago

by John Drury

with a foreword by Carl Sandburg


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TO MARION...
The Best Dam' Dinner Companion In All Chicago

[Dark Saint Alaick]

Who is John Drury

John Drury... first began his gastronomic adventures in this life at Chicago, Illinois, on August 9, 1898... in school he was terrible in arithmetic but talented in drawing... had to quit high school to help lift the mortgage of the old homestead... worked in factories, drug stores, stockrooms and department stores... continued education in Lane Technical Night School, studying English composition and French... remembers the English composition but forgot the French... fired from his job as clerk in a South Clark Street bookshop because the proprietor caught him once too often reading Keats... worked on a farm in the Illinois River valley and quit after a week because the plow horses would stop in the middle of a furrow and look at him contemptuously... later became clerk in book section of Marshall Field department store... at outbreak of World War was refused admission to army and navy because of failure to meet physical requirements... intent on wearing a uniform (being Irish), he enlisted in the 11th Regiment, Illinois National Guard, and helped to keep Chicago safe for Democracy ... in 1918 went to New York City to live in Greenwich Village... first contact with intimate side of restaurant life gained while working as a bus boy in Child's, on Broadway, near Wall Street... helped edit a literary magazine in the Village... began to write free verse poetry -- but not because everybody else was doing it... returned to Chicago and Marshall Field's book section... reviewed books for Llewellyn Jones, of the Chicago Evening Post... went to Los Angeles in 1920 where he made his first bow in journalism as copy boy on the Los Angeles Record, having been hired by Ted Cook, of "Cook-Coos" fame... the third day on the job Ted made him a cub reporter, giving him as his first assignment the duty of checking on the price of eggs... two months later he was made dramatic and motion picture editor of the Record... made several expeditions across the border into Mexico, but not for alcoholic purposes... after getting enough of the City of Angels and Hollywood, he returned to Chicago, where he became a police reporter on the City News Bureau... his poetry began to appear in the "little magazines that died to make verse free"... to New York again (1923) where, after John Farrar gave him a free meal at the Yale Club, he shipped as a messman (gastronomy, again) aboard a tramp freighter to the east coast of South America, visiting Brazil and the Argentine pampas ... back to Chicago again and began reviewing books for Harry Hansen, on the Chicago Daily News... another sea voyage in 1925, this time to London... same year saw publication of his first book, "Arclight Dusks," a volume of free verse poems ... joined reportorial staff of Chicago Daily News in 1927, after which he covered many gang murders... second book, "Chicago In Seven Days," appeared in 1928, and, since its printing, he has become a sort of "unofficial guide" to the city... last summer he made an expedition across the border to Canada, for alcoholic purposes... he smokes a pipe... has a talented wife... and a dog... has never lectured to a woman's club or over the radio... his hobby is Chicago... Carl Sandburg once wrote of him: "John Drury loves Chicago very much. It is neither an ethereal nor an ephemeral love that John has for the Windy City. John walks, rides and flies over it. He eats and sleeps anywhere in it. A thousand cops know him. So do all the reporters, and he never gets into trouble."

[Dark Saint Alaick]

FOREWORD

On reading over the text of John Drury's book one is not merely persuaded that Chicago is a place to stop for more than a sandwich and a cuppa coffee. From page to page he hammers home the evidence that cooking skill and kitchen science has drifted to Chicago from the continents of Asia, Europe, Africa and the archipelagoes of the seven seas. The ancient declaration, "Man doth not live by bread alone," serves as a literal and materialistic text for Drury's rambles. The good eater who is proud of his repertoire at the table, who is a little vain about his talent at handling a knife and fork for the guidance of victuals, must acknowledge that if he can't find a place for performance -- after listening to Drury on when and where to go -- something is wrong.
Of course there are a couple of million people in the Windy City who never go into the general run of these places. A single course of the food at some of the more elaborate emporiums would be a tasty square meal for many of these people.
There are, however, those who would like to eat first hither and then yon every day in the week, with no two days alike. Also there are the people who have drawn extra pay or had a ship come home or made a killing in a crap game. Also there are the folks who get tired of the home cooking, the delicatessen, the kitchenette, and wish an evening of change. If any of these get sore at Drury, that's ingratitude. Those who refuse to thank him are ingrates who probably happen to be off their feed, as the farmhands say.
Furthermore, there are the citizens like the present writer who have a high batting average and fielding average in the one- arm joints where the taxi drivers mention "rusta biff" knowing just whom they are kidding. These citizens can enjoy reading about where to eat and thereafter converse more intelligently about such food establishments as have personality, savor, and savoir faire.
Authorities in folk lore credit Chicago with the origin of the tale of the two garbage wagon drivers stopping to pass the time near a house into which had moved a new family. The driver who had in his official capacity served them that morning was asked what kind of people they were. He replied, "I don't know. All I know is they got swell swill."

Carl Sandburg

[Dark Saint Alaick]

We read in this thread-


Hors d'oeuvre
An Old American Custom
An Old French Custom
Around the Town
Thirty-three Gastronomical Locations
More Gastronomical Locations
Rialto Tables
Along the Avenue
Around the World
Dining in Bohemia
Americana
Among the Literati
Between Trains
Uptown and Northward
Shopper's Rest
Suburbia
Temples of the Sun-dodgers
The Great Black Way
Wide Open Spaces
Cover Charges and Minimum Charges
Tipping

[Dark Saint Alaick]

HORS D'OEUVRE


A Few Appetizing Words About the Public Tables of the Town

If you think that Chicago, from a gourmet's point of view, is nothing more than a maze of red-hot stands, chili parlors, cafeterias, barbecue stalls, one-arm joints, chop suey restaurants, counter lunch rooms and all other such human filling stations, artistically embellished with bullet holes, you're as mistaken as Columbus was when he started out on his trip to India the wrong way.
Engage in an earnest trip of exploration about the town and you will find, as with Old Chris, a whole new world -- a world of epicurean delights that you never thought existed in the City of Winds. We will admit, of course, that the human filling stations are here and in abundance, too, just as they are in New York, New Orleans, or San Francisco; but Chicago, like these other cities, can also boast of first-class restaurants that would delight the heart and palate of the most fastidious and cosmopolitan of gourmets.
There are many people, especially among those who go frequently to London or Paris, who would laugh at the idea of such a book as this. "What," we can hear them exclaiming, "dining in Chicago? Why, you canH dine in Chicago. When I want to dine I go to Paris!" These wellmeaning but uninformed persons, it develops, possess a very limited knowledge of the restaurants of Chicago and of the table delicacies to be found in them.

[Dark Saint Alaick]

It is for the benefit of such haughty innocents, both native and otherwise, that this book was written. We will show them gastronomical locations that are high up on the lists of all knowing epicures; we will point out aromatic steak houses, boulevard cafes, foreign coffee houses, hotel dining rooms, chop houses, sea food establishments, roadhouses, tea rooms, bohemian haunts, weinstubes and inns -- all types and kinds of eating places where foods are wholesome, inviting, novel and expertly prepared. Chicago is full of them if you but know their names and addresses.
For in this very same city, you may sit with sultry-eyed Arabs in one of their basement coffee houses and eat arische mahshi, with baklawa and a demi-tasse of Turkish coffee for dessert, while around you the swarthy descendants of the Bedouins smoke those Oriental water-pipes and argue politics in a strange tongue. Or you may prefer to dine with actors and actresses who live at the exclusive Blackstone Hotel just to say they are stopping there, but who sneak off to a hole-in-the-wall tea room next door where the meals are good -- but inexpensive.

Similarly, on noisy Wells Street, at the west end of the Loop, there is an old German restaurant where millionaires, who can afford the most expensive of tenderloins, come for Hamburger steak... On the other hand, the most appetizing tenderloin steak we've ever tasted, in this city where steaks come from, was in an obscure Roumanian restaurant among the suffocating tenements of the west side "Valley."

[Dark Saint Alaick]

You don't have to go to Prunier's in Paris for bouillabaisse -- that famed Mediterranean fish stew. We have it right here in Chicago -- and as skillfully prepared and delicious as that which they serve in Gay Paree. You will find it on the menu of a dine-and-dance palace on the Rialto -- of all places -- and cooked by a former Prunier chef. Nor is it necessary to go to Paris for moules mariniere or escargots bourguignonne, those other popular French delicacies; a French restaurant in an old town house on the near north side features these items for the knowing epicure. Another "one flight up" restaurant has been offering frogs' legs to Chicago for many years past.

Chicken bird's nest soup, that queer but tasty concoction made from the substance that certain Oriental birds use for cementing their nests, awaits you in any of the Chinese eating houses of "Chinatown" -- as do chicken chow mein subgum, fried fresh shrimps and kumquats. Caruso's favorite spaghetti restaurant is still doing business in a little brick house across the river on the near north side, among frowning warehouses. And in a lovely Colonial dining room in the Loop, where the waitresses are pretty and college-bred and wear crinolines, you may revel in the tastiest of corned beef and cabbage, that popular Irish-American dish.
* * * *
In a narrow, London-like side street, near the Federal Building, you may step back into Thackeray's day by dining in an old English inn, where pink-coated waiters bring out thick mutton chops and plum pudding; and in the very heart of the Theatre Sector your palate can feast on Mexican chili and hot tamales. Here, too, is a hole-in-the-wall eatery known from Broadway to Hollywood for its steaks. It is patronized largely by theatrical stars. And in a restaurant in South Michigan Boulevard you may spend a night in New Orleans, feasting on pompano and Creole gumbo and other New Orleans delicacies.

[Dark Saint Alaick]

* * * *
You may celebrate the annual Colchester oyster feast, which originated in early Norman days in Colchester, England, to mark the official opening of the oyster eating season, in the dining room of a Michigan Boulevard hotel; you may also celebrate the Passover feast of the Jews by much eating of matzos and gefiilte fish in a restaurant patronized by Jewish intellectuals and writers in the west side Jewish quarter.
* * * *
Crepes Suzette as fine as any served in France are to be had in Chicago; and those incomparable Italian specialties, veal scallopine and spaghetti with Parmesan cheese, are items to be found on the menus of many an obscure cafe in "Little Italy;" Swedish smorgasbords tempt you in the eating houses of "Herring Lane," as the north side Swedish district is called ; and the best waffles in town are found in a little Uptown waffle shop.
* * * *
Not to forget those familiar American edibles -- wheat cakes, ham and eggs, pies, strawberry shortcake, red-hots,
Boston baked beans, roast turkey, sugar-cured ham and baked Idaho potatoes -- all these you may find most appetizing in the many and varied white-tiled lunch rooms of "Toothpick Row," in the middle of the Loop. Excellent foods are also to be had in most of the restaurants located in railroad terminals and, for the shopper, in State Street department stores.

[Dark Saint Alaick]

* * * *
up on the north side, in the old German quarter, a Bavarian tavern features Sauerbraten and Kartoff elkloesse, and German potato pancakes; all the waitresses are blonde in a downtown restaurant, which, despite this, serves food as good as any in Chicago; writers who are influencing contemporary American literature foregather at a "round table" in the shadow (and amid the noise) of the Wells Street elevated; on Randolph Street is a restaurant founded a few years after the Civil War and still serving good food; the Mayor and other public officials often eat in a west side store-front restaurant, turning their backs on the dining rooms of the big hotels downtown.
* * * *
Russian goluptse, Bohemian roast goose with sauerkraut, Greek lamb chops, Polish beef filet a la Nelson with mushrooms, Filipino adobo -- foreign and exotic edibles of all kinds you may eat in this "melting-pot" of the middle west. Too, you may hobnob with the fashionables of the town in smart boulevard cafes and hotel dining rooms; with long-haired bohemians in the basement eating parlors of "Tower Town"; with actors and actresses on the Rialto. You may brush shoulders with college boys and boys who don't go to college in the Uptown district; with distinguished university professors in Hyde Park; with wealthy pork packers and sun-tanned cowpunchers of the stockyards; and you may eat chitterhngs among the happy-go-lucky colored folks in the "Blackbelt."
* * * *
All these gastronomic adventures, and more, await you in the Windy City and are yours if you have the experimental instincts of the true epicure. In this book, of course, we have made no attempt to list all the public tables of Chicago, but only those that are outstanding by reason of their cuisine, service, setting, prices, clientele and traditions. The only thing we regret is not having had the opportunity to appraise them according to that other standard of the dear dead days -- their cellars.

[Dark Saint Alaick]

AN OLD AMERICAN CUSTOM

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Comes now an authority on cocktails who deposes and says that cocktail imbibing, that great American indoor sport, is of Mexican origin. Discarding the domestic rooster theory, Harry Craddock, of the Savoy Hotel, London (known as the King of the Cocktail Shakers), offers as proof of his contention the story of King Axolotl VIII of Mexico and the wonderful potion.
Harry says that over a hundred years ago the old king, tired of border skirmishes between his troops and the American army, wanted to make peace before he kicked the bucket. So he sent an invitation to the American general (whose name Harry apparently doesn't know) to come and talk over peace terms at the king's palace. A banquet was spread, but before the guests started eating the tortillas and hot tamales, a beautiful woman appeared bearing a gold cup which contained a special potion brewed by her own hands.

[Dark Saint Alaick]

Immediately, there was embarrassment. Who should drink first -- the king or the American guest of honor? The day and Mexican-American relations were saved, however, when the beautiful woman took the first sip herself. The American general, upon drinking, was loud in his praises of both the drink and its purveyor. Being an American, he wanted to know who the beautiful dame was.
"That," said King Axolotl (try to pronounce his name), "is my daughter, Coctel!"
"Great," said the American general. "I will see that her name is honored forevermore by the American army."
Presumably, he asked for the recipe of the potion. Coctel, of course, became "cocktail" after the drink had gone the rounds of the army.
Another noted cocktail authority and shaker, Robert, of the American Bar, Casino Municipal, Nice, offers the rooster story as being the one most generally accepted. This concerns an American innkeeper of the nineteenth century who was proud of his daughter and of his big prize-fighting rooster. One day the bird disappeared. He offered his daughter in marriage to the man who would find it. A young cavalry officer brought it back. The innkeeper was highly pleased. He brought out the materials for drinks.

[Dark Saint Alaick]

"His daughter," continues Robert, "either by accident or from excitement at the sight of her future husband, mixed whiskey, vermouth, bitters and ice together. Everybody liked this delicious concoction so much that it was christened 'cocktail* right on the spot." Robert goes on to tell how the cavalry officer told his fellow officers about it and soon the whole American army took it up.
That the cocktail was known over a century ago in the United States, and that it was used at that time as a vote getter, is shown in the following quotation which Robert takes from The Balance, an American magazine, under date of May 13, 1806: "Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters -- it is vulgarly called bittered sling and is supposed to be an excellent electioneering potion."
The American general who promised old King Axolotl that his daughter's name would be honored henceforth by the American army, seems to have made good his promise, for the American army and the cocktail appear to have been inseparable ever since. Everyone knows that it was the officers of the A. E. F. in France who first introduced the cocktail into Parisian cafe life. The "cocktail hour" is now a feature of daily routine among the bons vivants of the French capital.

[Dark Saint Alaick]

But whatever its origin, cocktail drinking is an old American custom. It has been truly said that what wine is to a Frenchman, whiskey to an Englishman, beer to a German, the cocktail is to the American. It is always taken before dinner, and in that respect is similar to the French aperitif, or appetizer. Assuming, therefore, that you are an American and that you believe in maintaining the customs and institutions of your forefathers, we herewith submit a few cocktail recipes- -- some old, some new -- which we guarantee will put you in the proper frame of mind for an evening's dinner excursion abroad in the town.

CHICAGO COCKTAIL: Fill the mixing glass half full of broken ice, add one or two dashes of Angostura Bitters, three dashes of Curasao and one-half a gill of Brandy. Stir well, strain into cocktail glass; add an olive or cherry, squeeze a lemon peel and drop it into the glass, and pour a little Champagne on top. Before straining the mixture into the cocktail glass, moisten the outside borders of the glass with lemon juice and dip into pulverized sugar.

Robert, of the American Bar at Nice, and formerly of the Embassy Club, London, vouches for the Chicago Cocktail -- and you'll agree that his vouching is above question.

SUNSHINE COCKTAIL: To one-sixth gill of Old Tom Gin, add one-sixth gill of French Vermouth, one-sixth gill of Italian Vermouth, and two dashes of Orange Bitters. Stir well, strain into cocktail glass, and squeeze lemon peel on top. A favorite of the old Olympia Club in San Francisco -- and there's a reason.

[Dark Saint Alaick]

THE MARTINI: Into a shaker half -filled with cracked ice, pour two-thirds of a wine glass of Gordon Gin, one-half wine glass Italian Vermouth, and add a dash of Orange Bitters. Shake well, and serve with a piece of orange peel or an olive, to each glass. An old standby -- as good now as it ever was.

THE STINGER: Simple as pie. To one-half Brandy, add onehalf Creme de Menthe, shake well and strain into cocktail glass -- which is just the way they used to make them in days of old.

THE TICONDEROGA: To one jigger of Dubonnet, add a dash of Italian Vermouth, a dash of Grenadine and just a touch of lemon. Emil Rutz, manager of the extinct Vogelsang's, concocted this -- and the Loophounds liked it.

HORSE'S NECK: Into a large bar glass containing a few lumps of ice, insert the spiral of a lemon peel so that one end hangs over the rim; add one teaspoonful of powdered sugar, one pony of Gin, and fill glass with ginger ale. Uncle Charley ought to go for this old-timer in a big way.

[Dark Saint Alaick]

ARMOUR COCKTAIL: Into a mixing glass half -filled with shaved ice, pour half a jigger of Sherry, half a jigger of Italian Vermouth, three dashes of Orange Bitters; mix well, strain into cocktail glasses and add a piece of orange peel. Charlie Roe and Jim Schwenck, those two good mixers, in their home bartender's book, tell us that people "Back-o'-the-Yards" used to drink this before breakfast and then go out and beat up a policeman, but we think it's nothing more than a bracer for old ladies.

THE BRONX: To one- third Gin, add one- third French Vermouth, one-third Italian Vermouth, and the juice of a quarter of an orange. Ice, shake well, and then note the results upon imbibing.

THE MISSION: To two-thirds Gordon Gin, add one-third French Vermouth; stir well and strain into cocktail glass into which a stuffed olive has been placed. This was a great attraction to the boys at the old Mission Bar in West Madison Street before Mr. Volstead appeared.

THE GARNET: Half fill shaker with chipped ice; to one part Gin, add three parts juice of a blood orange, a dash of lemon and a dash of maple syrup; shake as usual, strain into cocktail glass... and hey! hey! The favorite concoction of the painter, Fred Biesel -- very colorful and exotic.

[Dark Saint Alaick]

CLOVER CLUB SPECIAL: Into a shaker half -filled with cracked ice, pour three parts Vicker's London Dry, one part fresh cream, one part Grenadine; shake well and serve in sauterne glasses. Bertani, former head waiter, made the Chateau Frontenac in Quebec famous with this cocktail -- which is easy to understand after tasting it.

C AND C: To one-half Brandy, add one-half Cointreau. No limes and don't shake... and you'll soon think you are aboard a Cunarder, whence it gets its name.

THE YEGG: To one-third Brandy, add two-thirds Port Wine and the yolk of an egg. Sweeten with powdered sugar or syrup. "This baby will 'hold you up' no matter where you are going," says Judge, Jr.

SIMPLE MANHATTAN; To two parts Rye Whiskey, add one part Italian Vermouth; shake well with fine ice and strain into cocktail glasses. As old as the hills and still in vogue.

THE GILBERT: To one jigger of Gordon Gin, add one-half jigger of French Vermouth and one-half jigger of Italian Vermouth, a touch of Absinthe, and strain into cocktail glass. Concocted by Paul Gilbert, of the Chicago Evening Post, and a favorite of Ring Lardner, when both rested their weary reportorial feet on the brass rail at Stillson's.

[Dark Saint Alaick]

OLD-FASHIONED COCKTAIL: To one glass of Canadian Club Whiskey, add four dashes of Angostura Bitters, one lump of ice, one tablespoonful of granulated sugar, and stir until sugar is dissolved. Serve with a strip of fresh pineapple, a slice of orange, and a Maraschino cherry.

THE PINK LADY: To one jigger of Gin, add orange syrup to color, a dash of Apollinaris, and one half a lime. Ice, stir well, and serve. Another Paul Gilbert creation, now become a standard cocktail. Said to be Walter Winchell's favorite.

SILVER FIZZ: One part Gordon Gin, the white of one egg, one-half teaspoonful of powdered sugar (or, to taste), cracked ice, and enough seltzer. Serve in a tall glass. A GOLDEN FIZZ is made the same way, substituting the yolk of an egg for the egg white. First rate for a sultry evening.

THE SIDE CAR: To two-thirds Brandy, add one-third Cointreau, and one-half Hme juice... and your dinner will be topped off nicely.

[Dark Saint Alaick]

ORANGE BRULOT: Take an orange, roll it well on all sides with considerable pressure, make two circular incisions in skin midway between stem and navel -- clear around circumference -- leaving a strip one-half inch wide in the middle. Loosen skin (all excepting middle strip) with end of a spoon. Push back skin carefully and turn inside out, so that "cups" are formed at both ends of orange. Place a cube of sugar in upright cup, pour into it two tablespoons of Brandy or Whiskey, touch a lighted match to it, and stir until sugar is melted in blue flame. Then drink hot... and offer a toast to Ferdinand Alciatore, of the famed La Louisiane restaurant in New Orleans, where this delicious after-dinner cordial originated.

WHISKEY SOUR: To one jigger of Scotch Whiskey, add the juice of half a lemon, one teaspoonful of granulated sugar and a twist of lemon peel. Something for the morning after.

THE SWISSESS: To one glass of Absinthe, add one teaspoonful of Anisette Syrup, and the white of one egg. Shake well together, strain into a small wine glass, add a dash of seltzer, and serve. Another swell morning after pickme-up.
And Finally

THE BROMO SELTZER: Into a large tumbler, put one tablespoonful of Bromo Seltzer; fill tumbler with soda, then pour into another tumbler. Repeat this twice, and rapidly, until powder is dissolved, and drink while fizzing.

[Dark Saint Alaick]

AN OLD FRENCH CUSTOM -- And Another Matter

Since we are dealing with the subject of civiHzed restaurants for civihzed individuals -- and by civilized individuals we mean those persons who are aware, cultured, cosmopolitan, and gay when gayety is in order (such as yourself, or else why would you be reading a book on dining) -- we come now to an old French custom practised generally by civilized people throughout the world in connection with the art of dining -- namely, wine drinking.
But don't get excited! We're not going to let the cat out of the bag. The restaurants included in this book have all heard of prohibition and their proprietors conduct themselves accordingly. Of course, we're not denying that wine and other alcoholic goods are to be found in Chicago. Good heavens, no! What do you suppose we've had all the shootin' fer?
With many obscure little restaurants and other similar places all over town, and some not so obscure, that have about as much respect for the Eighteenth Amendment as the eminent Mr. Capone has, it is certain that you ought to get a wee bit here and there. But we're sorry we cannot help you out on that score. All we can do is to advise you to use your own resources, ask around a bit -- and smoke a Murad if you get turned down. But try again some other place. If unsuccessful otherwise, you ought at least to find Dago Red.

