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WHERE AND 
 HOW TO DINE 
 
 IN NEW YORK 
 
 THE PRINCIPAL HOTELS, RESTAURANTS 
 AND CAFES OF VARIOUS KINDS AND 
 NATIONALITIES WHICH HAVE ADDED 
 TO THE GASTRONOMIC FAME OF NEW 
 YORK AND ITS SUBURBS ::::::: 
 
 LEWIS, SCRIBNER & CO. 
 
 NEW YORK 
 
 MDCCCCIII 
 
THE LIBRARY ®F 
 CONGRESS. 
 
 Two Copies Received 
 
 FEB 25 1^03 
 
 A Copyngiit Entry 
 
 /tl^ ,1-1. /' C| C? 5 
 CLASS Cc XXc. No. 
 
 ^ I --) b> ^ 
 COPY B. 
 
 Cop3rnght, 1903, by 
 Lewis, Scribner & Co. 
 New York 
 All Rights Reserved 
 
 • ••••«*•• • *••■ 
 
 .(925 
 
Preface 
 
 HIS book tells jusfc what its title 
 indicates. Its purpose is not to 
 serve as a guide to an eating place 
 when one is anxious to satisfy his 
 hunger in the shortest possible time. Its 
 object is to stand as guide, counsellor and 
 friend to the ever increasing army of New 
 Yorkers who practice the gentle art of 
 dining, to convert that other army of those 
 who have not yet discovered its joys, and to 
 give useful information to the third great 
 army composed of the strangers within our 
 gates or who may be planning to visit the 
 city. To all these tens of thousands its mes- 
 sage is one of good cheer. It is an aid to 
 that pleasure — than which there is none 
 greater — the happy enjoyment of a good 
 dinner. 
 
 The book embraces the representative 
 hotels, restaurants and cafes of New York 
 and its immediate suburbs, among which 
 will be found those appealing to all tastes 
 and all pocketbooks. The information which 
 it gives is authentic, and each annual volume 
 will stand as the official guide to all those who 
 are called upon to answer that sometimes 
 perplexing question : " Where to dine ? " 
 
Note 
 
 T 
 
 HE dining places described in the 
 following pages are arranged, not 
 in the order of importance, but 
 in groups according to location. This sys- 
 tem has seemed advisable for the convenience 
 of visitors to New York, who can easily find 
 a hotel or restaurant if they know, for 
 example, that it is on or near Broadway, etc. 
 By this means it has been possible, in most 
 cases, to do away with tedious explanations 
 of how to reach a particular place. 
 
TABLE OF CONTENTS 
 
 GROUP I. 
 
 On a>.i\d rvea>.r Broad\va>.y a^-nd 
 SlxtK Avenxje, betAvoen 
 Fovirteerxth and Fifty-Ninth Streets 
 
 PAGE 
 
 CM des Beaux Arts 1 
 
 Cafe Martin 7 
 
 Rector's 13 
 
 The Arena 18 
 
 Hotel Imperial 23 
 
 Hotel Winsonia 27 
 
 Hof-Brau Haus 29 
 
 Browne's Chop House 35 
 
 The Criterion 38 
 
 Hotel Grenoble 40 
 
 Hotel Victoria 43 
 
 Hotel Cadillac 46 
 
 Hotel Gregorian 49 
 
 Marlborough Hotel 51 
 
 Gilsey House 54 
 
 Carnegie Hall 56 
 
PAGE 
 
 Shanley's 59 
 
 Montauk 63 
 
 Gazzo's 66 
 
 Jack's 69 
 
 Hotel Vendome 73 
 
 Hotel Earlington 76 
 
 The Terminal 78 
 
 Hotel Bartholdi 80 
 
 Regent Tea Rooms 82 
 
 EngeFs Chop House 84 
 
 Fifth Avenue Hotel 87 
 
 Hotel Navarre 90 
 
 Dorlon's ^^ 
 
 Hotel Normandie 94 
 
 HoSman House ^6 
 
 Cafe Thomas 99 
 
 Continental Hotel 101 
 
 Zangheri 103 
 
 Maria's 106 
 
 J. B. G/s 108 
 
 Roversi HO 
 
 Lakewood. 
 
 The Lakewood Hotel 115 
 
GROUP II. 
 
 On and nesLr Fifth and Fourth 
 Avenues, below Fifty-Ninth Street 
 
 PAGE 
 
 Delmonico's 121 
 
 Sherry^s 125 
 
 Holland House 128 
 
 Waldorf-Astoria Hotel 132 
 
 Hotel Savoy 136 
 
 Hotel Netherland 138 
 
 Hotel Manhattan 141 
 
 Cafe Logerot 143 
 
 Grand Union Hotel 146 
 
 Plaza Hotel 149 
 
 Hotel Lafayette 151 
 
 The Woman's Lunch Club 153 
 
 The Van Rensselaer 156 
 
 Park Avenue Hotel 159 
 
 The Fernery 161 
 
 New Amsterdam Hotel 163 
 
 Belvedere Hotel 165 
 
 Sieghortner's 167 
 
 Bbooklyn. 
 
 The Ronzo 173 
 
GROUP III. 
 
 Uptown, Flfty.Nlnth Street 
 a^nd Above 
 
 hAGK 
 
 Hotel Belleclaire 179 
 
 Clyde's 182 
 
 Hotel Majestic 186 
 
 Hotel Empire 188 
 
 Healy's 190 
 
 Reisenweber's 193 
 
 Carnegie Hill Hotel 195 
 
 Pabst Grand Circle 197 
 
 GROUP IV. 
 
 Dow^ntow^n. below Fourteenth Street 
 
 Mouquin's 203 
 
 Cafe Boulevard 206 
 
 Liicliow's 210 
 
 St. Denis Hotel 213 
 
GROUP i 
 
 ON OR NEAR 
 BROADWAY AND 
 SIXTH AVENUE 
 BETWEEN 
 
 FOURTEENTH AND 
 FIFTY-NINTH 
 STREETS 
 
CAFE D£S BEAUX ARTS 
 
 Sixth Avenue arvd Fortieth Street 
 
 New York is well supplied with 
 dining places in which fine appoint- 
 ments, artistic decorations and an excel- 
 lent cuisine supply the primary requi- 
 sites of a good dinner. But cultured and 
 travelled New Yorkers have often re- 
 gretted the fact that the city possessed 
 no restaurant which added to these 
 requisites an atmosphere of brilliancy 
 such as would cause it to become the 
 favorite resort of the bright people of 
 smart society, of the best actors, ar- 
 tists, literary and professional men. There 
 are such dining places in Paris and London, 
 but one would have found difficulty in nam- 
 ing such a one in New York before the 
 Cafe des Beaux Arts opened its doors. 
 
 Although this altogether delightful estab- 
 lishment has been in existence only a year it 
 has made sure of its place and has supplied 
 exactly this want. One hesitates to apply 
 the much-abused term Bohemian to such a 
 place, but the Cafe des Beaux Arts really is 
 the abode of that cultured and prosperous 
 Bohemianism, which is cosmopolitan in its 
 tastes and characteristics. That the class of 
 diners to whom such an atmosphere appeals 
 has not been slow to respond to the charm 
 of the place is attested by the number of 
 
prominent persons whom one may see dining 
 there on any evening and by the fact that in 
 spite of its greatly enlarged accommodations 
 the rooms are always crowded during dinner 
 and after-theatre hours. If one would be 
 certain of obtaining a table it is necessary to 
 reserve it in advance. 
 
 The regular dinner or after-theatre gath- 
 ering in the Beaux Arts is distinctly brilliant 
 and cosmopolitan in its aspect. Here, at 
 this flower-decorated table are a half-dozen 
 people whose names invariably appear 
 " among those present " at the most exclusive 
 society functions. At one of the side 
 tables sit Nat Goodwin and his beautiful wife, 
 while further along is John Drew and on the 
 opposite side Chauncey Olcott. Over in the 
 corner Lieutenant-Governor " Tim " Wood- 
 ruff is entertaining a party of friends, and 
 here in the centre of the room Campanari is 
 playing the host to some of his fellow artists 
 from the Metropolitan. At a table in one of 
 the alcoves, a champion polo player is chat- 
 ting with the artist-author of the latest 
 popular novel and a famous after-dinner 
 speaker. Scattered about are representatives 
 of the wealthy French colony, Wall Street 
 financiers, journalists and men about town. 
 
 There are beautiful women who are smart 
 and smart women who are not so beautiful, 
 all in handsome dinner gowns. There is the 
 sparkle of diamonds and the sparkle of 
 champagne. There is light and laughter 
 and music and bright conversation, all min- 
 
gliug in a scene of vivacity that makes the 
 enjoyment of the dinner itself a sort of sub- 
 conscious, though none the less real pleasure. 
 The Beaux Arts is very fortunately situat- 
 ed, being a near neighbor on the one side to 
 the fashionable theatre district and on the 
 other to the Fifth Avenue residence and 
 hotel section. The Sixth Avenue cars pass 
 the door and an elevated station and the 
 Forty-second Street car lines are only two 
 short blocks above, while Fortieth Street 
 itself, being an unencumbered thoroughfare, 
 is very convenient for carriages. Its location 
 in the fine new studio building fronting on 
 Bryant Park, in which some of the most 
 prominent painters have their studios, makes 
 it the natural center of the art life of the 
 city and the fact that it is within a few 
 minutes walk of a half-dozen of the more 
 prominent clubs undoubtedly is responsible 
 for its large share in this desirable patronage. 
 The Caf6 is conveniently arranged too, all 
 the rooms being on either the ground floor 
 or the basement level of the building. The 
 corner room which has just been completed 
 and opened is devoted to the cafe proper 
 and its broad windows, lofty ceiling and 
 beautiful decorations make it a very bright 
 and cheerful apartment and one that is m 
 especial favor during the breakfast and 
 luncheon hours. Further along, on the 
 Fortieth Street side, with an entrance shel- 
 tered by a glass portico, is the ladies' and 
 gentlemen's restaurant, a rich apartment 
 
done in white and gold. This room strongly 
 suggests the Cafe de Paris in its arrange- 
 ment, one side being on a level a few steps 
 higher than the other with low box railings 
 along the line of division, giving a balcony 
 effect. This room, as well as all the others 
 on this floor, also has an entrance from the 
 hallway of the building itself. One of the 
 unique features of this apartment is the 
 panels about the walla which the artist 
 patrons of the place have promised to decor- 
 ate so that the room in time will become a 
 veritable " Salon," containing examples of 
 the work of the most prominent artists. 
 
 Descending a flight of marble steps, either 
 from this room or from the outside entrance 
 on Fortieth Street one enters a long double 
 apartment with a high wainscoting and pil- 
 lars of carved Flemish oak, its upper walls 
 done in a warm rich red. The room has 
 numerous alcoves and is fitted with tables of 
 various sizes to accommodate parties of from 
 two up to a dozen. 
 
 At one end of the room is placed the 
 guitar and mandolin orchestra which plays 
 during the evening. A novel feature of the 
 musical entertainment is the singing by 
 excellent vocalists which is interspersed with 
 the other numbers. 
 
 In the upper rooms a well-organized, 
 full orchestra supplies music during the 
 dinner and evening hours. 
 
 This downstairs apartment is the largest 
 and perhaps the most popular room of the 
 
restaurant and many of those who take din- 
 ner above come down here to enjoy their 
 cafe noir. Broken up as it is by numerous 
 alcoves and extending around two sides of 
 the building its space is well distributed and 
 it accommodates a large number of guests to 
 better advantage than would a single large 
 rectangular apartment. 
 
 Around on the Sixth Avenue side, taking 
 in the adjoining building, is still another 
 room and behind this are the apartments for 
 private dinner parties, which are decorated 
 richly and with most artistic effect. Each 
 of these private rooms has its special service 
 of plate and glass, the wine glasses being in 
 the richest Bohemian effects, specially decor- 
 ated and imported for this particular use. 
 
 It is impossible to write of the service, the 
 cuisine and the wines of the Beaux Arts, 
 except in terms of praise. The Bastanody 
 freres, three of them, who are the proprietors 
 of the establishment, are specialists in the 
 various branches of the restaurant business 
 and all were formerly connected with the 
 Martin. Andre Bastanody, the eldest broth- 
 er, has the supervision of the kitchens and 
 the marketing in his charge, while Louis 
 and Jacques give their personal attention to 
 their guests. There is no man in New York 
 who has a wider acquaintance or who is a 
 greater favorite among the dining public 
 than Louis Bastanody, and to his urbane 
 personality as well as to his careful supervi- 
 
sion of the well-trained French waiters, the 
 house owes much of its popularity. 
 
 The cuisine of the Beaux Arts is French 
 in its entirety and many of its specialties are 
 such as only the best Parisian cafes can equal. 
 It is here that one can find that rich and 
 delicious dish, snails a la Parisiemie. An- 
 other purely French delicacy served here at 
 its best is frog's legs provencale. One who 
 desires the daintiest and most appetizing of 
 luncheons should order a quail or partridge 
 Venitie7me, while a delightful dessert is af- 
 forded hj 2^eclies flamlees followed by a glass 
 of Merisette. 
 
 The table d'hote dinner of the Cafe dea 
 Beaux Arts is served in all the dining rooms 
 between six and nine and the price is $1.50 
 per cover (without wine). A supper (price 
 $1.00) is served after the theatre and a la 
 carte service may be had at all hours. 
 
 In all its features the Beaux Arts will 
 prove interesting to the visitor from out of 
 town because it is most unlike the restau- 
 rants of any other city and because its regular 
 patronage represents that fashionable cos- 
 mopolitanism which is one of the chiefest 
 charms of New York. 
 
CAFE MARTIN 
 
 BroadAvay, Fifth Avenue 
 and Twenty-SixtK Street 
 
 One of the institutions of New York, 
 and one of which New York is rather 
 proud, is the Cafe Martin (Broadway, 
 Fifth Avenue and 26th Street). To de- 
 scribe the Cafe Martin as an eating place 
 would be to cast a slur upon it. It is 
 par excellence a place in which to prac- 
 tice and enjoy the art of dining. It is 
 a Paris restaurant of the highest class, 
 transported to New York and improved, for 
 even the best of Parisian dining places may 
 be improved, by the addition of certain inno- 
 vations due to the inventive genius of its 
 proprietor, Mr. J. B. Martin, who has made 
 it his lifelong study to appeal to the palates 
 and the aesthetic sense of the dining public. 
 In the study of new ideas, new dishes and 
 new appliances Mr. Martin goes to Europe 
 twice a year and in fact spends nearly half 
 his time there. These trips result in the 
 introduction of many innovations and in 
 keeping the Cafe Martin absolutely up- 
 to-date according to the best European 
 standards. All the wines used in the estab- 
 lishment are purchased on these trips and 
 imported direct. 
 
 The atmosphere of the Cafe Martin is de- 
 cidedly French. One realizes this character- 
 istic as soon as he enters the doorway ; it 
 
looks down upon one from the walls; it 
 speaks in a hundred little details that are 
 lacking in the ordinary restaurant. It is the 
 primary requirement of every employee that 
 he shall be able to speak good French. The 
 chef came direct from Paris, and the man- 
 ager, M. Francis Node, was formerly con- 
 nected with some of the most famous dining 
 places of the continent. Of course, the 
 cuisine is the cuisine of Paris, which is un- 
 deniably the capital of the world so far as the 
 art of cookery is concerned. One feels instinc- 
 tively when he enters the Cafe Martin that he 
 must have stepped off one of the Boulevards 
 instead of Fifth Avenue or Broad«way, except 
 that in Paris itself one could scarcely match 
 the artistic and luxurious furnishings of this 
 magnificent New York establishment. 
 
 Nearly twenty years ago Mr. J. B. Martin 
 opened a modest little hotel at University 
 Place and Ninth Street. At that time the first- 
 class restaurants in New York could have 
 been counted upon one^s fingers and there was 
 none that made a specialty of French cook- 
 ing. The hon vivants uptown presently 
 discovered that in the little University Place 
 cafe could be obtained a dinner such as was 
 not to be had elsewhere on this side of the 
 Atlantic and it came to be " the thing " to dine 
 there. The establishment grew until it 
 occupied the whole of the rambling, 
 old white building, but it was not large 
 enough to accommodate the crowds that 
 flocked to it every evening, and it became 
 
necessary to reserve tables well in advance if 
 one wished to secure seats for his party. 
 
 On February 22, 1902, the new Cafe 
 Martin was opened in tlie building at Broad- 
 way, Fifth Avenue and 26th Street, which 
 had been the scene of many historic dinners 
 under the regime of the Delmonicos. Con- 
 ditions were far different from those that 
 prevailed when Mr. Martin first spread his 
 linen for the New York public. The number 
 of good restaurants had been multiplied many 
 times; the taste of the dining public had be- 
 come more exacting. New York had passed 
 beyond the stage where it was easily surprised, 
 but New York was surprised at the revelation 
 afforded by this new temple of eating. 
 
 The ingenuity of modern invention had 
 been exhausted in supplying the conveniences 
 and artistic skill had been expended lavishly 
 in providing the furnishings and decorations 
 of the new Cafe Martin. No expense had been 
 spared to realize the aim of Mr. Martin which 
 was to make his establishment the most 
 thoroughly equipped, artistic and attractive 
 cafe to be found anywhere. The most mi- 
 nute details had received thorough attention 
 and the result was the creation of an artistic 
 and luxurious environment that adds to the 
 enjoyment of even the most sumptuous din- 
 ner. The arrangement of the Cafe Martin is 
 very convenient and makes every part of the 
 house easy of access. There are entrances 
 from three sides, the one from Broadway 
 leading to the Cafe, the one from Fifth 
 
Avenue leading to the a la carte restaurant, 
 and the main entrance from Twenty-sixth 
 Street leading to the main hall which opens 
 on both these rooms and from which an 
 elevator conveys guests to the upper floors. 
 
 The richest of all the many apartments 
 that go to make up the Cafe Martin is the 
 Empire Eoom w^hich occupies the ground 
 floor on the Fifth Avenue side. This room 
 is decorated in the style of the First Empire, 
 with a deep wainscoting and woodwork of 
 dark walnut, the upper walls and ceiling 
 being in white and gold, and paneled mirrors 
 occupying the side walls. The furniture, 
 fittings and table equipment of this room 
 are all in the highest degree artistic and an 
 illuminated fountain of changing colors in 
 the centre of the room is one of its features. 
 Vases of cut flowers are on all the tables and 
 even the menu cards are of special design 
 and decoration. 
 
 The service in this room is entirely a la 
 carte and it is the apartment preferred by 
 the most fashionable patrons of the place. 
 Outside this room, on the Fifth Avenue side, 
 is an open balcony, shielded from the street 
 by a hedge of greener}^ where tables are 
 spread in the warm season and there is a 
 keen demand for these tables in summer. 
 
 On the opposite side, facing on Broadway 
 and Twenty- sixth Street, is the Cafe, a room 
 in which Mr. Martin takes especial pride. 
 In opening this Cafe Mr. Martin made a de- 
 parture which many of his friends assured 
 
 10 
 
him was a mistake by announcing that ladies 
 would be admitted to the room. The result 
 has been that the cafe has become one of the 
 most popular rooms in the establishment 
 and one may see ladies with their escorts at 
 many of the tables at almost any hour of the 
 day. The experiment has proved that New 
 Yorkers are quite ready to patronize a refined 
 and well-conducted cafe for both ladies and 
 gentlemen. 
 
 The decorations of the cafe are very 
 elaborate and beautiful. A paneling of fine 
 paintings by Mr. Wm. de L. Dodge extends 
 entirely about the room and every feature of 
 the decorations, even to the bronze figures 
 which serve as supports to the hat-racks, are 
 of original design and workmanship. 
 
 On a balcony between the two rooms, so 
 situated that the music pervades both, is the 
 orchestra, one of the best in the city. The 
 music is one of the attractive features of the 
 Cafe Martin and at times as many as three 
 orchestras are playing simultaneously in the 
 different rooms. 
 
 On the second floor is the large table 
 d^hote room which extends the full depth of 
 the two stories with a balcony along one side 
 on which tables are placed. Here is served a 
 dinner (price 11.50 without wines) for which 
 the restaurant is justly famous. On the op- 
 posite side of the room is located the orchestra 
 which plays during the dinner hours. 
 
 The room seats fully five hundred persons 
 and presents a brilliant scene during dinner 
 
when every table is occupied and the apart- 
 ment is flooded with light. 
 
 The Fifth Avenue side of these two floors 
 is given up to the private dining rooms of 
 which there are eight altogether — the Moor- 
 ish Room, the Japanese Room, the Louis XVI. 
 Rooms and the Art Nouveau Rooms — each 
 decorated in the style indicated by its name. 
 These rooms are furnished in a degree of 
 luxury and artistic harmony equalled in few 
 establishments, either private or public. 
 
 There are two large separate kitchens in 
 the Cafe Martin, both above the ground 
 level, an arrangement that has the double 
 merit of insuring more prompt service and 
 preventing the smell of cooking from reach- 
 ing to any of the dining rooms. There are 
 separate kitchens for the talle d' hote and 
 a la carte dining rooms. These kitchens are 
 equipped with every possible convenience as 
 are also the wdne vaults. The latter contain 
 an astonishing variety so that it is possible 
 to obtain almost any vintage or any liqueur 
 in existence at the Martin. 
 
 To operate this great establishment re- 
 quires the services of some four hundred 
 persons, one hundred and fifty of whom are 
 waiters. From sixteen to eighteen hundred 
 guests are entertained daily while on Satur- 
 days the number runs over two thousand. 
 
 In the luxury of its appointments, the ex- 
 cellence of its service and the resources of 
 its cuisine the Cafe Martin is one of the 
 finest restaurants in the world. 
 
RECTOR'S 
 
 Broadway, Long Acre Square 
 Between 43d a>.nd 44tK Streets 
 
 THE name of Eector's was well-known in 
 New York long before the now cele- 
 brated establishment on the east side 
 of Long Acre Square was opened to the 
 public. When it was announced that Mr. 
 Hector would open a dining place in New 
 York there was general curiosity as to how 
 he would fare in encountering the strong 
 competition of Broadway. 
 
 Mr. Rector himself evidently understood 
 that in New York he would have a fastidious 
 public to please and he set about his prep- 
 arations on the most elaborate scale. 
 
 "One may throw open to the public '* 
 said Mr. Rector in explaining his theory of 
 the restaurateur's profession, "a restaurant 
 which, in the estimation of the management, 
 embodies absolutely every detail looking to 
 the successful conduct of a large business, 
 and cater therein to every wish of the gour- 
 met ; but the success of the enterprise is more 
 
than apt to be problematical, as fashion must 
 set her seal upon it before the public will 
 patronize it to any extent. The establishment 
 itself must therefore first attract the eye." 
 
 Accordingly Mr. Rector set about making 
 a place which should attract the eye. The 
 building which he now occupies, and which 
 is devoted entirely to the use of his restau- 
 rant, was constructed especially for this pur- 
 pose and, therefore, embodies points of con- 
 venience not found in the average dining 
 place. 
 
 The internal construction aud decoration 
 of the restaurant was carried on under the 
 personal direction of the proprietor and oc- 
 cupied about a year previous to the opening of 
 the establishment in September, 1899. There 
 is no question that Mr. Rector succeeded in 
 realizing his conception of the first essential 
 of a successful dining place. The gorgeous- 
 ness of his establishment surprised even the 
 restaurant habitues, accustomed as they are 
 to lavish expenditure in rich appointments. 
 
 Rector's is now one of the show places of 
 New York to which every visitor is taken 
 during his stay in the city. To see it at its 
 best one should visit it about eleven in the 
 evening when the fashionable theatres that 
 cluster around Long Acre Square have re- 
 leased their smartly dressed and pleasure- 
 loving throngs. At that hour every table is 
 occupied ; every one of the great mirrors 
 reflects gleaming shoulders and sparkling 
 gems and beautiful gowns ; the hundreds of 
 
 H 
 
electrics in their artistic holders and shades 
 reveal the handsome wall decorations and 
 frescoes in subdued tones — in short, one will 
 find a typical New York gathering, engaged 
 in an occupation in which New York delights. 
 Of course, if one wishes to feast his palate as 
 well as his eyes, any other time of the day 
 will do as well, but it is in the after-theatre 
 hours that the place presents the most dis- 
 tinctive gathering. 
 