[Dark Saint Alaick]

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In case you're more fortunate, however, and come upon a wide assortment of table wines, and you wonder why so many different kinds are manufactured, we shall take on the role of sommelier, as the French call a wine waiter, for the nonce, and try to point out the various kinds of wines to drink at mealtime. Remember, we said "for the nonce," which relieves us of any implication of pretending to be an expert on the subject. But we have studied the matter somewhat, or else how could we a-noncing go?
Brillat-Savarin, prince of epicures, says that wine, "the most pleasant of drinks, whether we owe it to Noah, who planted the vine, or whether it is due to Bacchus, who squeezed out the juice of the grape, dates from the infancy of the world." In modern times, there are more varieties of wines than Heinz's products, and the secret of pleasurable wine drinking is in knowing what vintages to sip with what courses. Herewith we print a list of the wines most commonly used, and the courses for which they are intended.

[Dark Saint Alaick]

WITH HORS D'OEUVRES, OYSTERS, FISH


The light foods used for appetizers require light thin wines -- in other words, white wines. You may make your choice of a number of these wines. For example:

Graves (Fairly dry and thin)
Barsac (Intermediate, having more flavor)
Chablis (Dry and thin)
Montrachet (Said to be the best of all white wines)
Riesling (A popular Alsatian wine)
Pouilly (Thin and somewhat dry)
Meursault (Quite dry)

[Dark Saint Alaick]

WITH THE MEAT COURSE


Here we come to the red wines -- a Bordeaux, a Burgundy or a Rhone. Bordeaux wines are otherwise known as "clarets."


Saint-Julien (A popular Bordeaux red wine)
Medoc (Fruity and generous)
Saint-Emilion (Excellent, if sufficiently old)
Chateau Larose (Light and fruity)
Hermitage (A strong C6te-du-Rh6ne wine)
Anjou (Rich, and sweet; from the Loire Valley)
Pauillac (Heavy, generous, and fruity)
Chambertin (One of the great red Burgundies)
Beaujolais (Another Burgundy, light and fruity)

[Dark Saint Alaick]

WITH GAME, ROASTS, AND MEATS OF HIGH FLAVOR


A fine old chateau wine from the Bordeaux region should accompany your venison or buffalo. Chateau Lafite and Chateau Margaux are especially recommended -- if you can get them. If not, try some high-grade Burgundy.

With DESSERT
Chateau d'Yquem (Rich and sweet and grand)

With CHEESE
Connoisseurs will always demand a Burgundy of good vintage.

With PASTRY
Such Sauternes as Chateau Yquem, Suduiraut, or Coutet; or a Muscat from Tunis; or a Champagne may be used with sweet desserts.

[Dark Saint Alaick]

You are confused ... ?

In the event that you are confused by all these names, and have no time to find out what they mean, you may simplify matters by ordering a few of the wines which are suitable for the entire meal. These vintages are found mainly in the white wines, such as Riesling, Barsac, or white Bordeaux. Barsac is a good medium wine for a medium price and may be chosen for all practical purposes. Of course, if the cards are stacked against you and you have exhausted your Murads in going about, you may have to be satisfied with plain ordinary Dago Red. And remember that Dago Red, being a very cheap concoction parading under the name of wine, is of high alcoholic content. So watch your step and don't imbibe too much.

[Dark Saint Alaick]

AROUND THE TOWN

Thirty-three Gastronomical Locations For Epicures and Others

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TIP TOP INN

A. Hieronymusy Host

Frankfort-on-the-Main, in southeastern Prussia, goes down in history as the birthplace of two great men -- J. Von Goethe, the poet, and A. Hieronymus, the host. For what Goethe is to Kterature, Hieronymus is to epicureanism in Chicago. We know of no other caterer in Chicago who more closely approaches the creative artist than this elderly, distinguished founder and host of the historic Tip Top Inn. Where else can you find a restaurant offering 109 specialites de la maison -- original viands created by Mr. Hieronymus and his chefs. Turn to the back page of his large dinner menu and see them listed! If this isn't proof that Mr. A. Hieronymus is as great an artist in cookery as was Mr. J. Goethe in iambs, then we'll m.ake a meal oflf our words. But "the proof of the pudding is in the eating." And so it is. You must eat some of these highly original dishes for verification of mine host's reputation in cookery.
Let us point out a few of them. Among the oysters (in season) are Baked Rockaways a la Hieronymus -- a dish nothing short of marvelous. So also is the shore stew, consisting of lobsters, oysters, and shrimps. In the relish column there are Lobster Filets Cardinal, Crabmeat Grace Louise, and English celery with anchovies -- all delicacies that live up to the word "relish." Essence of tomato with fresh crab and whipped cream heads the list of soups en tasse, with mousse of new peas a la Pullman as our second choice.

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Getting down to fish and shell fish, we know of nothing more succulent than the stuffed whitefish with crabmeat or the stufifed lobster in shell a la Pullman. As for entrees, you will not be making a mistake in ordering Boned Grilled Chicken Strasbourg, as thrilling as an airplane ride (but not so uncertain), or in ordering the doebird en casserole (for two) , which is worth the $4.00 you pay for it.
Not to overlook chafing dishes, mine host offers Mallard Duck a la Hieronymus (in season) , for which we would gladly pay twice the $5.50 that he modestly charges for it; Imperial Sirloin Steak, a sirloin like none other in Chicago; and Chicken Flakes Kingsbury, a dish that is poetry to the palate. And there are other chafing dishes too. Among the salads is StuflFed Pear Tip Top; among the desserts are Mussolini Slice, Colonial cup and Omelette Glace Surprise; and in the cheeses we suggest Camembert with Romaine and Oriental dressing. Special Tip Top drip coffee is another creation of the house that you shouldn't miss.
These delightful dishes, which make the Tip Top Inn an epicure's paradise, were not created overnight. No, they are the result of more than thirty years experience on the part of Mr. Hieronymus in watching over the kitchens of the Tip Top Inn. These specialties have made it a landmark of the town, as much an institution as are those other familiar landmarks, Marshall Field & Company and the Stockyards.

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Here is what Wallace Rice wrote about the Tip Top Inn in his chapter on Chicago hotels and restaurants, appearing in "Chicago and Its Makers," by Paul Gilbert and Charles Lee Bryson: "Especially worthy of note because it has survived happily and prosperously into the living present is the Tip Top Inn, conducted for many years by Adolph Hieronymus on the uppermost floors of the Pullman Building. Originally known as the Albion Cafe, it was taken over in 1893 by its present proprietor, who was an apprentice under two of the greatest chefs the city has known, William Thomann, of the Tremont House, and Joseph Seil, of the Palmer House."
During its career, the Tip Top Inn has been the gathering-place of many of the first families of Chicago as well as of notables from the stage, opera and music world. Here came such world-famed actors and actresses of the past as Lillian Russell, Richard Mansfield, Sir Forbes Robertson, Anna Held, and Robert Mantell -- and among the living, George M. Cohan, DeWolf Hopper, Blanche Ring and Richard Carle. The literary critics -- Floyd Dell, Harry Hansen, and the late Keith Preston -- came here too.
At the present time, everybody who is anybody in Chicago has dined at least once in the Tip Top ; but it is a particular favorite with such diners-out as Ashton Stevens, the drama critic, and his actress-wife, Katherine Krug; Arthur Bissel, vice-president of Lyon & Healy Company; Fanny Butcher, literary editor of the Chicago Tribune; Frederick Stock and Eric De Lamarter, the Chicago Symphony Orchestra conductors ; James Keeley, official of the Pullman Company; Richard ("Riq") Atwater, columnist of The Chicagoan; and Colonel A. A. Sprague, the civic leader.

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One of the reasons why these interesting people come here is found in the many delightful dining rooms of the Tip Top Inn -- the Dickens Room, like an old English inn, with a beamed ceiling, fireplace and sporting prints and portraits of Pickwick, Sam Weller and other familiar Dickens characters hanging about the walls; the Italian Room, quiet, elegant and Neapolitan; the Nursery, with its Mother Goose nursery rhymes; and the Black Cat Room, with its whimsical feline motifs. And in two of these rooms there is music from stringed orchestras. Service at the hands of polite colored waiters is perfection.
By all means don't miss the Tip Top Inn. And the view from the windows overlooking Chicago's lake front is grand.
The Tip Top Inn American
Michigan Boulevard at Adams
Open daily and Sundays, 11:30 AM, to 10:00 P.M.
A la carte and table d'hote luncheons in all rooms. Table d'hote dinner in Black Cat Room, $1.00. Both a la carte and table d'hote dinners in other rooms. Prices reasonable. Maitre d'hotel: Adolph Hierony'nus

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SCHLOGL'S
Meet the Literary Lights!

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Robert J. Casey, newspaperman, explorer, humorist and mystery-story writer, has his nose buried deep in a German apple pancake as big as an elephant's ear; Lew Sarett, poet, sturdy woodsman and Indian authority, is making short work of the Southern hash; Henry Justin Smith, managing editor of the Chicago Daily News and author of "Deadlines" and other novels of newspaper life, prefers two boiled Q"s' toast and jelly; Vincent Starrett, the handsome bibliophile and essayist, obviously likes his Southern ham with corn fritters, while Howard Vincent O'Brien, literary critic and novelist, goes in for ham and eggs; but big Gene Morgan, the columnist, swears by the corned-beef hash with poached egg.

See them eating -- the literary lights of Chicago. It is Saturday noon at Schlogl's. They are crowded about the big round walnut table in the right-hand corner -- talking, laughing, joking and shouting "Hey, Richard!" whenever the waiter is needed. Women are forbidden here. Therefore, male camaraderie prevails, the atmosphere is thick with smoke from many a cigar and pipe, everything is informal, diners take their time and tell stories, and the Hamburger steaks and Wiener Schnitzel are plentiful and appetizing.

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Other regulars who come to the "round table" -- although, of course, not all at any one time -- include John T. Frederick, novelist and editor of The Midland magazine; Dr. Morris Fishbein, author of "Medical Follies;" S. L. Huntley, writer, epicure, and creator of the popular comic strip, "Mescal Ike;" the drama critics: Lloyd Lewis, of the Daily News; Gail Borden, of the Times; and Fritz Blocki, of the American; Charles Layng, shortstory writer and globe-trotter; Phil R. Davis, lawyer, Loophound, and sometime poet; Jack Brady, "the publicitor;" Hal O'Flaherty, foreign news editor of the Chicago Daily News; Paul Leach, political writer and author of "That Man Dawes;" George Schneider, lawyer and bibliophile; Le Roy T. Goble, the advertising man and connoisseur of the arts; and the Midweek magazine group: Robert D. Andrews, editor, and two of his star contributors. Sterling North and Upton Terrell.

What the Mitre tavern in Fleet Street was to the writers of Dr. Samuel Johnson's day, Schlogl's is to the scribes of Chicago's "Newspaper Row" at the present time. Also, it is one of the oldest restaurants in town, having been founded here in 1879 by Joseph Schlogl as a combined restaurant and weinstube, or wine-room. The interior is the same as on the day it was first opened, only the ornate tin ceiling, the walls and the large oil paintings depicting monks drinking wine in old cellars have become a bit musty and smoky with age -- which is appropriate. The walnut tables, walnut panelling and walnut service bar are kept well-polished by Richard and his two assistant waiters, Charley and August.

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Schlogl's had its beginnings as a literary lounge in the days when Carl Sandburg, Sherwood Anderson, Ben Hecht, Robert Herrick, Edgar Lee Masters and Maxwell Bodenheim foregathered here. Others came after them -- Bart Cormack, playwright and author of "The Racket;" J. P. McEvoy, of 'The Potters" fame; Pascal Covici, the publisher; Charles Mac Arthur, who wrote "The Front Page" with Ben Hecht; Clarence Darrow, attorney and writer; John V. A. Weaver, author of *Tn American;" Harry Hansen, the literary critic; John Gunther, foreign news correspondent and novelist; J. U. Nicolson, author of "The King of the Black Isles;" the drama critics, Ashton Stevens and Charles ColHns; Gene Markey, man of letters and bon vivant; Robert Morss Lovett, of the New Ke public staflf; James Weber Linn, columnist; Mitchell Dawson, poet and lawyer; Irwin St. John Tucker, poet and rector of Chicago's "poet's church;" Kurt M. Stein, who writes in the German-American dialect; Edward Price Bell, dean of foreign correspondents of the CJoicago Daily News; Don Lawder, now of the New Yorker; Sam Putnam, literary critic; W. A. S. Douglass, contributor to the American Mercury; Junius B. Wood, the foreign correspondent; and Horace Bridges, the essayist.

Since we seem to be doing nothing but listing names, we might just as well go all the way and put in the names of other well-known writers who have visited and dined here -- 'Witter Bynner, Heywood Broun, Alfred Harcourt, Donald Ogden Stewart, E. Haldeman-Julius, Paul H. De Kruif, Upton Sinclair, Bobby Edwards, William McFee, Sinclair Lewis, Konrad Bercovici, Arthur Brisbane, William Allen White, D. W. Griffith, Gilbert Seldes, Horace Liveright, Louis Untermeyer, Jay G. Sigmund, Nelson Antrim Crawford, and the English visitors, -- Rebecca West, Hamilton Fyfe, Ford Madox Ford, Francis Brett Young, E. O. Hoppe, and Brig. Gen. Edward L. Spears.

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You will find the autographs of all these literary notables in what has become known as "Richard's Book" -- a copy of "Midwest Portraits," containing literary recollections of the Schlogl gang, written by Harry Hansen and presented by him to Richard Schneider, who waits on the "round table." No other restaurant in the world boasts a book like this, wherein is described the restaurant itself, and the people who eat in it, and having in its end sheets the autographs of those written about.

Naturally, the "Who's Who" of the American literary world would not come here unless the cuisine were such as to meet the approval of fastidious men of letters. This place serves food that the most cosmopolitan of epicures would revel in. The Stewed Chicken a la Schlogl can be gotten nowhere else. MilHonaires who can afford sirloins and tenderloins come here for Hamburger steak, which is fried in butter and prepared as only Chef Paul Weber, who has been here for thirty years, knows how to prepare it. The steaks and chops demand more than just this mere listing of them. There is also savory Wiener Schnitzel and Hasenpfeflfer, roast young duck, and bouillabaisse. Too, the Schlogl pancake is deserving of a chapter to itself.

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When accompanied by a lady, you eat upstairs in an old dining room, where the ceiling is cracked, the wallpaper is beginning to peel in places and warmth in winter is provided by an old coal stove. All is atmospheric and thrillingly ancient -- except George Kling, who has a youthful alertness in seeing to the culinary needs of the distinguished ladies and gentlemen at his tables.

You haven't dined in Chicago unless you've eaten at least once in this historic restaurant. If you're in any way literary, you are probably on your way over there by now.

SchlogVs German- American

37 North Wells Street

Open for luncheon and dinner (closed on Sunday)

A la carte only -- and expensive, but worth it Maitre d*hotel: Richard Schneider

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THE BREVOORT
'Famous For Food'

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Breast of Guinea hen! What an exquisite flutter of the palate as we write those words. What thoughts at mention of this dish -- of Johnny Bartsch, oldest of the Brevoort waiters, bringing the generous portion under glass, (which always reminds us of the wax flowers under glass in grandmother's Victorian sitting room -- but only as far as the glass is concerned) ; of the savory white flesh, with just the slightest flavor of game; and of the appetizing corn fritters, fresh mushrooms and sweet bit of ham that come with it. We'll wager our last dime that nowhere in the middle west can you get a better breast of Guinea hen than in the main dining room of the Brevoort Hotel in Chicago.

Many are the notables who have partaken of the Brevoort's Guinea hen. Trixie Friganza, the actress, always visits the Brevoort when in town, and always orders Guinea hen; it Is also a favorite dish of Charles S. Deneen, former senator of Illinois, and Len Small, former governor of the state -- both of whom are habitues of the dining room. There are many other bigwigs who are Guinea hen addicts, so many that Charles Sandrock, maitre d'hotel here for seventeen years, cannot remember them all.

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But don't get the impression that Guinea hen is the Brevoort's only specialty. Other foods are here in abundance. As a matter of fact, the Brevoort occupies about the same position among local gourmets as does the historic Hotel Brevoort dining room in New York City among gourmets of that metropolis. Chicago's Brevoort breathes an atmosphere of the unhurried past like its eastern sister -- of leisurely dining, good fellowship, and an excellent cuisine. The Brevoort has been catering to Chicago for over a quarter of a century; it is the same today as it was in the days of heavy beards and bustles. The main dining room is still located in the basement and still has a Victorian air about it; and Henry, the chef, is still here, as well as Charley Sandrock, Johnny Bartsch and many of the other waiters, whose names are familiar to scores of prominent people about town.

Nowhere have we found more truthful advertising than in the sign over the old Brevoort entrance, *Tamous For Food." As a hotel, the Brevoort is just another hotel, but as a house of food we oflfer it the silver loving cup. What a tantalizing array of other Brevoort specialties besides Guinea hen -- imported Irish bacon and fried apples, with the bacon really coming from Limerick; Special Sirloin Steak a la Chas. S., featuring a delightful garniture that Charley Sandrock invented himself; broiled baby lobsters; Squab en Casserole a la Parisienne; and broiled mushrooms on toast. We could name half a dozen other specialties, but these will give you an idea of what this house offers. On the a la carte menu, which is as inclusive as any in town, you'll also find many German and French dishes, and choice sea foods and game in season.

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Luncheon is the high moment in the Brevoort day. The basement dining room is crowded with sleek, well-fed brokers, and aged, white-haired financiers from the Board of Trade and the La Salle Street financial district, which are just around the corner from the Brevoort. The Coffee Grill in the lobby upstairs is alive with the conversation of red-faced politicians and prominent officials from the City Hall, nearby; and the famous old "Round Bar" at the rear of the lobby, done in the manner of a luxurious Moorish temple (red lamps and Saracenic scroll work and all) , formerly the Hannah & Hogg Bar, is serving its delicious plate luncheons to lawyers, advertising men and newspaper men. In all of these places, the food purveyed comes from the one kitchen and Chef Henry Friedenberg watches over that kitchen like a hawk.
The Brevoort Hotel is situated in the center of the Loop and is convenient to all the more important hostelries of the downtown district proper. We advise you not to miss the Brevoort if you want food fit for a king, and want it amid restful surroundings and at the hands of waiters as civil and courteous as any to be found in the best Parisian cafe.
The Brevoort American
120 West Madison Street
Coffee Grill open from 8 :30 A. M. until midnight. Main dining room open for luncheon and dinner (Sundays included). "Rotmd Bar" for luncheon only.

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बहुत ही सही मौके पर अलैक जी यह सूत्र लेकर आये हैं। :cheers::cheers::cheers::cheers::cheers:

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ST. HUBERT'S
Merrie England in the Loop

Thick English mutton chops and plum pudding await you in delightful old St. Hubert's English Grill. This little bit of England in the Loop, tucked away at the foot of the towering Union League Club, is located happily on narrow, London-like Federal Street, and on a foggy day you'd think you were in some by-street just o£F Piccadilly Circus. Here, polite pink-coated English waiters bring you a mutton chop so thick and juicy that its taste lingers in your mouth for days. Dr. Sam Johnson might utter an immortal bon mot over it. As for the plum pudding, Mr. Dawell, the proprietor, is apologetic. "We haven't the brandy so necessary in making it," he explains wistfully. But his cooks do an excellent job of it with what materials they have.
Here is the atmosphere of an old English inn such as you read about in Thackeray or Dickens. The ceiling is low and beamed; long English clay pipes, smoked by Chicago celebrities who dine here, hang from the beams; old English sporting prints decorate the rough stone walls; the atmosphere is quiet and homey and heavy with smoke; the fire-place puts you in a mood of ease and relaxation. Upstairs, where you dine when accompanied by a woman, framed pictures of British royalty abound and the plate-rail is filled with English crockery and other mementos of British life.

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Mr. Da well's guest book shows visitors from all over the globe -- Rio, Singapore, Paris, Scotland. Henry Irving, Ellen Terry, William Faversham and other Anglo-American theatrical stars have eaten here in the past, as well as Sir Thomas Lipton and Charles Dickens, Jr., son of the novelist. This is one of the favorite dining places of those two noted Union Leaguers, General Charles Gates Dawes and Frank O. Lowden, former governor of Illinois.
The late John J. Mitchell, the banker, came in often; even "Big Bill" Thompson, former mayor of Chicago, has reveled in English mutton chops here on a number of occasions; Clarence Darrow, the great criminal attorney and liberal, had his wedding breakfast in St. Hubert's many years ago; Richard Henry Little, conductor of the popular "Line O' Type Or Two" column in the Chicago Tribune, and his wife, Shelby Little, the authoress, are frequent visitors. St. Hubert's has even made its way into contemporary fiction, being described in Mary Plum's "The Strange Death of Judge McFarlane" and in John Gunther's "The Red Pavilion" and a number of other novels.
Try St. Hubert's. We know of no more charming and pleasant adventure in town than a dinner of mutton chops in this picturesque and authentic old inn. You'll like the London accent of the waiters and their inborn courtesy. And Mr. Dawell, who was born in a little town in Illinois, is our idea of a perfect host.
S. Hubert's Old English Grill English
316 Federal Street
Dinner a la carte only -- and rather expensive. Business men's table d'hote luncheon.

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WIECHMANN & GELLERT'S
Bear, Caribou, and Moose

It's a lucky thing that nature up in the New Brunswick country in Canada is ever bountiful and replenishes her woods and streams with new wild life each year, for if this were not the case Herman Wiechmann would have cleaned out the country long ago in supplying Chicagoans with the popular game dishes -- bear, caribou, and moose. Annually, for thirty years, he's been going there with his rifle and returning home with a loaded bag, so to speak. As a result, his restaurant at the south end of the Loop is a rendezvous for all lovers of venison and other game dishes.
And what a restaurant it is! You know that game is featured here as soon as you step inside, for the walls are decorated with sprig-like antlers and other trophies of the hunt. And Herman Wiechmann did not buy them, either; each antler comes from a deer that he brought down with his own hands in the north country. The walls are hung with big black turtle shells, indicating that this is a place of sea foods too. But the feature that strikes you most in this South Wabash Avenue restaurant is its old-style atmosphere, reminiscent of a dining room of the nineties -- long, rangy, and with a highly ornate Victorian ceiling.

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This ceiling, by the way, is of interest to old-timers because it is all that is left of the famed Kuntz-Remmler restaurant, which occupied the premises before Wiechmann & Gellert took it over six years ago. "Honest John" Kuntz, who died in 1928, attracted many prominent people to his place, among them Theodore Roosevelt, Enrico Caruso, John Drew and John L. Sullivan. Harry Hansen, the literary critic, writes of John Kuntz's place: "In my college days, 1905-1909, I often ate a fine steak at Kuntz-Remmler*s. They served a grand steak for fifty cents, with potatoes and coffee. We paid twenty-five at the University Commons, so you can see that we were lavish."
Meanwhile, over in the Standard Club Building in South Dearborn Street, Wiechmann & Gellert 's was making history and vying with the Kuntz-Remmler establishment in catering to the epicures of the city. There came venerable judges from the United States district courts in the Federal Building nearby -- Judge Kenesaw Mountain Landis, Judge James Wilkerson, Judge Carpenter, and such other celebrities as Charles ("Old Roman") Comiskey, Ban Johnson, Armour, Swift, and many of the mayors of the city. Wiechmann & Gellert were in this location for twenty years and when the old club building was torn down to make way for a new one, the restaurant moved over to Wabash Avenue and took over the vacant Kuntz-Remmler premises.

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Today, Wiechmann & Gellert's is the most popular restaurant in the city for game. Sea foods and German dishes are also featured. What a treat to observe the waiters hurrying back and forth among the tables with all the fish and game -- turtle soup, prepared from green turtles (shipped alive from Louis Bay, Mississippi) , and with a dash of sherry wine in it; partridges; bass and stuffed lobsters; perhaps a saddle of venison requiring two waiters to carry it; bear meat; opossums, raccoons, beaver, Alaska mountain goat and Watertown goose. The game, of course, is served only in season. Among the German dishes, the pork shanks and sauerkraut and the Beef a la mode with potato pancake are outstanding for their palatableness.

Wiecbmann & Gellert German- American

424 South Wabash Avenue

Open for luncheon and dinner

Both table d'hote and a la carte -- and reasonable

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LA LOUISIANE
A Night In New Orleans

Gaston Alciatore, handsome as a collar ad, and with the ends of his mustache waxed, animatedly welcoming new arrivals with typical French -- or is it Southern? -- cordiality; French waiters lighting silvery alcohol lamps to make crepes Suzette; murals of scenes in the old French quarter of New Orleans decorating the walls; Ferdinand Alciatore, father of Gaston, looking down benevolently from an oil painting to the left of the entrance; diners gazing over the list of Creole hors d'oeuvres, trying to decide between salade d'anchoix or escargots a la bourguignonne; everybody, however, ordering Creole gumbo and that fish which is New Orleans' gift to the world's edibles, pompano papillotte.
Truthfully, here is a night in old New Orleans! Atmosphere, food, the service and the waiters, and Gaston himself, give you the impression of dining in that famed rendezvous of New Orleans' gourmets. La Louisiane, where Gaston's father once was proprietor. As a matter of fact, the interior of the Chicago restaurant is an exact replica of the establishment in the Mardi Gras city. Or you could easily imagine that you were eating in the parent restaurant of both, Antoine's, one of the oldest and most noted restaurants in America. Antoine's was founded by Antoine Alciatore, grandfather of Gaston. Julian Street, writing in the Saturday Evening Post, points to Antoine Alciatore and his two sons, Jules and Ferdinand, as outstanding men around whom the names of great restaurants have been built.

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Chicago epicures and epicuresses thank the stars that there is a member of this great family of restaurateurs in town, for nowhere else can they indulge their passion for delectable viands with greater zest and enjoyment than in this one-story restaurant among the auto salesrooms of South Michigan Boulevard. All the great dishes of Creole cookery, which is the most original school of cookery in the United States, combining as it does both French and Spanish influences, are served here with such skill and palatableness as to draw people not only from all parts of Chicago but from other cities as well. The chef, Arnold Pfeffinger, was trained in New Orleans kitchens and knows how to prepare these dishes in the true Alciatore tradition.
Now, messieurs et mesdaTnes, if you wish a typical New Orleans dinner, we would suggest salade d'anchoix -- anchovy salad with beets, chopped Q'g and capers -- for your hors d'oeuvres. It's perfectly grand. Among the oysters, there is that culinary masterpiece first oflFered to the world in the old Antoine restaurant -- namely, oysters Rockefeller. You may order it here, but you may not order the recipe of its incomparable sauce, for that remains a secret of the Alciatore family. Creole gumbo, of course, is your soup in any Maison Alciatore, for only the Alciatore chefs know how to prepare this noted New Orleans concoction in just the proper manner.

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And now we come to the piece de resistance -- pompano papillote. We could write letters home to mother, we could wax poetic, we could shout from the house-tops, over the delicious pompano that Max Manus, oldest of the Alciatore waiters, lays before us; we could go into a long dissertation over its virtues, describing the savory fish, the method of baking in oiled paper (the word "papillote" refers to this process), the history of this scaleless fish, which is found nowhere else in the world but in the blue waters of the Gulf of Mexico -- we could, in short, make ourselves ridiculous in our ravings over the delectableness of this American member of the finny tribe, but our suggestion is that you try it yourself. We're sure you'll feel the same way we do after once tasting it. And don't forget to order souffle potatoes, asparagus tips and Southern alligator pear salad -- which are the conventional accompaniments to New Orleans pompano.

In case you don't care for fish, however, there are lamb chops a la Louisiane, another specialite de la maison, served with livers and mushrooms and the whole drenched in claret wine sauce. This is truly a gastronomical delight and something you'll not easily forget.

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At La Louisiane, almost any evening, you'll find both local and nationally-known celebrities. Maurice Chevalier, the French comedian, dined here when he was in town; such society personages as Count and Countess Minetto, Michael Cudahy, Jr., and Mrs. Frederick Countiss come in often as do those two Randolph Street theatre executives, John J. Garrity and Ralph Kettering. Tito Schipa, Chicago's favorite opera singer, is another patron, as is R. R. Donnelly, whose printing firm makes the telephone books. P. M. Goodv/illie, the box manufacturer and about-towner, and his wife, are regulars and may be seen here often with their friend. Chief Michael Corrigan, of the fire department.
But celebrities are not the factor that counts in La Louisiane. It's the food -- and what food! This place is a culinary landmark of Chicago and you shouldn't miss it. Gaston's vivacious French manner will charm you and he will gladly assist you in the selection of dishes. You may dance at La Louisiane, without cover charge, from 7 P.M. until 1 A. M.

La Louisiane French-Creole

1341 South Michigan Boulevard

Open for luncheon, dinner and after the theatre

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KAU'S

The Wineless Weinstube

We feel sad every time we enter Henry Kau's place. To think that this quaint and charming weinstube, redolent of old times and with a tavern-Hke interior more interesting and picturesque than any you'll find in Chicago -- or Berlin, for that matter -- should be without the juice of the grape! What a pity! It fills us with the sort of wistful sadness we feel upon beholding in a museum some delicate old wine glass, now, alas, empty and unused, from the cupboard of a princely household. How many times have we longed, while dining here, for a schoppen of one of those rare old EJiine Valley vintages that Henry Kau used to purvey in the old days -- a Scharlachberger or a Riidesheimer -- wines that would be so much in keeping with the dark and medieval atmosphere of this restaurant in South Wells Street.

Thinking these thoughts, we should pine away and die if it were not for the new lease on life we take when the waiter sets before us that which we have ordered. A faint bouquet charms our nostrils; our eyes begin to glisten; and our palate awakens with anticipation. For there before us lies the object for which we usually come to Kau's -- fricasseed chicken. It is a culinary masterpiece. Only a woman could prepare it in just this way and we thank the gods for Mrs. Mueller, chef for Henry Kau for thirtyfive years, who is responsible for making diners feel no regrets at the absence of wines. English mutton chops, special steaks, Iamb chops, roast lamb, fowls and game in season, are other dishes of the house that are especially notable.

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Small wonder, then, that Chicago's kings of finance, captains of industry, merchant princes, and millionaires of all sorts have sat -- and still continue to sit -- at the tables in this old German weinstube, which is located just around the corner from the La Salle Street financial district. The wholesale district is also nearby.

That world-renowned Chicagoan, General Charles Gates Dawes, at present ambassador to the Court of St. James, dines here frequently when he is in town; here came the late Albert B. Kuppenheimer, clothing manufacturer; it was the favorite eating place of James Simpson, chairman of the board of Marshall Field & Company and head of the Chicago Plan Commission; Louis Eckstein, founder of the Ravinia Opera, has his fricasseed chicken here, as does John J. Mitchell, the banker (the younger) , and Charles Netcher, head of the Boston Store; and you're likely to find those two friends, Ludwig Plate, local manager of the North German Lloyd offices, and Dr. Hugo Simon, the German consul, at one of the tables almost any day. Here also came the late Charles Wacker, the city planner, after whom Wacker Drive is named.

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That Kau's was built as a temple of wine and food is evidenced on all sides; the white-tiled fagade is carved with designs of lobsters and game and monks drinking wine; the leaded windows of colored glass are covered with culinary symbols; the interior walls are of mahogany panelling and hung with old German color prints of scenes along the Rhine; and back of the service bar is a large painting of the vineyard-covered hills of Bingenon-the-Rhine, where Henry Kau spent his boyhood.
In 1914, upon his return from a tour of Germany, Henry Kau built this weinstube, embodying in it the best features of the weinstuben he had studied in Berlin. Henry feels that you won't find anything to compare with it in the German capital. It was designed by the late Peter J. Weber, a noted architect who also designed the Ravinia Opera Pavilion and some of the World's Fair buildings in 1893.
All of which is to say that if you are looking for genuine old-time tavern atmosphere, combined with food of the highest excellence, we recommend Henry Kau's without reservations. And you will quickly forget that this is a wineless weinstube.
Kau's German- American
127 South Wells Street
Open for luncheon and dinner
Table d'hote only -- and a bit steep

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MADAME GALLI'S Still at the Old Stand

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Once, while conversing with the late Enrico Caruso as he ate spaghetti in her restaurant, Mme. Galli said:

"Signer, I would give the whole world if I could sing like you."

And the great "O Sole Mio" singer replied:

"Madame, I would give the whole world if I could cook spaghetti like you."

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And there you have it in a nut shell. For forty years, Mme. Galli's has been serving spaghetti and other Italian dishes to Chicago's diners-out and bons vivants as well as to notables of the theatrical, operatic and literary worlds. It was the first Italian restaurant in town. And it is still at the old stand, the same today as it was almost half a century ago; but alas -- Mme. Galli is now with God. She died in 1915 and her daughter-in-law, Mme. America Galli, has been carrying on the business ever since, and with as much success.
The story of Mme. Carmelinda Galli, founder of this nationally-known restaurant, is a romance of Tower Town. In fact, the near north side art colony, centering around the old Chicago Avenue water tower, had its birth in Mme. Galli's little old three-story brick house just across the river from the Loop. Born in Lucca, Italy, of well-to-do parents, she came to Chicago in 1883 with her husband and children. When her husband died shortly afterwards, she was left in straitened circumstances and was forced to take in boarders in her little house in East Illinois Street.
These boarders were mostly poor starving artists and writers and she fed them spaghetti, having learned how to cook it in a special way from the old family cook in sunny Italy. She did not open a restaurant, however, until after an episode involving a group of actors and actresses from abroad, who were playing in Chicago in the Eighties. It seems they threatened to go back to their native heath unless they could find a spaghetti restaurant in Chicago. A stage hand who boarded at Mme. Galli's told them about her wonderful spaghetti. They immediately flocked to her boarding house, her fame grew with a bound, and shortly afterwards she put in several more long tables and opened a restaurant.

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But although she grew in worldly fortune, Mme. Galli never forgot the poor artists, writers and musicians of the bohemian quarter. When she died sixteen years ago at the age of sixty-six years, Tower Town mourned her as "The Queen of Bohemia."
During its long existence, Mme. Galli's has made history. It was a surprise to us to learn that Rotary was born here (H. L. Mencken, please note). "It was in this restaurant, on Feb. 23, 1905, that Paul P. Harris, a Chicago attorney, paused over a dish of spaghetti and mentioned his idea of Rotary to an interested listener, Sylvester Schiele," wrote Frank J. Cipriani, of the Chicago Tribune. Here, also, in the Gay Nineties, came Eugene Field, "the children's poet," with a bunch of cronies from the old Chicago Daily News office; another literary light of that time who first learned how to eat spaghetti here was George Ade, and nowadays he never comes to town from his Indiana farm without having a "feed" at Mme. Galli's. George Horton wrote a good portion of his Chicago novel, "The Long Straight Road," in this place, and he devotes considerable space in it to a description of the restaurant. In later years there came such significant figures in American literature as William Marion Reedy and Edgar Lee Masters. Always, the local literary and other critics have frequented the place -- Llewellyn Jones and Susan Wilbur, of the Post; C. J. Buillet, art critic of the Post; and Howard Vincent O'Brien, of the Daily News,
One of the proud possessions of the family is a large caricature drawing, hanging on the wall, of Mme. Galli, made by the great Caruso in 1910. This was the favorite Chicago dining place of the opera singer. Other singers and conductors from the opera came here -- Francesca Daddi, Toscanini, Campanini, Rimini and Tito Schipa. Such stage and screen stars as Leon Errol, Bernard Granville, Al Jolscn, Jane Cowl, Will Rogers, Buster Keaton, Raymond Hitchcock, W. C. Fields, Elsie Janis, Ann Pennington, Ina Claire and Moran and Mack eat or have eaten at Mme. Galli's board. Framed and autographed photographs of many of these personages hang from the walls. Here, too, the late Eddie Foy first met his wife, who was one of Mme. Galli's boarders. Located near the old Criminal Courts Building and County Jail, Mme. Galli's was also the rendezvous of eminent judges -- Marcus Kavanaugh, Theodore Brentano and the late Frank Comer ford.

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There are scores of other distinguished people who have eaten, or continue to eat, in this little unpretentious place, but Mme. America Galli (who, by the way, was born here) does not keep a guest book and cannot recall all of them.
Mme. Galli's is of particular interest to us, however, because nowhere this side of Naples can you get better spaghetti. It is served with a sauce that has made the house famous, the recipe of which old Mme. Galli refused to sell to the Heinz company for a not unflattering figure. They have no menu here, the customer merely being asked his choice of entrees -- chicken, squab, filet mignon, or lamb chops. The whole dinner includes an appetizer, soup, spaghetti, the entree, salad, cheese and apples, or the delicious Italian ice cream, spumoni. As prepared by Chef Orazio Monti, who possesses the Galli family secrets in regard to cuisine, this dinner explains the reason why so many notable people are seen here almost any evening.

Mme. Galli's Italian

18 East Illinois Street

Open for luncheon and dinner

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NEW COLLEGE INN
Food and Entertainment a la By field

Bouillabaisse a la Marseillaise! If you have ever tasted this famed Mediterranean fish stew, brought to perfection by the chefs of Prunier's in Paris, you have come the nearest to eating the sort of food our dear departed presumably eat in heaven. It is the rarest of sea food delicacies and its memory remains on your palate for days. But you don't have to go to Paris to get it -- thanks to the Byfield brothers, proprietors of the Hotel Sherman, and known from Broadway to the Loop as the most genial and enterprising of hosts.
For in their New College Inn, in the basement of the
Hotel Sherman, they have installed M. Jean Gazabat as head chef -- M. Jean himself, formerly of Maison Prunier's and the Cafe de Paris, two of the leading dining places in Gay Paree. Monsieur Jean's genius in the preparation of sea foods, learned in the kitchens of Prunier's, has already put the College Inn high up in the list of Chicago sea food restaurants favored by discriminating epicures. And one of his outstanding specialties is Bouillabaisse a la Marseillaise.

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All of which culinary data is offered as proof of the fact that the College Inn is as much a dining place as a place of dancmg and entertainment. It is the oldest dineand-dance restaurant on the Randolph Street Rialto; for thirty years it has been a gathering place for theatrical stars and just ordinary people "out for a night." In the years immediately before and after the war, Isham Jones and his dance orchestra made the College Inn a Mecca for Loop pleasure -seekers.
Then, in recent years, when times changed and the modernist note came to the fore in the arts of decoration, the Byfield brothers, ever progressive and "aware," redecorated the old College Inn, installed new features, inaugurated a delightful floor show, improved the cuisine and -- most important of all improvements -- brought in Ben Bernie as master of ceremonies. The "Old Maestro," as Bernie is known to his friends, has practically made the New College Inn what it is today, providing the most attractive after-the-theatre entertainment in Chicago.
But the food has not been sacrificed on the altar of jazz. The a la carte menu handed to you by the everpolite Braun (popularly known as "Brown") , the maitre d'hotel, would delight the eye of the most cosmopolitan of diners-out. Choice dishes from the gay capitals of Europe tempt your palate. Here, for example, are those delicious items prepared by Louis Vatel, an expert chef in the preparation of Italian and other Continental viands. Here, also, are the chafing dish specialties offered by Joe Colton, known to many as "Finnan Haddie Joe." Trained in the kitchens of the original Rector's in Chicago, and later with the same restaurant in New York, Joe is the cook responsible for such popular items as College Inn chicken a la king, chicken shortcake, lobster Newburg, and the appetizing Creamed Finnan Haddie a la College Inn.

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We advise you not to miss Joe's finnan haddie, served with an admirable cream sauce infused with the most luscious of small red shrimps. It is a rare gastronomic pleasure. As for his lobster Newburg, sufficient comment is made on it when we say that those two epicures of Chicago, Amy Leslie, dean of dramatic critics, and Louis Swift, the packer, come to the College Inn almost weekly to partake of it. On the other hand, the late Raymond Hitchcock preferred Joe's chicken shortcake to any of his other specialties. There are others among famous people who come for the wide variety of oysters, served at the new Oyster Bar.
What with its main dancing and dining room, its adjoining hors d'oeuvres bar and oyster bar, and Ben Bernie, the College Inn is probably the most interesting and unique restaurant in Chicago. Ashton Stevens, an habitue of the College Inn, even goes further and says that it is the most successful night club in America. Around the walls is a modernist design of a tropical aquarium, done by the painter, John Norton; and when the lights are turned low for dancing, strange and exotic fish appear in a glow of phosphorescent pastel colors -- an effect obtained by the use of radium paint. The firm headed by Ralph A. Bond, the prominent clubman and backgammon expert, laid the dance floor which, it is said, resembles a backgammon board.
A word about the famous "Theatrical Nights' on Thursday nights in the College Inn. Don't miss attending at least one. Stevens says they have "actually become a scandal all over the United States." Actors and actresses, famous and not so famous, come here after the theatre on these nights and put on an impromptu performance that you will never forget. And they come because they like Ben Bernie, Ernest Byfield, Dr. Albert Byfield, and Frank W. Bering, manager of the hotel and noted polo player.

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One local drama critic made the remark that on the evening he attended Theatrical Night "there must have been at least $70,000 worth of theatrical talent among the diners." We are inclined to believe him when we recall the names of some of the stars who have been present in the past -- Irene Bordoni, Ethel Barrymore, Frank Morgan, the Four Marx brothers. Rod LaRocque, Vilma Banky, Dorothy and Paula Stone, Clark and McCullough, Rudy Vallee, De Wolf Hopper, William Hodge, Helen Morgan, and a host of others.
The drama critics come too -- Gail Borden, of the Times; Charles Collins, of the Tribune; Mrs. Margaret Mann Crolius, of the News. A host of well-known and popular Rialto characters are always present, such as U. J. ("Sport") Hermann, the theatre manager; Sergeants William Drury and John Howe, of the Detective Bureau; and Richard ("Rich") Jacobson, editor of the political newspaper, Standard Opinion.
So, if you are looking for a unique thrill to tell the folks about when you get back home, we suggest the New College Inn.

New College Inn American

Randolph and Clark Streets

Open for luncheon, the dansant, dinner, after-the-theatre supper, and until the milkman comes

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LITTLE BOHEMIA
With a Capital B

The Little Bohemia is not a restaurant for long-haired artists and short-haired poetesses. It is not a rendezvous of bohemians; no midnight coffee, cigarettes and lofty discussions of Freud are in evidence here. No, you spell the last name of the Little Bohemia with a capital B -- which means that it is patronized by persons of Bohemian nationality or descent. And not only these, but individuals of high and low degree from all other races in Chicago come here, for the Little Bohemia is a landmark of the west side, serving food as good as any to be found outside the Loop.

In the old days (Ah, the old days! ) , the Little Bohemia was known all over town for its imported Pilsner beer. Many were the celebrities, during the summer evenings of long ago, who used to drive out to the west side in a hansom cab and sip those big steins of Pilsner served there. Not the least of them were the late Theodore Thomas, founder of the Chicago Symphony Orchestra, and his companion, Henry Kau, the restaurateur and former wine merchant.

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It was logical for Pilsner to be purveyed here, for this place is located in the heart of "Little Pilsen," as Chicago's neighborhood of Bohemian families in the vicinity of West 18th Street and Blue Island Avenue is called. Although prohibition has come, and the Pilsner has gone, the Little Bohemia otherwise remains the same today as it was in the old days -- that is, architecturally speaking. You could find no more comfortable and pleasant dining room in town than the one here. It is quietly and attractively done in mahogany woodwork; murals depicting scenes in early Chicago history decorate the walls; and at the rear is a log cabin dining room, filled with antlers and other trophies of the hunt.
People from all parts of Chicago come here nowadays for the excellent food and the convivial atmosphere. Emil Wanatka is a restaurateur of the old school and takes a personal interest in his menu and the customer who reads it. A native of Bohemia, he serves any dish to be found on the menu of the famed Hotel Continental, in Pilsen, Bohemia. These dishes, however, are not greatly diflferent from German dishes, but Emil's roast goose with sauerkraut is something that you'll like especially. Regular American items are served here also and in a way that does credit to Emil's cooks, who are all women. And you'll like the toothsome Bohemian pastries, Emil serves game in season -- moose, bear meat and caribou - Offering good substantial dishes in an appetizing way, the Little Bohemia caters in a large measure to the sporting element of the city. It receives a heavy "play" during the racing season at Hawthorne, since its location on the west side makes it convenient to motorists on their way out to or returning from the Cicero racetrack. Here, come the prize fight followers after any big fisticuff event at the Chicago Stadium, which is not far away. Gene Tunney dined here at the time he fought Jack Dempsey in Chicago. Newspapermen and city officials are frequenters and it is one of the dining places of Mayor Anton Cermak, who was born in Bohemia. Heads of the commission houses in the South Water Commission Market, located in the nearby "Valley," come here also.

The Little Bohemia Bohemian- American

1722 South Loamis Street

Open for luncheon, dinner, and supper

A la carte only

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ATLANTIC DINING ROOM
Old Heidelberg

If you've ever been to Heidelberg, that romantic medieval university town on the Neckar, and visited its old Heidelberger Schloss, an outstanding example of German castle architecture, you'll appreciate to the full the charm of the Hotel Atlantic main dining room. If you haven't been to old Heidelberg -- well, here's the next best thing to it.
For this small, picturesque dining room used to be the Bauernstube of the Kaiserhof Hotel, a famed hostelry for German- Americans, that formerly stood on the site of the Atlantic. When they tore down the original Kaiserhof many years ago, this dining room, together with the old bar-room, was preserved and incorporated into the new building. In no other restaurant in the Windy City can you enjoy the atmosphere of the grand old days as in this place.
If you're an expert antiquarian, however, you'll notice that the Batcernstube is something more than a mere Heidelberg peasant's room, being really a combination of an old German Kneipe (inn room) , a medieval hall and a rather luxurious Bauernstube. Everything in the room smacks of medieval Germany -- raftered ceiling, high oak wainscoting, heraldic devices, wood carvings, and the murals of Lichtenstein Castle and other historic German landmarks, done by the painter, Edgar Spier Cameron.

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To a modern sophisticate, however, it all looks rococo and flowery and unnecessary. But even your sophisticate could not disguise his interest in the most distinguishing feature of this dining room -- the thirty-four pyrographic panels at the farther end of the restaurant. In the old days this part used to be the "Ladies' Cafe" of the Bauernstuhe. The panels are set into the German Renaissancestyle wainscoting. They are the work of Otto Schwarz Vanderleeden, noted creator of burnt-wood pictures, and the subjects represented are taken chiefly from Goethe's "Faust" and Shakespeare's "Merry Wives of Windsor."
The Atlantic Grill, which is a counter lunch room of the hotel facing directly on Clark Street, formerly was the Kaiserhof Bar and still retains some of the features of the one-time drinking place, notably the seated plaster figure of Emperor Frederick Barbarossa, standing out in haut relief in a centerpiece on the north wall. The ravens are beside him, and he seems to have just been awakened by their cawing after his periodical sleep of a hundred years in the Kyfifhauser Mountains. But Frank L. Hayes, poet of the Chicago Daily News and sometime patron of the lunch room, gives a different interpretation of this figure in a recent poem:
"The faces one saw here in nineteen-eleven One finds here no longer; perhaps they're in heaven. That's why the old king in his niche, looking down, Is knitting his brows in a sorrowful frown."