 It is not possible to compass a description 
 of Rector's within a few paragraphs, because 
 the restaurant is one of the largest in the 
 city and each of its rooms possesses char- 
 acteristic features. 
 
 The main dining room occupies the ground 
 floor, its windows looking out on Broadway. 
 It may be reached either by the main 
 entrance from Broadway or from the Forty- 
 fourth Street side. It is a very large and 
 very richly decorated room. The general 
 scheme of decoration is a combination of 
 green and gold. Great mirrors extend en- 
 tirely around the apartment and with their 
 reflection make it seem even more spacious 
 than it is. 
 
 These mirrors extend fully two-thirds of the 
 distance to the ceiling and each one is set in 
 a frame of heavy gold and is surmounted by a 
 panel containing the creation of well-known 
 artists. The hangings are all in deep green. 
 
 Behind this apartment is a smaller one 
 known as the Cafe or smoking room which is 
 exclusively for the use of gentlemen. On 
 
the second floor, reached by elevators from 
 both entrances, is another large dining room 
 and also a smaller room done in white and 
 green. These rooms are quieter and more 
 secluded than the great downstairs apartment 
 and are the favorites of many of the regular 
 patrons of the establishment. 
 
 On this floor also are four rooms devoted 
 to the use of private parties, each with its 
 individual scheme of decoration and its 
 special table service. 
 
 The orchestra, a well-organized body of 
 musicians which plays during the dinner and 
 evening hours, is located on the second floor 
 and through apertures cleverly arranged the 
 music is diffused through all the different 
 parts of the establishment. 
 
 The service at Hector's is thoroughly good. 
 No doubt its excellence is due in a large 
 measure to the careful instruction given to 
 individual waiters before they are allowed to 
 attend the wants of patrons, to the presence 
 of an efficient corps of head-waiters, and to 
 the personal supervision of Mr. Rector him- 
 self who gives careful attention to all the 
 details in the conduct of his establishment. 
 Another feature which tends to promote 
 service is the convenient arrangement of the 
 kitchens and serving-rooms which are easy 
 of access from every part of the establishment 
 and in which the usual crowding and delay 
 on the part of the waiters is done away with. 
 
 The cuisine is notable for its wide variety. 
 It is the boast of Rector's that it can supply 
 
any dish that the members of its cosmopol- 
 itan clientele may call for. The house has 
 many specialties. 
 
 One of the essentials of a successful Broad- 
 way restaurant of the highest class is a well- 
 stocked wine cellar and an efficiently con- 
 ducted bar. In this respect Rector's is as 
 sucessfully conducted as is its cuisine and 
 service. In addition to the wide range of 
 wines and liquors which its lists offer it is 
 notable for the arangement of its vaults. 
 Separate rooms are provided for mineral 
 waters, ales and beers, still wines and 
 champagnes. By means of the cold storage 
 system each compartment is kept at the 
 proper temperatare instead of having all 
 jumbled together in a common room. The 
 result is that no wine is injured by being 
 served too cold or not cold enough. 
 
 The service at Rector's is entirely a la carte 
 and the prices are those usual in a first-class 
 establishment. 
 
 The location of the restaurant in the heart 
 of the theatre district makes it especially 
 convenient for before or after-theatre parties, 
 and it enjoys a large share of this extensive 
 business as well as the patronage of many 
 habitual diners and thousands of out-of-town 
 visitors, the former drawn hither by the ex- 
 cellence of the cuisine and service, the latter 
 by the fame which Rector's has acquired as a 
 show-place in which to see fashionable and 
 cosmopolitan New York in its most vivacious 
 mood. 
 
 17 
 
THE ARENA 
 
 West Thirty-First Street 
 Ea^st of Broadway 
 
 A restaurant that is unique and 
 distinctive in its arrangement, deco- 
 rations and atmosphere, is the Arena, 
 in West Thirty-first Street, just east 
 of Broadway, adjoining the Hotel 
 Imperial. The Arena is an excellent 
 illustration of the fact that while the best of 
 food and service are the first essentials of a 
 restaurant, these do not represent the height 
 of possible achievement. Pleasant and ar- 
 tistic surroundings lend as much to the 
 enjoyment of a meal as the food itself. 
 
 In this respect the Arena is not to be com- 
 pared to any other restaurant. It possesses 
 a distinct and delightful individuality that 
 has spread its fame far beyond the confines 
 of New York. As its name suggests, its 
 atmosphere as well as its mural decorations 
 have a distinct flavor of athletic sport and it 
 has long been the favorite resort of those 
 particularly interested in the various branches 
 of amateur sport as well as of many others 
 who have been attracted by its culinary 
 enticements. 
 
 The Arena was opened to the public in 
 1889. Its external decoration is in harmony 
 with its interior atmosphere for the main 
 entrance is surmounted by the bronze figure 
 of a gladiator, a reproduction of the famous 
 
one in the Louvre. Across the front of the 
 building is a bas-relief frieze, a reproduction 
 from the Parthenon at Athens, which repre- 
 sents Grecian horsemen in procession. 
 
 The main floor of the restaurant is reached 
 from the street by a flight of steps, glass 
 enclosed and banked with palms and other 
 plants. This entrance leads to the main 
 hallway at the end of which is the coatroom. 
 On the right is the ladies' dressing room and 
 waiting room and on the left is one of the 
 dining rooms. This entire floor is devoted 
 to the ladies' and gentlemen's restaurant, but 
 gentlemen are expected to make use of it 
 only when in the company of ladies. The 
 cafe floor below is restricted to gentlemen 
 alone. 
 
 Behind this first room, which is known as 
 the Athletes' room, is another artistically 
 decorated in white and red and known as the 
 Golf room from the variety of golfing im- 
 plements with which its walls are decorated. 
 Further on is a room which is almost the 
 duplicate of the second in size and arrange- 
 ment, but differing in its mural decoration 
 which distinguishes it as the Yacht room, 
 while to the right of this is a square apart- 
 ment called the Dome room from the glass- 
 roofed dome in its center. The general de- 
 sign of this apartment is very attractive, its 
 palms, colored lights, stained glass windows 
 and lofty-arched ceiling giving an effect of 
 airy cheerfulness. 
 
 To the right of the Dome room is a small 
 
 19 
 
apartment which is the favorite retreat of 
 many of the regular patrons of the Arena. 
 This is the Garden restaurant which, with 
 its broad windows, its hanging plants and its 
 many palms, has an air of sunny brightness 
 and cosiness which is conducive to lingering 
 long over one's luncheon. 
 
 In summer the glass sidewall of the Garden 
 restaurant is thrown open, making a real 
 open-air apartment, which is a most delight- 
 ful place to enjoy one's dinner or late supper 
 of an evening. 
 
 This quintet of rooms is so arranged tliat 
 while connecting by broad archways they 
 give far greater variety and cosiness than 
 would be possible if the entire space was 
 given up to one large apartment. At the 
 same time the music of the orchestra which 
 is stationed near the entrance of the ladies' 
 parlor reaches to every corner in subdued 
 tones that do not interfere with conversation 
 while it adds to the pleasure of dining. 
 
 The floor above the main restaurant is 
 devoted to private dining rooms, of which 
 there are six. These rooms are so arranged 
 that three of them on one side of the building 
 can be thrown together, making a single largo 
 banquet hall. The walls are adorned with 
 tapestries suitable in design to the general 
 scheme of decoration. Each of these rooms 
 has its special service and appointments. 
 Two of the most attractive are the Blue and 
 Silver room and the Nimrod room, the latter 
 decorated with trophies of the chase. 
 
 20 
 
The entire lower floor, with an entrance 
 giving directly on the street as well as from 
 the main floor, is given up entirely to the 
 various sections of the cafe. The cafe com- 
 prises four rooms and in warm weather use 
 is made also of the Summer Garden under the 
 awnings just outside the restaurant. The 
 wall space is completely covered with a 
 variety of athletic implements, old prints, 
 models of the limbs of famous athletes 
 and a variety of interesting relics from the 
 world of sport. Still further down, under- 
 neath the cafe are the famous wine caves of 
 the Arena, the contents of which have added 
 to the enjoyment of many a dinner and have 
 won the praise of European critics who 
 usually have little to say in favor of the wines 
 served in American restaurants. Here in the 
 cellar, among the casks, is an old-fashioned 
 sample room where one can enjoy the bouquet 
 of the rare old vintages amid the most con- 
 genial surroundings. 
 
 The Arena is one of the best- ordered as 
 well as one of the largest of the New York 
 restaurants. Its service is unimpeachable 
 and the various departments of its cuisine are 
 under the direction of experts. While the 
 house has its specialties, its chief boast is that 
 it is ready to serve any dish at any time, with 
 due respect, of course, to the seasons. 
 
 One may order a la carte in any part of 
 the Arena at all hours and in addition a talle 
 cVhofe dinner (price $1.25) is served both in 
 the cafe and in the ladies' and gentlemen's 
 
restaurant. A business men^s luncheon is 
 served also in the cafe. 
 
 The Arena is owned and directed by Mr. 
 William C. Muschenheim, who gained his 
 experience through a connection with some 
 of the famous houses of Europe, from having 
 charge of the officers' mess at West Point 
 and from the direction of the Lotos Club 
 and the New York Athletic Club, with which 
 institutions he was connected for several 
 years. It was undoubtedly his experience in 
 the latter position that suggested the athletic 
 features which he has included in the Arena. 
 Under his careful direction the Arena has 
 become a favorite resort for men of athletic 
 interests, club men, college men, and a great 
 many others who are attracted both by its 
 novel decorations and its excellent cuisine 
 and cellars. 
 
 One important branch of the business 
 under Mr. Muschenheim^s direction is in the 
 supplying of wines to families, all of the 
 Arena wines being imported direct. 
 
 Mr. Muschenheim is also to have charge 
 of the new Hotel Astor, now in process of 
 erection in Long Acre Square, which is to be 
 one of the largest and finest hotels in New 
 York. 
 
 ^^'^^^'^^^ 
 
HOTEL IMPERIAL 
 
 Broad^vay ai\d 
 TKsrty-Second Street 
 
 The modern hotel must have its restaurant 
 attachment, and the up-to-date New York 
 hostelry is not considered complete unless it 
 has not one but several restaurants. As an 
 -3 example of this the Hotel Im- 
 
 perial (Broadway and 32d Street) 
 contains no less than four separ- 
 ate restaurants. 
 
 There is the Cafe, its windows 
 looking out upon the hurrying 
 throngs of Broadway, where a 
 man can enjoy his newspaper with 
 his breakfast coffee or follow his 
 dinner with a fragrant Havana 
 in the comfortable seclusion and 
 freedom from restraint which the 
 absence of ladies inevitably im- 
 plies. It is a curious trait of 
 masculine character that if a man 
 is not himself under the necessity 
 of entertainiEg ladies, he feels 
 more at ease if his neighbors are 
 similarly situated. 
 
 To those who, from choice or 
 necessity, have only the society of 
 themselves or of their masculine 
 friends to entertain them, the 
 Cafe of the Imperial, with its com- 
 fortable chairs, its rich but sub- 
 dued paneled walls and furnish- 
 
ings of light wood , and its general atmosphere 
 of solid comfort, offers an attractive retreat. 
 Here the business man, be he from without 
 or within New York, finds everything ar- 
 ranged to suit his needs and his tastes, and 
 here he may be found in such numbers as 
 the cafe will accommodate, at breakfast, 
 luncheon, after the closing of the Wall Street 
 day and during the dinner hour. 
 
 Across the main corridor of the hotel, 
 occupying the large corner room, the win- 
 dows of which open both upon Broadway 
 and Thirty-second Street, is a dining place 
 quite of a different sort. It is no less com- 
 fortable, but its furnishings display the re- 
 sults of well-expended luxury, from its beau- 
 tiful frescoes and paneled walls, on which 
 some of the foremost artists of the country 
 have lavished their skill, to the rich red velvet 
 of the carpeted floor. Its occupants, too, 
 represent a more distinctly fashionable gath- 
 ering than those of the room first described. 
 
 Here at the dinner hour men in evening 
 dress and women in beautiful dinner gowns, 
 under the red-shaded candles, discuss elabor- 
 ate menus that cover the whole range of 
 gastronomic taste,while the orchestra, located 
 in a balcony at one end of the room, furnishes 
 music which is just sufficiently subdned to 
 make a pleasant accompaniment to a dinner 
 conversation. The scene is one of gaiety 
 and light and beauty, and it is not to be 
 doubted that my lady's enjoyment of her 
 dinner is heightened by the knowledge that 
 
 34 
 
her costly gown is revealed to the best possi- 
 ble advantage by her surroundings. 
 
 Further along the Thirty-second Street 
 side of the hotel, beyond the ladies' entrance 
 and the dressing-room, is another restaurant 
 which is much in favor with the regular 
 patrons of the Imperial's famous cuisine. It 
 is a large room, but its myriad shaded lights, 
 its rich decorations, and its playing fountain 
 banked about with palms, give it an air of 
 delightful cosiness. In this room one finds 
 the people of the business, the professional 
 and the fashionable world who go to the 
 Imperial day after day for dinner or night 
 after night for their after-theatre supper be- 
 cause they want the best viands, wines and 
 service that money can buy, and are quite 
 willing to pay for all three. 
 
 Of the four restaurants grouped under the 
 Imperial's roof the most famous undoubtedly 
 is the Palm Room. Here, on every evening 
 after the theatres release their crowds, is 
 gathered an assembly distinctive of fashion- 
 able, pleasure-seeking New York. The hum 
 of conversation, the clink of glasses, the 
 music of the embowered orchestra, the sparkle 
 of the women's gems and the reflection of 
 myriad shaded lights in the mirrors, make a 
 scene of brilliant animation. Here on any 
 evening of the season one may see the people 
 whom everybody talks about — the rulers of 
 the financial w^orld, famous editors and 
 writers, the latest theatrical star, distin- 
 guished artists, titled foreigners and repre- 
 
sentatives of all the varied elements that go 
 to make up cosmopolitan New York. 
 
 All the restaurants of the Imperial are run 
 on the a la carte plan. The prices are those 
 that prevail in restaurants of the highest 
 class, and the service and cuisine represent 
 the height of excellence. The Imperial is 
 an excellent example of the American restau- 
 rant of the highest standing and most per- 
 fect equipment. 
 
 
 26 
 
HOTEL WINSONIA 
 
 Forty-Fourth Street, Between 
 Broad^vay and Sixth Avenue 
 
 When, recentl}^ the Winsonia (on 
 Forty-fourth Street between Broadway 
 and Sixth Avenue) changed its char- 
 acter from an apartment house to a 
 transient and family hotel, it opened 
 its dining rooms to a larger patronage. 
 The Winsonia makes a special feature 
 of a fifty-cent breakfast and luncheon, 
 and a seventy-five cent dinner (without 
 wine). It offers also a special dinner 
 for holidays and Sundays (price one 
 dollar) that is intended to appeal to 
 those who want an exceptional meal for a 
 gala occasion. 
 
 A novel feature has been introduced at the 
 Winsonia which will interest the young men 
 who would like to know exactly what a 
 theatre supper will cost before committing 
 themselves to it. This feature is, if the term 
 be not inept, a " midnight talle d^hote sup- 
 per." The cost of this supper is seventy- 
 five cents. It is a series of dainty courses 
 planned to appease an appetite that is more 
 fastidious than vivacious. The supper is 
 ready for service as soon as the theatres are 
 out. The Palm room, which has just been 
 opened, was fitted up especially for the ac- 
 commodation of theatre-goers who avail 
 themselves of this course supper. Philip 
 
Waguer & Sons' well known orchestra fur- 
 nishes the music at the dinner hour. 
 
 The regular dining room at the Winsonia — 
 on the first floor — is large and roomy and 
 seats two hundred people. The service is 
 excellent, and the cooking of the best. The 
 Cafe, which is given up to men, is large, 
 square and comfortable. It is a combination 
 of reading, writing and lunching room. 
 Many a bachelor breakfast is served in this 
 room. The " doleful meal " is far less op- 
 pressive in quiet, unconventional surround- 
 ings. Many a dinner is eaten, through 
 preference, in this room, before the open fire- 
 place where the gas-logs burn. 
 
 The reception hall of the Winsonia is 
 attractive. Certain plans are under consid- 
 eration which, when consummated, will dou- 
 ble the capacity of the dining room and add 
 many desirable features. Among the dis- 
 tinguished guests who make their homes at 
 the Winsonia and frequent its dining room 
 are Mrs. Jefferson Davis, the widow of the 
 late President of the Southern Confederacy, 
 Col. Richard Henry Savage, and Mr. Berry 
 Wall, whose reputation is that of one of the 
 most fastidious men in New York. 
 
 The proprietor of the Winsonia is Mr. 
 John F. Marsh. 
 
 >..4;ss^ii^^^ 
 
< 
 
 o 
 < 
 
HOP-BRAU HAUS 
 
 Broadwa>.y. rvesvr TKirtletK Street 
 
 The Hof-Brau Ilaus is a complete 
 representation of old Germany. Out- 
 side, it is a striking example of Niirn- 
 berg architecture — red, tile roof, reced- 
 ing balcony, leaded windows of the 
 Bavarian colors, an odd, old sign, 
 and quaint doorways — all contrasting 
 sharply with the surroundings of upper 
 New York. Inside, it is a museum 
 (without the tiresome, scientific, c"* 
 sified regularity that is deadenin^ 
 historic and interesting Germany. jLi±e 
 walls and ceilings are reproductions of 
 famous Weinstubes. Doorways, corners, 
 high shelves, cupboards, chandeliers, friezes, 
 ornaments and wain scot ings fairly bristle 
 with historic and significant interest. It 
 would take a whole day to go through this 
 building properly and discover the meaning 
 and significance of all the mottoes, and wise 
 sayings, and pictures, and decorative lan- 
 terns, and furniture, and famous potteries 
 and steins which represent the growth of 
 states. Going through the Hof-Brau for the 
 first time, one fails to realize that every 
 object his eye rests upon is bulging with 
 folk-lore and traditions. One pewter stein 
 was made in 1688, another in 1705. And so 
 it goes. 
 
In one room there is a case filled with 
 knitted caricature images of Bismarck, 
 Kneipp, Gasperoni and other celebrated 
 Germans. Silly little things, they seem, but 
 as used in Germany they have a purpose. 
 They are sold by women in German gardens 
 where thousands of people are drinking beer. 
 All the steins are just alike, so that to make 
 sure the right stein is returned to the right 
 individual when it is refilled, said individual 
 hangs one of these odd " beer- markers " on 
 the handle of his mug for identification. 
 
 The little pictures made on the wainscoting 
 by the famous artists, Leighton Budd, George 
 Viereck and Sadakichi Hartman would re- 
 quire hours of study and appreciation to 
 thoroughly digest. 
 
 Wonderfully clever these studies are. The 
 outlines are burned into the wood, and then 
 the color is added. With the genius of men 
 who know an opportunity when they see one, 
 they have employed contours of obstacles to 
 enhance the charm of their w^ork. The 
 spindles in the stair-cases are irregularly out- 
 lined boards with round holes in the center. 
 The artists have utilized these spindles as 
 the setting for soldiers and peasants and 
 cooks and butlers. In one instance, the 
 round holes in the spindles on a stair-landing 
 are converted into the mouths of a line of 
 squalling cats. The " key-knockers " on the 
 walls over each table, used in calling the 
 waiter, are in the form of old door keys, the 
 back of a dude, and the door of a house. 
 
 30 
 
Dachshunds are stretched around corners ; 
 German students kiss their sweethearts where 
 the light is dim ; tourists climb the Alps 
 around door-posts. The wall behind the 
 Hungarian orchestra is covered with funny, 
 fat Germans fairly bursting themselves with 
 blowing notes out of big horns. Near them, 
 is a deaf man placidly listening through his 
 trumpet. " Jags " are trying to find dozens 
 of key-holes. Quaint faces peep out of the 
 most unexpected places. 
 
 The Hof-Brau Haus is divided into a num- 
 ber of interesting rooms. In the door-way 
 of each swings a dragon sign that tells you 
 the atmosphere " zur '^ which you are enter- 
 ing. For instance, " Zur Schenke " means 
 that you are about to be conducted into an 
 old still. In this room there is a model 
 (exact size) of the celebrated Bratwurst 
 Glocklein Inn (roof and all), which leans 
 against the celebrated Sebaldus Kirche in 
 Niirnberg. Being interpreted " Bratwurst 
 Glocklein" means "sausage and a little 
 bell. " In the original establishment a little 
 bell is rung when the sausage is ready and 
 the beer is drawn. At the Hof-Brau, it 
 means that a new keg of beer has been 
 tapped. The little bell on the top of the 
 model Inn is said to be four hundred years 
 old. Its tinkle sounds out many times dur- 
 ing an evening. This reproduction of the 
 old Inn is very complete, from the iron grat- 
 ings on which the steins are hung to the green 
 shutters with the geese hanging on a nail. 
 
 81 
 
Suspended from the ceiling of this Schenke 
 are four large barrels, the heads of which are 
 carved with the emblems of the four famous 
 breweries of Germany — Burger Braii Pilsen, 
 Miinchener Hof-Brau, Wiirzburger Burger 
 Brau and Nurnberger Tucher Briiu. The 
 Miinchener barrel is carved with the arms of 
 the King of Bavaria, that being the royal 
 brewery. A little keg protruding from the 
 wall is the present of a half dozen Jolly Ger- 
 mans who congregate at a certain octagonal 
 table in this room every night. 
 
 When you have passed under the sign 
 *' Zum Miinchener Hof *' (Munich Court) you 
 are in the home of the Miinchener Hof-Brau. 
 Two sides of this room are made of old wains- 
 coting, emblazoned with gold, taken from 
 the Sebaldus Kirche. Here is a clock hun- 
 dreds of years old, quaint lanterns, and 
 emblazoned mottoes. 
 
 The partition which divides this room 
 from *' ^iirnberger Halle " is made to repre- 
 sent the wall of an old monastery. Inside 
 the wall are old Gei'man stone arches over- 
 head with the decorations as they are seen 
 in the German monasteries, done by Grutzner. 
 On one wall is the "Inheritance tree " with 
 all the coats-of-arms on it. Underneath 
 another arch is a finely lettered motto in 
 German from Goethe to the effect that the 
 great poet appreciated a hilarious man and 
 thought a man who couldn't take a joke at 
 his own expense was a cad. The chandeliers 
 in this room are old wooden stars with mot- 
 
 32 
 
toes on the arms hung by chains. They 
 were brought over from an old cloister in 
 Bavaria. Here, too, are valuable potteries. 
 This room represents an old Kreuzgewilbe. 
 
 From the *' Halle *' you ascend by a stair- 
 way to a little balcony, under a sign which 
 reads, " Zum Luftsprung^' (to the air-jump). 
 This might mean to the elevator, if there 
 was one. But the balcony is only a resting- 
 place, and you move on to the " Wallenstein's 
 Lager,'* so called because the paintings o]i 
 the walls represent scenes during the Peas- 
 ants* War. This room is over the Thirtieth 
 Street entrance. The wainscoting sketches 
 are particularly fine. This is the room 
 where a lunch was served by prominent 
 Germans to Prince Henry and suite during 
 their visit to this country. 
 
 The " Fasszimmer '* (barrel room) is so 
 called because from the walls protrude barrel 
 heads representing all the German states. 
 The band of six pieces wdiich i:il'dys potpourris 
 of oj^eras and popular songs is in the room. 
 
 " Rothenburg on the Tauber " is a large 
 room upstairs on the Broadway side. The 
 mural paintings in this room, by Thomas, 
 are of the roofs and towers of Rothenburg 
 bathed in brilliant yellow and red sunlight. 
 Here are famous old chandeliers of black 
 iron with the coats-of-arms in colors. Here, 
 also, are interesting illustrated mottoes. 
 One of them reads thus: "Eating, not 
 drinking, makes a man stout. When the 
 stout man gets on the ladder to heaven it 
 
breaks. Moral: Eating is more injurious 
 than drinking/' 
 
 The Hof-Brau Hans is a tavern in the true 
 sense of the word. Lawyers, doctors, brokers 
 — prosperous business men of all kinds — 
 meet there every evening over a social glass. 
 All meals are served a la carte. The cuisine 
 is famous. German dishes are served that 
 tempt the epicure. The reputation of the 
 Hof-Brau cooking has gone abroad. Many 
 well-known personages are frequent diners 
 at this hostelry. Edwin Gould, Chatfield 
 Taylor, ex-Secretary of the Treasury John G. 
 Carlisle, Ambassador von Holleben, and many 
 others find the atmosphere of the Hof-Brau 
 delightful to linger in. 
 
 By common consent the lower floor is 
 occupied by men, the upper floor being the 
 province of ladies and their escorts. The 
 hostelry has occupied its present location for 
 twenty-four or more years, but not in its 
 present character. August L. Janssen, the 
 present proprietor, is an ambitious man, and 
 is working out his ideal in the unique char- 
 acter of the Hof-Brau Haus. His intention 
 is to develop it along the lines which he has 
 begun, keeping it consistent with the Ger- 
 man character. With this end in view he is 
 importing from Germany a cargo of interest- 
 ing relics with which he will fit up the third 
 floor of his "Haus.'' 
 
 34 
 
BROWNE'S CHOP HOUSE 
 
 BrodLdwdLV, Between Thirty-Eighth 
 ewnd Thirty-NintK Streets 
 
 There is a fascination about a bachelor 
 place, a place made simply and solely 
 to please men, that is most enticing to 
 women. Many a woman in New York 
 would give a pretty penny to dine at 
 the famous Browne's Chop House. 
 There one finds an air of good-fellow- 
 ship, of freedom, of lack of conTentionality, 
 that is undoubtedly attractive. If a man 
 once gets the habit of frequenting a place 
 of this character it will take more than the 
 gout or marriage to knock it out of him. 
 
 The moment a visitor steps inside the 
 door, he feels the subtle charm of the place. 
 This is the home of gentlemen — men of all 
 kinds, perhaps, but gentlemen while they 
 are at Browne's. Men meet here to talk on 
 men's topics, tell men's stories, eat a man's 
 dinner, or drink a man's health. From all 
 over the United States and from the other 
 side men come to Browne's. Actors, the 
 best of them, singers with international rep- 
 utations, club men who love the stag life, 
 college men from all the universities drop in 
 at Browne's. 
 
 Browne's is one of the most famous places 
 in Xew York. It was established in 1857, 
 down on Twelfth Street, in the rear of the 
 old Wallack^s theatre, by George Browne, 
 
himself an actor, as a gathering place for 
 actors, and has retained that character down 
 to the present time. Later, it moved to 
 West Twenty-seventh Street. Five years ago 
 it entered its present attractive quarters. 
 Do you know the interesting building, just 
 across Broadway from the Metropolitan 
 Opera House entrance, with the cathedral- 
 glass trade-mark of a youth in doublet and 
 hose sitting on the edge of a table, holding 
 up a bumper of ale ? \Yell, that^s the place. 
 
 The outer door does not admit one imme- 
 diately into the Chop house, but into a hall- 
 way. The walls are covered with quaint and 
 rare old prints and show-bills, yellow with 
 age and bearing dates that are older than the 
 Nineteenth century, and names of actors and 
 actresses that are legacies to the present 
 generation from its grandparents. 
 
 Among the many striking curios are a 
 copy of Edmund Kean's " Appeal Dodger," 
 issued by him in 1825 begging for the 
 patronage of the New York public, and a 
 program of " Romeo and Juliet," with Booth 
 in the cast, played in the Booth Theatre in 
 1869. At one side of the hallway is a bulle- 
 tin on which is regularly posted a list of the 
 special dishes for the day. 
 
 The Chop house, itself, is an attractive 
 English Inn in style and atmosphere. It is 
 warm and harmonious in color — red and 
 black. It is the proper background to in- 
 spire contentment, ease and self-satisfaction. 
 The walls are hung thickly with pictures of 
 
generations of actors and actresses — men and 
 women who made our fathers and grand- 
 fathers laugh and weep, and lithograjihs and 
 prints of the now reigning favorites of the 
 stage made when they were in the callow 
 years of their art. They are amusing and 
 A'ery interesting. Hundreds of these rare 
 mementos, autographed and presented to 
 the house by the actors and actresses them- 
 selves or by their friends, add a personal 
 endorsement to the place. 
 
 There is nothing formal at Browne's. 
 All meals are served a la carte. Although 
 one may order anything, the larders and the 
 kitchen are strong on chops and steak. The 
 meats are selected by an expert and cooked 
 by an artist, as every man knows who has 
 ever run a knife through a juicy chop or 
 steak at Browne's. 
 
 There is an upstairs dining room similar 
 to the main room. Here the new actors' 
 club, " The Flying Squadron,'' regularly holds 
 its meetings, wdth all officers and men aboard. 
 
 At any time of day Browne's is interesting 
 but it is particularly so at the luncheon 
 hour, or at night after the theatre — wdien 
 the stars from all the green rooms and the 
 auditors from the front rows are congregated 
 here, clouding with smoke the little lanterns 
 that hang from the ceiling and filling the 
 place with good cheer. 
 
 87 
 
THE CRITERION 
 
 Broadway e^nd Forty-First Street 
 
 In the very heart of the Broadway 
 theatre district is the Criterion Hotel. 
 On the first floor of the hotel, facing 
 both on Broadway and Forty first Street, is 
 the large, cheerful dining room which finds 
 its capacity of two hundred and fifty people 
 taxed almost every evening. From Broadway 
 one enters directly into the dining room. The 
 Forty-first Street entrance leads through a 
 small reception and writing-room. There is 
 a fascination about a large room that is made 
 cosy which is hard to define. Such is the 
 case here. Rich brown marble and mirrors 
 are artfully combined on two sides of the 
 room, and long windows appropriately cur- 
 tained, break up the other two sides. The 
 ceiling and friezes are of embossed figures in 
 rare tints, and the floor is covered with a 
 carpet of deep-toned red. 
 
 A table d'hote luncheon (price fifty cents 
 without wine) is served. A la carte service 
 is to be had at all times. At half-past five, 
 the meal for which the Criterion is noted, 
 begins. Ladies in the most chic gowns, and 
 men who grace a dinner with a manner of 
 unconscious ease add the touch of color and 
 animation for which the background was 
 planned. A talle d'hote dinner, without 
 wine, is served for $1.00. A string band of 
 
five pieces plays during the evening. Among 
 the special viands with which the Criterion 
 tempts the public are planked steaks, chafing- 
 dish delicacies, casserole dishes, and lobster 
 and crab meats served in the Newburs" 
 styles. ^ 
 
 This dining room is a favorite for after- 
 theatre dinners; especially attractive is it to 
 some of the stars of the theatrical profession. 
 Mrs. Leslie Carter frequently goes to the 
 Criterion for her " after the performance " 
 meal. Faversham is seen there very fre- 
 quently. Adele Ritchie, Thomas Q. Sea- 
 brooke, and a host of others make it their 
 headquarters during the hour around mid- 
 night. 
 
 But to the man who knows an atmosphere 
 when he feels it, the cafe (on the Forty-first 
 Street side) will be a never failing source of 
 delight. It is a man's idea of a man's 
 lounging place. Some of the rarest old 
 English prints in the city are on these w^alls. 
 There are two rare old engravings by 
 Hogarth, executed in 1736, « Cruikshanks ^' 
 from various sources, and illustrations from 
 the Satirist, 1811. On the second floor of 
 the Criterion there are two private dining 
 rooms, pink, dainty and delicate. The place 
 is under the management of Mr. G. T. 
 Stockham. 
 
 3^ 
 
HOTEL GRENOBLE 
 
 SeventK Avenue and 
 Fifty-Sixth Street 
 
 Among the hotels near Central Park 
 that have gained popularity among the 
 dinner-seekers in that vicinity and from 
 more remote quarters, the Grenoble 
 holds an enviable position. It does not 
 cater to those who are seeking for the 
 quaint or the fantastic. It attracts to 
 itself only those people who have means, 
 and who enjoy dining luxuriously and 
 well without first asking the cost. 
 It is a pretty little hotel. Its lobby 
 gives a fine first impression. The influence 
 of red marble columns with electric lights 
 turned around them in wrought iron designs, 
 rich woods, deep leather couches, and all the 
 little touches that add so much of taste and 
 elegance is felt before it is seen. 
 
 On the left, as one enters, is the cafe, 
 where men may be at home without fearing 
 the intrusion of the fair sex. This is a 
 bright, cheerful room, a place that invites a 
 lone man to be at his ease. One is certain 
 to crane his neck to look at the unusual 
 picture painted on the ceiling. The widely- 
 known, allegorical painting by L. Barrow 
 hangs on the walls of the cafe. 
 
 On the right of the lobby is what is called 
 the restaurant, a small room done in a light 
 olive gi'een throughout. Ceiling, walls, cur- 
 
o 
 
tains, carpets, even the woodwork is green. 
 In this monotone of green the candles on 
 the tables under their tiny, yellow umbrella 
 shades glow like little suns. The most 
 attractive piece of furniture is a large, elabor- 
 ately-carved sideboard, filled with well- 
 selected cut glass and rare Bohemian glass. 
 It is said that this sideboard has an aristocrat- 
 ic history, being descended from a very 
 prominent New York family. When the 
 tables in this room are all occupied, when 
 there is the flash of excitement that always 
 accompanies a dinner that moves as it should, 
 when there is a pleasant hum of contented 
 voices, this little green room presents a scene 
 that is striking and smart. 
 
 Beyond the restaurant is the dining room, 
 more elaborate and regal. It preserves a 
 consistent monotone of pink. The ceiling is 
 high and the room is very long ; the pink 
 glow is a grateful atmosphere for handsome 
 gowns, and carries the charms of a beautiful 
 woman to fullest effectiveness. There is no 
 mistaking the courtliness of this apartment. 
 Every evening it is crowded with those who 
 "dress to dine." 
 
 The cuisine of this restaurant has gained 
 it a wide reputation. A la carte is the 
 only form in which it offers its delicacies 
 to the public. Music would not prove an 
 attraction to the guests that fill these 
 apartments nightly. People who enjoy 
 dining luxuriously, usually prefer to take 
 their music in some other way than as 
 
the dressing of an entree or the cognac of 
 a black coffee. 
 
 The nearness of the Grenoble to Carnegie 
 Hall gives it a thriving after-concert trade. 
 Hungry concert -goers know it as an attract- 
 ive spot where they may " top off " a feast 
 of music with a dainty supper in surround- 
 ings luxurious enough to satisfy that first 
 requirement of an after-theatre supper. 
 The Grenoble is open until one o'clock in the 
 morning. It is needless to remark that the 
 service is of the best. 
 
 The Grenoble was given a national repu- 
 tation by the fact that it was in this hotel 
 that Rudyard Kipling lay critically ill for 
 many weeks. It is the stopping place of 
 many noted Europeans and Americans. The 
 proprietor, Mr. A. E. Dick, is also proprietor 
 of the Long Beach Hotel. For five years he 
 was manager of the famous Tampa Bay 
 Hotel, Florida. 
 
 A custom obtains in this hotel which is 
 not carried out, at the present time, in any 
 other in New York. Between the hours 
 of four and six o'clock each afternoon, 
 tea is served for the benefit of the ladies who 
 hold the late hours of the afternoon sacred 
 to that fragrant beverage, and to the pleas- 
 ant companionship with their own sex which 
 it instils and promotes. 
 
 42 
 
HOTEL VICTORIA 
 
 Twer\ty-Sov©r\tK Street, 
 BroaLd>va^y arid Fifth Averwie 
 
 Like people, hotels have their dis- 
 tinguishing characteristics, for which 
 they are loved or despised. The 
 Hotel Victoria is one of strong attractive 
 individuality. Just how it meets the guest 
 with a warm welcome and makes his stay 
 in its atmosphere a delight and his 
 departure a regret is a question for the 
 " atmosphere psychologists " to explain. 
 But there is more than a subtle influence 
 at the Victoria. Well -equipped kitchens 
 and a Parisian chef send up dinners that are 
 stamped with the Victoria individuality. 
 A wine cellar stocked with old vintages is 
 at the command of the guests. Meals are 
 served a la carte at all times. One of the 
 customs of the Victoria which is widely 
 known among the patrons of the house is a 
 Sunday-night table d'hote dinner served with- 
 out wine for 11.25. Every Sunday evening 
 the dining rooms and cafe are filled with 
 refined people — men and women of culture 
 and taste who have discovered the delight of 
 these Sunday-night affairs. 
 
 The location of the Victoria is one that in 
 itself would be sufficient to insure success to 
 a dining place. The restaurant proper runs 
 along the Twenty -seventh Street side. 
 There is an entrance direct from Broadway 
 
and one through the ladies' reception room 
 on Twenty-seventh. The atmosphere of the 
 restaurant is luxurious and quiet. This 
 effect is produced by deep, rich red carpets, 
 warm-colored decorations on walls and ceil- 
 ing — something entirely new — heavy green 
 hangings over rich lace curtains at the win- 
 dows, and green tapestry chairs, and the 
 quaintest of candelabra. Undoubtedly the 
 lighting of this restaurant is its chief charm. 
 It was thoroughly re-decorated and refitted 
 last summer. The windows on the Twenty- 
 seventh Street side are bow windows, and a 
 table is spread in each. There is a men's 
 restaurant and a men's cafe. Particularly 
 attractive to men is the large cafe devoted to 
 the service of light meals. 
 
 On the second floor is a large banquet 
 room which will accommodate two hundred 
 and fifty people and a smaller dining room 
 for private parties. Carl Edwards' orchestra 
 plays here every evening between the hours 
 of six and eight and ten- thirty and twelve. 
 The service is notably excellent. The menu 
 presents a large variety of dishes for the 
 selection of the guests. The Victoria has 
 always attracted to itself a clientele of the 
 best people. Ladies alone are made to feel 
 at home. The Commissioners of Interstate 
 Commerce from Washington make the Vic- 
 toria their headquarters. G rover Cleveland 
 and William Jennings Bryan set their official 
 seal of distinction upon the cuisine. 
 Theodore D. Zaldo, President of a banking- 
 
house in Havana, Cuba, and Miss Alfonso, 
 said to be the most beautiful woman in Cuba, 
 honored the Victoria with pretty compli- 
 ments in faltering English. Madame Nordica 
 lived here before she took a private apart- 
 ment, and Alexander Dowie, the Chicago 
 Elijah, makes it his New York home. 
 
 George W. Sweeney is the Proprietor and 
 manager of the Victoiia. 
 
 45 
 
HOTEL CADILLAC 
 
 Broadway o^nd Forty-Third Street 
 
 phrase that has passed into general 
 currency among a good many New 
 Yorkers. A " snack '' in this connec- 
 tion refers to a little dinner that will be 
 just as satisfying as a more pretentious 
 one and that appeals to many persons 
 more strongly. The Hotel Cadillac 
 restaurant is noted for charming little 
 dinners. It makes a specialty of lobsters, 
 clams, oysters and fish of all kinds, 
 which, by special arrangement, are 
 shipped direct from the coast of Maine 
 to this hotel, every morning. Fish, the 
 freshest, cooked to the taste of con- 
 noisseurs, are served at all times. 
 ^ Among the shell-fish dishes which are 
 specialties of the house are " soft shell crabs 
 baked in the shell — New England style " and 
 lobsters broiled alive, "a la Cadillac (chef 
 Coulton special)." The chef is expert in 
 " blazer " dishes of the Newburg order. 
 
 The dining rooms of the Cadillac, two 
 large rooms, are on the ground floor looking: 
 out on Broadway and Forty-third Street anil 
 are fitted up as palm rooms. Their claim to 
 this title is not based on a jungle of hope- 
 lessly artificial palms in undeniably natural 
 green tubs but there are real palms, tall and 
 

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graceful, and hanging- baskets of ferns. 
 Tinted electric bulbs arranged to represent 
 flowers have been hidden among the fern 
 baskets and around the palms with such 
 ingenuity that the place has the effect of an 
 illuminated garden. The room is decorated 
 in pink and green which is a sympathetic 
 background for the tropical effects. On each 
 table is a candelabrum of gold, placed on a 
 small mirror plate. Besides the electric 
 bulb underneath the little red shade, there is 
 one inside the stem of the candelabrum 
 which throws a rich light upon the mirror 
 and produces a warm glow over the table. 
 
 All meals at the Cadillac are served a la 
 carte. The Romany gypsy band plays from 
 six in the evening until well into the wee small 
 hours. The Cadillac palm rooms have proved 
 themselves popular with after- theatre din- 
 ers. Often the crowd lingers until three 
 or four o'clock in the morning. Mr. Wood- 
 bury, under whose management the hotel is, 
 is always present to greet the guests and see 
 that they are properly taken care of. Thurs- 
 day evening is " Souvenir Night '' when each 
 lady who dines at the Cadillac receives as a 
 souvenir, a pint bottle of champagne, a cal- 
 endar, or some other memento. Sometimes 
 there is but one souvenir and all the ladies 
 choose for it after the fashion of " favors.'' 
 
 In addition to the restaurant there is a 
 cafe for gentlemen, decorated in rich Moor- 
 ish style. There are also a number of private 
 dmmg rooms. The Cadillac is headquarters 
 
 47 
 
for many of the members of the New York 
 Legislature on their visits to the city. Fre- 
 quently political caucuses are held here. 
 Speaker S. Fred Nixon, Senator B. M. 
 Wilcox, and many other politicians are often 
 to be seen at the Cadillac. Tom Johnson, 
 the Cleveland philanthropist. Mayor Maybury 
 of Detroit, and the noted horseman, George 
 Ketcham, are often to be seen in the cafe 
 and dining rooms. The proprietors of the 
 Cadillac are Campbell & Woodbury. 
 
 48 
 
HOTEL GB^GORJAN 
 
 Thirty-Fifth Street. Between 
 
 Fifth and Sixth Averwies, Near Herald Square 
 
 The new hotels in New York seem 
 to exhaust all the possibilities of 
 clever architecture and beautiful 
 decoration, of luxuriousness and good 
 taste, of comfort and convenience. 
 The new Gregorian transient hotel, opened 
 to the public on January 1st, 1903, is a 
 fine example of one of these modern palaces. 
 The lobby is handsome in mahogany, so 
 dark that it is purple in its beauty; in 
 well placed balconies, and in glass walls. 
 Through these the visitor gets a vista of the 
 Palm Court cafe, with its double line of 
 columns, chaste enough for a Grecian temple, 
 its tall palms reflected in expansive mirrors ; 
 and he gets just a glimpse of the middle- 
 century decorations beyond. 
 
 Should you go there to dine be sure to 
 peep into the smoking room at the right as 
 you enter. It is a purple room, rich in its 
 elegance of decoration, in broad panels of 
 mahogany, and in purple velvet chairs. 
 
 The Palm Court cafe is what the name 
 implies. The fine palms are placed in jar- 
 dinieres of Japanese bronze and in Italian 
 vases. One of these jardinieres was once a 
 fountain in a palace garden in Tokio. The 
 expansive mirrors double and triple the rich 
 effect of this room. 
 
The dining room is a reproduction of a 
 grand saloon of the period of the Georges. 
 Large colored art glass windows in a double 
 corner, flood the place with soft light and 
 are hung with tapestry of old rose with a 
 back ground of the " cloth of gold." The 
 same tapestry is used as wall coverings. The 
 high wainscoting of dull English oak, the 
 high-backed carved chairs, the immense fire- 
 place with smouldering logs, the little galler- 
 ies, one for the musicians, the other set with 
 tables and gold chairs, the large panel 
 windows in the corners of the chimney, the 
 prism chandeliers, the shadowy nooks, even 
 the glass and china are carried out in the 
 spirit of old England when the Georges 
 reigned. The whole scheme is a consistent 
 realization of elegance and good taste. 
 
 All meals at the Gregorian are served a la 
 carte. The hotel makes a specialty of such 
 delicacies as frog's legs a la Gregorian, crab 
 meats served in dainty fashion, and all the 
 chafing dish concoctions. French rolls are 
 baked every fifteen minutes and served till 
 midnight. Old fashioned buckwheat cakes 
 are popular at breakfast. The wines are 
 carefully selected for the hotel by an expert. 
 Special attention is given to after-theatre 
 suppers. A string quartette plays in the 
 musicians^ gallery from six to eight and from 
 ten to twelve-thirty. The Gregorian is 
 owned by Messrs. Averill and Gregory. 
 
 50 
 
ENTRANCE TO THE RATHSKELLER. The Marlborough. 
 
MARLBOROUGH HOTEL 
 
 Broadway. Thlrty-SixtK and 
 Thirty-SevervtK Streets 
 
 The Marlborough Hotel is one of the 
 noted dining places of New York. It 
 is always ready to take care of twelve 
 hundred people at one time. On holi- 
 days and Saturda5^s this number is 
 largely increased. Meals are served in 
 all conceivable ways. There is a la 
 carte at all times in all the dining rooms. 
 The red room on the Thirty-sixth Street side 
 is set apart as an a la carte room for guests 
 of the hotel and as a banquet room. It will 
 seat two hundred people comfortably. 
 There is a special dining room also, for the 
 guests of the hotel on the American plan. It 
 is a curious fact that the Marlborough and 
 the Fifth Avenue Hotel are the only ones 
 south of Forty-second Street that offer Amer- 
 ican plan rates at the present time. On the 
 Thirty-seventh Street corner is the regular 
 restaurant, a large room with bright color 
 scheme, w^hite marble floors, a solid front of 
 windows and closely set electric lights in the 
 ceiling. 
 
 In this restaurant are served tahle d'Jwte 
 breakfasts and lunches, (price fifty cents 
 without wine) and a table d^hote dinner (price 
 one dollar without wine). The music is a 
 feature. Seyfried's orchestra plays from six 
 to nine and from ten-thirty to one a. m. 
 
Paul Dresser, the song writer, frequently 
 dines here and on such occasions the orchestra 
 frequently plays his songs. Situated, as the 
 Marlborough is, within easy access of the 
 many railroad stations, it is a favorite dining 
 place of suburbanites who come to town to 
 shop or to attend the theatre. 
 
 The most interesting feature of the 
 Marlborough is the rathskeller, a rambling 
 cellar of many rooms. A Bohemian patronage, 
 wise in all the quaint customs incident to a 
 rathskeller of the most approved type, 
 CO n gregates here nightly. Artists, musician s, 
 stage people and the general public have 
 supplemented the efforts of the management 
 to make the place unique. Wainscoting, 
 tables, chairs, ceiling, are made of Flemish, 
 green polished oak. Scores of little Dutch 
 lanterns containing electric bulbs, hang from 
 the heavy oak beams. The walls above the 
 wainscoting are sapwood red. There is a 
 clock over the mantel shelf guaranteed to run 
 three years without winding. It was started 
 August 21st, 1901. A chime plays " How 
 dry I am "in gentle suggestion. The chef, 
 "Jack," who was cook to the Pope in Kome 
 when he was sixteen years old, is acquainted 
 with most of the diners in the rathskeller. 
 They send for him and he comes to the tables, 
 personally receives instructions as to how 
 some special dish is to be cooked and sees 
 that the order is carried out. Every special 
 order is served in the dish in which it is 
 cooked. Voor's Orchestra, mandolin, cello 
 
and guitar, plays the favorite songs. " Request 
 slips "are distributed, and each guest may 
 suggest the particular composition he wishes 
 played. 
 
 All imported beers are served. At noon 
 in the rathskeller, a business men's lunch 
 (price fifty cents) is offered. Ladies singly 
 or in parties are welcome during the day- 
 time — there are special dressing rooms both 
 on the ground floor and in the rathskeller, 
 with a maid in attendance- — hut they are not 
 received after six. 
 