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As for the food served in the main dining room, Herman Schurg, maitre d'hotel, says it is "an international cuisine -- with a leaning toward the German." Herman is telling the truth. French, German, English and American dishes -- all prepared under the watchful eye of Chef Otto Johannisson, one of Chicago's outstanding cooks -- await you at luncheon and dinner. The Atlantic is also noted for its pastries, baked in its own ovens. We like especially the stollen, the recipe of which dates back four hundred years in Teutonic history, and the almond-filled strudel, a delightful creation to go with your coffee. There are French and Danish pastries, cheese cake, and pumpernickel bread and old-fashioned German rye bread, made from sour dough.
And if you want to see some of the noted men of Chicago, men from such landmarks in the vicinity as the Board of Trade, the Stock Exchange, the Federal Building, the Union League Club, the Insurance Exchange Building and the Continental Illinois Bank & Trust Company, come here any day at noon. The late James Patten, the wheat king, ate here, and Arthur Cutten, the present wheat king, comes in often. Here dine such prominent German-Americans as Dr. Otto Schmidt, the historian; Oscar Mayer, the sausage manufacturer; Dr. Hugo Simon, German consul; Dr. Louis B. Schmidt, the noted surgeon; Albert Brietung, the tobacco manufacturer, and Ernest J. Kreutgen, head of the engraving firm. Julius Rosenwald, the philanthropist, dines here frequently, as does James E. Gorman, president of the Rock Island Railroad and Dr. Max Heinus, member of the library board.
The waiters are courteous and considerate and Herman, the maitre d'hotel, will see to it that you are made comfortable. Remember, it's the food that counts -- and this is a place for good substantial food.

Hotel Atlantic Dining Room German- American

316 South Clark Street open for luncheon and dinner

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HENRICI'S

"No Orchestral Din"


Is there a Chicagoan living, no matter how old, who does not remember Henrici's windows, ever since his mother first took him downtown as a child -- those big windows laden with tantalizing creations in birthday, wedding, and fruit cakes and, at Christmas time, those big English plum puddings? Here is the oldest restaurant in Chicago. Situated in the gaudy center of the Randolph Street theatrical district, this grand old temple of the culinary art is known from coast to coast; its familiar advertising phrase, "No Orchestral Din," has become a national slogan, as common as "Say It With Flowers" or "Janssen Wants To See You."

And this phrase, "No Orchestral Din," is not an idle boast. Your true gourmet will quickly recognize the significance of it. Since Henrici's is an establishment devoted solely to the art of eating, as it was practiced in the good old days, everything has been ruled out that might be foreign to the quiet, dignified and restful atmosphere which a born gourmet seeks. No jazz orchestra, no clatter of silverware or dishes, nor the sound of waitresses moving about, disturbs the Henrici patron in the enjoyment of his food or in conversation with fellow diners.

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We Sire not engaging in a superlative (for which Chicagoans are notorious) when we say that Henrici's is the oldest restaurant in the city. Turn to any of the early city guide-books and you will find that it was founded in 1868 -- three years after the close of the Civil War. And its atmosphere today is practically the same as it was in the days of hoop skirts and side-burns. It is like a bit of the Old World in the midst of modern American skyscrapers; a breath of Vienna, that brilliant capital of dining halls. And so it should be, for Phillip Henrici, its founder, was a member of an old Vienna family of noted restaurateurs. Coming to this country as a young man, he continued westward to Chicago and set up a small eating-place near Madison and Wells Streets, which was the "Newspaper Row" of that day. In the course of time the diners-out -- newspapermen, sportsmen, and business men -- beat a path to his door. His wonderful coffee and delicious pastries became the talk of the town.
In building the present restaurant, which was opened in the days of the World's Fair of 1893, Philip Henrici sought for that restful spaciousness and air of elegance which were the hallmarks of the great dining places he knew back in gay Vienna. This atmosphere remains today, like that of a cool retreat in the midst of hot, feverish modernism. Remain, too, the excellent coffee and delectable pastries. And on the walls still hang the oil paintings that Henrici collected from European salons and studios during the course of the years and which now give the place a distinctive touch. And for a comprehensive American cuisine, with such added features as certain popular German, French, and Italian specialties, Henrici's is the equal of any in Chicago.

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Small wonder, then, that with such coffee, pastries, and wholesome food, Henrici's should become the gathering place of local and national celebrities. To attempt to name them, considering the long history of this restaurant, would fill a volume. In the past, to mention only a few, came the lata John P. Altgeld, greatest governor of Illinois; Theodore Drieser, who refers to Henrici's several times in his "American Tragedy;" Edward F. Dunne, former governor of Illinois, and Carter H. Harrison, former mayor of Chicago; Jim Jeflfries, Jack Lait, Ring Lardner, George Ade, and a host of others. Practically all the famous actors and actresses of the past have eaten here at some time or other. At the present time, Edna Ferber always dines here when she is visiting her native Chicago and has described the restaurant in a number of her novels; such stars of the theatrical world as Al Jolson and Eddie Cantor, as well as opera singers and popular vaudevillians, are regular patrons when playing in Chicago. Henrici's has also become the last stopping place in a sort of gastronomical circuit being followed in recent years by Mayor Anton Cermak and other leaders of the local Democratic party. They lunch at the Celtic Grill in the Hotel Sherman; have dinner in the Pompeiian Room at the Congress and wind up at midnight in Henrici's. The older generation of theatrical stars, too, have established a midnight rendezvous here.

Henric Vs American

71 West Randolph Street

Open 7 A. M. to 1 A. M. Sundays, 8 A. M. to midnight

A la carte only

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BLUE FOUNTAIN ROOM: HOTEL LA SALLE

Chafing Dish and Saxophone


Here you may see those two highly-polished instruments, the chafing dish and the saxophone, manipulated by the fingers of experts. Quickly and deftly the waiters prepare the chafing dish specialties of this dining room at your table -- veal chop saute with bacon and fresh mushrooms a la Melba, breast of capon with Virginia ham and rice a la Hongroise, whole breast of baby chicken a la Queen Roumanienne, or Lake Superior Jumbo whitefish a la Mary Garden. You are thrilled by the Continental aspect that these chafing dish activities give the place, and you are more thrilled upon eating that which you have seen prepared before your eyes.

Meanwhile, the saxophone is in deft hands also -- which is a more American feature. The room is alive with the intoxicating, but not blatant, music from "Husk" O'Hare's orchestra, and couples are tripping the fox trot fantastic under the colored lights and around the fountain of blue water in the center of the room. All is gay, and colorful, and elegant -- and you feel that you are having a time of it.

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Such is the Blue Fountain Room at dinner hour. But during luncheon, the atmosphere is more restrained and dignified. Then it is that you find the lovers of good victuals collected at the tables -- principally bankers and capitalists from the La Salle Street financial district. The Blue Fountain Room was one of the favorite dining places of the late James Patten, the wheat king; here also came the late John J. Mitchell, the banker, and the late James B. Duke, the tobacco king. At the present time, during luncheon, you are likely to run into George M. Reynolds, the banker; Henry A. Blair, the traction magnate; and Joe Leiter, the millionaire. Here it was, also, that Paul Leach, noted political writer of the Chicago 'Daily News, held many of the conversations with his friend. General Dawes, which led to the writing of "That Man Dawes,'* a recent biography.
The prices in the Blue Fountain Room are not as high as you might expect after reading the above names. Therefore, if you want to indulge in a chafing dish dinner, we know of no better place in town than the Blue Fountain Room.
Incidentally, Hotel La Salle contains the only roof garden in the Loop. It is on the top floor, open during the summer months only, and you may dine and dance from 6 P. M. to 1 A. M. The food is on a par with that served in the Blue Fountain Room. Here is a pleasant adventure during a hot summer's evening, with the streets of the downtown district far below you.

Blue Fountain Room: Hotel La Salle American

La Salle and Madison Streets

Open for luncheon, dinner, and after the theatre

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L'AIGLON

La Cuisine Francaise

Escargots Bourguignonne! Moules mariniere! Pate de foie gras! Poulet belle meuniere! Omelette au fromage! Crevettes mariniere! Filet mignon! All the bewildering and ingenious viands of French cookery, the greatest school of cookery in the world, are on L*Aiglon's menu, providing the connoisseur of table delicacies with an excellent opportunity to indulge his inclinations towards refined orgy.

In case you're up in the air as to what all these French names mean, your waiter will gladly explain them and even arrange a typical dinner of French dishes for you. For the waiters here are nothing if not courteous, patient, very French, and politely aware of the average Chicagoan's lack of training in French verbs.

But Just to post you on the subject beforehand, we'll give you the lowdown on what these things mean. Escargots bourguignonne is nothing but snails with bourguignonne sauce -- and a very delicious dish, too. Moules mariniere are mussels with mariniere sauce, a sauce made of white wine, pure cream and -- but you'll have to ask John Denier, the chef, as to its remaining ingredients. We don't know whether it is the mussels or the sauce that makes this dish so highly palatable.

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The pate de foie gras -- paste of goose liver -- at L'Aiglon is something you'll rave about; but the poulet belle meuniere -- chicken with "'beautiful" meuniere sauce -- is even better. Omelette au fromage is a cheese omelette, and crevettes mariniere are shrimps with mariniere sauce -- as good as any you'll get this side of Paris. The bearnaise sauce served with the filet mignon -- tenderloin steak -- is an appetizing concoction of melted butter, yolk of egg, meat jelly and herbs, making your filet mignon a delightful adventure in eating.
All these dishes are popular in the cafes of Paris and are typically French. And there are others -- frogs' legs, Chateaubriand (thick rump steak, served with mushrooms), and Iamb chops Maison d'Or. Also you will find here that popular fish, English sole, imported in ice from overseas, as well as deep sea trout with marguery sauce.
Creole cookery, too, has its place in the L'Aiglon cuisine -- pompano papillate and Creole gumbo, being two of the outstanding items. Teddy Majerus, owner and manager of L'Aiglon, used to be connected with the famous old La Louisiane restaurant in New Orleans. He came to Chicago, however, and worked with Gaston Alciatore in the management of the restaurant in South Michigan Boulevard which bears the same name as the New Orleans institution. Then he went in business for himself, opening up L'Aiglon on the near north side. His knowledge of Creole cookery, therefore, is quite what it should be, but it is his French dishes that draw the crowds, for Teddy first obtained his training as a caterer in the best cafes of Paris and London before he came to the United States.

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Too expensive for the bohemians of Tower Town, in which it is located, L'Aiglon is patronized largely by the fashionables of the Gold Coast, sleek well-dressed business men from the Loop, and celebrities from the stage and the opera. Teddy Majerus didn't think it would be ethical to give us the names of some of his better-known patrons, so you'll have to visit L'Aiglon some evening and find out for yourself.

You'll probably have as hard a time as we did in trying to discover "who's who" among the patrons. For the Siamese Twins have nothing on this restaurant, architecturally speaking. It occupies two old brownstone mansions, joined together, one of which was the former home of Nelson Barnes, the millionaire broker. All of the rooms in the two old houses have been utilized as dining rooms, and the restaurant today is as full of private dining rooms, supper rooms, reception rooms and dancing rooms as a castle on the Rhine. There are also many passageways, steps and hallways thrown in for good measure. In view of this arrangement, how is one going to find out whether some noted actress or millionaire or other notable is present in L'Aiglon?

Here, however, you'll find excellent French food, a Parisian atmosphere, considerate waiters, music and dancing, and personable Teddy Majerus. So why go to Paris when you have LAiglon?

L'Aiglon Restaurant Creole-French

22 East Ontario Street

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GOLD'S

"The Rector's of the Ghetto"


Somebody called Gold's restaurant, in the Jewish quarter on the southwest side, the "Rector's of the Ghetto." We think no better sobriquet could have been applied to Gold's, since it is truly to the Ghetto what Rector's was to Broadway. Here, you will find the wealth and the beauty and the brains of Chicago's large Jewish quarter, gathered before Mr. Gold's inviting board; and you will also find many lovers of highly-seasoned foods from other parts of town. Celebrities come here too -- Irving Berlin, Eddie Cantor, Al Jolson and Georgie Jessel, whenever they are in town. Ben Hecht, the novelist, made this place a rendezvous when he was a Chicago newspaperman. Kosher cooking, of course, prevails at Gold's. And when you have kosher cooking you have clean cooking, for the word kosher means "clean." But kosher, with its limited orthodox significance, is not emphasized at Gold's, for their menu is as American as any to be found downtown and all of their foods are clean and wholesome and expertly prepared.
Chicken appears to be the main theme in the symphony of a Jewish menu. At Gold's, the chopped chicken livers, served with a touch of "schmaltz" (goose grease), are excellent as an appetizer; the noodle soup is a rich concoction; the chicken "blinzes" with green peas are deserving of high praise; the gefiilte fish is the last word; and the Russian tea and cookies are just the thing for dessert.
Gold's is not a Ghetto restaurant in the strict sense of the word (the Maxwell Street Ghetto is two blocks south), but is a clean, modern, dining parlor, tastefully decorated; and the Pompeiian Room upstairs, where weddings and banquets are held, is comparable to any similar room in a Loop hotel.
We recommend Gold's if you like highly-seasoned foods, shot through with plenty of garlic, and served in a gay metropolitan atmosphere. For Gold's is situated at Halsted Street and Roosevelt Road, the crossroads of the Jewish quarter.

Gold's Jewish-American

81 West Roosevelt Road

Open all day and all night

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IRELAND'S OYSTER HOUSE

Delicacies From the Deep


When Chlcagoans think of sea foods they think of Ireland's. For over a generation, Jim Ireland has been purveying every conceivable form of deep sea delicacy, and delicacies from seas not so deep, to diners-out all the way from the exclusive Gold Coast to "Back-o'-the-Yards." Being an open-all-night establishment, Ireland's is as popular with after-theatre crowds as it is with diners before the theatre.

And on Fridays, either for luncheon or dinner, the place is packed with people from offices in the Loop and with politicians, executives, theatrical people, newspapermen, and big. red-necked, policemen. During the many years that his restaurant has been located on North Clark Street, a short distance north of the downtown district, Jim Ireland has made hundreds of friends and he has kept them by virtue of the excellence of his sea foods.
His oysters arrive every day fresh from the coast and are a luscious treat to the palate; his $2.75 lobster shore dinner has become an institution in Chicago; his $1.00 fish dinner is like none other in town; and his jumbo frogs' legs, scallops, clam chowder, and halibut, to mention only a few of his other items, are appetizing beyond compare.

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Of outstanding merit, however, is Jim's planked Lake Superior whitefish. This sea food is said to be Chicago's gift to the nation's edibles, just as Boston has contributed baked beans, New Orleans the pompano, and San Francisco chop suey. And nowhere in Chicago can you get Lake Superior whitefish prepared more expertly than in Ireland's.
In keeping with the nature of his board, Jim has arranged several very delightful dining rooms in his establishment. The main dining room, known as the Marine Room, is done in the nautical style and is replete with shipboard effects. The Lobster Grotto is distinguished by the design of a big lobster in colored glass on the ceiling. Then there is the Grill Room, with its own ingenious decorations and atmosphere of camaraderie. Another feature of Ireland's is the absence of any closed kitchen, all of the cooking being done in the open. As for the waiters, you will find them as alert as messenger boys at the Board of Trade -- and as intelligent.

Ireland's Oyster House American

632 North Clark Street

Open from noon until the roosters crow

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STOCKYARDS INN

The Wild West


Although in close proximity to thousands of cattle on the hoof, your ears hear nothing, your eyes see nothing, and your nose smells nothing of cattle when you have luncheon in the dining room of the Stockyards Inn. This South Halsted Street restaurant is near enough to the stockyards to obtain the choicest cuts of fresh meats, and yet far enough away from the cattle-pens to make it one of the important gastronomical locations in Chicago.

Ranchowners and stockmen from the wild west ought to be good judges of meats. To see these big, sun-tanned fellows eating luncheon here every day, and eating it with keen relish, should be proof enough that the foods and meats served in this establishment receive the stamp of their approval. The roast beef is unexcelled for freshness and tenderness; the vegetables seem to have come from the garden directly to you; and the coffee and pastries are on a par with the best cofFee and pastries served in the Loop.
The interior is not an artificial log cabin or ranch house, as you might expect with a clientele of cowboys from the prairies. It is quite removed from such, being a replica of an old English inn, with high oaken panelling and hunting prints adorning the walls. The atmosphere is very quiet and comfortable, and the service is beyond reproach. Women are welcomed.

The Stockyards Inn American

42nd and Halsted Streets

Open for luncheon only

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JULIEN'S

Frogs' Legs, a la Julien


Have you ever eaten frogs' legs, the national weakness of France? They're a memorable delicacy once you've tasted them. But they are especially memorable if you've tasted them at Julien's, the oldest French restaurant in town. Julien's, it is said, made Chicago frogs' legs conscious. We believe it, considering the way "Ma" Julien cooks them, giving them that distinctive Julienesque touch which has been duplicated nowhere this side of Paris. We'll go further and say that she could even make a name for herself in Gay Paree, the home of frogs' legs.

It was from her late husband, Alex, that Mme. Julien learned the secret of preparing this highly delectable French viand in so distinctive a style. "Pa" Julien, it was, who first introduced frogs' legs into Chicago. That was thirteen years ago. After making a name for himself as chef in the old Lexington Fiotel when it was in its prime, and later in the kitchens of the Hamilton Club, the exclusive Casino Club and the Blackstone Hotel, Alex Julien opened this little French restaurant on the second floor of his old red- brick home on Rush Street, in Tower Town, and featured frogs' legs.
Soon fashionable society on the Gold Coast nearby beat a path to his door -- for Julien was an artist and they came to partake of his masterpiece, frogs' legs. But alas, the gods became jealous, and *Ta" Julien was removed from this earth a few years ago -- but not before he had left the secrets of his culinary skill to his capable wife.

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'Ma' Julien does all the cooking herself now and we defy you to point out any difference between her frogs' legs and those that were made by *Ta'* Julien. The same challenge applies to those other two famed items of the Maison Julien -- scallops and lettuce salad with Julien's original French dressing. Mme. Julien instills nothing less than magic into her salad dressing -- a ghostly touch of garlic or something -- which makes it an exquisite adventure in gastronomy. The story is told that an Armour agent once offered "Pa" Julien, who created this dressing, $15,000 for its recipe and that he refused, maintaining that its secret should never go out of his family.

Small wonder, then, that famous and wealthy people may be seen frequently -- top-hats and ermines and all -- at the Julien board, partaking of the frogs' legs or the delicious salad. "Ma" Julien says she doesn't know who they are half the time, adding regretfully that she's never kept a guest book. The former French consul, Antonin Barthelemy, came here often and his successor. Count Charles de Fontnouvelle is following his example. Here, also, come such gourmets of the town as County Judge Edmund K. Jarecki, Postmaster Arthur C. Leuder, Superior Court Judge Joseph B. David, and Scott Durant, the millionaire.

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There is a friendly, home-like atmosphere about Julien's that you'll like. The tables are covered with white oil-cloth; paintings of the French countryside adorn the walls; "Papa" Joffre smiles down from a photograph; several "tin hats" from the late war hang above a door frame; the French tri-colors and American stars and stripes decorate the bay-window and, last but not least,
Mme. Julien's two grown daughters, Marie and Renee, serve you most charmingly and efficiently.
Since "Ma" Julien only serves at long tables in boarding-house fashion, and since there is only room for ninetynine persons (and the chairs are always occupied), she asks you to call her up first -- 'Delaware 0040 -- and reserve a place. The frogs' legs and scallops, by the way, are only served on Tuesdays and Fridays -- with the $1.50 and $2.00 dinners. You may also obtain these same dishes at the Saturday luncheon. A table d'hote luncheon is served each day between 11 A. M. and 2 P. M. for 65 cents and on Sundays for 85 cents. We highly recommend Julien's.

Julien's French

1009 Rush Street

Open for luncheon and dinner

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HARDING'S COLONIAL ROOM

'The Famous Corned Beef of John P.'


Here we have the home of that great American dish -- corned beef and cabbage. Only John P. Harding and his chefs know the secret of concocting a corned-beef dinner such as you get here -- tender, tasty slices of red corned beef, laid over a heaping mound of fresh green boiled cabbage, and the whole flanked by boiled potatoes, parsley-buttered and as big as a policeman's fist. After feasting on this famed Harding dinner, you too feel the urge to write a limerick over it, just as J. P. McEvoy, of "The Potter's" fame, did.
"The famous corned beef of John P. Is a succulent delicacy... Why, it's England's belief It was Harding's corned beef That practically set Ireland free."
Another well-known author, Julian Street, who is also one of the most fastidious of epicures, writes of Harding's corned beef in the Saturday Evening Post. Pointing out that "certain items from the old American cuisine, the cuisine of our forefathers, are now found almost exclusively in private homes," he indicates corned beef as an exception. "Thus the several Harding lunch rooms of Chicago," he adds, "are famous for their corned-beef hash, actually supplying it wholesale to some other establishments." What he means, of course, is Harding's corned beef and cabbage and not their "corned-beef hash."

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When you can get this old-fashioned American dish in an atmosphere redolent of Colonial America, your pleasure is well-nigh complete. We know of no more charming dining room in town than Harding's Colonial Room, on the second floor of their big eating establishment in South Wabash Avenue. A pretty young damsel, costumed appropriately in Colonial style, greets you at the elevator and conducts you to a table where an equally pretty and well-mannered waitress takes your order. These girls, rosy-cheeked and young, are working their way through college and are well-bred and intelligent.
Don't get the impression that here you can obtain only corned beef and cabbage. No, their menu is replete with other viands as notable -- the roast beef is the best in the city, the steaks and chops with big baked Idaho potatoes are unexcelled, the sugar-cured baked ham is memorable and the pastries are as toothsome as can be found, especially the Colonial Special, consisting of cake with vanilla ice cream filling, covered with hot caramel sauce and whole pecans and topped with whipped cream.
You would be missing something if you failed to eat a corned-beef dinner in Harding's Colonial Room. Nowhere in the place can you detect any odor of cabbage being cooked. All is elegance, charm, and pleasure -- considerably added to by the young lady who softly plays appropriate airs on the baby grand piano.

Harding's Colonial Room American

21 South Wabash Avenue

Open for luncheon and dinner

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RED STAR INN

Bavaria at North Clark Street


Decorative beer steins, leaded windows bearing Teutonic coats of arms, wooden table-tops scoured to the point of whiteness, and fat waiters with a German accent as thick as one of Papa Gallauer's liver dumplings, together with a menu the equal of that of any first-class cafe in Berlin, combine to make the Red Star Inn one of the most interesting of the German restaurants in a city full of good German restaurants. Situated for over thirty years in the heart of the German district on the north side, "Zum Rothen Stern" is unique in that it is a replica of some old tavern in Bavaria -- in construction as well as in interior decorations. The only diJ6ference is that it hasn't got the real Miinchener or Pilsner.
But the excellence of its food makes up for this loss. Francis C. Coughlin, writing in the Chicagoan about the menu in this place, says: "One cannot go into detail over Red Star menus. It is a task comparable to going into detail over a civilization." And so it is. Suffice to say that all the great dishes of German cookery, second only to French cookery in variety and palatableness, are here purveyed in a style that has brought the great and near great, as well as the rich and not so rich, of Chicago to Papa Gallauer's board.