 Many well known people live at the 
 Marlborough and frequent the dining rooms. 
 Sir Ormand and Lady Malcolm on their 
 recent visit stopped here. Among the 
 operatic stars are Madam Fritzie Scheff and 
 her husband Count von Bonbardeleben, 
 Suzanne Adams, and the new tenor, Herr 
 Anthans. The famous comedian. Lew Dock- 
 stader, makes the Marlborough his home. 
 Harry B. Smith, the librettist, is often seen 
 in the rathskeller. 
 
 Louis L. Todd is the proprietor of the 
 hotel; E. S. Crowell is the manager. 
 
 63 
 
GILSEY HOUSE 
 
 Broadwe^y a.nd T%vervty-Nlr\th Street 
 
 One of New York's favorite hotels 
 is the Gilsey House. Time was, when, 
 with the Fifth Avenue Hotel, it headed 
 the list. It was erected thirtj^-one years 
 ago, and only two years ago was thor- 
 oughly refitted and refurnished and 
 fireproofed so that to-day it is as at- 
 tractive and comfortable as the recently 
 built hotels. People of refined tastes and 
 homelike predilections are its patrons — 
 small families seeking privacy, Englishmen 
 avoiding the bustle of more pretentious 
 places. Its restaurant facilities are excellent, 
 elaborate and comfortable. The service is 
 a la carte with the exception of an after- 
 theatre faile d'hote supper (price one dollar). 
 There is music during the dinner and 
 after-theatre hours. 
 
 The feature of the Gilsey which is excep- 
 tional is the Pompeiian Room, a large restau- 
 rant on the first floor in which the spirit of 
 old Pompeii is carried out in exactness of 
 detail. The work of decoration was done by 
 Neapolitan workmen, so that the peculiar 
 reds and blue greens — colors almost impossi- 
 ble to mix with modern paints — are correct. 
 The tapestries, interchangeable blue and red, 
 are velvet, with a special design hand 
 embroidered. The correct Pompeiian window 
 
grill is copied on a mirror and in the design 
 of the rich lace curtains. 
 
 There is a lattice balcony for the Pompeiian 
 orchestra — strings and harps. In the center of 
 the room is an iridescent mosaic glass fountain 
 surmounted by a figure of Faun and supported 
 by Pompeiian goats. The lighting of the room 
 is from the ceiling. Heads of Pan with open 
 mouths,eachcontainingan electric bulb which 
 diffuses a toft mellow light, add to the 
 charm and originality of the place. Adecora- 
 tive artifically-lighted window of a mythical 
 waterscene,witliRomein the distance, is of mo- 
 saic glass. The lanterns are fine Mexican jewels. 
 
 The cafe (for men) on the Broadway- 
 Twenty-ninth Street corner, is rich in brown 
 leather furniture, English oak and great 
 windows which admit the sun for a cosy 
 breakfast, and open a view of that interesting 
 corner in upper Broadway. On the second 
 floor there is a large formal banquet room. 
 The Gilsey makes a specialty of game, fish, 
 lobsters — particularly broiled alive (every 
 lobster is guaranteed to be kicking when he 
 goes on the fire) . Many men and women in 
 the public eye live here, among them Cecelia 
 Lof tus, Edouard de Reszke, Alexander Graham 
 Bell, Edna May,duringherstayinthis country, 
 and many others of like prominence. The hotel 
 is owned by the Gilsey estate. The Proprietor 
 is Mr. E. 0. Pioessele, who conceived the idea 
 of the Pompeiian room, the original one in 
 this country, and who went over to Pompeii 
 to get the correct color and detail. 
 
CARNEGIE HALL RESTAURANT 
 
 SeventK Avenue acrvd Flfty.SlxtK Street 
 
 Carnegie Hall is a small city 
 in itself. A whole colony of 
 music schools, dramatic schools, 
 teachers, artists and musicians 
 are housed in this one building. Those who 
 belong to the Bohemian life of the studio, 
 and those who aspire to it, flock in and out 
 of the building at all hours daily. Almost 
 every night in Carnegie Hall there is a con- 
 cert, a recital, or an entertainment of ono 
 sort or another which attracts people from 
 every part of New York. On many after- 
 noons there are matinees which likewise 
 make occasion for the assembling of fashion- 
 able audiences. Listening to a concert or 
 recital is depleting work. The keener the 
 enjoyment experienced, the more surely does 
 one feel at the end of a program that the 
 inner physical man needs refreshment. 
 
 To satisfy this need the Carnegie Hall 
 restaurant v/as started. It is in the south- 
 west corner of the building, at Seventh 
 Avenue and Fifty-sixth Street. It is a neat 
 little restaurant, attractive and simple in its 
 style of decoration. The service is quick and 
 efficient, and the prices moderate. It prides 
 itself especially on its lobster a la Newburg, 
 steamed soft clams, mushrooms, in fact, any 
 chafing-dish concoction which requires skill 
 
in the manipulation of an alcohol flame and 
 a precision which counts one grain of red 
 pepper too much or too little. One of the 
 dishes for which the place is famous is 
 Spaghetti en Cocotte. 
 
 The Carnegie Hall Eestaurant serves an 
 excellent table d'hote dinner, with wine, for 
 seventy cents- A great many people have 
 discovered this fact, and may be seen there 
 every night. There are no frills. It is just 
 a well-diversified, artfully planned menu of 
 well cooked, wholesome fare, and delicious 
 delicacies. Robert Gordon Hardy, the por- 
 trait painter; Edward Simmons, who did the 
 far-famed mural paintings in the building 
 of the Appellate Division of the Supreme 
 Court on Sladison Square ; Edward Blash- 
 field, also a mural painter of renown ; John 
 Hall, the organist ; Francis Fisher Powers 
 and Franklin H. Sargeant, known through- 
 out the country, are constant guests of the 
 Carnegie Hall Restaurant. The Authors' 
 Club gives its dinners and banquets at this 
 restaurant. Recently the Club dined Mayor 
 Low and Andrew Carnegie there. 
 In spite of the fact that the proprietors of 
 the Carnegie Hall Restaurant, Jones and 
 Fernandez, disclaim any special atmosphere 
 for their place, there is character in abun- 
 dance. It is the character of men and 
 women who are doing something, of people 
 who are accomplishing. If you would see a 
 sight which is particularly characteristic of 
 New York musical life go into '•' The Car- 
 
 57 
 
negie '' some night when the Philharmonic 
 Orchestra, or any of the orchestras, is giving 
 a concert. Arrive there if possible at the 
 recess of the program when all the members 
 of the band are turned loose like school boys 
 to play for ten minutes over *^ein glass bier" 
 and a pretzel, or better after the concert, 
 when all the artists, both those on the stage 
 and those off, have assembled around the 
 tables to talk it all over in lively French and 
 German. If you are a lover of character 
 study, of the eccentricities of men of tem- 
 perament, of customs that prevail when 
 constraint is forgotten, jow. will have an 
 hour that will well repay you for your 
 trouble. 
 
 
SHANLEY'S 
 
 Broadway, Between 42d and 43d Streets 
 Broadway. Between 29th and 30th Streets 
 Sixth Avenue, Between 23d and 24th Streets 
 
 Everybody in New York knows 
 Shanley's and almost everybody has 
 dined at one or another ot* the three 
 establishments conducted under this 
 name. The management acknowledges 
 but one purpose in the conduct of its 
 restaurants — to make its guests abso- 
 lutely comfortable and to persuade them 
 that Shanley^s holds the recipe for good 
 cheer. It has taken twelve years to 
 develop the atmosphere which one finds 
 in Shanley's and during this time the 
 extent of its business operations has 
 been greatly enlarged. 
 
 The original Shanley restaurant was opened 
 on Sixth x\ venue just above Twenty-third 
 Street and still occupies the same site. A 
 second establishment was opened a few years 
 later on the east side of Broadway between 
 Twenty-ninth and Thirtieth Streets. The 
 Broadway restauraiit has recently been 
 greatly enlarged and improved to accommo- 
 date its increased business. Both of these 
 places are very popular and are thronged at 
 the luncheon, dinner and after-theatre hours. 
 But the newest of the Shanley restaurants 
 and the one in which the proprietors take 
 the greatest pride is the one near Long Acre 
 
Square, on Broadway, between Forty-second 
 and Forty -third Streets. The building which 
 it occupies was entirely remodeled and lav- 
 ishly decorated for its present use. It is one 
 of the dining places where one will find men- 
 about-town, the familiar figures of the 
 Metropolis, epicures who know the fine points 
 of a broiled lobster and the proper color- 
 scheme that should adorn a chop or steak 
 when it comes from the studio of an artist- 
 chef. Some of them reserve certain tables 
 and may be seen here every evening. 
 
 At the very moment of this writing there 
 are two of them at a table in the corner 
 reminiscing on this very subject of the 
 development of Shanley's. One is Edgar 
 Gibbs Murphy, jovial and hearty, who was 
 one of the discoverers of the Sixth Avenue 
 Shanley's. The other is Emanuel Chapelle 
 of whom it is said that he spent $40,000 in 
 one year to find out where and how to dine 
 well in New York, both connoisseurs in 
 eatables and drinkables. 
 
 Mr. Murphy is talking. "Do you know 
 what made the Shanley boys ? " he is saying. 
 " Of course it was their fine chops and 
 steaks, but there was an incident that helped 
 things along. When the Broadway place 
 opposite Daly's theatre was their main estab- 
 lishment Charley Delmouico — the famous 
 Delmonico, you understand — used to leave 
 his Twenty-sixth Street place and go up to 
 Shanley's every night to get his dinner. 
 When this got noised abroad people rushed 
 
to Shanley's. You can imagine how long it 
 took an endorsement of that kind to make 
 the place. 
 
 " It was not long before one could make 
 certain of seeing the people of the day by 
 dropping in at Shanley^s. Every evening 
 they were all there — that crowd of Life 
 chaps, and a lot of literary and painter 
 fellows. When Mr. Hearst was starting his 
 newspaper he used to come in here every 
 night. Did you know that some of the 
 dishes on this menu marked a la Shanley 
 were taught to Tom Shanley by Percy 
 Maclaren, Tom Haywood and A. L. Gorter, 
 leading lights of the Maryland Club, which 
 includes in its membership the finest gentle- 
 men cooks in the world, who learned their 
 art in those old Southern homes? 
 
 The main restaurant on the ground floor 
 at the uptown Shanley's is an Empire room, 
 a rich combination of mahogany, gold and 
 mirrors. It is a place where people love to 
 linger. On the second floor is the ladies' 
 restaurant, so called to distinguish it from 
 the restaurant on the first floor, although in 
 reality, many ladies and their escorts prefer 
 the downstairs apartment. This room is 
 decorated in the style of Louis XYI, green 
 and red. The third floor is a large banquet 
 room with a ceiling thirty-five feet high and 
 balconies on two sides, where tables are set. 
 This is the Roman Court and is characteris- 
 tically decorated. The immense mythological 
 bas-reliefs at one end of the room are note- 
 
 61 
 
worthy. Kecently an adjoining house, with 
 an entrance on Forty-third Street, has been 
 added to the original place and six private 
 dining rooms have been fitted out in taste- 
 ful decorations. 
 
 The service at Shanley's is entirely a la 
 carte. The cuisine is proverbial for its 
 excellence. Chops, steaks, lobsters, game, 
 shell fish and kidneys are among the special 
 attractions of the house. There is a fine 
 wine cellar with many rare wines, among 
 them importations from the cellars of the 
 Duke of Nassau, Prince Metternich and the 
 ''Royal Prussian Domain." An orchestra 
 plays every evening. 
 
 It is not unusual to see Senator Hanna 
 entertaining a party in the main restaurant. 
 President Roosevelt came here often when he 
 was Governor of New York. The late 
 Thomas B. Reed spent many evenings over 
 a Shanley dinner. Richard Mansfield and 
 Nat Goodwin are frequent guests. David 
 Belasco has his own table where he may be 
 seen at the same hour every day. 
 
 Shanley's is owned by the Shanley Broth- 
 ers — Tom and Michael. It is managed by 
 Mr. Tom Shanley. 
 
THE MONTAUK 
 
 53-55 West Thirty-FlftK Street 
 NeoLT Hera^ld Square 
 
 One of the newer restaurants and 
 cafes, and one that occupies a quiet 
 though extremely central and con- 
 venient location, is the Montauk, 
 in West Thirty-fifth Street, between Fifth 
 and Sixth Avenues, and only a few steps 
 from Broadway at Herald Square. The 
 restaurant in its various departments occu- 
 pies two entire buildings which are typical 
 brownstone New York residences. It is 
 situated near the middle of a block in what 
 is coming to be more and more the business 
 and shopping center as well as the theatrical 
 center of New York and in which a high- 
 class restaurant is therefore a necessary 
 convenience. 
 
 The Montauk represents the combination 
 of a meritorious French cuisine with certain 
 specialties original with the house and in- 
 tended to appeal to its American constitu- 
 ency. Its name comes from the Montauk 
 Club of Brooklyn. The proprietors are 
 Messieurs Gustavo Brehme and Pierre 
 Davenel. The former was for many years 
 manager of the restaurant of the Hamilton 
 Club and later of the Montauk Club, both 
 well-known Brooklyn organizations, and the 
 latter was associated with him as chef. The 
 two thus form an effective working combina- 
 
tion, M. Brehme looking after the general 
 management of the establishment and M. 
 Davenel having charge of the kitchens. 
 
 The basement floor of the Montauk is 
 devoted to the cafe which is fitted up with 
 small tables in the French fashion. This is 
 the gentlemen's section of the restaurant and 
 is the favorite room of the regular patrons of 
 the establishment among the business men 
 of the vicinity. 
 
 The parlor floor is occupied by the two 
 main dining rooms of the restaurant which 
 are divided by a hall running through the 
 middle of the house. On the west side is the 
 White room and on the east the Green room, 
 each done in the distinguishing color from 
 which it derives its name. These rooms 
 extend the full depth of the house and each 
 one really gives the effect of two compart- 
 ments, being broken near the middle by a 
 broad archway. The whole scheme of decor- 
 ation is one of subdued tones and there is an 
 atmosphere of quiet elegance and seclusion 
 about the place that recommends it as a lunch- 
 eon or dining place to the busy man or the 
 shopping woman who wishes to escape from 
 the bustle, noise and confusion of nearby 
 Broadway and Herald Square. 
 
 On the second floor of the Montauk, that 
 is, two floors above the cafe, are two private 
 dining rooms, very cosy and attractive in 
 appearance and large enough to accommodate 
 parties of fifteen or less very comfortably. 
 These apartments have just been fitted up 
 
 M 
 
and are very fresh and attractive in appear- 
 ance. They have a homelike air which 
 suggests an actual family dining apartment 
 more forcibly than do the private rooms of 
 most restaurants. 
 
 The Montauk serves a French taUe d' hote 
 dinner (price $1.25 without wines) which 
 has won the place the patronage of many 
 discriminating diners and is attractive 
 enough to draw across the bridge from 
 Brooklyn for a bef ore-theatre dinner many 
 of those who first made acquaintance of the 
 culinary skill of its managers in that city. 
 The orchestra plays during the dinner hour. 
 
 A business men's luncheon (price forty 
 cents) is served between twelve and two 
 o'clock and a la carte service may be had at 
 all hours. 
 
 The menu of the Montauk includes a wide 
 variety of dishes cooked in the best French 
 style as well as some that are more character- 
 istically American. The house is known 
 also for certain luncheon and dinner special- 
 ties which are in special favor with its patrons 
 and include, among others, the Montauk 
 sandwich, the Broadway sandwich and the 
 old-fashioned kidney stew. 
 
 The Montauk is very carefully and con- 
 servatively managed and one may feel safe 
 in going there both as to the dishes and the 
 company that he will find. 
 
GAZZO'S 
 
 Metropolitan OperA. House. 
 BrosLdwa^y ar\d Fortieth Street 
 
 The Metropolitan Opera House res- 
 taurant, better known as Gazzo% 
 occupies the Broadway and Fortieth 
 Street corner of the great yellow brick 
 structure which has been the scene of great 
 musical and social triumphs for the past 
 decade and a half. It is not a large estab- 
 lishment and the requirements of all available 
 space in the building for its original purposes 
 makes it impossible to enlarge it, but perhaps 
 for this reason it is all the more popular. 
 At any rate the place is almost invariably 
 filled to its capacity during the luncheon 
 and dinner hours. 
 
 Gazzo^s is one of the most daintily and 
 artistically appointed places in the city. 
 The decorations are in harmony with the 
 general scheme adopted throughout the 
 Metropolitan Opera House. The main 
 dining room is done in bulf and blue, the 
 walls being in blue below and buff above. 
 Extending about the room are eight large 
 raised panels, each containing a painting 
 executed by Benvenuti Bros., the artists who 
 painted the beautiful interior decorations of 
 the Metropolitan. The arrangement of these 
 paintings, which are works of art and not to 
 be compared to the ordinary mural decor- 
 ations of hotels and restaurants, adds im- 
 
mensely to the artistic appearance of the 
 place. The table service and other appoint- 
 ments are in keeping with the decorations. 
 
 Behind the the main dining room is the 
 cafe, a smaller apartment and there is also a 
 dining room on the second floor which is 
 used principally for private parties. 
 
 The clientele of Gazzo's is that of the 
 Metropolitan and of the prominent Broad- 
 way theatres, all of which are located within 
 a few blocks in either direction. It is espe- 
 cially favored by parties of ladies who are vis- 
 iting the shops or theatres unattended and 
 the place presents an especially attractive 
 scene during the luncheon hours or the late 
 afternoon on any matinee day. 
 
 At such times the dining room is crowded 
 and every table holds a group of brilliantly 
 gowned and vivacious women forming a 
 picture of femininity on dress parade that is 
 thoroughly charming. One of the pleasant- 
 est things about Gazzo^s is the fact that a 
 woman may go there unattended without 
 fear of annoyance, which, unfortunately, is not 
 true of all the popular places of New York. 
 
 While Gazzo^s is fundamentally Italian 
 the cuisine embodies both French and Italian 
 cooking and the characteristic dishes of both 
 countries appear on the menu. Undoubtedly 
 the popularity of the place with Americans 
 is due to the fact that many of the foreign 
 dishes are modified with a special view to 
 suiting American tastes while preserving 
 their natural characteristics. The wine list 
 
includes all varieties of Italian wines and 
 champagnes as well as the usual range of 
 French and American wines and liquors. A 
 specialty of the house is its old Chianti which, 
 as all the Italian wines, was imported direct 
 for the use of this establishment. 
 
 The service at Gazzo^s is both tahh cVhoie 
 and a la carte. The taUe d'hote dinner 
 (price $1.00 without wines) is served between 
 the hours of five and nine. The hours for 
 breakfast and luncheon (price fifty cents 
 each) are from seven to eleven and two to 
 five respectively. The dining rooms close at 
 nine in the evening. 
 
 The proprietor of the restaurant, Mr. V. 
 R. Gazzo, was formerly connected wdth some 
 of the celebrated eating places of continental 
 Europe and for nearly fifteen years has con- 
 ducted hispresent establishment whichhas had 
 an exceptionallyprosperous career despite the 
 fact that it has always operated as a simon- 
 pure restaurant with no hotel features. 
 
 One of the distinctive characteristics of 
 Gazzo's is the simplicity of its menus. It has 
 not yielded to the common American fault 
 of overloading its lists with a great variety of 
 dishes which makes selection doubly difficult. 
 Special attention is given, however, to having 
 the dishes that are offered perfectly cooked 
 and promptly served and the portions are 
 always generous. It would be well if some 
 of the other fashionable taUe d'hote restau- 
 rants of New York would follow the example 
 of Gazzo's in this respect. 
 
JACK'S 
 
 SlxtK Avon vie. Above Forty.Third Street 
 Colxinrvbus Avenue, Above Seventy FoxirtK Street 
 
 There is poetry in a canvas-back done 
 to a turn and romance in a lobster, 
 Newburg, prepared by a chef who is a 
 genius. If one does not believe it let 
 him go to Jack's where these mysteries 
 are no mysteries at all but everyday facts. 
 Or, if one's taste turns more to deviled crab 
 or terrapin a la MaryJandy they are always 
 to be found to perfection in the handsome 
 dining place on the west side of Sixth Ave- 
 nue just above Forty-third Street. In fact 
 Jack's seems the natural habitat for all 
 those delicacies of sea and air which are the 
 most distinctive triumphs of the American 
 cuisine. 
 
 The official title of this restaurant is the 
 Manhattan Oyster and Chop House, but it 
 is doubtful if one New York diner-out in ten 
 could locate it by that name, but if one asks 
 the way to Jack's the average New Yorker 
 can instantly direct one to it. The name 
 comes from that of the proprietor John, that 
 is " Jack, " Dunstan who is personally known 
 to a large proportion of the devotees of good 
 eating in the city. 
 
 In the days when the establishment was 
 younger than it now is, it became the custom- 
 ary thing among men who were discussing 
 the question of dinner to settle it by saying: 
 
" Let's go to Jack's. " Thus the name grew 
 into general use until it has come to be 
 recognized by " Jack " Dunstan himself and 
 displayed above his door. 
 
 Jack's is very convenient of access either 
 by the Sixth Avenue surface cars which pass 
 the door, the Forty-second Street crosstown 
 line which is only one block away, or from 
 the Sixth Avenue elevated station at Forty- 
 second Street. Broadway is only one block 
 to the west and the place is within a few 
 minutes walk of any of the principal theatres. 
 
 Three buildings united into one, at 759, 
 761 and 763 Sixth Avenue, constitute Jack's 
 as it is at present. Thus, there are three 
 large diuing rooms joining by broad arch- 
 ways and each with an entrance from Sixth 
 Avenue. Of these three rooms the most 
 artistic is the one on the south side which is 
 known as the ladies^ and gentlemen's restau- 
 rant. This apartment is decorated in white 
 and gold with mirrors extending around the 
 walls. The pure white which is the prevail- 
 ing element of the decorations, set off by the 
 lights of the red-shaded electric lamps, gives 
 a very beautiful and spacious effect. 
 
 The middle section of the establishment is 
 occupied by the gentlemen's cafe. It might 
 appropriately be called the red room as that 
 is the predominating color in its decorative 
 scheme. 
 
 On the north side is a room exactly like 
 the one first described except that its decora- 
 tions are in green and white. On the second 
 
 70 
 
floor a large banqueting hall with a floor- 
 space like that of the white and gold room 
 has just been fitted up and is now ready for 
 the use of private parties or organizations 
 for dinners or banquets. 
 
 The house has many specialties and these 
 include practically all sorts of shell-fish and 
 game. Cape Cod and Lynn haven oysters, 
 lobsters, crabs, and game birds are dishes in 
 which the place exceJs and for which it enjoys 
 a widespread reputation. Probably more 
 wild duck are served in Jack's than in any 
 other restaurant in the city, and they are 
 cooked in the most appetizing style. As an 
 instance of the thoroughness with which 
 every detail of the service is worked out may 
 be cited the use of a silver press, especially 
 built for this purpose, in squeezing out the 
 blood from the body of the duck after the 
 choicest parts have been cut away. This is 
 then poured over the breast portion of the 
 duck as it is served. This method of serving 
 was introduced by Mr. Dunstan and adds 
 immensely to the delicious flavor of this 
 delightful game bird. Many of the most 
 prominent residents of New York dine here 
 at frequent intervals for the sake of securing 
 some of the specialties for which the place is 
 famous. 
 
 The service at Jack's is entirely a la carter 
 but variety is afforded by the publication of 
 a carte du joitr which contains a wide range 
 of special dishes and is in force from noon 
 until eight in the evening. The prices are 
 
 71 
 
moderate, considering the rare quality of 
 many of the viands, and the service and 
 wines are such as to satisfy the most exact- 
 ing taste. 
 
 The kitchens are very commodious and it 
 is Mr. Dunstan^s pride that he can serve five 
 hundred persons on ten minutes' notice. 
 This large capacity is made necessary by the 
 fact that the guests of the place flock in 
 rapidly at the luncheon, dinner and after- 
 theatre hours and at such times the rooms 
 are all crowded. The restaurant employs a 
 large staff includingfifty waiters, four oyster- 
 men, ten cooks and four barkeepers. 
 
 Jack's has been located on Sixth Avenue 
 for the past thirty years and for fourteen 
 years has occupied its present site. It is a 
 place that has the atmosphere of good cheer, 
 jollity and solid comfort. It is the resort of 
 people who know how to dine and who apply 
 their knowledge as an art. It is distinc- 
 tively American and distinctive of New York. 
 
 The uptown Jack's is located at 306 and 
 303 Columbus Avenue, between Seventy- 
 fourth and Seventy-fifth Streets. It enjoys 
 the same reputation among the uptown 
 residents of the city that the original restau- 
 rant does in the downtown section. 
 
 72 
 
HOTEL VENDOME 
 
 BroacdwcLy a^nd Forty-First Street 
 
 One of the convenient places 
 on upper Broadway for luncheon 
 or dinner is the Vendome, a 
 transient and family hotel, well-appointed 
 and well-conducted. The restaurant of this 
 hotel, on the first floor, looking out on 
 Broadway and Forty-first Street, is rich and 
 warm in decoration and is so attractive in 
 the evening when the red-shaded lamps are 
 lighted that it tempts the hungry passer-by 
 with its luxurious promise of an enjoyable 
 dinner. The restaurant is a stately room of 
 high windows and tall mirrors elegantly 
 fitted into the decorative scheme. The walls 
 are Turkey red, the woodwork quartered oak 
 and the wainscoting onyx. Window-boxes of 
 palms and vines of tropical foliage add to its 
 charm. The handsome imported chandelier 
 cost $5,000. 
 
 Besides the restaurant there are on the 
 ground floor a series of private dining rooms, 
 all daintily decorated. There is a Blue 
 room. Rose room, Green room and Red room. 
 The Red room is a ladies' and gentlemen's 
 cafe where very light meals are served and 
 smoking is permitted. At the top of the 
 house — the ninth story — are two large ban- 
 quet halls done in the Louis XIV style, 
 cream and old gold. During the summer 
 
the smaller of these rooms is fitted up as a 
 novel roof garden. 
 
 A Hungarian orchestra provides music. 
 Meals are served here a la carte at all hours. 
 At noon a talle d'hote luncheon (price fifty 
 cents without wine) is served. In the even- 
 ing there is a tahle d' hote dinner (price one 
 dollar without wine). There are twenty- 
 four varieties of club breakfasts ranging in 
 price from twenty-five cents to eighty-five 
 cents. The Vendome Soloists' Quartette fur- 
 nishes music from twelve to two-thirty and 
 from six to nine in the little music room off 
 the restaurant. So many different dining 
 rooms presuppose a complete kitchen. There 
 are two hundred and fifty employees in this 
 department of the hotel. 
 
 The cuisine of the Vendome is as excellent 
 as all the best facilities make possible. Cer- 
 tain dishes are selected by a great many 
 guests as representative of the chefs best 
 manner. All fish, game and meats cooked 
 in planked styles are favorites, as are sirloin 
 steak planked a la Fernbach and planked 
 shad, English mutton chops a la Leslie, 
 Chateaubriand with mushrooms, club style, 
 and in season, partridge en casserole fla7nande. 
 The wine cellars are extensive and are 
 stocked with the varieties which have proved 
 to be in popular demand. 
 
 The banquet rooms are a popular feature 
 at the Vendome. Almost every day some 
 large party gives an elaborate banquet in these 
 rooms from the windows of which the diners 
 
command a fine view over the city and up and 
 down the Hudson. So popular has the 
 Vendome become for private parties that not 
 infrequently both banquet rooms and all the 
 private dining rooms are in requisition at 
 once. 
 
 Among the guests of the hotel who have 
 entertained extensively are Mrs. 0. 0. Star- 
 ring of Washington, whose salon is well 
 known, and Miss Virginia Earl, the popular 
 actress. The Vendome is owned by Louis 
 L. Todd. It is under the management of 
 Mr. Gruen. 
 
 75 
 
HOTEL EAKLINGTON 
 
 49-55 West Twenty-Seven tK Street 
 Between Broadw^ay and Sixth Avenvie 
 
 Not all the people who dine out are 
 attracted by the camraderie of the raths- 
 keller, the quaintness of the Dutch grill, 
 the cuisine of the French table d'hote or the 
 brilliancy of the hotel dining room where 
 diamond flashes at diamond and excitement 
 charms and exhilarates. There are many 
 persons who, when they go out to dine, seek 
 a place retired and quiet, elegant in repose. 
 Such a place is the Hotel Earlington. In 
 the very heart of the shopping district, near 
 the theatres, and yet away from the noise 
 and tumult of Broadway, it presents attrac- 
 tions which people of quiet tastes have not 
 been slow to discover. The Earlington is 
 known to ladies throughout the New England, 
 Eastern and Southern states, as a favorite 
 stopping place in New York. 
 
 There is something about the quiet entrance 
 lobby where ladies pass to and fro without 
 the feeling of being observed, that is con- 
 sistently restful. The same air pervades the 
 oriental reception rooms and the reading 
 room, rich with red canopied lights, an air 
 which not only bespeaks refinement and 
 repose but actually imparts it. The ap- 
 pointments are all in the best of taste. The 
 service is polite and courteous, from the 
 liveried pickaninnies who open the big glass 
 
doors in the entrance to the waiters who 
 serve at table. 
 
 The dining rooms present the same re- 
 poseful atmosphere. The Palm room is 
 decorated in neutral tones of cream and 
 green. Palm leaves are figured in the 
 decoration. In a little pillared eyrie is the 
 orchestra. Every evening the strings and 
 flute waft down favorite themes from many 
 well known operas. The adjoining dining 
 room is warmer and richer in comxposition. 
 A silver tracing of fine design blends well 
 with the rose and green. The candelabra 
 are silver capped. A la carte meals are 
 served at all times and in the evening a table 
 d'hote dinner (price one dollar without wine). 
 The cuisine is plain and wholesome, offering 
 a wide variety of selection. The gentlemen's 
 cafe is in the basement with an entrance 
 directly from the street. It is thoroughly 
 a gentlemen's rendezvous. Hunting scenes 
 hang thick upon the walls. 
 
 Many noted persons have found in The 
 Earlington the luxurious quiet that appeals 
 to those who are so constantly before the 
 public that retirement becomes a great boon. 
 Among these are Mark Twain, Julia Mar- 
 lowe, James Lane Allen, Gertrude Atherton, 
 John Uri Lloyd, Amelia Barr, Kyrle Bellew, 
 and many others of equal note. The Earl- 
 ington is owned and managed by Messrs. E. 
 M. Earle & Sou, who also own a fashionable 
 summer hotel of the same name at Richfield 
 Springs, N. Y. 
 
 77 
 
THE TERMINAL 
 
 BroeLdwe^y and TKlrty-FoMrtK Street 
 
 The gradual but steady movement of 
 business uptown in New York has made 
 Herald Square the center of many 
 activities, and it is here that one of the 
 newest of the city's many restaurants 
 has been opened. The Terminal occu- 
 pies the basem ent of the big n ew build in g 
 recently erected at the southwest corner 
 of Broadway and Thirty-fourth Street, with 
 an entrance from Thirty-fourth Street. 
 
 A flight of marble steps leads down from 
 the street, broken near the middle by a land- 
 ing, where a double pair of heavy glass and 
 iron doors gives entrance to the restaurant. 
 One's first impression on entering the place 
 is one of surprise at its extent. It is a very 
 large room, and, although the tables are set 
 well apart and with wide aisles between, it 
 will easily accommodate over three hundred 
 persons. In spite of the fact that it is below 
 the street level, it is a lofty, airy and well- 
 lighted apartment. 
 
 No attempt has been made at elaborate 
 decoration, but the place presents a solid 
 and attractive effect, with walls done in a 
 warm red, the ceiling of a lighter tint, and a 
 double line of solid marble pillars, around 
 which are twined electric lights, extending 
 the full length of the room. Palms are 
 
scattered about the restaurant, and at one 
 end is the music stand, where the orchestra, 
 under the direction of Signer Ricci, phiys 
 duriug the dinner and evening hours. 
 
 The avowed object of the Terminal is to 
 provide a satisfying menu of well- cooked 
 food without frills and at moderate prices. 
 This purpose it fulfills admirably. The 
 menu of the Terminal contains the dishes 
 that are likely to appeal to the average 
 diner. The roasts and entrees are served in 
 large or small portions, as the guest may 
 prefer. Certain dishes are always ready to 
 serve, and prompt service is made an especial 
 feature. The restaurant is open at all 
 hours. 
 
 The Terminal serves a taUe cVhote busi- 
 ness men's luncheon (price fifty cents) from 
 12 to 2, and a tahle d'hote dinner (price 
 $1.00 without wines) from 6:30 to 8:30. 
 A la carte service may be had at all times. 
 
 The kitchens of the Terminal are on the 
 same level as the restaurant itself, and being 
 open to the street are light and airy, and no 
 fumes of cookiug reach the diners. 
 
 The Terminal is an excellent represent- 
 ative of the modern, up-to-date, moderate- 
 priced American restaurant, and as such it 
 is likely to enjoy a large measure of popu- 
 larity. It is under the management of Mr. 
 W. L. Patterson. 
 
 79 
 
HOTEL BARTHOLDI 
 
 Broacdwe^y o^nd Twenty-TKIrd Street 
 
 Possibly one of the best hotel sites 
 in the country, at the southwest corner 
 of Madison Square, in the shadow of 
 the towering Flatiron skyscraper, is that 
 of the Bartholdi. Crowds of people 
 surge up and down Broadway and Fifth 
 Avenue and across Twenty-third Street 
 at every hour of the day. At the junction 
 of all this traffic stands the Bartholdi, where 
 it has stood for eighteen years. For years 
 it has been the headquarters of sports and 
 sportsmen. Famous prize-fighters have re- 
 ceived the congratulations of the world in 
 this hotel. Mr. Milton Roblee,the proprietor, 
 has been for years an enthusiastic admirer 
 and liberal supporter of all kinds of sports, 
 and, to a certain extent, the atmosphere of 
 the Bartholdi reflects this character. Essen- 
 tially, however, it is a homelike house. 
 Customs and traditions have become fixed. 
 People who have dined here for years know 
 exactly what they will find. 
 
 Special provision has been made for the 
 entertainment of ladies, and the ladies' res- 
 taurant and balcony are very popular. All 
 meals are served a la carte y and everything 
 is provided for the diner that can be fur- 
 nished by an all-around, first-class restau- 
 rant. 
 
There are five dining rooms: The ladies' 
 restaarant and balcony, which are bright 
 and cheerful; the men's restaurant and cafe, 
 which are all that a busy man's restaurant 
 should be — comfortable, fragrant with to- 
 bacco smoke, and alive with interest; and a 
 private dining room upstairs. At the rear 
 of the men's restaurant are private boxes 
 where parties of men may have their lunch- 
 eons in private and with the constant 
 attention of waiters. 
 
 So well known to the public is the Bar- 
 tholdi that a lengthy description is unneces- 
 sary. It is cosmopolitan, and has always been 
 so. The proprietor, Mr. Roblee, has recently 
 opened the new hotel and apartment house, 
 Belleclaire, on the corner of Broadway and 
 Seventy-seventh Street. Mr. ArthuV F. 
 Stewart is the manager of both the Belle- 
 claire and the Bartholdi. 
 
 81 
 
REGENT TEA ROOMS 
 
 45 West Twentieth Street 
 Nea.r Sixth Avenue 
 
 A private luncheon served in a pri- 
 vate house with none of the noise, 
 bustle and confusion of the ordinary 
 restaurant is the attraction on which the 
 Eegent Luncheon and Tea Eooms have built 
 up an extensive clientele. This modest little 
 retreat is only a few doors from Sixth Avenue 
 on West Twentieth Street and is, therefore, 
 almost in the centre of the great shopping 
 section of Sixth Avenue and Twenty-third 
 Street. 
 
 One might easily pass the place without 
 recognizing it for there is only a plain metal 
 sheet bearing the word " Eegent " to distin- 
 guish it from the other residences in the 
 block. But this is in accordance with the 
 policy of the establishment which desires to 
 secure its guests through the recommenda- 
 tions of those who are regular visitors rather 
 than by the ordinary means of publicity. 
 
 " Home comfort " is the expression which 
 gives one the keynote of the whole purpose 
 and method of the Eegent. A woman who 
 goes here is made to feel that she is being 
 entertained in the house of a friend. On 
 entering one finds at the left of the hallway 
 a reception room in which one may rest or 
 wait for one's friends or write letters. Be- 
 hind this is the cosy main luncheon room 
 
where deft waitresses flit to and fro attend- 
 ing to the wants of guests. On the second 
 floor are two more rooms, like the one below 
 stairs in arrangement, and there are also 
 rooms for private parties which may be 
 secured on application. 
 
 Plain home- cooked food is the best descrip- 
 tion one can give of the product of the 
 Regent's kitchens. At the same time the 
 house makes a specialty of the dainty and 
 attractive little dishes of which women are 
 fond. The Regent is open only from eleven 
 to five, serving luncheon from eleven to three 
 and afternoon tea from three to five, except 
 daring the months of July and August, when 
 the afternoon tea is omitted. The service is 
 entirely a la carte and a separate menu is 
 issued each day. The prices are somewhat 
 less than those of the fashionable restaurants 
 and the quality of the food is the best that 
 careful home cooking can produce. 
 
 The Regent has been in existence for six 
 years and during that time it has been con- 
 tinuously under the management of Mrs. 
 Carradine. It has proved a boon to shop- 
 ping women from the suburbs or from 
 uptown. 
 
 It is quite different from any other lunch- 
 eon place in New York and is delightful 
 in its simplicity, its quiet and in the fact 
 that while it offers one most satisfying food 
 and service, it is not a restaurant in any 
 ordinary sense. 
 
ENGEL'S CHOP HOUSE 
 
 Sixth Avenue OLnd TKlrty-FiftH Street 
 
 Time was when New York had many 
 chop houses and when these were the 
 most popular dining places in the city. With 
 the passage of years, these have disappeared 
 or have been remodeled into modern style 
 restaurants. Almost the only one that retains 
 its original character and atmosphere is 
 EngeFs, known also as the Clifton, at Sixth 
 Avenue and Thirty-fifth Street adjoining the 
 Garrick Theatre. Although the place has 
 been enlarged and extended, it occupies the 
 site and in part the original building in 
 which it was opened over thirty years ago. 
 
 The first proprietor was Charles Clifton, 
 an Englishman, who was celebrated for his 
 skill in preparing chops and steaks. His 
 establishment conf?isted of a single small 
 room aside from the kitchen and not more 
 than fifteen persons could be served at a 
 time, but the excellence of the dishes 
 attracted the epicures of the day and the 
 modest little restaurant became the favorite 
 resort of many prominent diners. 
 
 In 1884 the property passed into the 
 possession of Mr. Adam Engel, who has 
 maintained the best traditions of the house. 
 In external appearance and interior finish 
 the place is unpretentious, but it is one of 
 the most interesting places imaginable. If 
 
EngePs were to be transformed suddenly 
 from its present condition of uncarpeted 
 floor, plain wooden tables and chairs and its 
 general air of solid comfort to one of the gilt 
 and velvet and richly appointed palaces that 
 are known as up-to-date restaurants, the 
 shock to the regular patrons of the place who 
 have been visiting it for years and have 
 learned to love it, would be one from which 
 they would not easily recover. 
 
 The original proprietor of the Clifton was 
 fond of collecting paintings and curious 
 mementos and this fad has been continued 
 by Mr. Engel until now almost every foot of 
 the walls is covered with paintings of sporting 
 and other scenes, old bills and prints, antique 
 weapons, mottoes and many curios. In one 
 corner is a fine old grandfather's clock which 
 has told the time for the patrons of the 
 place for almost a generation. 
 
 The legends are especially apt and inter- 
 esting. One of them that has been verified 
 by the experience of many of the most 
 fastidious diners in the city, hangs above the 
 entrance to the kitchen. It reads : 
 
 A rare-bit made by Peter's hand 
 Will please the taste of any man^ 
 A mug of ale, without a question, 
 When drunk on top will aid digestion. 
 
 The Peter referred to is the rare-bit cook 
 of Engel's. For thirty years he has occupied 
 his one particular corner of the kitchen, and 
 has been making his delicious cheese con- 
 
coctions until now he can produce them 
 without the variation of a single grain of 
 paprika. Engel's is renowned for its rare- 
 bits and probably serves more than any other 
 restaurant in the city. One of the most 
 interesting collections in the place is formed 
 by the cheese bills of the establishment, 
 which have been preserved since the place was 
 first opened. From the latest of these one 
 learns that during the past eight months 
 ten tons of cheese have been used here in the 
 production of rare-bits. 
 
 All the waiters and cooks at EngePs have 
 been in the service of the establishment for 
 years and know to a nicety the tastes of the 
 regular patrons of the place. The service is 
 entirely a la carte. The prices are moderate 
 and the portions generous. The specialties 
 of the place, in addition to rare- bits, are 
 steaks, chops and all meat dishes. Mr. 
 Engel was born in New York in 1842, and 
 was engaged in the oyster business and 
 similar trades before the establishment of 
 his chop house. 
 
 The ground floor of Engel's is reserved for 
 men, but there is a pleasant dining room 
 for ladies and gentlemen on the second 
 floor. Nearly all the prominent persons in 
 New York have dined in the place at one 
 time or another and many of them visit it 
 regularly. 
 
FITTH AVENUE HOTEL 
 
 Fifth Avenvie, Twenty-Thlrd 
 and Twonty-FoxirtK Streots 
 
 A prominent and wealthy Englishman re- 
 visited New York a few seasons ago after an 
 absence of twenty years. On the first even- 
 ing of his visit, a friend invited him to dine. 
 
 " I really must beg of you to excuse me" 
 said the visitor, " 1 have an engagement of 
 long standing to keep. To-night I shall 
 dine at the Fifth Avenue Hotel, I don^t 
 know exactly what my dinner will be, but 
 the first thing I order will be a portion of 
 their delicious American apple pie. I have 
 been wishing for a second piece of that apple 
 pie ever since I had the first one, twenty 
 years ago." 
 
 This little incident, which, by the way, is 
 true in every detail, fairly illustrates the fond 
 regard in which the Fifth Avenue is held by 
 those who appreciate American cooking of 
 the highest standard. It is one of the few 
 New York hotels that never has yielded to 
 the influence of European cookery. Its 
 cuisine is characteristically American, and it 
 relies upon the attractions of soups and 
 entrees and roasts and desserts, such as one 
 
may find in the best American homes, to 
 hold the favor of the dining public. It is 
 also one of the few hotels of the first rank 
 that still receives guests on the American 
 plan, although the European plan is followed 
 also. 
 
 The Fifth Avenue's restaurants are espe- 
 cially renowned for their pastry, which is 
 home-made and served in portions that 
 remind one of an old-fashioned Thanksgiving 
 dinner. There are many other specialties 
 that have been evolved by the house during 
 its long career. The bar is celebrated for 
 its preparation of American mixed drinks. 
 
 There are several restaurants in the Fifth 
 Avenue Hotel. On the second floor is a 
 large dining room for guests of the house, 
 on the American plan, and a smaller one for 
 guests, on the European plan. On the 
 ground floor is a ladies' restaurant, reached 
 from the ladies' entrance on Broadway or 
 from the main corridor of the hotel. Fur- 
 ther along, on the Twenty-fourth Street side 
 of the hotel, is the men's restaurant, and 
 adjoining this is the cafe, which opens to 
 the bar, and is a favorite resort of habitual 
 visitors. 
 
 All of these rooms are finished and fur- 
 nished in simple but attractive style. The 
 Fifth Avenue is sufficiently old-fashioned to 
 pay little attention to rich decoration, but 
 emphasis is placed on prompt service and 
 excellently cooked dishes, which make the 
 place far more attractive to its conservative 
 
clientele than any amount of gilt decoration 
 and fine furnishings possibly could. 
 
 The service at the Fifth Avenue is entirely 
 a la cartey and the prices are very moderate, 
 considering the quality of the viands. The 
 rates for guests, on the American plan, range 
 from three dollars per day upward. 
 
 The Fifth Avenue Hotel has entertained 
 more distinguished persons than any other 
 hotel in the country. Presidents Lincoln, 
 Garfield, Hayes, Grant, Arthur, Harrison 
 and Roosevelt all have stopped liere. It is, 
 in fact, the recognized Eepublican head- 
 quarters for both local and national politi- 
 cians, and many important campaigns have 
 been directed from here. Senator Thomas C. 
 Piatt has long made the hotel his home, and 
 almost daily political conferences are held in 
 its celebrated ** Amen Corner." 
 
HOTEL NAVARRE 
 
 SeventK Avenu« a^nd 
 TKirty-EiflShth Street 
 
 The inviting entrance corridor of 
 the Navarre, at Seventh Avenue and 
 Thirty-eighth Street, one block west of 
 Broadway, is equipped with telegraph, 
 news and magazine booths. On the 
 right of the entrance is a suite of 
 rooms for reading and writing, handsomely 
 furnished in leather chairs and Flemish oak 
 tables and decorated in quiet colors. The 
 entrance corridor leads up a short flight of 
 broad marble steps covered with costly rugs, 
 to the luxurious foyer and " desk.^^ There 
 is also an entrance from Thirty-eighth Street, 
 leading to the lobby. 
 
 The dining rooms open from the lobby. 
 The larger is a stately room of pink and 
 cream, with strikiug mural paintings of 
 pronounced colors for friezes. Adjoining, 
 and really part of it, is the Palm Court, 
 tropical and luxuriant — a most attractive 
 place for ladies unaccompanied, and for 
 families. The service of the hotel is ex- 
 cellent, as is also the cuisine. 
 
 The Navarre has made ample provision for 
 entertaining on a more elaborate scale in the 
 banquet rooms, which contain every facility 
 for providing for large or small gatherings. 
 But the pride of the Navarre is the Dutch 
 Grill room. Here the atmosphere of the old 
 
Dutch tavern is worked out with a complete- 
 ness and consistency that is rarely met. It 
 presents the contrasting richness of dark 
 and light rich colors against sombre tones. 
 There are representations of Dutch scenes; 
 Dutch ornaments, china cows and goats, 
 foxes and elephants; steins of Dutch make; 
 rare old blue china; Dutch curtains of queer 
 red fabrics; old pistols; Dutch clocks — all 
 artistically displayed on a high shelf or on 
 the walls. The immense brick chimney, 
 with its open fireplace, is imposing. These 
 mellow, comfortable surroundings are con- 
 ducive to a dinner without haste and worry. 
 One of the fads of the Navarre is canary 
 birds. Their trills, or the call of the cardi- 
 nal, may be heard all over the hotel. 
 
 The grill is in open view of the guest, who 
 may inspect the glass cold-storage case and 
 select for himself a live lobster, bird or other 
 delicacy, and watch it prepared and cooked 
 in the grill by expert chefs, under his 
 personal supervision. 
 
 Among the specialties at the Navarre are 
 steamed clams, pigs in blankets, terrapin, 
 canvas-back duck, lobster a la NavarrCy 
 and crab flakes a la Deivey. All meals are 
 served a la carte. The orchestra is especially 
 fine, rendering classical numbers inter- 
 spersed with popular waltzes and melodies. 
 
 The proprietors of the Navarre are Richard 
 H. Stearns and Charles W. Dabb. 
 
DORLON'S 
 
 6 e^nd 7 Ee^st Twenty-TKird Street 
 Nea^r BroaLdwa.y 
 
 The name, Dorlon^s, dates back in New 
 York restaurant history sixty years, to 
 one of the oldest oyster houses in Fulton 
 Market. That was the original of the 
 present well known place in Twenty-third 
 Street. There yet remains a relic of the 
 old place, a mahogany table with brass 
 claw-feet, around which Cornelius Van- 
 derbilt and Judge Roosevelt (grandfather 
 of the President) and John Jacob Astor 
 and John Swan used to sit at an oyster 
 dinner. The menu consisted of raw oysters, 
 stewed oysters, oysters roasted in the shell, 
 and broiled oysters. Oyster cocktails were 
 not invented in that day, but brandy cock- 
 tails were. 
 