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Papa Gallauer, with his white Van Dyke, is himself an institution. A native of Cologne, Germany, he is the perfect German host. Observe him any evening as he goes among the tables, welcoming friends, offering suggestions, or receiving complaints -- which, by the way, are few and far between.
His beaming personality is in part responsible for such frequent visitors to the Red Star Inn as General Milton J. Foreman and General Frank R. Schwengel, two of Chicago's outstanding military leaders; Senator J. Hamilton Lewis, of Illinois; Colonel Robert R. McCormick, publisher of the Chicago Tribune; Carter H. Harrison, former mayor; Richard Henry Little, the columnist; Judge Theodore Brentano, pioneer Chicagoan; Burt Massee, the millionaire explorer; Judge John R. Caverley, who sentenced Leopold and Loeb; Harold F. McCormick, the capitalist and former opera "angel;'* Edward F. Dunne, former governor; and Judge Joseph Sabath, of divorce court fame.
Representatives of the artistic and literary side of Chicago life also foregather here -- Fred Biesel and his wife, Francis Strain, the painters; Vincent Starrett, the bibliophile and writer; Ruth Jameson, another writer; Vladimir Janowicz, the painter; and Lloyd Lewis, the dramatic critic.
We could toss oflf a great many more names of Chicago notables who dine here but these will give you some idea of the position which this place occupies in Chicago restaurant life. It's the food that attracts them -- and the quiet, old-world atmosphere, and Papa Gallauer. And don't forget the special Easter Bock on draught -- almost as good as the real thing.

Ked Star Inn German- American

1521 North Clark Street

Open from 10 A.M. to 1 A. M.

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BON VIVANT

And What Lobsters!

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Henri's lobster dinner has become an institution on the south side -- and should, by rights, be an institution for the whole town. It would be if M. Henri Delaloye would do a little more advertising and try to get people to come here from other sections of the city than just Hyde Park, Woodlawn and the University of Chicago district. For over ten years now the Four Hundred of Hyde Park society -- wealthy residents of the old mansions, hotels, co-ops, apartment houses and apartment hotels of Hyde Park Boulevard and the "Hotel Coast'* east of the Illinois Central tracks -- have been coming to this humble little red-brick house among the stately old residences of Lake Park Avenue and partaking of lobsters and oysters and other French delicacies that are hard to duplicate anywhere in town.
But maybe if Henri advertised more widely he would be spoiling a good thing. Anyway, we think he'll pardon us if we mention his restaurant in this book; after all, we're supposed to hunt out places like this and tell the world about them. The lobsters, coming twice a week from Maine and Boston, are served with an eight-course dinner, and you may have your choice of three roasts -- squab, steak with mushrooms or roast duckling. Henri himself presides over the kitchen and the perfection of his lobsters are the result of experiences as a cook in his native Switzerland, several noted cafes in Paris, the
Waldorf-Astoria Hotel in New York and the Sherman and Blackstone Hotels in Chicago.

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Equally delicious are his oysters, which he serves during the traditional "R" months. He has invented a special butter which permeates the oysters during the cooking process and which makes them the talk of the town. Gene Morgan, conductor of 'Hit or Miss' column in the Chicago Daily News, has paid tribute to these bi-valves in a recent poem.

Oysters A La Bon Vivant

The "R" months all are star months
At the Bon Vivant 's rich board,
For then we feast on oysters
Which but gods could once afford.
Reclining in a roomy shell
And warmly dressed in red --
Alas for Mr. Oyster! He
Must leave this kingly bed.
Bon Vivants dine at Bon Vivant.
Its fame has travelled far,
And when I dine there I'm content
With all the things that "R".
When the oysters are out of season, Henri brings out his soft shell crabs -- and you would have to travel far to feast on crabs like these. There is, too, Henri's special French dressing for his salads -- something to rhapsodize over. You will like the Bon Vivant because the specialties are so marvelous, the service so individual and considerate, and the atmosphere so much like one of those little cafes in a Paris by-way -- which, if you have ever been to Paris, you know are a real delight.

The Bon Yivant French

4167 Lake Park Avenue

Open from 6 P. M. to 9 P. M.

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RAINBO SEA FOOD GROTTO

Ship Ahoy!


Out of the crowds, automobiles, street-cars and shop windows of busy South Dearborn Street, you step into the cabin of the palatial yacht, S. S. "Rainbo," somewhere out, say, in mid-Atlantic. A handsome officer, gold braid and all, pilots you to a table on "The Deck," as the main dining room at the rear is called. Painted blue waves and cumuH clouds fill the north wall, beyond a real ship's rail; life preservers, bearing the name S. S. "Rainbo," are tied to the rail; a ship's clock, barometer and shiny ship's bell, as well as numerous portholes, adorn the east wall; doors are marked "Captain," 'Tirst Officer," "Chief Engineer," "Chief Steward," "Galley" and "Storeroom;" real ship's lamps hang from the striped marine awning overhead; and throughout the dining room there is the high treble sound of wind whistling through rigging. Everything is authentically nautical at the Rainbo Sea Food Grotto and all that's lacking is the rocking of the deck -- for which thank the Lord and Gus Mann.
"Skipper" Gus Mann, who made a name for himself in the restaurant world as proprietor of the famous Cafe Zinkand in San Francisco in the days before the earthquake, has come into greater glory since opening up this picturesque sea food restaurant in Chicago's Loop. His S. S. "Rainbo" is now "safely anchored in the harbor of high public esteem," as Frances Warren Baker, a local magazine writer, put it.

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Look over Gus Mann's varied and appetite-provoking menu. "If it swims we have it," is Gus's slogan. Imploring you to eat more fish, his menu notes:

"At 5 A. M. in waters blue --

The same day it is served to you."

Who wouldn't order Louisiana jumbo frogs after reading this: "Visiting New Orleans without ordering Frogs is like passing up beans in Boston. The delicacy of a quail, combined with the game flavor of a pheasant -- that's what a Louisiana Frog tastes like as prepared here." Of the Coney Island clam chowder, the menu says: "No magnifying glass needed to find the clams." The oysters, Waldorf style, are prepared with "chili sauce, bread crumbs, creamery butter and baked in the shell on a bed of salt, retaining its ocean tang." The Mammy style corn pones were "Al Jolson's inspiration;" and as for the lemon pie: "We paid a young fortune for the recipe; please don't ask us to reveal it." The spaghetti Caruso is "a concoction that the famous artist loved to prepare himself. Imported spaghetti cooked to the proper tenderness in rich beef stock, chicken Hvers, mushrooms and genuine Parmesan cheese. Ah, what a flavor!"

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Proof that Gus Mann is not exaggerating the quality of his cuisine may be found here any evening at the dinner hour -- prominent politicians, theatrical stars, society fashionables and all other well-travelled people who ought to know good sea food when they taste it, are in abundance among the diners. Ashton Stevens, son of California, waxes laudatory over the California crabs served here, saying they "have thighs as thick and meaty as an old-fashioned ballet dancer's." Novelist Rupert Hughes, another Californian, drops in to see Gus Mann whenever he is in town. Paul Ash, the jazz king, who used to play the piano for Gus Mann in the old Cafe Zinkand days, is a frequent visitor. And there are scads of other notables.
Here, then, you may revel in oysters, deviled crabs, deep sea scallops, baby lobsters, planked Lake Superior whitefish, fried Virginia shrimps, Boston mackerel, broiled Delaware shad roe, as well as in the most savory of steaks and chops and German potato pancakes and, for breakfast, delicious sausages and wheat cakes. Everything is wholesome and satisfying -- and why wouldn't it be, with Axel Kastrup, noted throughout Europe and the United States for his sea food dishes, presiding over the "galley"? We heartily recommend a meal aboard the S. S. "Rainbo" in South Dearborn Street.

Rainbo Sea Food Grotto American

117 South Dearborn Street

open for breakfast, luncheon and dinner.

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PAUL'S

After the Ball is Over

When the performance is over and the theatre signs on Randolph Street go out, and you're in the mood for an after-theatre supper; when you're tired of the regular dining places along the Rialto; when the night clubs and the food they serve have no lure; when you're fed up on the Loop and its taxicabs and policemen and lights; when the night session of the convention or meeting has come to an end at last, thank goodness; or when the ball is over, you go to Paul's.

For Paul's is the ideal place to take care of the wants of the inner man during the midnight hours. Located in an old mansion on Michigan Boulevard, a mile or so south of the Loop, Paul's has been for years a popular gathering-place of the town's bons vivants and gourmets after the theatre. Notables of the stage, the sport world and of political life are seen here often. The last time Tito Schipa, the opera singer, ate here he brought along his friend, Renato Gardini, the great Italian wrestler. Primo
Camera, the fighter, has eaten here, too. And there are plenty of others, both of local and national fame.

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Not a little of the attractiveness of this place is to be found in the chef, Frank Simonetti, who used to be cook aboard one of Sir Thomas Lipton's yachts. Frank's skill in the cooking of those highly edible specialties of the house -- Risotto Milanaise au Saffron, either with truffles or mushrooms; Scallopine a la Monte Vesuvius; whole chicken en casserole or broiled jumbo squab with jelly -- explains why people like to come here. Too, another drawing card is Signor Paul Bergamini, the proprietor, who is a host par excellence. He has been a restaurateur in Chicago for many years, and has hundreds of friends all over town.

Although this is strictly a place for food, Paul's also features what it calls the Club Galant, a small room set aside for music and dancing and an occasional floor show. There is no extra cover charge in the Club Galant and you may amuse yourself in this charmingly decorated room from 9 P. M. until closing. The menu is sufficiently large to be interesting, displaying a dozen Italian specialties, and the waiters are trained in the best Continental traditions. Mr. Bergamini's wife is a native of Switzerland, and sometimes you may get Swiss viands if you know what you want and the management is in the mood. Paul's is a thoroughly worth-while place.

Paul's Italian- American

1715 South Michigan Boulevard

Open from luncheon until the first peek of dawn special table d'hote dinner.

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LITTLE JACK'S

Little Jack of Madison Street

Twenty-five years ago "Little Jack" Levin sold sandwiches in a small West Madison Street shop to students at the Lewis Institute and numerous medical schools that abounded on the west side. Today, further west on Madison Street, "Little Jack" Levin conducts one of the leading restaurants in Chicago, the rendezvous of Chicago's officialdom and the bright particular star of gourmets from all over town. It was food, the best quality of food prepared in the best possible manner, and food only, that put Little Jack's on the gastronomic map of Chicago.

This house offers no specialties. "Every item is a specialty with us," explains Jack Levin. His menu is large and varied and tempting with steaks, chops, sea foods, poultry, salads and pastry. The Sirloin Steak a la Little Jack is tender, juicy and done to the proper turn; the imported Russian caviar is something not to be missed; chicken stew, Spanish style en casserole, as served here, cannot be duplicated; and the broiled jumbo whitefish is on a par with that of the best sea food restaurants in town. Little Jack's features daily specials as well as a varied assortment of pies, cakes and pastries from its own ovens. The outstanding impression you get from Little Jack's is food of fresh wholesome quahty, expertly prepared.

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Small wonder, then, that city officials, from the Mayor down, and politicians of every type and degree, have made Little Jack's their rendezvous. Here, any evening, you're likely to run into them -- Mayor Anton Cermak, Commissioner of Police John Alcock, Sheriff William D. Meyering, Coroner Herman N. Bundesen, State's Attorney John A. Swanson, Bailiff Al Horan, President W, R. James of the West Park Board, Governor Louis L. Emmerson, Former Commissioner of PoHce Morgan A. Collins, Colonel A. L. Brodie of the American Legion, Police Captain John Prendergast, and Coroner's Physician L M. Fienberg. Stars of the newspaper and theatrical world come here too. It seems that everybody of any importance in the official life of Chicago knows Little Jack Levin, who has a flair for hospitality hard to match.

You'll find this place a real treat and if it be a hot summer's evening, the atmosphere of the various dining rooms will be air-cooled; if you come in your car there is parking space at the rear of the establishment. And don't forget to shake hands with "Little Jack" himself. He'll be glad to see you.

Little Jack's American

3175 West Madison Street

Open all the time

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MERCHANDISE MART RESTAURANTS

10,000 Persons a Day

By all means visit one of the Merchandise Mart restaurants -- preferably the Coflfee Shop. Try it just for the sake of contrast with the many quiet little restaurants you have been dining in around town. It's a gustatory adventure you'll not easily forget. And don't be afraid your stomach will suffer as a result of this excursion, for the food served in the Merchandise Mart restaurants is of surprisingly good quality considering such a vast output -- they have facilities for handling 10,000 persons a day.

The Coffee Shop is the largest of its kind in the world. Now we've been and said it. Smile indulgently if you must at the familiar Chicago boast, "largest in the world;" but we'll wager that you will believe it once you put foot inside this vast, typically American, eating hall. What other coffee shop in the country has over 800 feet of table-high lunch counter and 68 additional feet of soda fountain counter? Smile, too, at this dragging in of figures, but we think they give some idea of the magnitude of the restaurant.

Here is the apex of quantity production in food; here is quick and efficient service; here are all the latest devices and contraptions of the up-to-date restaurant. The great distance from far counters to the main kitchen is overcome by means of a "service" kitchen. The big room is pleasantly decorated, the seats are comfortable, and there is plenty of "elbow room." In short, here Is the modern American coflfee shop In Its highest state of perfection.

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Naturally, the Coflfee Shop receives the heaviest "play" of the Merchandise Mart restaurants. Wliat greater convenience could be found in the way of eating for the thousands of workers in the building -- which, by the way, is the largest building in the world In point of floor space -- than this Coflfee Shop on the ground floor, overlooking North Bank Way and the Chicago River? The plate luncheon is the most popular item on the menu, with sandwiches of all kinds running next in demand. The tea room Is on the mezzanine floor above.

For executives and other bigwigs of the wholesale firms in the building, there are two excellent dining rooms -- the Governor's Room and the Old English Grill, each seating about 300 persons. The Governor's Room is very formal, luxurious and quiet, while the Old English Grill Is tavernlike, with Its oaken walls and beamed ceiling. And don't forget, this Grill Is for men only -- and all the waitresses are blonde. What more could a good substantial American go-getting salesman want than to have a pretty blonde waitress serve him his steak and French fried! The Grill offers a special 75 cent club luncheon, as well as an a la carte menu containing Chef Pierre Berard's recommendations'--a feature on the menus of all the other restaurants in the building.
And to think that only one hundred years ago there stood on the site of the Merchandise Mart a little old log cabin, Wolf Tavern, purveying food and drink to the villagers of the little settlement across the river.

Merchandise Mart Restaurants American

Wells Street and North Bank Way

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WEISS'

La Cuisine Yiennoise

Although you may have nothing to do whatever with cloaks and suits in wholesale quantities, yet it is eminently worth your while to trek over to Chicago's wholesale district at the west end of the Loop for a meal at the Weiss restaurant. Alex Weiss has been caterer to the town's wholesalers for over twenty years, his clientele being made up largely of the executives and heads of the wholesale firms in the district.

Viennese cooking is featured at this place, the kitchen being in the capable hands of Chef Theodore Huber, a product of Austro-Hungarian restaurants. Therefore, the fresh paprika pike with steamed potato is worth the trip over here; the Hungarian lamb goulash with baked noodles makes you love this place; the gefiilte fish is incomparable; the matzos pancake with currant jelly cannot be praised too highly; and the apple strudel is a dessert that eminently deserves to be called dessert. The French and Danish pastries come from the restaurant's ovens and are always fresh.
The establishment is divided into several dining rooms, all decorated in good style and with no artificial effects to catch the eye of the passing pedestrian. Weiss' reputation for good food is sufficient advertising. The main dining room is on the first floor, a popular-priced lunch counter is in the basement, and the second floor contains the tea room.

Weiss Kestatirant Austro-Htmgarian and American

208 West Adams Street

Open for luncheon and dinner

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GIRO'S GRILL

Resort of Fashion

As everyone knows, there is a Giro's in Paris, one in Monte Carlo, one in Deauville, and one in London. But not everyone knows that there is also a Giro's in Ghicago. It, too, is a swanky place, the haunt of Chicago's beau monde, just as the European places are the rendezvous of fashionables. The London and Ghicago establishments, if you care to know, have no connection with each other or with the French establishments of the same name.

We don't know which of the following is the reason for the frequent presence of Chicago millionaires, dowagers, debutantes, and dandies in Giro's during dinner time. It might be due to the excellent French cuisine; or maybe to the fact that the exclusive Opera Club happens to be located on the floor above; or to its delightfully intimate atmosphere. The restaurant is small and cozy and unique in decor. Also, it is conveniently located near the Gold Coast. Last, but not least, its prices are alluringly high.

Anyway, for whatever reason. Giro's Grill is foremost of the resorts of fashion. If you're a connoisseur of automobiles and wish to observe the most luxurious foreign models, walk past Giro's any evening during the winter months and feast your eyes on the cars parked at the curb.

[Dark Saint Alaick]

Why winter months? Because Giro's follows the social season and is closed during the torrid days of summer. Having a small but very exclusive clientele, this place would be empty in summer when everybody who is anybody in the social world is out of town.

Then you wouldn't be seeing such frequent diners as John Borden, the millionaire explorer, and his authoresswife, Courtney Borden; Cyrus Hall McCormick, head of the International Harvester Company; Burt Massee, another millionaire explorer, and Mrs. Massee; the two opera singers, Gyrena Van Gorden and Edith Mason; and Georgio Polacco, the opera conductor. Of course, these are only a few of the wealthy and celebrated people who come here. There are many more.

As for the decor, Giro's is tasteful and novel, the motif being that of a submarine garden. Fishes in gay colors and decorative undersea plants are painted on the walls. Inverted lighting is used here by suspending bowls of gold fishes under the electric bulbs -- which must be rather hard on the fishes. The whole atmosphere of the room is charmingly intimate, quiet, novel, and colorful.

The a la carte menu is inviting, both in variety of dishes and quality, and the service is suave and Continental. Try Giro's some evening when your purse is sufficiently fat. And you needn't go formally, although you would not be out of place if you did.

Giro's Grill Franco- American

ISWestWaltonPlace

Open for luncheon and dinner

[Dark Saint Alaick]

MAISONETTE RUSSE

Introducing Colonel Yaschenko


Meet Colonel Vladimir Yaschenko, formerly of the Russian White Army, formerly of the Petrushka Club on Michigan Boulevard, and now the man responsible for admirable Russian food specialties at the Maisonette Russe. Polite, gentlemanly, suave, having all the refinement of a Russian reared amid the military pomp of the Czars, Colonel Yaschenko reflects true Continental hospitality as he welcomes you into his Russian restaurant, located in an impressive old town house on Lake Shore Drive, facing Lincoln Park.

The room is appropriately decorated in the Muscovite manner. The hangings are of dark blue, with touches of orange here and there; shelves at intervals contain old pewter pieces made especially for the Maisonette Russe (so we are told) by exiled Russian officers in Paris -- pewter vases, weddiag cups, loving cups, and long "dipper" cups. Mme. Yaschenko says these "dipper" cups were like the ones they used to drink wine out of in Russia. As a final bit of atmosphere, and adding considerably to your pleasure in this place, there is music and entertainment by the Gypsy Trio, in Russian costume, quite dashing and colorful.

[Dark Saint Alaick]

As for the victuals, see Colonel Yaschenko! He will initiate you into the mysteries of Russian dishes; and when the meal is over you'll find they are not so mysterious after all. For example, there is borscht -- a thick red soup made of beets, rich in flavor; Bitochki a la Scobeleflf, which is chopped chicken cutlets with truffle sauce; a lamb barbecued on skewers and known as Shashlik a la Kars, and Tournedeau Rossini, similar to filet mignon. And there are lots of other delicacies on the menu.

In summer time, you may dine in a truly Continental manner at the Maisonette Russe, for Colonel Yaschenko has tables in the garden among the flowers and shrubbery, where luncheon and dinner are served. Gay-colored umbrellas are mounted over the tables and all is quite European and sophisticated.

Maisonette Russe Russian

2800 Sheridan Road open for luncheon and dinner

[Dark Saint Alaick]

BOSTON OYSTER HOUSE

Ancient, But New

In 1875, when men were men and women were women, and Chicago was rebuilding itself after the great fire of two years earlier, Colonel John S. Wilson founded Wilson's Oyster House in the basement of a building at Clark and Madison Streets. Then he changed the name to the Boston Oyster House -- a name which has remained to this day. His specialty was shell fish. Colonel John S. Wilson now occupies a place in local history as the first caterer to serve live lobsters in this region. His restaurant and his lobsters soon attracted attention and in time the Boston Oyster House became the rendezvous of the Four Hundred of that day.
The cashier was a young man of likable personality. His name was Charles E. Rector. Later he became manager of the establishment. Then he gave up his connection with Colonel Wilson to accept a position as head caterer for a railroad. Some years later he opened a basement oyster house of his own at Clark and Monroe Streets. This place soon eclipsed the Boston Oyster House in popularity and Rector's became the Mecca of Chicago's night life. Seeking new worlds to conquer, Rector opened a restaurant in New York City and... but need we go on? After all, we're writing about the Boston Oyster House.
Then, in 1899, Harry C. Moir became manager of the Boston Oyster House and the old eight-story Morrison Hotel that rose above it. Prominent citizens continued to foregather here. Writers came. That old Kentucky philosopher, Opie Read, sat here and talked with friends in the days when he was a newspaperman and before he became famous as a novelist.