 Dorlon's of to-day means as much as ever 
 " good oysters." Oysters are the specialty of 
 the house. In order to have the best, 
 Dorlon^s has an oyster bed at " Gunther'a 
 Cove" where deep water oysters are specially 
 grown for the restaurant. The Gun therms 
 Cove bed is not on any map. In order to 
 prevent piracy, the greatest secrecy regarding 
 this oyster bed is maintained. Among the 
 other delicious varieties of fresh oysters 
 which are obtainable at Dorlon's are Lynn 
 Havens from Virginia, and Maurice Coves 
 from Jersey. 
 
Although oysters served on the half-shell, 
 broiled, stewed, shell-roast and fried are 
 specialties, yet Dorlon's is not simply an 
 oyster house. It is a general restaurant 
 where a luncheon or dinner of any variety or 
 extent is served a la carte. Live lobsters, 
 received fresh and kicking from Boston each 
 morning, are broiled to the taste of an 
 epicure. Lobster Kewburg and Welsh rare- 
 bits are nicely cooked. Soft shell clam 
 chowder is a novelty, and the chicken chow- 
 der has received such vogue that it is used by 
 the hospitals desiring the most delicate food 
 for invalids. 
 
 The location of Dorlon's is excellent — 
 next door to the shopping district. A ma- 
 jority of the customers are ladies, who are 
 welcomed at all times, although it is not a 
 ladies' restaurant, strictly speaking. There 
 is one roomy, high-ceiled, comfortable 
 apartment on the street level. The rear of 
 this room is raised into a sort of balcony 
 called the "Parlor." The decorations are 
 white enameled Japanese paper made by the 
 Japanese Government and put on by hand, 
 and gold. The air of the place is peaceful 
 and quiet. No liquor is sold. The solid 
 front of glass overlooks Madison Square and in 
 the summer when the foliage is on the trees 
 the restaurant is a grateful spot. Business 
 men frequent the place for luncheon daily. A 
 great many clergymen come here on Mondays. 
 
 Dorlon's is owned and managed by Messrs. 
 C. H. Capen & Son. 
 
HOTEL NORMANDIE 
 
 BroeLdwa.y and TKirty.ElgKth Street 
 
 Within five minutes' walk of twenty- 
 five places of amusement, the Normandie 
 hotel occupies a most convenient loca- 
 tion. Men and women living in the 
 suburbs or distant parts of the city dine here 
 in the evening comfortably, lingering over 
 the coffee, and arrive at the theatres without 
 hurry or discomfort. The Normandie is also 
 a favorite place in which to have a little supper 
 after the play is over. All meals are served 
 a la carte. A large and varied selection is pos- 
 sible, and prices are reasonable. The service 
 is efficient, and the surroundings are attract- 
 ive, quiet, and dignified. Particular stress 
 is laid on the meats served by the Normandie. 
 The excellence of this feature of the cuisine 
 is due to the fact that the hotel has first 
 selection from several markets, that it has an 
 expert buyer who knows the first quality of 
 meat, and also knows to a second when 
 meat has hung just the proper length of time. 
 A chef learned in the arts of cooking meats 
 is the third reason; and a garnishing on hot 
 platters and proper service completes the 
 elements of the achievement. The Nor- 
 mandie steaks are of widespread fame, and 
 the mutton chops have called forth the 
 approval of Englishmen, who cei'tainly know 
 mutton well-cooked. 
 
The entrance to the dining rooms, which 
 are on the first floor, is on Thirty-eighth 
 Street. These rooms are all furnished in a 
 similar manner — pink and cream in tone, 
 with carved solid mahogany, and variegated 
 tile floors. The many windows are curtained 
 with lace hangings bearing the crest 
 of the house. The front room — on the 
 corner of Broadway and Thirty -eighth 
 Street — is the cafe, where smoking is per- 
 mitted. Immediately back of this room, 
 connected by wide doors, is the main dining 
 room. An immense, carved mahogany 
 mantel-piece at the end of this long, double 
 room gives the appearance of an old English 
 hall. The banquet room is connected by 
 double doors with the main dining room. 
 
 The Normandie attracts conservative 
 people of quiet tastes. It is the home of 
 many distinguished people when they are 
 stopping in New York. Senator Dilling- 
 ham, of Vermont ; Governor McLean, of 
 Connecticut; Judge Shiras, of the United 
 States Supreme Court, and General 0. O. 
 Howard are among the guests who find the 
 quiet dining rooms of the Normandie en- 
 tirely to their liking. Charles A. Atkins 
 & Co. are the proprietors of the hotel. 
 
HOFFMAN HOUSE 
 
 BroadM^ay and 
 Twervty-FiftK Street 
 
 The Hoffman House is one 
 of the far-famed hostelries of 
 New York. Its cafe — the old 
 bar — has for twenty- five years 
 been the rendezvous of statesmen, politicians, 
 financiers, promoters and business men of all 
 ranks. During the summer months, the roof 
 garden is one of the most delightful places 
 in the city in which to dine. Dining places 
 seem to be scattered all over the Hoffman 
 House. On the street floor, off a corridor, is 
 the famous Moorish Temple and the breakfast 
 room. On the next floor above are several 
 dainty and bizarre private dining rooms and 
 the elaborate banquet hall. 
 
 All meals in all the rooms are served a la 
 carte. The kitchens are very elaborate. 
 The chef is general of an army of well- 
 trained cooks and bakers. The cuisine is 
 famous, and among the many seductive 
 dishes which are the secrets of the Hoffman 
 House culinary department are live codfish 
 a la Hoffman, mushrooms under cr3^stal, 
 Baltimore crab-flake with green peppers and 
 cream sauce, eggs a la flora, and partridges 
 smothered in their own juice. The wine 
 cellars are of the best, over $50,000 being 
 invested in fine wines. Among the brands 
 on which the house prides itself are 
 
" Chateau Yquem,'' of 1868, one of the 
 finest wines in existence, which retails at 114 
 a bottle; also " Steinberger Cabinet " and 
 '^ Schloss Johannisberger/' There are fine 
 old brandies at $10 the bottle, and champagnes 
 at $12 the quart. 
 
 The cafe, the famous lunching place for 
 men, is on the Twenty-fourth Street side. 
 Here are most of the art objects for which 
 the Hoffman House is celebrated — the $25,- 
 000 Bougereau, "Nymphs and Satyr," the 
 marble " Eve " and Schlessinger's " Pan and 
 Bacchante," bronzes. Gobelin and Flemish 
 tapestries, and many other rare and beautiful 
 art objects. 
 
 The Moorish Temple (called the restau- 
 rant) is a wonderful reproduction of Moorish 
 effects. Adjoining is the breakfast room, 
 after the Louis XIV. style of decoration, 
 blue and white. This is the family room, 
 the only room in which smoking is forbidden. 
 The private dining rooms are diversified 
 enough to suit any taste. The " Pink room " 
 is a delicate monotone of old rose, with walls 
 of damask and curtains, carpet and chairs 
 of old rose velvet. The windows are colored 
 glass, with electric lights behind them. The 
 " Dutch Double room " is a combination of 
 red and green and old tavern effects. 
 
 The Flemish room is an imitation of a 
 real old Flemish apartment. In the English 
 Tapestry room rare old tapestries are em- 
 ployed in the wall decoration. The furniture 
 is of the ancient claw-foot variety. The 
 
 97 
 
Moorish room is a riot of Moorish effects — 
 miniature columns and arches and inlaid 
 sideboards and mantel-pieces. Indian shawls 
 have been used effectively in the decoration 
 of another room. The Indian room is done 
 in bamboos, and the Japanese room in 
 fantastic embossed and embroidered blue 
 silk. Ex-President Cleveland occupied this 
 room during one of his presidential cam- 
 paigns. The banquet hall is ninety by fifty 
 feet, with stately decorations of the Kenais- 
 sance period, green and gold. In this room 
 a $10,000 tapestry is used to hide a door. 
 
 A dinner on a summer evening in the 
 Hoffman House roof garden is one of the 
 possibilities for which New Yorkers are 
 grateful during the heated term. Away up 
 on the tenth floor, in the cool breezes, one 
 can look down upon the city, sweltering in 
 its accumulated heat, with perfect equanim- 
 ity. Madison Square seems but a bed of 
 ferns with little electric bulbs in it. Up 
 and down the two rivers the green and red 
 lights make pictures for the imagination. 
 The Brooklyn Bridge seems but a decorative 
 arch hung with lanterns, and up and down 
 the long streets cabs chase each other like 
 black bugs with fiery eyes. 
 
 To enumerate the distinguished guests 
 who have honored the Hoffman House 
 cuisine with their approval would be to 
 exhaust the list, from Presidents down. 
 The hotel is under the management of 
 John P. Caddagan. 
 
 »8 
 
CAFE THOMAS 
 
 LADIES* RESTAURANT 
 
 26 East TwentletK 8tra«« 
 
 A few doors east of Broadway, on 
 Twentieth Street, in a neighborhood 
 of many shops and office buildings is 
 a quiet little restaurant known as the Cafe 
 Thomas. Although one of the more recent 
 additions to the city^s dining places it has 
 an air of quaintness that few strictly modern 
 restaurants possess. 
 
 The ground floor of the establishment, 
 which one enters at the street level, is occu- 
 pied by the cafe. This is arranged in the 
 old style with the bar at one side and tables 
 extending along the other. The walls are 
 done in red and are almost covered with old 
 pictures and prints. On a broad shelf ex- 
 tending around the room are odd steins, old 
 china and dishes of antique fashion. A rack 
 near the entrance holds the current period- 
 icals, placed there for the use of guests. One 
 feels at once on entering the room that here 
 is a place in which to lunch or dine at one's 
 ease, to read and smoke and chat — in short 
 it makes one feel quite at home, whether it 
 is one's first visit or his fiftieth. 
 
 On the floor above, which is reached from 
 the street by a short flight of steps, or by a 
 stairway from the cafe, is the ladies' and gen- 
 tlemen's restaurant. This is a long apart- 
 
meut with a bow window overlooking the 
 street and walls done in green and buff. A 
 novel feature of this part of the restaurant 
 is the room at the rear, divided into alcove 
 retreats hung with sliding red velvet hang- 
 ings which give to each table all the privacy 
 of a separate dining apartment. 
 
 The third floor is occupied by a large ban- 
 quet hall and is used chiefly for large private 
 parties. 
 
 Perhaps the most interesting feature of 
 the Cafe Thomas is the collection of prints 
 and views reminiscent of old New York 
 which are scattered through the rooms. 
 There are hundreds of these, many of rare 
 historical value and all possessing a quaint 
 interest for the picture they give of the van- 
 ished city that the great-great-grandfathers 
 of the present generation knew as New York. 
 The collection has been accumulated during 
 many years and represents an expenditure 
 of over $5,000. 
 
 The Cafe Thomas is the accepted head- 
 quarters of the buyers for the great mer- 
 cantile houses throughout the country and at 
 the times when they are in the city in the 
 greatest number it entertains many a jolly 
 luncheon, dinner and supper party. 
 
 The service is entirely a la carte. Each 
 day a special carte dujour is prepared and in 
 addition there are specialties for each of the 
 different days of the week. The prices are 
 very reasonable. The proprietor is Mr. F. 
 Albert Thomas. 
 
 100 
 
CONTINENTAL HOTEL 
 
 Broadway and Twentieth Street 
 
 J^Ww^^ Americans who are fond of the 
 
 ~~^^ cooking distinctive of their own land 
 
 have sometimes deplored what may be termed 
 the tendency to Europeanize the dining 
 places of New York. They complain that 
 while it is possible to obtain the representa- 
 tive dishes of France and Italy and of almost 
 any other land under the sun it is increasingly 
 difficult to secure a genuine American dinner. 
 To these persons the restaurants of the 
 Continental Hotel, at Broadway and Twen- 
 tieth Street, will appeal strongly. The Con- 
 tinental was opened under the management 
 of E. L. Merrifield in 1876. It is now under 
 the sole charge of his son. It is distinctively 
 American in arrangement, service and cuisine. 
 It is a place in which one can obtain steaks, 
 roasts, combination dishes, pies, puddings 
 and all the other standard American dishes 
 in always generous portions and prepared in 
 the American style. 
 
 There are several restaurants in the Con- 
 tinental, accommodating about three hundred 
 and twenty-five guests altogether, and this 
 capacity is all too small during luncheon 
 hours when every table is crowded with 
 business men from the offices and women 
 shoppers from the big stores that fill this 
 portion of the city. The Continental is also 
 
in great favor for breakfast and dinner, 
 though it is not so crowded at these hours 
 as during the midday meal. 
 
 On the Twentieth Street side of the hotel, 
 reached from the street or from the main 
 corridor of the hotel, is the ladies' dining 
 room, a quiet, attractive room which is 
 reserved for ladies and their escorts and is 
 the only one of the restaurants in which 
 smoking is not permitted. On the other 
 side, with an entrance from Broadway is the 
 ladies' and gentlemen's restaurant, a deep 
 room from which a flight of steps leads to a 
 third restaurant extending to the Twenty- 
 first Street side. This latter apartment is 
 open only from eleven to three and is in- 
 tended especially for the accommodation of 
 the luncheon crowds. 
 
 The fourth room of this series is the cafe, 
 a cosy room reserved for gentlemen alone, 
 which is especially favored by the regular 
 guests of the hotel for their breakfasts and 
 luncheons. 
 
 The service at the Continental is exclu- 
 sively a la carte. The prices are very mod- 
 erate and have remained at the standai'd of 
 five years ago instead of sharing in the 
 general advance. The proprietor of the 
 Continental is Mark E. Merrifield, the son 
 of the original proprietor. 
 
 loe 
 
THE ZANGHERI 
 
 11 and 13 West Twenty-FourtK Street 
 NeoLr Broa.d>vaLy 
 
 About a quarter of a block west of 
 Broadway on Twenty-fourth Street there 
 is a sign announcing that the steps to 
 which it is affixed lead up to the 
 Zangheri; that within is served a talh 
 d' liote luncheon for fifty cents, and a 
 talle d' hole dinner for seventy-five 
 cents, both " with wine/' But the sign does 
 not announce that within there is to be found 
 also one of the most unique dinners imagin- 
 able given in a most amusingly horrible 
 place. The dinner is called the " Beefsteak 
 dinner" — "Bif-tek" it is pronounced by the 
 interesting Italian proprietor. 
 
 There are a lot of conditions necessary 
 before this "Bif-tek " dinner is available. 
 First, there must be not less than twelve nor 
 more than thirty invited guests ; second, each 
 dinner served will cost $3.00 a plate. Granted 
 these conditions, and Mr. Cupi, the proprietor, 
 takes from the wall an immeuse key to which 
 is fastened a long clanking chain. He leads 
 the way down a narrow staircase into the 
 bowels of the earth. In front of a rude 
 strong door on which is lettered " Ye Jolly 
 Dungeon," he stops, and fits the key into an 
 immense padlock which looks as if it could 
 withstand all the crowbars in town. 
 
 The door opens into what seems to be a 
 
cave walled up with massive masonry. Eed 
 and green electric lights throw a ghastly 
 color over the rugged walls and over the 
 rough board ceiling hung with steins. On 
 the walls are trophies of famous crimes — the 
 pistol of a murderer, a rusty knife, a huge 
 mallet, dirks and handcuffs. It is grvesome 
 beyond description but the fact that it is 
 meant to be so takes away the horror. 
 
 When one touches the side walls one finds 
 they are the stuff of which stage cliffs are 
 made. The crevice in the roof through 
 which the daylight seems to streak faintly is 
 only a clever electrical contrivance. There 
 are three caves, separated from each other by 
 doors of iron bars. 
 
 Each one of the diners is supposed to garb 
 himself in a huge white apron and be seated 
 on a long bench. The tables are champagne 
 cases standing on end. The sideboards are 
 wine casks. In the wall is a tap from which 
 flows sparkling beer. On the inside of the 
 door is this motto from Garrick painted by a 
 famous artist: "Heaven sends us good meat, 
 but the devil sends us cooks.^' In spite of 
 this denouncement it is said that the roast beef 
 eaten under these conditions is so delicious 
 that even the surroundings cannot mar the 
 memory of it. There are other things on the 
 menu besides steak — chops and squab, and 
 attendant delicacies. Many well-known peo- 
 ple have attended dinners in this "Horror 
 Chamber." Among them are Theodore 
 Roosevelt, Perry Belmont, Chauncey Depew 
 
 104 
 
and other prominent men. E. F. Outcanlt has 
 perpetuated the " Dungeon " in some clever 
 sketches which hang on the walls of the caf6. 
 
 The restaurant proper is on the main floor. 
 It consists of two rooms with a seating 
 capacity of two hundred guests, one auxiliary, 
 and several private dining rooms. The 
 Zangheri is strictly a table cVhote place with 
 a kitchen that draws its inspiration from 
 both France and Italy. The special dishes 
 for which it is famous are spaghetti a la Zan- 
 glieri and Risoto a la Cupi. An orchestra 
 plays every evening during the dinner hours. 
 A famous 'cellist makes favorite melodies so 
 pleading and popular that many persons fre- 
 quent the Zangheri to hear this master of the 
 masculine strings. Cornelius Vanderbilt, 
 the Harrimans, the Thirteen Club, the 
 Eleventh Army Corps Association have all 
 honored this restaurant by dining there. 
 
 The proprietor, Mr. Cupi, is a well-known 
 figure in the New York restaurants and hotel 
 cafes. He has been connected with at least 
 a dozen restaurants in the city and opened 
 the Roma. 
 
 105 
 
MARIA'S 
 
 133 West Forty-First Street, Between 
 BroaLd%vaLy e^nd Sixth Avenue 
 
 To all who have an inclination for 
 that geographical will-o'-the-wisp known 
 as Bohemia the name of " Maria's " calls 
 up both memories and anticipations. For 
 '* Maria's" belongs both to the past and to 
 the present, and doubtless the magic of the 
 name means for it a prosperous future. 
 
 Since December, 1902, "Maria's" has been 
 located at 133 West Forty-first Street, 
 between Broadway and Sixth Avenue, 
 in comfortable and commodious quarters, 
 known as the Hotel da Maria del Prato and 
 here for the moderate sum of fifty cents one 
 can get an excellent talle d'hote dinner con- 
 sisting of relishes, soup, usually vermicelli 
 ov pate deVItalie, spaghetti in Neapolitan 
 style, an entree and vegetables, roast meat or 
 chicken salad, fruit, cheese and coffee. 
 
 Wine can be obtained at reasonable rates — 
 California wine at from fifteen to twenty 
 cents per pint and a variety of other wines 
 at various prices to suit various palates and 
 purses. A luncheon without wine, is served 
 for thirty cents. 
 
 Maria del Prato who, aided by her husband 
 Josef, is the presiding genius of the place, 
 originally opened a small restaurant in the 
 French quarter, on McDougal Street. Here 
 her place, in 1890, became a rendezvous for 
 
a certain coterie of artists and journalists. 
 The circle widened so quickly that a larger 
 establishment became necessary and Maria 
 moved to Twelfth Street near Sixth Avenue. 
 At first the basement was the restaurant; 
 then the back-yard was built over and made 
 into a dining-hall. Next the main floor was 
 transformed into a dining place and still 
 *• Maria's " was overcrowded, so that the 
 house next door was leased and connected 
 with the establishment. 
 
 All sorts and conditions of people rubbed 
 elbows at "Maria's" — writers, musicians, 
 actors, artists and professional and business 
 men. Nearly every night there was song 
 and instrumental music, recitations and 
 story-telling. It became a sort of Liberty 
 Hall where a great variety of people, as the 
 spirit moved them, contributed to the even- 
 ing's entertainment. 
 
 But finally the old place yielded to the 
 march of progress and was torn down to 
 make way for a large apartment house. 
 Maria, after a few months, then opened in 
 her present quarters where she conducts a 
 restaurant something after the old fashion, 
 though, perhaps, with a more dignified and 
 sedate atmosphere. 
 
 Anyone desiring a good Italian dinner at 
 moderate cost will be sure to find such at 
 " Maria's." 
 
 107 
 
J* B* G.*S 
 
 58 West Twenty-FiftK Street 
 Near Sixth Avenue 
 
 On Twenty-fifth Street just off Sixth 
 Avenue on the south side of the street is 
 a sign bearing the three letters "J. B. G." 
 The J is blue, the B is white, and the G is 
 red — the colors of France. The letters are 
 the initials of the modest little Frenchman, 
 Jean Baptiste Guttin, who owns the French 
 taile d'hote restaurant conducted at this 
 place. 
 
 In this restaurant is served a talle dliote 
 luncheon of seven courses with a pint of 
 white or red wine and a demi-tasse for forty- 
 five cents, and a table dliote dinner of the 
 same number of courses and the same selec- 
 tion of wine for sixty cents. The dinner 
 consists of the following courses: Hors- 
 d'oeuvre, soup, fish, entree, vegetables, roast, 
 salad, cheese, dessert, and demi-tasse. Any- 
 one who has ever visited this place can but 
 wonder how it is possible to give such a 
 good luncheon and dinner at such a price. 
 
 The cookery is essentially French; the 
 customs are French. Persons going there 
 expecting to find elaborate or bizarre sur- 
 roundings would bo disappointed. The place 
 is plain. It has an atmosphere which to the 
 frequenter of French table d'hote is attract- 
 ive. It is very quiet. People go there to 
 eat. " "We do not care to sell much liquor, " 
 
says the proprietor, " we must have the quiet 
 here ! " There is no music, for as is ex- 
 plained, "That makes people stay too long; 
 and makes the music cost too much ! " Last 
 year, this unpretentious little place served 
 over 125,000 luncheons and dinners. The 
 people who dine here are of all classes, 
 artists, musicians, literary men and women, 
 Bohemians, professional men; in fact all the 
 varied elements that compose metropolitan 
 life. 
 
 One of the interesting customs of the 
 place is that there is no choice — except as to 
 the wine. There is no menu. You have no 
 idea what the courses, or even the dishes, 
 will be until they are set before you by the 
 waiter. This lack of responsibility and 
 absolute trust is a novel experience. 
 
 J. B. G/s is thirteen years old. It has 
 occupied the present site for three years. 
 It occupied a home on the other side of 
 Twenty-fifth Street for ten years previously. 
 
 
 109 
 
THE ROVERSI 
 
 31 West Twenty-SeventK Street 
 Nea.r BroaLdw^ay 
 
 One of the names intimately associated 
 in the minds of New Yorkers with the 
 attractions of Italian cookery is that of 
 d^ CLD Roversi. It has been connected at different 
 times with three or four flourishing table 
 d' hote restaurants established and conducted 
 by Madame Roversi, an estimable Italian lady 
 with a genius for cookery, who was until 
 recently a familiar figure to many of the 
 habitual diners-out of the city. Her jilaces 
 were always thoroughly Italian, both as to 
 atmosphere and eatables and she never ac- 
 quired the English language, but this did 
 not prevent her from being remarkably 
 successful with her various enterprises. 
 
 The present Roversi restaurant is located 
 at 31 West Twenty-seventh Street, only a 
 few doors from Broadway. It occupies a 
 regulation New York brownstone, remodeled 
 from a residence for the purposes of restau- 
 rant use. The building has been identified 
 with culinary art for many years. Browne's 
 Chop House originally occupied the place 
 and it was here that Riccadonna one of the 
 pioneers of the Italian tahle d' liotey con- 
 ducted a popular establishment down to the 
 time of his death, a year or more ago. The 
 present proprietor is Mr. Felix Miserrocchi, 
 son-in-law of Madame Roversi, who has been 
 
identified for many years with the restaurant 
 business and with the Koversi establish- 
 ments. 
 
 The Eoversi is a genuine talle d' hofe and 
 its forte is all sorts of Italian dishes, cooked 
 en maitre. A table d' hote dinner is served 
 at sixty cents and a luncheon at forty cents, 
 both " with wine/' This, of course, means 
 vin ordinaire. For ten cents extra a macon 
 or sauterne is served. Service a la carte 
 may be had at all hours and the prices are 
 uniformly low. 
 