[Dark Saint Alaick]

Came also Senator James Hamilton Lewis, whiskers and all, and Edward F. Dunne, before he became governor of Illinois. Finley Peter Dunne, creator of "Mr. Dooley," and the late Fred A. Chappell, writer and philosopher, were other frequenters. And there are many who recall the International Live Stock shows of those days, when the stockmen and cowboys from the wild west would wind up a night amid the bright lights of the Loop with a 6 A. M. breakfast at the Boston, consisting of two dozen oysters on the half shell.
This place continued through the years in its basement location. In 1925 a new Boston Oyster House blossomed forth under the auspices of Gus and Fred Mann, wellknown Chicago restaurateurs. It was fitted out to look like a ship's cabin -- at a cost of $200,000. But alas, the Mann brothers were unable to get a return on their investment and the Boston Oyster House once more fell back into the hands of Harry Moir.
Today, the Boston Oyster House is an elegant basement dining room of the Morrison -- sans marine trappings. All that remains of the original establishment is the name. True, sea food is still served, with lobsters as a specialty, but Chicagoans do not go to this place for sea food or lobsters as they did in the old days. There are too many other sea food restaurants in town now.
But we don't wish to imply that the sea foods here are second rate; you will find them as good as any in Chicago. And there are other savory dishes -- for example, Pearl's Special, consisting of porterhouse steak and baked potato and named after Pearl Kuntz, who has been head waitress here for over ten years. They have a large menu, the food is wholesome, the waitresses are fleet of foot and polite, the surroundings restful; and, should you come here, you may tell your friends back home in Chillicothe that you've dined in Chicago's famous Boston Oyster House.
The Boston Oyster House American
21 South Clark Street
Open for breakfast, luncheon and dinner
Table d'hote and a la carte -- average prices

[Dark Saint Alaick]

LINCOLN PARK REFECTORY

Pot Roast Among the Trees

After a hot, feverish, August day in the Loop, when the skyscrapers and the street-cars and the dust have sapped your energy, there is no greater relief than to take your wife, or your children, or your lady friend, to dinner in the Lincoln Park Refectory, an open-air eating place among the trees of Lincoln Park, overlooking the pleasant sunset-tinted waters of the park lagoon.
Here, you may have your delicious pot roast, with noodles and cheese, amid the cooling breezes of the summer evening; the planked Lake Superior whitefish tastes twice as good under the summer stars; and the Lincoln Park special minute steak is something to remember when you eat it against a background of dewy evening trees, boats on a lagoon and a faraway horizon of lighted apartment hotels. All is poetry and romance at the Lincoln Park Refectory.
For thirty years, Chicagoans of high and low degree have been dining on the open terraces of this establishment. It is a favorite place for women's clubs; "Kaflfee Klatches" are common here during July and August afternoons; Gold Coast women come here for tea; at dinner you'll find many of Chicago's substantial business men and civic leaders among the diners. George Schneider, the well-known lawyer and bibliophile, says that it is the most European-like restaurant in Chicago -- and he ought to know, being a veteran globe-trotter.
Caspar Brauer, proprietor of the Lincoln Park Refectory, is one of the old-time restaurateurs of Chicago and is ever solicitous of the gastronomic whims of his patrons. Many of them are old friends of the Brauer brothers, whose Cafe Brauer on State Street, near Van Buren, was a leading restaurant of the Gay Nineties. Paul died a few years ago and Caspar is carrying on the family catering traditions most successfully in this dining place among the trees.
The menu is comprehensive, featuring sea foods, steaks and chops, cold dishes, roasts, poultry, sandwiches and cold soft drinks; the waitresses are attentive; the cooking is expert; and the surroundings, as we told you before but which can bear repetition, are perfect for a pleasurable evening dinner.
Lincoln Park Refectory American
Lincoln Park, foot of Center Street

[Dark Saint Alaick]

PARKER'S

For Hyde Parkers ... and Others

Mr. and Mrs. Charles G. Parker have been caterers to the south side ever since that day when Charles A. Comiskey, "The Old Roman" of baseball fame, came into their delicatessen store at 36th Street and Cottage Grove Avenue and ordered a sandwich. That was over thirty-five years ago. Comiskey brought his friends to the Parker store and soon the proprietors had to change it into a restaurant. The food was of the best quality and well cooked. When the neighborhood changed its complexion, the Parkers moved farther south to Hyde Park. They now have an attractive restaurant on Hyde Park Boulevard, across the street from the historic Hyde Park Hotel, serving food of the highest standards and skillfully cooked. This was the favorite dining place of the late Chicago novelist, Clara Louise Burnham, and Charles S. Deneen, former senator of Illinois, comes in often. The oyster cocktails, fried chicken, clam chowder, and lemon cream pies are worth going a long distance for. An excellent dinner of English beef stew with pickled walnuts can be had here. Parker's caters to genteel old-time residents of genteel old-time Hyde Park and is also patronized by University of Chicago students and professors -- as well as by lovers of good meals from everywhere. Women are not permitted to smoke. yVViA'i.-iA a
Parker's American
1510 Hyde Park Boulevard
Open for luncheon and dinner,
Table d'hote luncheon, Table d'hote dinner.

[Dark Saint Alaick]

ROCOCO HOUSE

... And Smorgasbord


True to her philosophy of "believing in cooking as a cultural enterprise," Mrs. Rose Palm has made of the Rococo House an outstanding restaurant of the city. For Mrs. Palm is a culinary artist and a superb hostess, years ago she studied the art of cooking in the famous Prunier's of Paris. Many of the recipes of that restaurant are used by her in preparing fish and game. Her deHghtful Swedish smogasbord -- that "board" in the center of the dining room laden with Swedish hors d'ceuvres and from which you may help yourself to your heart's content -- daily attracts scores of people from the near north side and the Upper Michigan Boulevard area - stenographers, artists, advertising men, debutantes, ladies with lorgnettes and the foreign consuls of the neighborhood.

There is nothing strange or foreign about Swedish hors d'ceuvres; the table contains all the familiar appetizers on big pewter plates -- sausages, olives, celery, cheeses, sardines, salads, herring, beets and lots of other items. You may make up a complete meal from the smorgasbord, or you may have a waitress serve you at one of the tables. It is not the uniqueness of the smorgasbord, however, that attracts the patrons, but rather the savoriness of the foods obtainable from it.

[Dark Saint Alaick]

A contributing factor to the popularity of the Rococo House is its charming decor, done as it is in the "peasant rococo" style. The Swedish waitresses are in appropriate costume; articles of Swedish arts and crafts are displayed on shelves; the hand- woven curtains and table linens are from Stockholm; the candlesticks (holding real lighted candles) are the work of Scandinavian potters, and the ship's model, suspended from the ceiling, is typical and authentic, being a "good luck" gift to Mr. and Mrs. Palm from their friend, Carl Milles, the noted Swedish sculptor.

Male patrons prefer the new Men's Grill, while women foregather in the upstairs dining room. The latter room, in addition to having rococo style chairs and tables, is also notable for the numerous original oil paintings by the Swedish painter, Malmstrom. Afternoon tea with French pastry has become popular with the ladies here -- and a better room could not be found for such purpose.

Dining at Rococo House is a real esthetic adventure and you would be missing something if you failed to have a meal here. And don't forget to look over Mr. Palm*s marvelous collection of modern Swedish furniture and objets d'art, which are on sale in an adjoining room.

Rococo House Swedish-American
161 East Ohio Street
Open for luncheon and dinner.

[Dark Saint Alaick]

CHEZ LOUIS

Cuisine for the Epicure

No other restaurateur in town has been able to build up a more fashionable following than has M. Louis StefiFen, the debonair Franco-Swiss proprietor of Chez Louis. Since opening this elaborate dining place, a short while ago, in an old town house, just off the boulevard, Louis has had no difficulty in retaining the exclusive clientele who came to his board when he was proprietor of Ciro's Grill.

Ermine wraps, silk toppers, diamonds and town cars are as much in evidence here as they are at Giro's.

There are two reasons why the dowagers and milHonaires and debutantes of the Gold Goast come to this newest of Ghicago's public dining salons -- Louis himself, and his chef, Rene Seurin. A combination like this cannot be excelled for attracting knowing epicures and the townwise -- Louis, with his suave Gontinental manner, his youthful dash, his rare good taste in providing the unusual in decor y and M. Rene Seurin, of Bordeaux, trained in the kitchens of Paris and as skillful in the culinary art as Bach was in the art of music.

Naturally, with two such men as these in charge, French dishes would be featured at Ghez Louis -- and so they are. Many of the popular delicacies of Parisian tables, together with certain specialites de la maison from the hands of Ghef Rene, make your evening at Ghez Louis memorable. The foods, in point of quality and preparation, would pass the severest test. The Ghez Louis is a charming place to visit for dinner; the prices are not so high as you might think; the service is genuinely Gontinental and completely satisfying, and the Ghicken Salad a la Louis -- well, try it yourself.

Chez Louis Franco-American
120 East Pearson Street
Table d'hote luncheon, Table d'hote dinner, Also a la carte.
Open for luncheon, dinner and after-theatre supper.

[Dark Saint Alaick]

MORE GASTRONOMICAL LOCATIONS

BERGHOFF'S, 17 West Adams Street. Pig's knuckles and sauerkraut, Thueringer sausage and red cabbage and other such heavy Teutonic dishes served appetizingly in this old landmark of the Loop... EAT SHOP CAFETERIA, 6 East Lake Street. First-rate vegetables, a small orchestra at dinner hour, and once a hang-out of Carl Sandburg, the poet and his pal, Lloyd Lewis, the drama critic... NEGRI ITALIAN RESTAURANT, 123 West Madison Street. One flight down, good spaghetti, and tables filled with stenographers and office help... POTTHAST'S, 4 West Van Buren Street. Another oneflight-downer, featuring solid German dishes for years and known to almost everybody at the! south end of the Loop... SAUERMAN'S, 545 North Clark Street. Oldtime atmosphere and substantial old-fashioned Germanic victuals. A landmark on North Clark Street, formerly John Fein*s place. Executives and business men of the neighborhood are patrons... FOO CHOW CHINESE RESTAURANT, 411 South Clark Street. Sole survivor of Chicago's old "Chinatown" in South Clark Street. Chop suey and chow mein, those popular American dishes, served here on teakwood tables inlaid with motherof-pearl. Still popular for after the theatre, because it is not as far from the Loop as restaurants in the new "Chinatown" on 22nd Street... RIVIERA ITALIAN RESTAURANT, 540 South Wabash Avenue. Although the opera has deserted the old Auditorium Theatre, around the corner, the Riviera still remains an after-opera rendezvous. The Italian food is eloquent testimony that the chef knows his business, and Milton Fairman, of the Herald and Examiner and an expert on Italian a la cartes, swears that it is one of the best in town... THE ALPS, across the street from the Riviera. More Italian food, and having its own clientele from some of the South Michigan Boulevard hotels... GERMAN RESTAURANT, 327 Plymouth Court. The name explains everything. A small, high-class eating parlor in quiet surroundings... CAFE FRANCAISE, 1922 Calumet Avenue. Excellent French cuisine; best filet mignon in town; occupies one of the stately old mansions in this deserted "Gold Coast" area; and caters to executives from some of the publishing houses nearby... VILLA SPIRO, 4646 Drexel Boulevard. A little old cottage among tall apartment houses. A rendezvous for south side connoisseurs of table delicacies... GENOA INN, 5035 Lake Park Avenue. A good French-Italian cuisine for south siders... BOVERI ITALIAN RESTAURANT, 1645 East 53 rd Street. Another south side dining place, featuring the viands of Naples and Rome... LOBSTER ISLAND CAFE, 6354 Cottage Grove Avenue. Sea food that is really sea food... HYDE PARK HOTEL, Lake Park Avenue and Hyde Park Boulevard. Wonderful victuals, courteous colored waiters and an old-fashioned Victorian atmosphere redolent of World's Fair days in '93... LINCOLN GARDENS ITALIAN RESTAURANT, 1524 North Clark Street. Spaghetti and veal scallopine are noteworthy, and Joe Blatk, proprietor, has cleverly fixed the place up to look like a Venetian garden or something... AQUARIUM

[Dark Saint Alaick]

RESTAURANT, 316 South Wells Street. Specializing in sea foods that are skillfully prepared. Atmosphere is quiet, and surroundings are decorative and tasteful... LEIGHTON'S RESTAURANT, 73 East Lake Street. Good food, quiet atmosphere, agreeable service. Convenient to Michigan Boulevard. Turkey and chicken and pastries are specialties. Excellent hot and cold delicacies "after the show."... DORIE'S, 65 East South Water Street. Another first-class dining room, just around the corner from the boulevard. Hungarian, Jewish, German, English, and American cooking. Decorated in the Russian style... E AND M RESTAURANT, 3216 West Roosevelt Road. Popular eating place of the west side, conducted by Davey Miller, the sportsman and fight referee. Twenty-four hour service and as many varieties of victuals. And don't forget to dine in the "Log Cabin" room... DINING ROOMS OF THREE LOTT HOTELS: THE PARKWAY, 2100 Lincoln Park West; THE WEBSTER, 2150 Lincoln Park West; THE BELDEN-STRATFORD, 2300 Lincoln Park West. Three fashionable dining rooms, serving foods fit for a king and all under the expert eye of Arnold Shircliffe, catering manager and author of "The Edgewater Beach Hotel Salad Book," an outstanding treatise on salads... HOMEWOOD RESTAURANT, 605 Diversey Parkway. Wholesome dishes. Renaissance interior; patronized by residents of apartment hotels in vicinity and mentioned in "Diversey," McKinley Kantor's novel of Chicago life... MILANO ITALIAN RESTAURANT, 2723 North Clark Street. Plenty of spaghetti and popular among gay set of Diversey Parkway neighborhood... RICKETT'S, 2727 North Clark Street. They come here for steaks, which are admirable, and for a snack after the theatre... GOLD'S, on Broadway, near Diversey. Where Jewish people eat you will always find good food, and this applies to Gold's...AQUARIUM CAFE, 514 Diversey Parkway. Excellent sea foods for the mid-north side... BELMONT HOTEL, 3156 Sheridan Road. A grand cuisine in the main dining room, very fashionable, and you'd feel more at home in formal dress.

[Dark Saint Alaick]

RIALTO TABLES

When the tungstens and the neons at dusk change Randolph Street into a world of gaudy incandescence; when you have arrived in this Great White Way with your companion for an evening at the theatre; when you have finally found a place to park your car and once more reassured yourself that the theatre tickets are still in your coat pocket; and, lastly, when you and the fair lady with you begin to feel that familiar inner void at this time of day, then the restaurants of the Rialto beckon most invitingly. It is the hour before curtain time. You are bent on making the most of it. Therefore, your thoughts turn to that most delightful of all curtain-raisers for an evening out -- a good dinner.
But where to go? And what to eat? These are questions that demand answers quickly, for your time is limited. You look about. On every hand are orange huts, oyster bars, candy shops, red-hot stands, one-arm joints, barbecue eateries and other similar fly-by-night filling stations. True, you note a formal restaurant here and there -- but what does it serve? What are the specialties on its menu? And how about the dining rooms of the theatre district hotels? Also, where may one dine and dance at the same time?
These are questions that we have tried to answer in the following selection of Rialto restaurants. They are of all types and varieties -- some old, some new; a few foreign but most of them domestic; in hotels and along the side streets -- but all of them serve foods of the best quality and you are sure of receiving the utmost in courteous treatment.

[Dark Saint Alaick]

BISMARCK DINING ROOM

171 West Randolph Street A bulwark of German culinary art in the theatrical district. Koenigsberger klops, Wiener schnitzel, German potato pancakes, Hamburger steak, pork shanks and sauerkraut, sauerbraten and kartoff el kloesse -- all the appetizing and substantial dishes of the hardy Teuton await you in the dining room of this historic Randolph Street hotel. And every one of the items on the comprehensive menu bears the stamp of that incomparable German chef, Fritz Mattmueller, who has been with this establishment for over thirty-three years and who has maintained the same high standard of cooking during all this time.
For this reason, and several others, the Bismarck dining room has been the favorite rendezvous of German-Americans of all classes ever since the World's Fair in 1893. Here, also, all visiting German celebrities are entertained and banqueted -- Dr. Hugo Eckener, the air pilot; Julius Meier Graefe, the art critic; Count Von Luckner, the sea devil; the German transatlantic flyers; German opera singers and stage stars; and visiting members of the German diplomatic corps, from the ambassador down.
The Bismarck dominates "German Square," as the intersection of La Salle and Randolph Streets, at the west end of the Rialto, has been nicknamed. German shops, steamship offices, and clubs are on every hand and everybody connected with them dines at the Bismarck. So do many of the officials from the City Hall nearby, as well as the theatrical stars.
Nowhere this side of Berlin can you find more charming examples of German modernist art, as applied to interior decoration, than in the main dining room of the Bismarck. Karl and Emil Eitel, who built the present hotel in 1927 on the site of the old Bismarck, imported from Germany many of the latest ideas and effects in restaurant ornamentation, with the result that all is restful, artistic, and novel in the main dining room. Its modernist decoration has plenty of curves to beguile the eye of the most hardened conservative, grown weary of squares and angles. Brass chandeliers made in Berlin depend from the ceiling; the walls are of hand-carved walnut; and Gobelin tapestries hang at each side of the mantel in the south wall. And at dinner you may dance to the music of Art Kassel's orchestra.
For real old-style peasant atmosphere, however, dine in the picturesque Dutch Room on the third floor. The same menu, with the same prices, is used in this room as in the dining room. Another interesting dinner place here is the Flamingo Room, done in vivid red and decorated with highly-polished brass work.

[Advocate_Arham_Ali]

सूत्र निर्माण के लिए निश्चय ही आप प्रशंसा के पात्र है अलैक जी किन्तु , वर्तमान शिकागो का वर्णन और सूत्र का प्रस्तुतिकरण अगर मात्रभाषा में भी मिल जाता ........तो जाने कितने ही हिंदी प्रेमी आपके मेहनत पर शिकागो घूम आते :giggle:!

[Dark Saint Alaick]

सूत्र निर्माण के लिए निश्चय ही आप प्रशंसा के पात्र है अलैक जी किन्तु , वर्तमान शिकागो का वर्णन और सूत्र का प्रस्तुतिकरण अगर मात्रभाषा में भी मिल जाता ........तो जाने कितने ही हिंदी प्रेमी आपके मेहनत पर शिकागो घूम आते :giggle:!

आपका कहना उचित है बन्धु। किन्तु अमेरिका और इंग्लैंड की यात्रा के लिए अंग्रेज़ी जानना जरूरी है, बाकायदा साबित करना होता है कि आपकी अंग्रेज़ी ठीक-ठाक नहीं, बल्कि बेहतर है। हिन्दी वालों को वीज़ा नहीं मिलता। इसीलिए मैं इस सूत्र के लिए अंग्रेज़ी ही उपयुक्त समझता हूं। :scratchchin:

[rajnish manga]

CHEZ LOUIS

Cuisine for the Epicure

Louis, with his suave Gontinental manner, his youthful dash, his rare good taste in providing the unusual in decor y and M. Rene Seurin, of Bordeaux, trained in the kitchens of Paris and as skillful in the culinary art as Bach was in the art of music....

..... the service is genuinely Gontinental and completely satisfying, and the Ghicken Salad a la Louis -- well, try it yourself....


:gm:

Saint Alaik ji, I am delighted to find so much information about chicago's restaurants - their names, addresses, special cuisines, decor and even the names of chefs they flaunt. This is a real treasure trove for those planning to visit US in general and Chicago in particular or for armchair travellers like me. Thanks.

[Dark Saint Alaick]

BOLLARD & FRAZIER'S CHOP HOUSE

20 West Lake Street

In this age of the equality of sexes, Bollard & Frazier's historic chop house and sea food restaurant stands out like a Gibraltar of masculinity. Stubbornly and consistently, down the years, it has refused its fine cuisine to Milady, remaining one of the last of the stag restaurants in Chicago. Therefore, it has become the sportsmen's headquarters of the Loop. Contiguous to the Randolph Street theatrical district, it is also a popular gathering place for actors, race horse fans, newspapermen and politicians.
Here, you may dine on the same bar (as well as at tables) which did service over a generation ago in George Bollard's famous old Edelweiss Buffet in South Wabash Avenue. Located next door to Von Lengerke & Antoine's, the pioneer sporting goods house, the Edelweiss attracted huntsmen, fishermen and trap-shooters. Nowadays, they come to George Bollard's place on Lake Street. Jess Frazier, the other member of the firm, is himself a hunter of no small ability. Photographs of famed trap-shooters line the walls; stuffed samples of tarpon, brook trout and "muskies" are also displayed; and the atmosphere is thick with cigar smoke.
This is a favorite dining place for Sidney Smith, Sol Hess, and S. L. ("Mescal Ike") Huntley, the newspaper comic strip artist; Clark Rodenbach, the movie critic; Bob Becker, editor of "Field and Stream" in the Chicago Tribune; Lloyd Lewis, the drama critic and writer; Jimmy Murphy, dean of police reporters; William Hale Thompson, former mayor and yachtsman; Con Rourke, the political writer; Charley Ellison, the race horse owner; and Sam Lederer, the noted press agent.
For the names of any other celebrities who dine here you will have to see Jimmy Morris, who has been with Mr. Bollard for fourteen years and who knows everybody in the Loop worth knowing. Jimmy will also help you in making selections from the Bollard & Frazier menu. The steaks, chops, and sea foods, prepared under the expert eye of Chef Carrodi Arrigoni, are incomparable for their savoriness. Meals are a la carte and prices within reason.

Malire d' hotel: Jimmy Morris

[Dark Saint Alaick]

LINDY'S 75
West Randolph Street

Situated in the heart of showland, Lindy's is one of the most popular theatrical restaurants in town. Go there any hour of the day or night (it never closes) and you will be certain to find some star from a current show, or a host of near-stars and satellites. Sam Horwitz, the entertaining proprietor, is well known to them all. Mostly you will find them here after the show, from midnight on -- dining, laughing, telling stories, greeting each other or partaking of Sam's toothsome after-theatre specialties. That group over there in one of the booths under the mezzanine, exploding in laughter at frequent intervals, might be listening to stories from the lips of Julius Tannen, the comedian. Or those two jovial fellows in the corner might be that incomparable team of funmakers -- Clark and McCullough. Others come here when they are playing in Chicago -- Eddie Cantor, Al Jolson, Sophie Tucker, Fanny Brice, Herbert Rawlinson, Texas
Guinan, Rudy Vallee, Phil Baker, George White, Georgie Jessel.
Many local newspapermen eat here; also such noted Randolph Streeters as Milton Weil, the music publisher; Phil R. Davis, the poet and divorce lawyer for theatrical people; Gail Borden, the columnist; and Sam Gershwin, the theatrical advertising man. They all come because they like Sam Horwitz and his foods. Sam, by the way, was the founder of the original Lindy's in New York City.
Emil, who made a name for himself as chef in De Jonghe's famous old Chicago restaurant, presides over Sam's kitchen and is responsible for the popularity of those after-theatre specialties -- Italian spaghetti with mushrooms, Chinese chop suey, French pancakes, Emil's special chicken a la king, German potato pancakes, fried New York counts, kosher frankfurter sausages, American ham and eggs, shrimp salad a la Russe, and Mexican chicken chili con carne. The service in Lindy's is quiet and quick and the waitresses are always helpful. There is a $1.75 table d'hote dinner that is commendable. The a la carte is less expensive.

Mattre d'botel: Sam Horwitz

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PETE'S STEAKS

161 North Dearborn Street

There is nothing inviting about the exterior of this place. A blunt ordinary sign out front merely announces "Pete's Steaks." Glancing through the window, you see only an ordinary white-tiled counter lunch room. Nowhere is there any outward hint of the inward culinary delights of this small, unpretentious Dearborn Street restaurant, a few feet north of Randolph.
But go inside, mount the steps at the rear to the gallery, and you will find yourself in a unique' dining room -- long, narrow, and looking much like a dining car. Dozens of framed photographs of noted actors and actresses, personally autographed to the proprietor and his wife, decorate the walls. And the tables are crowded with gay laughing theatrical people -- vaudeville artists, chorus girls, song boosters, press agents, box office men and, almost nightly, a "big time" star or two.
What brings these show people and celebrities -- as well as many other people -- to this place are the steaks. And what steaks! Thick, juicy, tender, dripping with real butter, and smothered in a heaping mound of cottage fried potatoes, radishes, green onions, peas and sliced Bermuda onions, these steaks have made the proprietor, Bill Botham, known from Broadway to Hollywood. His place is to Chicago what Beefsteak Charlie's is to New York. And we feel that Bill is deserving of his fame, for to eat a Pete's Special here is to indulge in a gustatory adventure that is rare indeed. No truer catch phrase was ever adopted than the one Bill uses for his restaurant: "Where Steel Knives Are Unknown."
Whenever Paul Whiteman, Al Jolson, Rudy Vallee, the Great Nicola, Eddie Cantor, or the popular Chicago Jazz Idol, Paul Ash, become "steak conscious" while in town, they go to Pete's Steaks. So do many local celebrities outside the theatrical field, notably Dr. Herman N. Bundesen, city health commissioner and one-time mayoralty contender. And you may also see well-known local newspapermen here any evening -- Jim Doherty, of the Tribune; Nate Gross, of the Times; Eddie Doherty, of Liberty magazine; and Orville ("Doc") Dwyer, Ted
Tod, and Maurice Roddy, all of the Examiner. Pete's Steaks is also the hangout of that picturesque Rialto character, Grover ("Red") Gallagher, stage manager of the Harris Theatre.
We know of no other restaurant in the theatre sector where the "personal touch" is so much in evidence as in this place. Bill has even gone further and made it a sort of family restaurant, for his wife, Marie, assists him as does his brother, Eddie, and his sister, Ethel. They are all gracious hosts and hostesses and always solicitous of the welfare of their guests. Two can dine here easily for $4.00. Don't miss Pete's Steaks -- which, by the by, derives its name from Pete Soteros, who formerly conducted a restaurant around the corner in Randolph Street and which Bill bought out many years ago.

Mattre d' hotel: Bill Botham

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DEUTSCH'S

28 North Dearborn Street


And now we come to Louie Deutsch, caterer of Jewish edibles to the Rialto. For over sixteen years, in his Dearborn Street restaurant and delicatessen store, Louie has been purveying most delectable dishes -- chopped liver with schmaltz, spitz brust and sauerkraut, gefulte fish, schnitzel a la Holstein, steaks and chops, and toothsome pastries -- to many an actor, actress, lawyer, judge, financier, clerk, and stenographer. And not only do Jewish people eat here, but gentiles from all parts of the Loop come to enjoy Louie's excellent cuisine.
Louie is our idea of the perfect restaurateur. He takes a personal interest in the whole establishment -- counters, tables, kitchens, selection of foodstuffs, and upstairs dining room -- and is always on hand to welcome a new customer or shake hands with an old one. You will like Louie if you should be fortunate enough to meet him -- and it ought not to be hard.
Louie has lots and lots of old friends, both of high and low degree. Adolph Zukor, the movie magnate, always dines here when he is in town -- and why shouldn't he, Louie being his brother-in-law. Another movie magnate, Jesse L. Lasky, partakes of Louie's board whenever he, too, passes through Chicago. And such well-known local movie theatre owners as Aaron Jones, Barney and Max Balaban, and Sam Lubliner, are frequent patrons. So also are General Milton J. Foreman, General Abel Davis, Paul Ash, Superior Court Judge Harry B. Miller, Attorney Sam Bachrach, and the great, baggy-trousered, Clarence D arrow. For good Jewish- American cooking try Deutsch's -- and don't forget the pastries. Maitre d* hotel: Louis Deutscb

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MAULELLA RESTAURANT

786 West Taylor Street ... Although a mile or two away from the Randolph Street bright light area, being located across the river among the tenements of "Little Italy," the Maulella Restaurant gets into this chapter because it is a favorite spaghetti restaurant of many persons whose names loom large in the radio and amusement world -- musicians, radio announcers and stars, continuity writers, and orchestra leaders.
Mike Maulella, the proprietor, who is himself one of the leading violinists of the town, and Mrs. Teresa Maulella, his sister-in-law, who can cook spaghetti, chicken dishes, and ravioli with as much skill as her relative can handle the bow, are the ones responsible for the name and fame of this little "one flight up" eating parlor in the crowded Italian quarter. Everything is clean and orderly here, the food is of good quality and cooked under sanitary conditions, everybody knows everybody else, and the establishment is open all night.
For these reasons, the musical and radio people come here -- Quin A. Ryan, director of Station WGN, and his wife, Roberta Nangle of the Chicago Tribune staff; Joe Gallicchio, conductor of the Chicago Daily News Concert Orchestra; Husk O'Hare, the popular orchestra leader; Mary Hunter, announcer over Station WGN; Pat Gallicchio, announcer over Station WMAQ; Art Benson, another well-known orchestra leader; Franz Pfau, the pianist; Ennio Bolognini, the cellist, and lots of others. You will find the Maulella Restaurant a delightful and informal place, particularly at midnight. A taxicab will bring you there in a jiffy.

Mai ire d' hotel: Mike Maulella

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SCHULDER'S SEA FOOD INN

172 North Clark Street

Schulder's is the best known and most popular sea food restaurant on the Rialto. But it has us puzzled. We can't make up our mind as to which serves the best planked Lake Superior whitefish in the Loop -- the Rainbo Sea Food Grotto, in South Dearborn Street, or Schulder's. We've tried both, and the question still remains in our mind. With your kind permission, we shift this weighty gastronomical question to your shoulders and bid you try to find the answer yourself.
In any case, the Lake Superior whitefish served here is a milestone in your gustatory career. Such tender and sweet-tasting food, done to just the right turn by a chef who is nothing if not skillful. You have not tasted the best in sea food until you have made short work of a Lake Superior whitefish as prepared at Schulder's.
But they have other sea foods here just as thrilling. To attempt a description of the a la carte menu -- and it is large and varied -- would be like trying to name all the fishes in Shedd Aquarium. We could devote no end of space to eulogies over their fried Lake Michigan perch; their Florida pompano is also excellent; and the fresh shrimps a la De Jonghe are admirable and completely satisfying. All forms of oysters, clams, shrimps, scallops and crabs are here, as well as New England lobsters -- from lobster cocktail (90 cents) to lobster Bordelaise ($2.25).
Go into Schulder's any evening for dinner and you are sure to find some luminary of the stage, or of the political world, at one of the tables. Mike Schulder -- fat and amiable -- has many friends among both classes and is well-liked by all. There is another Schulder's establishment at 17 South Dearborn Street.

Mattre d' hotel: Mike Schulder

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THE ROMA 117 North Clark Street


The Roma was not built in a day. It is, on the contrary, the oldest Italian restaurant in Chicago's theatrical district. Signor Virgil Nottoli, the proprietor, even goes further and affirms that it is the oldest Italian restaurant in the downtown district. Picking up a pencil, he will write: five years at State and Monroe Streets, two years at State and Congress Streets, four years at Wabash and Congress Streets, and eighteen years at its present location,
117 North Clark Street. That makes a total of twentynine years -- more than a generation.
The reason it has lasted so long may be easily discovered in its first-rate Italian-American cuisine. Signor Nottoli takes a personal pride in his dishes, true restaurateur that he is, and is always willing to point out some of the more delectable items that his brother, Signor Frank Nottoli, who is chef here, prepares in the kitchen. The a la carte dinner menu is a veritable happy hunting-ground to those fortunate persons who consider eating one of the fine arts.
Here, you may partake of that choice Italian entree, veal scallopine al Marsala -- tender veal covered with mushrooms and an appetizing sauce. But if you want to taste the specialite de la tnaison order spaghetti a la Roma. Only Signor Frank knows the secret of preparing this highly pleasurable viand and the sauces that give it its distinctive appeal. Another specialty of Signor Frank's is chicken a la Cacciatore, served in hunting style.
The Roma clientele is interesting and cosmopolitan. Among some of the frequenters are Robert Herrick, the Chicago novelist; Rosa Raisa, the opera singer; John ("Bathhouse John") Coughlin, picturesque alderman of the First Ward and poet laureate of the city council; and Georgio Polacco, the opera conductor.
The Roma also gets its share of public officials, being located across the street from the County Building and City Hall. Mostly these are judges, officials, and attorneys of the Italian persuasion. Theatrical people come here, too.

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HARDING'S GRILL 131 North Clark Street


Jean Anthelme Brillat-Savarin, greatest of gourmets, in his classic work on gastronomy, 'The Physiology of Taste," says, in eflFect, that history has been made in cafes and restaurants. The truth of this observation is nowhere more fittingly illustrated in Chicago, we believe, than in Harding's Grill, on North Clark Street, across from the County Building and City Hall and around the corner from Randolph Street.
For during the days when Al Capone was sucking lollypops in a New York tenement doorway, Harding's Grill was the famed Righeimer's Bar -- where Chicago political history has been made. Need we go further than to say that Righeimer's was the cradle of "Big Bill" Thompson.
Today, Righeimer's lives on -- the same bar is here, the same furnishings, the same "Ship's Cabin" upstairs, and it is still a political rendezvous. Only the name is changed -- and the molecular density of the products offered for consumption. For, since John P. Harding, known as The Corned Beef King, took over Righeimer's and changed it into a sandwich shop and restaurant, it has become popular in the town for three things -- its corned beef and cabbage, its roast beef, and its steaks and chops.
Harding's Grill is worth visiting, both for the food and the old-time atmosphere. They have a fine a la carte dinner menu in the "Ship's Cabin," where you may take your wife or sweetheart. The service in the cabin dining room is from 5 P.M. to 11 P.M. And the waiters are civil and alert. The whole establishment is open for breakfast, luncheon, dinner, and after the theatre.
Other Harding Grills in the Loop district are at 68 West Madison Street and at 4 North Clark Street.

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THE GREEK CAFE 216 North Dearborn Street


Where Greeks meet Greeks. Although this place, situated for over thirty years on North Dearborn Street in the immediate vicinity of the night life district, is the dining place of wealthy and prominent Greeks of Chicago who have offices in the Loop -- importers, business men, editors, fraternal lodge officials, commission merchants and ice cream manufacturers -- yet it has always been popular among diners-out of other races. They come here for the exotic appeal of certain of the items on the Greek Cafe menu, such as the distinctive broiled lamb chops, baklawa, and Turkish coffee.
And what lamb chops! If you really want lamb chops in their most delicious form, prepared by chefs from the Balkans where lamb, by force of necessity, is the prevailing gustatory weakness, go to the Greek Cafe. But it might be well to prepare the way by sipping of that other specialty here -- Greek chicken soup with vermicelli. And for dessert order baklawa, a most toothsome Balkan sweetmeat, made of pastry bound together with crushed nuts and honey and palatable spices. And then there is Turkish coffee -- black, thick, and tasting truly coffeeish. Also, if you want to be an Athenian all the way, taste some of the genuine white Greek cheese served here. A landmark of Chicago, retaining the same interior as when it first opened at the turn of the century, the Greek Cafe has a leisurely and friendly atmosphere.

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OLD TOWN COFFEE ROOM

Basement, Hotel Sherman


Here is one of the novelty restaurants of Chicago. But the food has in no way been sacrificed to decoration or lay-out and you may enjoy the same highly edible dishes here as you do in the other restaurants of the Hotel Sherman.
Of main interest in this place, however, is the panoramic map, occupying the entire ceiling, of Chicago as it was in 1852. It is the work of Tony Sarg, the noted artist and puppet-master. Done in the manner of the old cartographers, this map shows each house that stood in Chicago in that year, as well as boats, railroad trains, and wagons. The whole is highly colorful and entertaining. If you're seated at the counter, you won't have to strain your neck looking upward, since you may see the whole thing by looking downward into the mirror which covers the top of the counter.
As for other effects, the Old Town Coffee Room is decorated in the manner of Colonial America, with old maps and sporting prints hung about the walls, which are panelled in unfinished American pine. This is a delightful place to dine in on a hot summer's evening, the room being artificially cooled. Prices are very reasonable and there is both counter and table service.

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THE GARRICK 68 West Randolph Street

Ask your father, or even your grandfather, about the Garrick, formerly the Union. They'll have many a story to tell of this once popular barroom of the old Union Hotel, famed no less for its luxurious appointments than for its wet goods, and, particularly, for its beer. The ornate mahogany "arch" of the barroom, located in a corner of the present restaurant, is not the only part of it to survive, for the original ceiling also remains -- highly decorative, criss-crossed with intricately-carved oak beams, and painted in between with gay and colorful pictures of horns of plenty, cherubs holding bunches of grapes, and all the other motifs that decorators used in the Mauve Decade. The Garrick now is a restaurant, maintaining an open-all-night policy, and having its own share of the Randolph Street crowds before and after the theatre.
The Garrick recently took on more grandeur, opening up an elaborate French Room on the second floor. This room not so many years ago was the Deauville Cafe, operated by the late Ike Bloom, once a power in the old 22nd Street night life district. Recently, Mr. Roeder, proprietor of the Garrick, took it over and redecorated it in the French style. It is now a pleasant, intimate room, done in soft rose colors, where you may dance to the music of a small orchestra. The Garrick provides good table d'hote dinners.Live baby lobsters are a specialty here.

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NELLO'S 2423 South Oakley Avenm


Like the Maulella Restaurant, Nello's is another Italian eating parlor, far from the downtown Rialto, but patronized by not a few of those whose names are printed large before theatre doors.
It was Grover ('*Red") Gallagher, that jovial Irish stage manager of the Harris Theatre, who first brought the green room folks to Nello Giovannini's board. Nello's hearty Neapolitan personality and his musical renditions on the mandolin, together with Mama Giovannini's skill in the cooking of Italian fried chicken, made an instant hit with the f ootlight people and they have been patronizing the place ever since. Lately, the newspaper boys have followed suit, led by Maurice Roddy, the police reporter and cartoonist.
Nello's is open as long as there are guests at the tables, the food is of the finest quality, the telephone number is Roosevelt 4587, and you reach the place best by taxicab.

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COFFEE DAN'S

114 North Dearborn Street

Here is your opportunity of finding out, however vicariously, all about this Coffee Dan business. That name is perhaps as familiar to you as Heinz's Fifty-seven Varieties; from time to time you may have seen some reference in the newspapers to the famed Coffee Dan's of San Francisco; or perhaps some friend has dined in the original and told you all about it. In any case, you know that Coffee Dan's originated in San Francisco's theatrical district, that they served such ham and eggs and coflFee there as was never found anywhere else in the country, that they gave you little wooden hammers to pound on the table in time to the music, and that it was popular with those who gained their livelihood behind the footlights.
Well, Chicago's replica of this unique establishment may not have the same atmosphere of spontaneity and gay companionship, nor the clientele of the theatrical people who made its fame known abroad in the land, but it does provide you with something of the original place -- namely, the ham and eggs and the wooden hammers.
Order the Coffee Dan's special ham and eggs and they will bring it to your table in the same pan in which it was cooked -- sizzling in a most appetizing and tempting manner. Such was the procedure followed in the original establishment. French fried potatoes and a toasted roll accompany it, and the whole costs 75 cents. Another specialty of the house, as with the original, is Hamburger steak a la Coffee Dan.
In all other respects, this basement restaurant is just another dine-and-dance place in the theatre district.

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HUTCHESON'S CHILI PARLOR

83 West Lake Street


Although a plain ordinary American lunch room -- white-tiled, sanitary, with a counter and marble-topped tables, and loud with the clatter of dishes and the conversation of taxi drivers and such -- Hutcheson's Chili Parlor is convenient to the theatre sector, the Mexican dishes are appetizing, and in recent months it has been receiving a play from the boys and girls of the theatre. Almost any time after midnight you will find a gay group of chorines and their boy friends at one of the tables, partaking of that popular Hutcheson specialty, Chili Mac, which is chili and spaghetti, covered with powdered cheese. Or you might find some of them deep in bowls of fiery chili con carne, and others indulging in hot tamales with chili sauce. Of course, these dishes are not gotten up with the perfection and skill of those prepared in the cafes of the Mexican quarter, but they are first-rate substitutes.

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CELTIC GRILL

Lobby Floor, Hotel Sherman

As well known and historic as the Hotel Sherman's College Inn, the Celtic Grill today is the noontime lounge of His Honor, Mayor Anton Cermak. Almost every day he comes to his favorite table in the southeast corner of the room and there lunches with many of his cabinet officials and others. Its easy accessibility (it is located directly across the street from the City Hall), and the excellence of its cuisine, have been the factors responsible for bringing the city's chief executive and his aids here.
Celebrities from other fields come here too. Thornton Wilder, the novelist and now a member of the faculty of the University of Chicago, is seen here often; it is a favorite dining place for Will Rogers when he is in town; and Rod La Rocque and his wife, Vilma Banky, the popular stage team, ate here almost every day when they were playing in Chicago.
Large, elegant, quiet, with walls of unfinished oak panelling, quaint and comfortable chairs, leather-covered wall-seats, convenient electric lamps for newspaper reading, and no music, the Celtic Grill is an ideal place in which to lunch or dine and talk over a business deal or the day's events.
The Celtic Grill contains that famous Maxfield Parrish mural, "Sing a Song of Sixpence," painted on the west wall. As for the food served in the Celtic Grill, it is of the first order and a la carte only. In season, there are many game dishes to tempt your palate. The room is open for breakfast, luncheon and dinner.

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BRENNAN'S

128 North Wells Street

Home-made apple pies that give the ones mother used to make a close run, and Southern fried chicken as good as any served below the Mason-Dixon line, are the outstanding specialties of Brennan's located in a Wells Street basement at the west end of the theatre district. Mrs. Ursula Brennan, who has been conducting this restaurant here for a number of years, is rapidly becoming known all over town for these specialties, as well as for her luscious strawberry shortcake and savory corned beef and cabbage. Lawyers, executives of the Chicago Telephone Company nearby, and those fortunate ones among the Randolph Streeters who have discovered the place, make up the principal part of Mrs. Brennan's clientele. Prices reasonable.

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BLACKHAWK RESTAURANT

139 North Wabash Avenue

If you like to dance between the soup and the entree (which epicures claim is bad practice), we recommend the Blackhawk, at the east end of the bright light area, across the street from Marshall Field's department store. Here is a luxurious dining room where the food and the music are both of high order, and where you may see gay couples and couples not so gay, and have an allaround good time. Coon-Sanders orchestra will tickle your toes if nothing else will. Dancing is from 6; 30 P. M. to 1:30 A. M. and there is no cover charge at any time. They serve table d'hote dinner that meets with the approval of most Blackhawk patrons.

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THE TRIANGLE

West Randolph Street

"Yesterday," reads the Triangle menu, describing its oysters, "as the sun was sinking in the west, these beautiful creatures were frolicking on the sandy bottom of Delaware Bay, unmindful of the danger that lurked overhead. Gaiety filled their Httle hearts. But suddenly this scene of joy was transformed into one of desolation, for astute Man hurriedly plucked them and sent them on to us, so that today you may revel in their glorious freshness and 'tang' of the sea... still scenting of the azure blue waters."
The baked potato is lauded thus: "From Idaho, a Land of Treasure. Ages ago great Volcanoes roared and to-day among their old lava beds in Idaho they grow these Magnificent Gorgeous Beauties. Hot, genuine, mealy, Idaho baked potato, with plenty of butter, for only 20 cents. Here's Health for You."
You are reading excerpts from a menu of one of the most original and typically American restaurants in the country. You are in the House that Ham built. You are about to taste the most succulent hot roast sugarcured ham you've ever eaten, or the biggest and most savory of baked Idaho potatoes, or the finest and largest order of good old-fashioned American strawberry shortcake in all the length and breadth of the land. In other words, you are in the midst of one of the most novel and unique epicurean adventures that has ever befallen you.
If you think we have been carried off our feet by the appetite-provoking advertising of this house, and are indulging in redundant and idle boasts, you are mistaken. The Triangle has practically revolutionized restaurant management in Chicago by the unique advertising methods it employs to attract patrons to its counters and tables. Other popular-priced lunch rooms have begun to copy the Triangle style. The walls of this Randolph Street Triangle look like nothing so much as the sideshow of a circus -- loud with gay and colorful placards heralding in the most flowery and poetic of phrases the merits of its foods. And the interesting part about it all is that these signs tell the truth. Else how could D. L. Toflfenetti build a chain of six Triangle restaurants in the Loop within the last ten years, with the present Randolph Street house as the latest and most-up-to-date of the six?

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Standing on the site of the former King Joy Lo chop suey restaurant, an old landmark of the Rialto, the Triangle is as much a showplace as any of the theatres that surround it -- and as entertaining and diverting. Observe the striking black marble facade, done in modernistic style and rising two stories high like an inverted U, and the ever-changing play of colored lights across its sweep. It is one of the most outstanding buildings on Randolph Street.
But go inside. See the crowded counters and tables; observe dignified judges, city officials, and theatrical people mingling with stenographers and office boys and family groups; see the dashing white-capped carver slicing a huge appetizing-looking roast beef high up on a dais at the front of the restaurant; the big colorful signs, dictated by Mr. Toffenetti himself, that make your mouth water; the girls making strawberry shortcake right before you in the window; the snappy and intelligent waitresses in their smart white frocks; the cooks making salads and dressings before the gaze of all; and Mr. Toffenetti himself moving about, picking up a plate here, helping a waitress there, and welcoming his many friends. All is lively, clean, wholesome, colorful, in-theopen, and American -- yes, clatter of dishes and all -- about the Triangle.
The big day during the Triangle year is the annual opening in the spring of the Old-Fashioned Strawberry Shortcake Jubilee -- an event that has become as important in the life of the Loop as the annual Autumn Exhibition of Fashion in Marshall Field's windows.
Indeed, the Triangle, which started as a little restaurant at the triangular corner (this is the origin of its name) of Broadway, Sheridan Road, and Montrose Avenue, in the uptown district, over fifteen years ago, has become as much an institution in Chicago as is Marshall Field & Company. Therefore, you should not miss it. It is especially interesting to visitors from foreign countries. It is open all night and the prices are scandalously reasonable.
Another of the chain of Triangle restaurants is located at 6 South Clark Street.

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RANDOLPH GERMAN RESTAURANT

234 West Randolph Street Max Koppel, proprietor of this quiet, unobtrusive old establishment at the west end of the bright light sector, is a restaurateur with an impressive background. His first employment in this country was in Delmonico's in
New York City, one of the greatest restaurants in America. Then, when Henry M. Kinsley, a noted Chicago caterer, and his son-in-law, Gustav Baumann, opened the Holland House in Manhattan in 1891, Max Koppel went over to that establishment. It was in the Holland House, which became almost as famous as Delmonico's, that Max learned the art of catering. A few years later, Max came to Chicago and joined the Kinsley restaurant here. Its five stories all devoted to catering purposes, Kinsley's was the greatest of all Chicago restaurants. At the time it closed. Max Koppel was manager of its dining rooms.
With a background like this. Max ought to be expected to serve good food. He does. His German dishes are comparable to those served in any of the other worthwhile Teutonic eating houses of the town. Especially notable, however, is Max's hasenpfeflfer, which, of course, can only be served between Thanksgiving and January 31. His beef a la mode, his smoked ribs of pork, and his potato pancakes are also worthy of mention. The Randolph is a clean, quiet place and has an atmosphere of the old days about it. It is open only for luncheon and dinner.

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BAMBOO INN
78 West Randolph Street

Chop suey and chicken chow mein have replaced the Martini cocktails and champagne that graced the tables of this basement dining room when William ("Smiley") Corbett conducted his famous Cabaret here many years ago. Today, the Bamboo Inn, located in the hectic center of showland, is popular with young girls and their boy friends, as well as visiting farmers and others from the tank towns of the midland. It is a quiet, innocent Chinese restaurant where the chop suey is good and where you may dance to the strains of Steve Leonardo's orchestra. No cover charge and open until late.

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CHILDS
55 West Washington Street

In recent months, this representative of the great chain of restaurants has been getting considerable of a "play" from the show people, nighthawks, and bons vivants of the downtown district. Tired of the poor quality of foods served in the gaudier night clubs, these gay persons have been dropping into this open-all-night place to eat food that is food before going home. Often you will see silk top hats and ermine wraps, or a theatrical star or two, among the diners. The food served here, of course, is wholesome and skillfully prepared.

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ANNES' RESTAURANT
620 Rush Street

Another eating parlor distantly removed from Randolph Street, but part and parcel of the town's theatrical life. Many stage stars who live in the Hotel McCormick just over the river, in which this restaurant is located, dine here in the wee small hours. During the day and early evening, this unit in George J. Annes' Chicago chain of lunch rooms is quiet and of no particular importance. But after two in the morning it takes on life. Actors, chorines, vaudevillians, race track men, fisticuff artists, and an occasional newspaperman or two, are usually present. At one table you might see Tony Canzoneri, the fighter, entertaining a couple of friends; eight chorus girls from Earl Carroll's show might be at another; Bernardine Hayes, voted "the greatest girl radio star," comes in often; Jock Malone, once one of the country's foremost fighters, sits in a corner working on cross-word puzzles. And they are all served by Angelo, probably the most travelled waiter in town, who speaks five languages.