 The Roversi has the true table d' hote 
 atmosphere. The two main rooms of the 
 restaurant, on the ground floor, are filled 
 with small tables, just large enough for four 
 persons. The bentwood chairs, the long 
 bread sticks {grissini) on each table, the dark- 
 faced, soft-spoken Italian waiters, all bespeak 
 the low-priced table d* hote. One might 
 almost venture to foretell what the menu 
 would be, but in this he would be disap- 
 pointed for the Roversi has many specialties 
 of its own and does not rely upon vermicelli 
 soup and spaghetti with the middle course 
 to support a reputation as an Italian dining 
 place, although it by no means despises these 
 staples. 
 
 One finds here such dishes as minestrone, 
 cappelletti, ravioli and zabaglione. To 
 attempt to analyze these would be to take 
 away all the charms of discovery which must 
 be counted one of the joys of the foreign 
 table d' hote. Another dish which is the 
 
 111 
 
favorite with regular patrons, as served in the 
 Eoversi, is escalope of veal au Madera. Of 
 course, Italian wines, white and red, have a 
 leading place among the liquid attractions 
 of the establishment. 
 
 The army of French and Italian musicians 
 and singers that invades New York every 
 winter, gives a steady patronage to the 
 Roversi. The great De Reszke himself 
 comes here frequently when in New York 
 for what he calls ** the home-made cooking. " 
 Mancinelli is another of the regular patrons 
 and Mascagni, on his recent American tour, 
 was often to be found dining here. 
 
 In addition to the two rooms on the 
 ground floor, which seat about one hundred 
 guests, the Roversi has a large dining room 
 or banquet hall which occupies the whole 
 second floor, where nearly twice that num- 
 ber can be accomodated. The upper floors 
 are used as a hotel for permanent guests ; 
 the Roversi does not cater to the transient 
 trade. 
 
 One will be disappointed if he goes to the 
 Roversi anticipating luxurious surroundings 
 or fine table service, but it is a good place 
 for a pleasant evening if one can appreciate 
 the Italian atmosphere and the Italian cook- 
 ing and can enjoy guessing at the concoction 
 of the strangely-titled dishes. 
 
 us 
 
LAKEWOOD 
 
THE LAKEWOOD HOTEL 
 
 LaLkewood, New Jersey 
 
 One of the winter and spring resorts that 
 is so convenient to New York and so much 
 a favorite with New Yorkers that it should 
 be included in any account of the city's din- 
 ing and recreation attractions, is Lakewood. 
 It is twenty years since the discovery was 
 made that this remarkable depression in the 
 heart of the pine woods of Southern Jersey 
 with its temperature of from fifteen to twenty 
 degrees warmer than the surrounding country 
 offered a very convenient escape from the 
 trying Winter and early Spring weather of 
 New York. In recent seasons, since fashion 
 has set its stamp of approval on the place, it 
 has attracted a steadily increasing number 
 of visitors. 
 
 The fact that Lakewood is almost at the 
 threshold of New York and can be reached 
 by a ride of an hoar and a half makes it 
 available for visits of a single day or for the 
 winter home of the man who wishes to be 
 with his family and at the same time to at- 
 tend to his business in the city. 
 
 The magnificient Lakewood Hotel makes 
 possible all the conveniences of the best city 
 hotels while its surroundings, golf grounds 
 and drives include all the attractions of a 
 
fashionable resort. The train service be- 
 tween New York and Lakewood, which is 
 reached by the Central Railroad of New 
 Jersey from the foot of Liberty Street or 
 South Ferry, is so arranged that it is possible 
 to enjoy a shopping expedition in the city 
 and sleep at night in the hotel, or one may 
 dine with one's friends at Lakewood almost 
 as easily as in the city itself or spend the 
 week-end there without the necessity of 
 wasting time in tedious railway travel. 
 
 The hotel is a small city in itself covering 
 over four acres of ground and having accom- 
 modations for six hundred guests. 
 
 The kitchens of the Lakewood enjoy the 
 advantage of having all the resources of New 
 York markets at their command. The 
 service is recruited from the metropolitan 
 hotels and is well-trained and well-directed. 
 The cuisine is under the direction of a 
 prominent French chef and includes all the 
 characteristic dishes of the most exclusive 
 restaurants. 
 
 One of the advantages which the Lakewood 
 enjoys, from its position where space is not 
 at such a premium as in the city, is ample 
 room for its kitchens. These are among the 
 largest to be found in any hotel in the coun- 
 try and are equipped with the most complete 
 and up-to-date appliances. In fact, the 
 kitchens are one of the show places of the 
 hotel and guests enjoy inspecting the huge 
 ranges, the various cooking appliances, the 
 great pantries and serving rooms and in view- 
 
 in 
 
ing the system by which the hundreds of 
 guests are served. 
 
 The dining rooms of the Lakewood are 
 two very roomy and richly decorated apart- 
 ments on the ground floor, off the grand 
 lobby. The decorations are by Tiffany. 
 The rooms are set with small tables and at 
 the dinner hour, when the fashionable array 
 of guests in evening costume is gathered 
 here, they present a brilliant scene. An 
 excellent orchestra plays during the dinner 
 and evening hours. 
 
 One of the main pleasures of dining at 
 the Lakewood is to be found in the supple- 
 mentary attractions which the place offers. 
 On the main floor, for example, are several 
 drawing-rooms where the guests may visit 
 together after dinner, a ladies' billiard room, 
 cafe and billiard room for men, a snug little 
 coffee room where ladies and gentlemen may 
 enjoy their cafe noir together. There is a 
 quaint rathskeller in the basement and a ball 
 room and theatre where entertainments are 
 frequently given. Most popular of all is the 
 great lobby, an immense apartment contain- 
 ing the offices and with comfortable and 
 inviting easy chairs scattered all about. At 
 one side of the room is a huge fireplace 
 where great logs blaze cheerfully on winter 
 nights. Here the guests gather after dinner 
 to chat or read or listen to the music and 
 this fashionable and cosmopolitan gathering 
 forms one of the most attractive features of 
 Lakewood life. 
 
 117 
 
A favorite promenade is formed by the 
 sun parlors and the glass-enclosed piazzas 
 which extend around the sides of the hotel 
 for a distance of a third of a mile with palms 
 and plants ranged along the wall. The 
 balmy air of the pines, the friendly good 
 cheer that pervades the establishment and 
 the excellence of the cuisine and service 
 added to the manifold other attractions make 
 Lakewood a charming place for the Avinter 
 visitor. 
 
 The hotel is under the management of 
 Mr. James N. Berry and Mr. H. E. Eder. 
 The New York office of the hotel is 249 
 Fifth Avenue, at Twenty-eighth Street. 
 
 Its 
 
GROUP II 
 
 On or near 
 
 FIFTH AND FOURTH 
 
 AVENUES 
 
 BELOW 
 
 FIFTY-NINTH 
 
 STREET 
 
DELMONICO'S 
 
 FiftK Avenue and Forty-FourtK Street 
 Beaver a.rvd SoutK William Streets 
 
 Who does not know Delmonico's? For 
 almost a half century it has been one of the 
 cherished institutions of New York and the 
 scene of many of its most famous dinners 
 and banquets. There are now rivals for the 
 favor of the fashionable dining public, but 
 Delmonico's is still in the front rank, and is 
 in high favor with the Four Hundred. 
 
 It goes without the saying that only a la 
 carte meals are served at Delmonico's. Every- 
 thing is prepared to order. The chef is a 
 wizard whose recipes are coveted by cooks 
 everywhere. The kitchens are mysterious 
 shops where the finest of dishes are turned 
 out to delight the epicure. The dining 
 rooms wear the appearance of quiet dignity. 
 It is the home of politeness and reserve — a 
 place where the initiated alone are at ease. 
 
 Delmonico's has a history which dates 
 away back to 1827, when John and Peter 
 Delmonico, just over from Switzerland, be- 
 gan to make little cakes and bonbons and to 
 sell them to the small boys and indulgent 
 
shopkeepers at the then sparsely populated 
 lower end of Manhattan. One proud day 
 these vendor-bakers took unto themselves 
 a little store-room at 21 and 23 William 
 Street, and began to make pastries and 
 French dainties which were destined to make 
 the world smack its lips. The restaurant 
 moved in 1832 to 76 Broad Street, in 1833 
 to Beaver and South William (where there 
 is still a downtown branch), and then on 
 uptown to the corner of Broadway and 
 Chambers. 
 
 It was after 1861 (when Delmonico's 
 moved to the corner of Fifth Avenue and 
 Fourteenth Street) that it began to be more 
 than a mere restaurant. 
 
 Society set the seal of its approval on the 
 Fourteenth Street place. Delmonico's taught 
 the Four Hundred of that time how much 
 more convenient it was to have its diruiers 
 and functions away from home. Privacy was 
 assured and Delmonico^s became the adviser 
 of customs polite and viands proper. With 
 the migration uptown, Delmonico^s moved on 
 to Fifth Avenue and Twenty-sixth Street. 
 Here popularity was heaped upon the place. 
 It became the pivotal point of all ISTew York's 
 dining-out and soon was famous throughout 
 the country. This was under the manage- 
 ment of Charles Delmonico. It was the 
 time when Ward McAllister was social dicta- 
 tor. On April 17th, 1899, Delmonico's again 
 moved to its present beautiful and commo- 
 dious quarters. With a building of six 
 
 isa 
 
stones, with three carriage entrances, and 
 with facilities and equipments galore it 
 meets the wants of the polite public. On an 
 average, three large banquets and private 
 dinners are served here each day. 
 
 From the Forty-fourth Street side one 
 enters a long hall separated from the Palm 
 garden by a glass partition. The Palm 
 garden is worthy of its name. Green mar- 
 bles, green tables and an illuminated green 
 dome enhance the effectiveness of the palms, 
 artfully placed, and the growing vines that 
 are festooned over the mirrors. In a gallery 
 the Neapolitan band plays during the evening. 
 
 The main restaurant is on the Fifth Ave- 
 nue side of the ground floor. It too is green 
 in tone, with green carpet, green hangings, 
 green damask walls, and natural oak finish. 
 It is a dignified room, quiet and neutral in 
 atmosphere, making an excellent background 
 for the beautiful dinner scenes which enact 
 themselves within its walls every evening. 
 
 At the other end of the hall is the gentle- 
 men's cafe, a delightful large room, wain- 
 scoted with ebony, in which mirrors are set 
 to great advantage. 
 
 On the second floor is the Red room, rich 
 in color, where many a bud has blossomed 
 out in a reception or private dance. In this 
 room many fashionable dinners have been 
 held. The Red suite, four connecting private 
 dining rooms, is on this floor. 
 
 On the third floor is the large ball room 
 where large formal balls and banquets are 
 
given. It is done in gold and ivory of rich 
 middle-century design. The crystal chan- 
 deliers were specially made in Europe for the 
 restaurant. When lighted they flood the 
 room with color. Here was given the famous 
 Chamber of Commerce dinner, and the 
 banquet to Count Rochambeau and his 
 officers. 
 
 On this floor, too, is the smaller ball room, 
 of the same general decoration. In case of 
 a large ball it is used as the reception room. 
 There is a bride's room, the walls of which 
 are all mirrors. On the fourth floor is the 
 Pink suite. The Palm gardens on the fifth 
 and sixth floors open to the sky, and are 
 rarely used except as gentlemen's smoking 
 rooms. 
 
 
 124 
 
SHERRY'S 
 
 Fifth Avorvue and 
 Forty-FourtK Street 
 
 To say that a function was given at 
 Sherr/s presupposes that every appointment 
 was correct. Sherry's is one of the recog- 
 nized restaurants in New York where 
 members of the Four Hundred constantly 
 give balls, dinners, luncheons and wedding 
 receptions. It is a restaurant only in the 
 most restricted sense of the word. In reality 
 it is a private club with membership limited 
 by refinement and wealth. The doors are 
 open to the public, but only the polite public 
 cares to enter. 
 
 When one hears Sherry's mentioned one 
 immediately thinks of the dinner to Prince 
 Henry, than which, it is stated on good 
 authority, there was never a more elaborate 
 and expensive banquet given in the United 
 States, notwithstanding the banquet to M. 
 Jules Cambon,the retiring French Ambassa- 
 dor, or some other equally famous affair. 
 
 Prince Henry was so much pleased with 
 his banquet entertainment at Sherry's that 
 long after he returned to his home he sent 
 
Mr. Louis Sherry an autographed and framed 
 portrait of himself, which now hangs over 
 the mantel in Mr. Sherry^s private office. 
 
 Considered simply as a restaurant, Sherry's 
 is a remarkable place. Happen in here just 
 at luncheon time any day. The two marble 
 halls are really the scene of a reception. 
 Women gowned in the smartest manner, the 
 leaders of fashion and society, are moving 
 about from table to table. The restaurant, 
 with dark oak walls and rich cross-beamed 
 ceiling, with great windows, hung with green 
 velvet hangings, the daylight softened by the 
 richest of lace curtains, is a delight to the 
 senses. Immense hanging baskets of ferns, 
 with concealed red lights, crystal globes in 
 the ceiling, torches on the wall, the glitter 
 of high lights on glass and china, the faint 
 suggestion of rare perfumes, the murmur of 
 soft voices, the soft melodies of the orchestra, 
 weave a charm to which the fashionable 
 dining public has not been slow to respond. 
 
 On the restaurant floor are two other 
 rooms. One of these is the arch-domed 
 Palm Court which has the freedom of a 
 country club house cafe where one may rush 
 in in a riding habit and pick up a lunch. 
 Here the " five o'clock musical teas '* are 
 given. There is also a gentlemen's cafe — an 
 Empire room with bronze medallions in 
 decoration. The bar is severely plain. 
 Sunday night dinner is the most fashionable 
 function at Sherry's restaurant. The tables 
 are spread then even in the halls. 
 
 1S6 
 
On the second floor is the small ball room 
 done in Louis XIII style, white and gold, 
 with rose hangings and the small banquet 
 hall in cream and gold with rich red carpet 
 and rose curtains. There is a connecting 
 suite of green rooms, also used for private 
 dining rooms. 
 
 On the third floor is the large banquet 
 hall, three stories high, done in Louis XVI 
 style. A balcony and boxes surround this 
 room, and three long parlors adjoin. Here 
 are given the large banquets and balls. On 
 this floor is the beautiful white marble smok- 
 ing room. 
 
 Mr. Sherry is noted for the cleverness of 
 his banquets. At the Prince Henry banquet 
 the tables were arranged in crescents so 
 that no diner had his back to the distin- 
 guished guest; the inside of the crescents 
 which the Prince faced were banked with 
 roses. For the Kettle Club (an Adirondack 
 outing organization), he had four mountain 
 scenes painted by famous artists, and in the 
 centre a great black pot with a hole in the 
 side. Under the pot were embers formed 
 by electric lights. The tables were set inside 
 the pot. At the Maurice Grau dinner, the 
 tables were set in the shape of a huge lyre 
 banked full of growing roses and electric 
 lights. Mr. Sherry not only brings society 
 to his place of business, but he takes his 
 business to society. His catering business 
 in polite circles is as extensive as that of his 
 restaurant. 
 
HOLLAND HOUSE 
 
 FiftK Avenue acrvd Thirtieth Street 
 
 This beautiful hotel which, both as 
 to exterior and interior, is one of the 
 most attractive buildings in the city, 
 is named for the famous Holland House in 
 Kensington. Just as the latter was the 
 centre of brilliant society and good living in 
 London during the time of the third Lord 
 Holland, so the former is to a certain extent 
 a social centre for New York and in fact for 
 cultured and discriminating visitors from 
 all parts of the United States and from 
 Europe. 
 
 The unique position which the hotel oc- 
 cupies is reflected in the standing of the 
 restaurant. In addition to the exclusive 
 patronage of the hotel itself one may see here 
 the people who desire their surroundings, 
 their food and their service to be all of the 
 best. A procession of smart equipages rolls 
 up to the carriage entrance at the luncheon 
 and dinner hours and after the theatre and 
 opera. Many of the social leaders of other 
 cities and titled foreigners make a point of 
 dining here whenever they are in New York. 
 
 The thorough elegance of the entire estab- 
 lishment is typified by the massive facade of 
 the main Fifth Avenue entrance and the cor- 
 ridor with its great staircase of Sienna marble, 
 its richly decorated walls and ceiling and its 
 
finely carved woodwork. The same lavish care 
 has been bestowed on every feature of the estab- 
 lishment and the large restaurant of Holland 
 House is one of the most luxurious dining 
 places in New York. 
 
 The restaurant is at the right of the cor- 
 ridor and occupies the entire corner of the 
 hotel, looking out on Fifth Avenue and 
 Thirtieth Street. It is a very large as well 
 as a very rich apartment and extends nearly 
 the full depth of the hotel. Its decorations are 
 all of the Rococo and Louis Quinze periods. 
 The beautiful tapestries, the richly decorated 
 panels, the handsome hangings and the ar- 
 tistic furniture give a rich effect to the spa- 
 cious room which would make it well worth a 
 visit for a study of interior decoration even 
 if there were nothing else to recommend it. 
 But the favor which Holland House finds 
 with its fastidious clie^itele is due not merely 
 to the sumptuous surroundings which one 
 finds there but chiefly to the fact that service 
 and cuisine are on the same high plane of 
 excellence. In this connection the Holland 
 House vaults deserve particular mention. 
 They contain not only the choicest vintages, 
 but also the more popular and ordinary brands 
 of wines and liquors. The menu presents 
 an unusual variety and makes possible a wide 
 range of choice in the selection of one^s dishes, 
 while the waiters employed are those only 
 who have gained experience in the best places. 
 
 In one respect the superiority of the ap- 
 pointments of Holland House stands out with 
 
 129 
 
especial prominence and this in a feature 
 to which most restaurants give too little at- 
 tention — the table service. All the silver 
 was especially designed for the hotel and bears 
 its crest. The beautiful English glassware 
 likewise bears the Holland arms etched up- 
 on it and they are embossed in delicate blue 
 and gold upon all the china. It is surpris- 
 ing that in a matter which adds so much to 
 the enjoyment of a dinner as does a fine table 
 service so few even among the first-class 
 restaurants have followed the example of 
 Holland House. 
 
 On the same side of the corridor with the 
 restaurant is the ladies' reception room and 
 opposite, separated from the corridor by 
 bronze grills of exquisite workmanship, is the 
 cafe, an equally rich, though less ornate 
 apartment. The cafe is open both to ladies 
 and gentlemen and the service is identical 
 with that across the corridor, the only dif- 
 ference between the two rooms being that 
 smoking is allowed in the cafe. 
 
 Of the private dining rooms of Holland 
 House the favorite is the gilt room on the 
 second floor, an exact reproduction of the 
 famous room in London's historic Holland 
 House. The furnishings of this room are 
 superb, its elaborately carved furniture of 
 natural cherry picked out in gold and its 
 plush curtains with the heavily embroidered 
 fleur-de-lis attracting the admiration of all 
 who view it. There are also smaller dining 
 rooms for the use of small private parties. 
 
 130 
 
The management of Holland House is in 
 the hands of Messrs. H. M. Kinsley and 
 Banmann, who are also the proprietors of 
 the well-known Kinsley^'s in Chicago. 
 
 Holland House is conducted exclusively 
 on the European plan and the service both 
 in restaurant and cafe is a la carte at all 
 hours. The prices are such as usually obtain 
 in houses of the very best class. 
 
 131 
 
WALDORF-ASTORIA HOTEL 
 
 Fifth Aven\ie, Thirty-TKlrd 
 and Thirty-Fourth Streets 
 
 Everybody who makes it a point to dine 
 out has at one time or another dined at the 
 Waldorf-Astoria. This place, like Madison 
 Square Garden and the Sletropolitan Opera 
 House, is one of the guide book features of 
 New York, and is known all over the world. 
 The hotel may be called the Vanity Fair of 
 America. Tlirough its two long corridors of 
 marble and onyx, facetiously called " Peacock 
 Row ^^ by overwise New Yorkers, troop the 
 fashions of two continents. Over 4,000,000 
 people stopped at the Waldorf-Astoria last 
 year. Here one may feel the pulse of the 
 business and commercial activities of the 
 country. 
 
 Horse show week is the top notch of the 
 Waldorf's popularity. Then every available 
 corner is turned into a dining place. 
 Throngs crowd the place and in the array of 
 
wealth, fashion and beauty, a pretty face or 
 a costly jewel or an elaborate gown is no 
 more remarkable than the insignificant 
 details of a great picture. 
 
 As is well known, the Waldorf-Astoria is 
 two hotel buildings in one — a beautiful 
 structure which cost $5,000,000 to build, and 
 $4,500,000 to furnish. A rental of a half 
 million dollars is paid every year into the 
 Astor estate. Although under one manage- 
 ment and connected as though they were one, 
 the two buildings have retained their 
 distinctive characters. The beautiful Astor 
 restaurant occupies the Thirty-fourth Street 
 side of the Fifth Avenue front and the 
 Waldorf restaurant occupies the Thirty-third 
 Street side. The two charming Palm gardens 
 in the center of the building are in pairs, 
 side by side. 
 
 The service at the Waldorf-Astoria is 
 entirely a la carte with the exception of 
 banquets and a special supper (price $1.50) 
 prepared for after-theatre patronage. The 
 kitchen is credited with the ability to 
 furnish anything that is known to the 
 culinary art, from a boiled Qgg to a canvas- 
 back. More than one thousand emplo3'ees 
 are required to prepare the dishes and place 
 them before the guests. An average of five 
 thousand meals are served daily. The best 
 of everything is purchased in the way of 
 supplies. The meat bill last year was 
 $380,000. The florist's bill for flowers for 
 the tables and for banquets was $40,000. 
 
 133 
 
The wine cellars contain 250,000 bottles 
 of wines, some of them rare old vintages. 
 There are ports and sherries that were once 
 the property of Queen Victoria. The house 
 has an agent in England whose business it is 
 to buy up the wine cellars of old families 
 when estates are put on the market. There 
 are 3,000,000 cigars here worth a quarter of 
 a million dollars. 
 
 Everybody knows the luxury of the Wal- 
 dorf dining room, with its Empire effects and 
 ceiling done by Will Low, and the richness 
 of its companion on the Astoria side, with 
 the famous mural paintings by Turner. 
 Everybody knows how charming are the two 
 little Palm gardens opening into each other; 
 the Waldorf garden with its carved dull gray 
 marble and revolving dome; the Astoria 
 garden with its carved stone and peaked 
 dome, fifty-one feet high. Separated on 
 three sides from the corridors by glass walls, 
 they present a charming picture when a 
 dinner is on. Even in the billiard room, 
 (the old ball room where the famous Bradley- 
 Martin ball was given) cafe meals are served. 
 In the men's cafe, with its carved oak walls 
 and ceiling, Carnegie, Schwab, Morgan and 
 other great financiers and celebrities of all 
 kinds may be frequently seen. 
 
 The first floor above the main floor is given 
 up to private dining rooms and banquet halls. 
 Any party, from ten to a thousand persons, 
 can be served. The grand ball room, where 
 many famous banquets, including those given 
 
 184 
 
to Prince Henry, have been held, i8 one of 
 the most famous in the country " '« «"« 
 hundred feet sqiaare and forty feet high, 
 extending between two floors. The color 
 scheme if ormolu over Pompeiian red felici- 
 touslTcarriod out. The canvas painting on 
 iSeiUng, done by Blashfield, -the l-S- 
 ceiling canvas in the world. There are 
 forty-eight boxes in this banqiiet hall theatre. 
 The dainty East room with brocade satin 
 panels is used for wedding breakfasts 
 Cquets and dinners. The State banque 
 hall on the Waldorf side is a beautiful hall 
 of carved mahogany, its walls lined with 
 ^abS tslontainiig i^e and beautiful dinner 
 services. In one cabinet there is a set of 
 china (48 pieces) that is worth $38,000. 
 The Astor dining room is taken bodily from 
 ?he oW ABtor hSme. The Waldorf-ABtor^^^ 
 is a veritable museum of interesting object. 
 Guides can be procured to point out and 
 explain the rooms and art objects 
 
 The kitchen is an immense food factory 
 with all kinds of labor saving machinery. 
 Here 4,000 pounds of meat, 11,000 pounds of 
 butter and 18,000 eggs are used overj day. 
 The Waldorf burns 1,000 tons of coal a day. 
 Tbe Sunday night concerts are special 
 occasions afthe Waldorf. The hotel orches- 
 tra, consisting of thirty-three pieces con- 
 ducted by Prof. Clappe, is especially fine. 
 Although it plays during luncheon dinner 
 and supper hour, each day, the Sunday pro- 
 gram is especially elaborate. 
 