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DE LAZON'S
127 North Dearborn Street

Few of the many Rialtoites who dine in this interesting restaurant across the street from the Cort Theatre know that it is on the first floor of the only leaning skyscraper in the world. Observing it from across the street, the American Bond & Mortgage Company building (built by the late Governor John P. Altgeld, easily reveals the incline in its upward thrust. But don't be alarmed. It has been standing this way for over a generation. De Lazon's serves good food, the waitresses are bright and cheerful, and the cakes, pies, and pastries made in its own ovens are highly satisfying. It is open from 7 A. M. to 10 P. M. And don't forget to look over the unique and clever carvings in wood, the work of Tud Kempf, which adorn the walls. Kempf, although known popularly as "The King of the Whittlers," is a serious artist and his creations in wood are highly regarded by the local art critics. These samples may help you to digest your food. There are also many autographed photographs of theatrical stars on the walls.

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GIMBEL'S
30 West Randolph Street

This large and popular basement dining room occupies an interesting location. Above it rises the Masonic

Temple building, headquarters of Masonry in Chicago; next door is the Oriental Theatre, largest of Chicago's cinema palaces; and, lastly, here was the site of the Iroquois Theatre fire in 1903. As for the restaurant itself, it is new and luxurious, the menu is large and inclines toward German and Jewish cooking, the waitresses are lively, the sticks of bread are good, and there are four special Gimbel salads that would brighten the eye of any epicure. Patrons are invited to observe the kitchen, made of Monel metal. The walls of Gimbel's are wainscoted with American walnut, ornamental plaster, and intricately designed gold work. Open from 7 A. M. to midnight.

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THOMPSON'S
27 West Randolph Street

Here is the surprise of your life. Used to eating your ham and eggs (country style) on one-arm chairs and amid the clatter of much crockery in any Thompson lunch room, you are totally unprepared for the scene of splendor and spaciousness and up-to-dateness that confronts you as you enter, for the first time, this newest of the Thompson restaurants. The "one-arm" chairs are gone. Considerably lessened, too, is the crazy symphony of dishes. All is changed. Nothing of the oldtime Thompson atmosphere is here, with the exception of the service counter and the help-yourself system.
Instead, a unique and artisticaSy designed eating place rises before you. The one-arm chairs are replaced by highly-carved and polished oak tables and chairs; the walls are of panelled oak; large colorful murals, rising from floor to ceiling and lit by hidden lights in prosceniums, depicting scenes in early American history, dominate the east wall; snappy girls in white frocks have replaced the men at the service counter; and a long soda fountain stands at the front. The interesting part about it all, however, is that the Thompson prices have not changed in order to pay for this new elegance. Neither has the fopd deteriorated in quality. We know of no better place to eat during "lean days' than this Rialto establishment -- and its sumptuousness is soothing to your pride.

[Dark Saint Alaick]

TERRACE GARDEN Madison
at Clark Street

Here is one of the best known dine-and-dance restaurants in Chicago. Popular both before and after the theatre. Although not on Randolph Street, the Terrace Garden is but two blocks southward. It is located in the basement of the Morrison Hotel, where the famed old Boston Oyster House once had quarters. You eat at tables placed on circular terraces and the dance floor, orchestra, and floor show are below you. Luncheon, dinner, and after-theatre supper are served here and the menu is both table d'hote and a la carte. They feature daily specials, which are appetizing, such as beef a la mode with potato pancackes. New England boiled dinner, fried spring chicken roadhouse style, boiled brisket of beef with horse radish sauce, baked finnan haddie a la Moir, and individual chicken pot pie. If you like to dance between courses, or if you like to be in a gay convivial atmosphere, with music, young people, and colorful surroundings, the Terrace Garden is the place to go.

[Dark Saint Alaick]

ORIENTAL GARDENS
23 West Randolph Street

Newest of the Loop's chow meineries is the Oriental Gardens, located on the second floor over Thompson's latest restaurant and across the street from the Oriental Theatre. Here, all is Chinese and sufficiently exotic for the kind of people who go to the Randolph Street movie palaces -- and there are plenty in Chicago. Henri Gendron and his orchestra provide music for dancing and the establishment is open until 1 A. M. A few American dishes are served here and such popular Chinese dishes as chop suey and chow mein. Maitre d'botel: Chin Wai '

[Dark Saint Alaick]

GARDEN OF ZANZIBAR TEA ROOM
54 West Randolph Street

An upstairs tea room where they tell your fortune in the tea leaves -- typical of the fortune telling tea rooms which have sprung up all over the Loop in recent years. Lots of fun for stenographers and their boy friends.


THE GYPSY TEA SHOP

22 West Monroe Street Where real gypsies read your palm or tea leaves. The original of these establishments in Chicago.

[Dark Saint Alaick]

ALONG THE AVENUE


Like proud and gaily-decorated soldiers standing at attention, the big skyscraper hotels of Michigan Avenue rear their million-windowed facades over Chicago's Lake Front. Serving a wealthy and exclusive clientele, these hotels, in their dining rooms, oflFer the very best in foodstuffs. They obtain the choicest cuts of meats from the stockyards; the vegetables served on their tables are fresh from the country; and the chefs and pastry cooks working in their kitchens are trained in the best traditions of Continental cookery.
Our survey of the Avenue eating halls and parlors begins at Michigan Avenue and Lake Shore Drive, the near north side crossroads of the Gold Coast. Here, the Drake Hotel stands as a citadel of wealth and fashion; a few doors east of it rises the exclusive Lake Shore Drive Hotel; several blocks northward we find the swanky Ambassador East Hotel; just south of it stands the Knickerbocker Hotel. In all of these high-toned hostelries are dining rooms that serve the choicest of dishes for a discriminating clientele.
Among these hotels are the Avenue restaurants and tea rooms -- the majority of them decorated in the modern style. Down the Avenue we follow them, crossing the Chicago river into the downtown district, until we come to the Palmer House, which is just one block west of the Avenue but always identified with it. From then on, we visit the dining rooms of the ritzy Avenue hotels in the downtown district -- the Auditorium, the Congress, the Blackstone, and the Stevens. Here, also, we make note of the more important restaurants and tea rooms. In the following pages, then, you will find the results of our survey.

[Dark Saint Alaick]

THE DRAKE
Lake Shore Drive and Michigan Avenue

First and foremost of the Avenue eating establishments catering to Chicago's social world is the main dining room of the Drake Hotel. The location of the hotel, of course, has much to do with the high prestige of the dining room, being at the head of Michigan Avenue and dominating the Lake Shore Drive Gold Coast, which sweeps northward in an imposing curve of trees and tall apartment hotels along the shore of Lake Michigan. Incidentally, no other dining room in town offers a more beautiful metropolitan view than the one to be seen through the spacious windows along the north wall of the Drake dining room.

Huge, impressive, decorated in the Italian Renaissance style, with plenty of veined marble columns and gorgeous glass chandeliers, and soothed by the dulcet strains of the Drake Concert Ensemble, this rendezvous of the Four Hundred and such visiting celebrities as happen to be stopping at the Drake (and most of them stop there) , comes to its most active life at dinner time -- and mainly during "the season." Then, tuxedos and lownecked gowns are in abundance; the atmosphere is gay and swanky and cosmopolitan; and the debutantes and dandies are having the time of their lives. The cuisine, of course, is of the highest quality and the a la carte menu is more like a catalogue than a folder.

[Dark Saint Alaick]

Historic banquets have been held in this dining room in honor of world-renowned celebrities. Gazing upon such a magnificent dining hall, you regret that old John B. Drake, founder of the Drake dynasty in Chicago, is not alive to stage in this place one of his far-famed annual game dinners that made his Grand Pacific Hotel (now gone) the talk of the country back in the seventies.

For luncheon, however, many of the millionaires and dowagers and others prefer the smaller Lantern Room, which overlooks Michigan Avenue. Here, you may see the interesting French wall lanterns which Mrs. John B. Drake II installed and which are replicas of ones she had seen in an old chateau in France. A striking silvered frieze, depicting various medieval sports and games, is also of interest, and so are the figurines of gay-colored candy which decorate each table and which are the work of Jacques Czerwinski, product of Parisian art schools and kitchens.

While an orchestra plays, you may enjoy that delicious Drake luncheon specialty, eggs Becker, created by the late Chef Becker of the Blackstone Hotel (owned by the Drake interests) and consisting of eggs and diced lobster in Newburg sauce, served on toast. But there is a varied selection of other ready dishes and all of them, prepared under the skillful eye of Chef Theo Rooms, would meet the hearty approval of the most fastidious of epicures. The Lantern Room is open for breakfast, luncheon, dinner, and supper dances, and the prices are not extraordinarily high. And the service is truly a tribute to the genius of Chicago's most noted maitre d'hotel Eric Dahlberg.

[Dark Saint Alaick]

BRADSHAWS
127 East Oak Street

Although a small, unassuming place, around the corner from Michigan Avenue and having all the appearance of being just another Gold Coast tea room, Bradshaw's serves some of the best food in the North Central district. The establishment is conducted by Mrs. Jene Fageros, a capable and conscientious Norwegian cook from Minneapolis, and her daughter, Bernyce, who is an artist and a graduate of Columbia. Nowhere can you find better apple pie -- the delicious fresh apple slices are exposed and instead of the usual covering of crust Mrs. Fageros uses a layer of chopped walnuts. Her bran muffins also are incomparable, being made of figs, bran, milk, and eggs. Luncheons are 65 and 85 cents and dinners $L00 and $1.50. Mrs. Bernice Challenger Bost, editor of Tower Town Topics magazine, and many well-known men and women from nearby advertising offices come here daily for luncheon, and it is one of the favored spots of Lake Shore Drive society. Through the windows you may observe, on the other side of the street, the lawns at the rear of Mrs. Edith Rockefeller McCormick's palatial residence -- if that is of any interest to you.

[Dark Saint Alaick]

KNICKERBOCKER COFFEE SHOP
163 East Walton Place

Excellent substantial dishes, the kind that business men enjoy, are offered in this small eating room just off the lobby of the Hotel Knickerbocker. There is German apple pancakes with head lettuce, broiled Spanish mackerel and boiled potato, Szedigner beef goulash, and any number of other items. This coffee shop, decorated with unique pinkish wallpaper, is popular among advertising men and executives from the towering Palmolive Building next door, as well as among society people. Luncheons are 65 cents -- and worth it.

[Dark Saint Alaick]

NINE HUNDRED NORTH
900 North Michigan Avenue

This place was aptly described recently as "Modern -- but beautiful!" And so it is. If you are a lover of modern art, here is a thrill for you. It was designed by Mrs. Howard Linn, the talented Chicago society woman, and its first manager was Mrs. William Vaughn Moody, widow of the noted poet and foremost of the town's hostesses.

The Crystal Room is where the main thrill lies. Small, oval in shape, exquisitely done in black and white and with many hexagonal columns of black glass and hidden colored lights, the room looks large and intricate byvirtue of the clever arrangement of French mirrors. Several novel private dining rooms, notably the Straw-Room, made of hand-painted straw squares, are also features of the place.

During the sultry evenings of summer, however, most patrons dine in the Patio -- a large open-air court with a fountain in its center. Here, under the July stars and to the strains of an orchestra, you may enjoy Chef Charles Font's delightful Stuffed Lobster Thermidor, or any of his other dishes, in a most gay Monte Carlo-like atmosphere. This courtyard, by the way, is part of the Nine Hundred North Michigan Avenue Building, designed by the Jarvis Hunts, Senior and Junior, noted architects, and occupied by numerous Chicago millionaires and their families on the cooperative plan.

[Dark Saint Alaick]

WOMAN'S EXCHANGE

942 North Michigan Avenue

For women only -- and the only one of its kind in Chicago. Very exclusive. About fifteen tables at the rear of the Woman's Exchange of Chicago, which is a charity shop estabHshed by Mrs. Kellogg Fairbank, Mrs. Louis F. Swift, and other wealthy society women. You help yourself at the serving counter. Excellent home cooking. Salads and pastries best in the city, and excellent are the creamed cheese and anchovies served on rye bread. Heavily patronized by socially prominent women at tea time. When you are through lunching, you tell the cashier what you ate and she makes out the bill. No so bad!

[Dark Saint Alaick]

180 EAST DELAWARE RESTAURANT

180 East Delaware Place

Most charming and interesting of French restaurants in Chicago, just off the Avenue. The ceiling is beamed, the floor is made of tile, dark brocaded draperies hang over doorways and windows, real candles are on the tables, a fireplace is at one end and a big table of most tempting hors d*oeuvres is at the other, and all is delightfully atmospheric and redolent of the Old World. But most interesting of all is Jacques Fumagally, the ma It re d 'hotel, who goes about welcoming guests in true Parisian style. Born in Monte Carlo, Jacques was formerly with the Ritz in Paris and the Sevilla Biltmore in Havana. With the able assistance of Chef Julliard Medou, Jacques offers you a few specialties, such as cottage cheese a la Jacques and 180 Delaware special salad. The menu is large and contains all the popular French dishes. Table d'hote luncheon, 75 cents, and table d'hote dinners at $1.00 and $1.50. This French restaurant is located in swanky and exclusive Streeterville, once the bailiwick of old Cap'n George Wellington Streeter, the militant squatter.

[Dark Saint Alaick]

HUYLER'S

917 North Michigan Avenue

The modern atmosphere of this important Avenue restaurant, with its four dining rooms, is in keeping with the building in which it is located -- the cloudpiercing Palmolive Building, a modernistic skyscraper with setbacks, which, with its powerful Lindbergh beacon, dominates the entire near north side both day and night. The Pink Room, first of the rooms, is done in rose-pink and contains a lunch counter and booths. Then comes the Gold Room, a formal dining room where prices are higher. The Walton Coffee Room, at the rear, done in blue and silver, is a sort of sandwich shop. The Fountain Room adjoining is self-explanatory. The foods served in all these rooms are of the best quality and not only typists but fashionable men and women from the Gold Coast patronize the various rooms daily.

[Dark Saint Alaick]

WOOD'S

930 North Michigan Avenue

Many a Chicago millionaire can remember being taken, when a child, to Wood's on Michigan Avenue for ice cream soda. This small but exclusive establishment, however, is an off-shoot of the parent house, located downtown at 108 South Michigan Avenue. Mr. and Mrs. Wood serve delicious light luncheons and confections and they have a large following among the older first families of the town. Their creamed shrimps and creamed mushrooms are exquisite creations, nowhere to be duplicated. In recent years this Upper Michigan

Avenue branch has become popular among debs for afternoon tea. Not very many men are seen here -- but there's no reason why they should stay away.

[Dark Saint Alaick]

LAKE SHORE DRIVE
180 Lake Shore Drive

When Queen Marie of Roumania, and her two children, Prince Nicholas and Princess Ileana, visited Chicago in 1926, they resided at the Lake Shore Drive Hotel and ate in its dining room -- which information might give you some idea of the position occupied by this establishment in Chicago's social life. The Lake Shore is also a favorite stopping and dining place of many other renowned bigwigs -- Ira Nelson Morris, former ambassador to Sweden; Mary Garden, the opera singer; Robert P. Lamont, secretary of commerce; Michael Strange, the author and ex-wife of John Barrymore; Jascha Heifetz, the violinist; Anita Stewart, the movie star; Yehudi Menuhin, the boy violinist; Alfred Lunt, the actor, and such actresses as Lillian Gish, Katherine Cornell, Lynn Fontanne, and Ethel Barrymore.
People of this sort demand the best in food -- and they get it in the dining room of the Lake Shore Drive Hotel. Not only residents of the hotel, but matrons and millionaires from the residences nearby, come to this dining room. During "the season," all diners are in formal dress. It is a small room, beautifully done in the Adam style, and the china and silver cause you to gasp. The atmosphere is very ritzy and fashionable and the prices are accordingly high.
The hotel occupies a commanding position, fronting on Lake Michigan and the Lake Shore Drive Gold Coast, and only a short distance east of the Avenue. The Loop is five minutes away by auto. If you want to dine with the beau monde of Chicago, or catch a glimpse of some visiting celebrity in an informal moment, then the dining room of the Lake Shore Drive Hotel is the place to go.

[Dark Saint Alaick]

HOTEL AMBASSADOR
North State Parkway and Goethe Street

In the heart of the Gold Coast and very very swanky. Main dining room, at dinner, alive with the presence of Chicago society folk and others well known. Here, any evening, you are likely to see Chicago's veteran member of the bench. Judge Thomas Taylor, Jr., and Mrs. Taylor; John Borden, the explorer, and his wife, Courtney Borden, the writer; Senator and Mrs. James Hamilton Lewis; and James Keeley, the former Chicago Tribune executive, and Mrs. Keeley. All is elegant, dignified, and expensive in this dining room and the cuisine is carefully prepared to suit the tastes of well-travelled epicures. No music. The room is not large. It is done in the Colonial style and crystal chandeliers of striking beauty depend from the ornate ceiling. For less formal atmosphere, many of the society people eat in the Italian Room of the old Ambassador Hotel, across the street from the Ambassador East, and reached through a tunnel under State Street. The Italian Room is reminiscent of some old hall in a Neapolitan villa and the cuisine here is the same as that of the dining room in the Ambassador East.

[Dark Saint Alaick]

MISS ELLIS TEA SHOP
717 North Michigan Avenue

Most elegant and high-toned of the EUis chain of tea rooms in Chicago. The interior is modern and the wallpaper is a delight to the esthetically-inclined. Patronized by smartly-gowned women and by women who come here to look at the gowns. The cuisine is commendable and the numerous old family recipes used in this place make the menu inviting. The chicken pie is something you shouldn't miss.

[Dark Saint Alaick]

LE PETIT GOURMET
619 North Michigan Avenue


Established by Mrs. William Vaughn Moody, Le Petit Gourmet has played an important part in the literary history of the city since its beginning over nine years ago. Here it was that Harriet Monroe, editor of Poetry magazine, conducted her popular "Poetry Readings" -- bringing before the public such well-known poets as the late Amy Lowell, Carl Sandburg, Lew Sarett, Edgar Lee Masters, Alfred Kreymborg, Witter Bynner, Eunice Tietjens, Mrs. Arthur Aldis, Marion Strobel, and Maxwell Bodenheim.
Le Petit Gourmet, occupying basement quarters, has always been popular among writers, artists, musicians, society folk, epicures, and all others who enjoy good foods. Many of Mrs. Moody's famed recipes (she is no longer connected with the establishment) , contained in her recently-published cook book, are still served here, and the excellent pastries made by the Home Delicacies Association (which Mrs. Moody also founded) are part of the menu. People still come here for the East Indian chicken curry, served only at the Wednesday luncheon during cold weather and always a popular favorite of the house.
The interior is attractive, colorful, and unique, featuring real burning candles, a wood fire in the fireplace, rare and quaint porcelains and colorful designs on the walls. During the summer months you may dine in the Continental manner at little round tables in the Italian Court, an old-world court that has been photographed and drawn and painted more than any other spot in town. Italian balconies are all about and the summer sky is above you. Men mostly frequent the Italian Room in the rear of the basement quarters. Le Petit Gourmet is now operated by Mrs. Florence Sturgis and Mrs. Ethel Williams, two capable women, well known in Chicago restaurant and catering circles.

[Dark Saint Alaick]

VASSAR HOUSE
540 North Michigan Avenue


Starting five years ago as a small tea room operated by the Vassar College alumnae of Chicago and vicinity for the purpose of raising a scholarship fund, Vassar House is now one of the major restaurants of the Avenue, especially since it moved into its new and larger quarters in the Michigan Square Building. Modern and colorful in decor, its interior is featured by Leslie Thome's black and white murals representing the various styles of women's dresses worn by students since the founding of
Vassar in 1868, and the old-style cartographer's maps of the Vassar campus painted on the table-tops. The Men's Grill, a recent addition, serves breakfast in addition to luncheon and dinner. Among the specialties of the house, prepared by those two able cooks, Antonio Gillio and Emile Burckel, is Vassar Devil, a fudge cake known to every Vassar graduate. This place is ideal for tea and has become popular among visitors who come to view Carl Milles' famous statue, "Fountain of Diana", in Diana Court, the beautiful lobby of the Michigan Square Building." And, if you are a Vassar graduate, you will be interested to know that former Vassarites act as hostesses, among them Mrs- Arthur D. Welton, Mrs. Charles Faben Kelley, Mrs. Eugene S. Talbot, Jr., and other members of the board of directors. An interesting sidelight on the restaurant is that fully seventy-five per cent of its clientele is made up of real honest-to-goodness he men. The excellent and substantial foods served here is what brings them -- as well as women patrons.

[Dark Saint Alaick]

TOWER TEA ROOM
820 Tower Court


Located on the Pearson Street side of the Illinois Woman's Athletic Club Building, a soaring skyscraper which makes the historic old Chicago Avenue water tower in front of it look like a midget. Good substantial dishes are served here and there are as many men at the tables as women. The room is decorated with striking wall designs and all is elegant and in keeping with what a first-class dining room, just off the Avenue, should be.

[Dark Saint Alaick]

GRAYLING'S
410 North Michigan Avenue


This large restaurant, on the ground floor of the Wrigley Annex Building, is largely patronized by the advertising men and executives who have offices in the twin Wrigley Buildings and by department heads and others of the Chicago Tribune in Tribune Tower, across the Avenue. Women mostly dine in the front section of the restaurant, which is ornately decorated, while men prefer the smaller and more intimate Grill Room at the rear. This room is unique, being the only example of Holland Renaissance decoration in a Chicago restaurant. The walls are of panelled walnut, and real tapestries, wrought iron lighting fixtures, and a flagged floor form other decorative features. It was designed by Leonard De Wit, the noted Dutch artist and designer, now resident in Chicago. The food served in Grayling's is of the best quality and there is a large and varied menu. Open for breakfast, luncheon, and dinner. Afternoon tea also is popular here.

[Dark Saint Alaick]

THE VESUVIO
15 East Wacker Drive


Although not on the Avenue, this Italian restaurant is in its immediate vicinity and occupies one of the most cosmopolitan sites in town. It lies between the Michigan Avenue bridgehead plaza and the grand sweeping plaza at Wacker Drive and North Wabash Avenue, with the waters and the steamers of Chicago at its feet. The decorations by the Italian artist, Gallano, are Pompeiian, in black, red, and gold. D. Price, a native of Torino, one of the proprietors, numbers among his friends Galli-Curci, Rosa Raisa, Tito Schipa, and other operatic notables. Rossi, the other proprietor, was formerly with the Drake and Blackstone Hotels and knows what Italian cooking is all about. Hence the reason whymany bigwigs dine here frequently -- Jack Dempsey and his wife, Estelle Taylor; Jackie Coogan, the kid movie actor; Edith Rockefeller McCormick, Chicago's social queen, and Count Charles de Fontnouvelle, the French consul. There are a lot of Italian specialties served here -- and appetizingly, too.

[Dark Saint Alaick]

ST. CLAIR
162 East Ohio Street


The dining room of the St. Clair Hotel, serving food on a par with that of many of the Avenue restaurants, has become popular as an after-theatre rendezvous. Waffles and late supper specials are prepared most enticingly here, and there is music and a dance floor. Table d'hote dinners are $1.00, $1.25 and $1.50. Plate luncheons for 50 cents and dinners for $1.00 are served in the St. Clair Coffee Shop. This hotel, a stone's throw from the Avenue on the near north side, is within five minutes walk to the Loop.