 183 
 
HOTEL SAVOY 
 
 Fifth Avenue and 
 Fifty.Ninth Street 
 
 At the corner of Central Park, where the 
 fashionable driving of New York is focussed, 
 is the Hotel Savoy, one of the representative 
 Fifth Avenue hotels, with extensive restau- 
 rants and every facility for the entertainment 
 of diners. It is the permanent residence of 
 many prominent New Yorkers and a favorite 
 stopping place of titled Europeans. 
 
 Almost the whole lower floor is occupied 
 by dining places. Besides the regular a la 
 carte bill, a talle cVhote dinner (price $1.50 
 without wine) is served. On holiday nights 
 this talle cVliote becomes an elaborate meal 
 which is so widely known that even though 
 the corridors and lobby are set with tables, 
 it is difficult to accommodate the crowd. 
 On ordinary occasions 1,000 people are served 
 at the Savoy in a day. An expert is sent 
 
over to Europe to buy the wines for this 
 house, and the wine-book shows lists of vin- 
 tage champagnes, hocks and moselles unex- 
 celled in New York. The cuisine is varied 
 and extensive. A string band furnishes din- 
 ner music. 
 
 It would be impossible to give a detailed 
 impression of all the dining places scattered 
 through the hotel. The regular restaurant 
 is a delightful room of rich green marbles, 
 gold and mahogany and rare hangings. The 
 palm room is an original feature. 
 
 One of the very exquisite rooms is the bar, 
 done by Tiffany, in the Florentine style. 
 There is a marble bar, a back bar of modeled 
 plaster and TiJffany windows. 
 
 The American plan room, which seats 
 three hundred people, is light and cheerful 
 in satinwood inlaid with mother-of-pearl, and 
 inlaid white marble columns. The musicians^ 
 gallery is in this room. 
 
 On the second floor are three private dining 
 rooms — a Louis XIV, XV and XVI, with 
 ceiling done by Ferron; an original pink 
 room done in different tints of pink shaded 
 together and a costly Empire room, exact to 
 yellow silk wall coverings, the curtains and 
 the solid mirrored doors. 
 
 The large banquet hall is a magnificent 
 room of cream lavishly overlaid with gold, a 
 fine dome painting, " Harvest Feasts,'^ and 
 well-modeled groups representing Commerce. 
 Many famous banquets have been held here. 
 There is also a smaller banquet room. 
 
 137 
 
HOTEL NETHBULAfO) 
 
 FiftK Avenue and 
 Fifty-Nlrvth Street 
 
 Situated on that favored spot, opposite the 
 lower Fifth Avenue entrance to Central 
 Park, past which New York/s elegance flows 
 in streams of carriages, overlooking the 
 Plaza, a square that can vie with any for 
 prominence in the matter of charm and 
 beauty, is the hotel on which William Waldorf 
 Astor spent over three million dollars to 
 realize his ideal of what hotel luxury means. 
 It would take more space than this limited 
 sketch affords to give even an impression of 
 the beauty of this hotel, of the lounging 
 rooms and parlors and dens — all the realiza- 
 tion of pet ideas of architects and artists. 
 The ground floor alone of this hotel cost 
 over half a million dollars. The lobby or 
 rotunda which is one of the wonders of New 
 York with its magnificently carved Numidian 
 marble walls and Romanesque bronze dome 
 ceiling, supported on pillars of groups of 
 solid onyx cubes, is in itself worthy of long 
 
description. The wonderful treatment of 
 Roman arches in the centre constniction and 
 the stately bronze stairway are worth faithful 
 study. The carved marble mantels on this 
 floor would grace any royal palace. The marble, 
 bronze and onyx in the lobby cost $175,000. 
 
 Passing through the lobby one enters 
 the main dining room, which, as may be sur- 
 mised, is rich in the elegance of marble 
 wainscoting and walls of paneled onyx tiles, 
 with a frieze and ceiling delicate in the 
 modeling of Romanesque foliage traced with 
 gold leaf. 
 
 The visitor should notice the design of the 
 clusters of electric bulbs on the walls and 
 pillars. They are bronze bunches of Canadian 
 thistles. In the cafe at the end of this room 
 the men may smoke with meals. Here is the 
 most beautiful of the carved marble mantels. 
 
 The cuisine is elaborate. All the favors of 
 the season are included on the menu. All 
 meals are served a la carte. The kitchens 
 are fitted up with all the modern appliances 
 which make kitchens gastronomic labora- 
 tories. The chef is accomplished in the fine 
 art of proportioning ingredients and of gar- 
 nishing. A string orchestra which is highly 
 praised by musicians, furnishes music during 
 the dinner hours. The coat of arms of the 
 Netherland is wrought in all the fine service, 
 glass and china. It is the purpose of the 
 Netherland management to appeal only to 
 high class patrons. Everything is done to 
 maintain an exclusive atmosphere. 
 
Besides the main dining room, there is the 
 ladies' and gentlemen's cafe at the left of the 
 entrance, done in the rich Italian Eenaissance 
 style with heavy oak carvings and a remark- 
 able ceiling of cold glass mosaic panels set in 
 a framing of thick oaken beams. The gem 
 of the room is a large hooded mantel, elabor- 
 ately carved, employing Alps-green marble. 
 This room overlooks Fifth Avenue and the 
 Park, and is a favorite of the guests for 
 breakfast and luncheon. 
 
 A room that appeals especially to men is 
 the Dutch cafe, rich in a wainscoting of dark 
 bog oak, carved in grotesque figures and con- 
 taining panels of the rich blue and white 
 Delft colored tiles. A tile panel in the mantel 
 has a blue sketch of New York (New Amster- 
 dam) in 1656. This room is a man's luxuri- 
 ous den from the heavy carved table with a 
 top so rare that a glass is fitted over it to 
 preserve it and deep comfortable leather 
 chairs, to the cheerful open fire. 
 
 The banquet room on the first floor is a 
 charming Louis XIV with a dainty private 
 dining room adjoining. These rooms are 
 ideal for receptions, and formal dinners or 
 banquets. They have been very popular for 
 wedding breakfasts and dinners. Many a 
 bride of national and international repute 
 has bowed her blushing acceptance to the 
 congratulations of her friends in these beauti- 
 ful rooms embowered with banks of flowers. 
 
 Mr. H. B. Whitaker is the proprietor of 
 the Netherland. 
 
 140 
 
HOTEL MANHATTAN 
 
 MaLdlson Avenvie 
 
 Forty-Second and Forty-Third Streets 
 
 One of the fashionable hotels which offers 
 special attractions to the diner-out both in 
 cuisine and decorations, is the Manhattan, 
 at Madison Avenue and Forty-second Street. 
 Situated as it is at the intersection of a 
 fashionable avenue and one of the principal 
 cross-streets, it is very convenient to city 
 diners, while the fact that it is less than a 
 minute^s walk from the Grand Central Station 
 makes it equally accessible to the suburbanite 
 and general traveler. 
 
 The Manhattan has been greatly enlarged 
 recently and now occupies the entire block 
 front on Madison Avenue between Forty- 
 second and Forty-third Streets with entrances 
 from all three thoroughfares. The entrance 
 on Forty-third Street, being free from con- 
 gested traffic, is the most convenient for 
 diners. 
 
 Passing through this entrance-way one 
 comes into a long corridor, with daintily 
 decorated and furnished reception rooms on 
 either hand, which leads to the main lobby 
 
and along which are tall, graceful palms 
 forming a tropical pathway. 
 
 The lobby is a large, luxurious and extreme- 
 ly comfortable room containing a newspaper 
 booth and cigar stall besides many conven- 
 ient chairs and tables for the use of guests. 
 It is one of the most beautiful public hotel 
 rooms in New York with walls of inlaid 
 marbles and crystals and delicate mural 
 paintings by Charles Y. Turner, all crowned 
 by gorgeous ceiling decorations. 
 
 To the east of the lobby and corridor is 
 the main dining room, a very extensive and 
 luxurious apartment, which occupies the en- 
 tire Madison Avenue side of the hotel. It 
 conveys an effect of richness and magnificence 
 with its dark furniture and furnishings, its 
 tapestried walls and beautifully decorated 
 ceilings. The room will comfortably seat 
 over three hundred guests. 
 
 In the basement, with entrances both from 
 the hotel itself and from the street corner, is 
 the cafe, a bright, roomy apartment which is 
 especially attractive to the men guests of the 
 hotel for breakfast and luncheon. One of 
 the particularly artistic features of this down- 
 stairs apartment is the Dutch grill, a cosy 
 alcove fitted up in characteristic Dutch style. 
 There are a number of private dining and 
 banquet rooms on the upper fioors. 
 
 The cuisine of the Manhattan is above 
 criticism, the service — a la carte exclusive- 
 ly — is unexcelled, and the prices are such as 
 obtain in the best restaurants. 
 
 itt 
 
h OIEL DE LOGEROT 
 
CAFE DE LOCEROT 
 
 FiftK Avenue o.r\cl Eighteenth Street 
 
 The promise of a Parisian dinner 
 modeled on the style of the best of the 
 French capital's restaurants and served 
 under the direction of a chef from 
 Paillard's and the Gamier certainly is 
 alluring to those who have experienced 
 the delights of a model dinner in Paris. It 
 is by fulfilling this promise that the Gate 
 and Restaurant de Logerot, at the corner ot 
 Fifth Avenue and Eighteenth Street, is add- 
 ing to its fame and to its patronage. 
 
 Everything about the place smacks ot 
 Paris— the cuisine, the service, the style of 
 decoration and most of all the wmes, to 
 which especial attention is paid, and of which 
 an immense stock is carried. While the wine 
 list includes almost everything imaginable 
 in the way of liquid refreshment, it may be 
 said that the specialties of the Logerot are 
 the French wines— clarets, burgundies, etc.— 
 of excellent vintage and of medium price. 
 The specialties in the way of eatables are as 
 characteristically French : Monies marinieres 
 (mussels), escargots, Bourgignone, (French 
 snails), iouilaiaise, Marseillaise, chicken en 
 casserole, Iceuf a la mode (a standard dish of 
 the house), French pastry, French ice-cream, 
 Uscuit tortoni and similar fine desserts. 
 The Logerot has had an interesting history. 
 
It stands in what was until very recently the 
 aristocratic residence section of New York. 
 The house was formerly the residence of the 
 Burnham family. In 1892 it was opened as 
 a fashionable restaurant and cafe by Richard 
 de Logerot, Marquis do Croisic, whose ambi- 
 tion it was to establish a dining jilace of the 
 highest Parisian standard in New York. 
 The house was redecorated in artistic style, 
 and money was lavished in refitting it 
 throughout with every possible modern appli- 
 ance required by such an establishment. The 
 place was an artistic success immediately, 
 and became one of the famous dining resorts 
 of fashionable New York. 
 
 The establishment is now owned and oper- 
 ated by Messrs. A. Hesse and A. Levy. The 
 former served his apprenticeship under the 
 best stewards in Paris — at the mansion of 
 the Marquis de la Beaume and later at the 
 Cercle de PUnion Artistique. He has spent 
 his lifetime in studying the art of the restau- 
 rateur, and now personally supervises the 
 buying and the conduct of the kitchens at 
 the Logerot. Mr. Levy was formerly con- 
 nected with the Hotel Martin, where he was 
 manager, and he has a wide personal ac- 
 quaintance with the dining public of New 
 York, and has charge of the various restau- 
 rant and cafe rooms of the Logerot. 
 
 The ground or basement floor of the Loge- 
 rot is devoted to the cafe, which occupies 
 three rooms decorated in the French style, 
 and with drawings and cartoons by well- 
 
 144 
 
known French artists around the walls. 
 These rooms are favorites with the great 
 business establishments of the neighborhood, 
 and one will find them crowded at the lunch- 
 eon hour with men, the proprietors of the 
 great lace, dry-goods and publishing houses 
 in the vicinity, with their friends. 
 
 On the first fioor — the reception rooms of 
 the mansion in its old days — are the rooms 
 of the ladies' and gentlemen's restaurant — 
 five in all. They are all high-ceiled, richly 
 decorated, with heavy doors and high win- 
 dows. In an alcove of the hallway, so located 
 that the music reaches to all the rooms, is 
 stationed the orchestra, w^hich plays during 
 the dinner and evening hours. 
 
 Service a la carte is available at the Loge- 
 rot at all hours. Between 5 : 30 and 8 : 30 is 
 served the Parisian dinner — table d'hote — the 
 price of which is $1.25, including an excellent 
 selection of imported wines. The establish- 
 ment is exclusively a day house, and closes 
 about eleven in the evening. The Logerot 
 also comprises hotel features, and there are a 
 number of dining rooms for private parties. 
 
 145 
 
GRAND UNION HOTEL 
 
 Pa.rk Avenue, Forty-First 
 and Forty.Seoond Streets 
 
 One of the restaurants in 
 New York which has a stable 
 reputation as an excellent din- 
 ing place is the Grand Union, 
 at the corner of Forty-second Street and 
 Park Avenue, just opposite the Grand Central 
 Station. For years this convenient hostelry 
 has held sway over a large patronage, tran- 
 sient, suburban and general, not only on 
 account of its nearness to the Central Station, 
 but because the word has gone abroad that 
 excellent dishes, well cooked and well served, 
 are the rule and not the exception. 
 
 The Grand Union has almost the atmos- 
 phere of an art gallery, for the walls are hung 
 with paintings that would grace the salon of 
 an exhibition of American artists ; in fact, 
 many of them have been shown in different 
 cities throughout the country. Mr. Shaw is 
 an art connoisseur; he gives a prize of $1500 
 each year for the best picture produced at 
 the exhibit of the American Association of 
 Artists. So he has selected these pictures 
 with remarkably good taste. Not only do 
 
these art treasures cover the walls of the 
 cafes and dining room, but they are clustered 
 throughout the corridors, reading room, office 
 and grill room. From out-of-the-way nooks 
 and corners little masterpieces of modern art 
 peep out at one and demand one's admiration. 
 
 In one of the cafes there is a collection of 
 old English color prints, of cartoons that 
 have become historic, of play bills announc- 
 ing the early successes of actors and actresses 
 who have since become famous. There are 
 quaint curios which give a clue to early New 
 York amusements. One hand-bill announces 
 that in the year 1810 a boxing match was to 
 be held " betwixt Dutch Sam and Medley 
 for 200 guineas.^' The first bill of fare of 
 the old Tremont house, in 1839, which shows 
 four courses and ten different kinds of dessert, 
 is a conspicuous curio. 
 
 Many of the patrons of the Grand Union 
 have become so attached to the pleasant caf^s 
 and the old main dining room, with windows 
 looking out on one of the busiest corners in 
 New York, that they prefer them to the new 
 and beautiful Flemish room, the gem of the 
 entire hotel, recently opened to the public. 
 
 This "Flemish room" in the new annex 
 of the hotel, is so called, because it is finished 
 and furnished in rich Flemish oak. The 
 room is about a hundred feet long and fifty 
 feet wide, but it is so low and the square 
 pillars are so large that it gives the appear- 
 ance of being twice the size. When one first 
 enters the Flemish room and gets a glimpse 
 
 i4r 
 
of the high black wainscoting, with the broad 
 shelf running all around the room, on which 
 are steins of all shapes and wares, one may 
 easily imagine himself in a Dutch Tavern or 
 some old world resort far removed from New 
 York. The great square pillars wainscoted 
 with Flemish oak, support elliptical arches so 
 plastered as to imitate stone, which form long- 
 vistas like the galleries of Mission chapels. 
 
 Heavy black rafters protrude from the 
 natural plaster and from the centre of each 
 square hangs a short chandelier of three 
 square lanterns of wrought iron. The floor 
 is rich red tile of large squares. The win- 
 dows are of leaded glass, with little bulls-eye 
 panes like the treatment of picturesque 
 foreign casements. Tables and chairs are of 
 the dark Flemish wood and are set well 
 apart, giving an appearance of great roomi- 
 ness. Along the walls are little booths 
 formed by high-backed settles cushioned 
 with dark green leather — ideal places for 
 tete-a-tete luncheons or dinners. 
 
 It is a well carried out conceit, is this 
 Flemish room of the Grand Union. There 
 is nothing in New York like it. Here, in 
 the very shadow of an elevated spur, within 
 sound of the "keb," "keb,'' "keb," of the 
 cab men, it seems centuries removed. The 
 public has already set its seal of approval 
 upon the place and the charm of the room is 
 steadily spreading. It is open from noon 
 until midnight. All meals are served a la 
 carte. The music is light and popular. 
 
 148 
 
PLAZA HOTEL 
 
 Fifth Avenue and Fifty-Wlnth Street 
 
 lu the very heart of the social 
 whirl, on the west side of that 
 •^^ aristocratic square from which rt 
 
 0S0 . takes its name, the Plaza hotel 
 
 stands as placid and as sedate as if the bril- 
 liancy and bizarre life of the metropolis were 
 hundreds of miles away. Dig^l^y ^^f ^ 
 reserve stamps the character of this hotel 
 which many wealthy people have selected for 
 their home. The corridors are spacious, 
 and are hung with paintings that at onetime 
 or another have been in the Metropolitan 
 
 Museum. 
 
 The largest dining room, the American 
 room on the second floor, gives the impres- 
 sion of the banquet hall of an old castle. 
 The dome-like ceiling is forty feet high. 
 Here meals are served on the American plan. 
 An elaborate table cVhote dinner (price $2.00 
 without wines) is served from six to eight. 
 On either side of the entrance to this mam 
 dining room are a breakfast room and a 
 supper room, both open from six m the 
 morning till midnight. The cafes are on 
 the street floor. 
 
 The exclusive gentlemen's cafe on the 
 Fifty-eighth Street side is a long narrow 
 room done in quiet tints. Adjoining this 
 room is a spacious cafe bar. One of the 
 
trophies of this room is a mahogany table 
 with a top six feet in diameter hewn out of 
 a solid cross-section of a mahogany log and 
 wonderfully polished. This table top, set on 
 a mahogany stump, is estimated to be worth 
 more than a thousand dollars. The ladies' 
 and gentlemen's cafe is on the Park side of 
 the hotel. Here is a series of rooms — one 
 in buff, a second in green, another in bronze 
 and a fourth in palm effects. These rooms 
 are delightfully quiet. A table in a window 
 overlooking the Park makes one feel as 
 though he were dining in a well-appointed 
 country club with the open country and a 
 wealth of woodland stretching away to the 
 north. A la carte luncheons and dinners 
 are served here. A taUe d'hote dinner 
 (price $1.00 without wine) is served in these 
 rooms. The cuisine is excellent. Prices 
 are high. The menu presents a wide range 
 of excellent dishes for the guest's selection. 
 The service is of the best. There is a large, 
 bright lounging room where diners may 
 have their after-dinner coffee, if they prefer. 
 Many millionaires, opera singers, and prom- 
 inent members of the theatrical profession 
 have found the retirement and lack of public 
 interest in this hotel entirely to their liking. 
 The proprietor of the Plaza is Mr. F. A. 
 Hammond. It is under the management of 
 Mr. J, B. Quinn. 
 
 150 
 
HOTEL LAFAYETTE 
 
 Vrxiversity Place 
 and Ninth Street 
 
 There was general regret among the fas- 
 tidious and discriminating diners of New 
 York when it was announced that the old 
 Hotel Martin, which had been for so many 
 years New York's chief gastronomic temple 
 of fame was to be closed. To be sure it was 
 succeeded by the Cafe Martin further up- 
 town, but this was altogether a grander and 
 more elaborate place and many of those who 
 had been visitors to the University Place 
 establishment for years felt that they would 
 be more at home if they could at least occa- 
 sionally revisit the rambling old white build- 
 ing which had been the scene of so many 
 joyous feasts. 
 
 It was with genuine pleasure, therefore, 
 that these diners-out received the announce- 
 ment that the establishment was to be con- 
 tinued as a cafe, restaurant and hotel, and 
 that all the traditions of the old place were 
 to be kept up. 
 
 In fact little is changed except the name — 
 it is now the Hotel Lafayette — for the new 
 proprietors and managers, Messrs. Raymond 
 
Orteig and La Blanche were, one the manager 
 and the other the outside representative, of 
 the house under the former regime. 
 
 The Lafayette is to-day, as in former times, 
 a distinctively French cafe and restaurant, 
 the rendezvous of foreign visitors to the city 
 and of the good society of the metropolis. 
 The cuisine is regulated by the highest 
 standard and the establishment is conducted 
 in the most up-to-date manner, the latest 
 Parisian dishes being always on the menu. 
 New specialties are received weekly from the 
 tsimoua Brasserie Universelle, Faris. A wide 
 range of French wines is served from the 
 well-stocked cellars. 
 
 The Lafayette offers a la carte service at 
 all hours and a table d'hote (price $1.25 with- 
 out wines) is served in the evening from six 
 to nine. An excellent orchestra provides 
 music during the evening hours. 
 
 The Lafayette enjoys the solid support of 
 a large portion of what may be called the 
 "Old Guard" of New York diners-out, men 
 and women who prefer quiet and unpreten- 
 tious surroundings so that the food, whines 
 and service be of the best. It is well worth 
 a visit from the stranger in the city, both for 
 its history and for its present attractions. 
 
 The Lafayette is easily reached either from 
 uptown or downtown by the Broadway cars, 
 transferring at Eighth Street, or from Fifth 
 Avenue which is only one block away. 
 
 152 
 
THE WOMAN'S LUNCH CLUB 
 
 22 West Twenty-Third Street 
 20 West Thirty-Third Street 
 
 An institution for which Xew York femi- 
 ninity has reason to be thankful is the 
 Woman's Lunch Chib at 22 West Twenty- 
 third Street, with its branch, the Colonia, at 
 20 West Thirty-third Street, opposite the 
 Waldorf-Astoria. It is true that only the 
 latter of these places is open to the general 
 feminine public — the masculine public too if 
 it has the temerity to invade the place. To 
 enjoy the attractions of the former, one must 
 be elected to membership after being intro- 
 duced by a member and must pay the mem- 
 bership fee of $10 if one resides in the city; 
 in the case of suburbanites this fee is remitted. 
 
 The Woman's Lunch Club is a place made 
 by women, for women and of women. It 
 came into existence two years ago as the happy 
 inspiration of Mrs. Harry B. Smith, wife of 
 the well-known librettist, and Mrs. Arthur 
 Farragut Townsend. These two ladies had 
 often been vexed, while on shopping expedi- 
 tions, by the troublesome question, " Where 
 shall we go for luncheon?'' The most 
 desirable places were either too far away from 
 
the shopping center or too overcrowded to 
 be pleasant, while others were not such as 
 ladies unattended cared to visit. 
 
 At length they determined to solve the 
 problem by establishing a place which should 
 exist primarily to satisfy the needs of fash- 
 ionable shoppers, where a restricted member- 
 ship would make it possible to prevent over- 
 crowding, to enforce quiet and to insure a 
 refinement of atmosphere and surroundings. 
 The result of their enterprise is the Woman's 
 Lunch Club as it exists to-day. 
 
 There is nothing about the exterior of the 
 building at 22 West Twenty-third Street to 
 indicate that it houses any such delightful 
 institution as this, but if one enters the ele- 
 vator and goes up to the third floor he steps 
 into a long pleasant room attractively set 
 with small tables, fitted with furniture of 
 the colonial style especially designed for the 
 place, with the daintiest of china and fresh 
 cut flowers on the tables. There are always 
 flowers on the tables at the Woman's Club. 
 
 On the walls are paintings and drawings 
 loaned by well-known artists — two large can- 
 vases by Robert Reid, several smaller ones by 
 Childe Hassam and a dozen or more charac- 
 teristic black and white drawings by Kemble. 
 
 At one side of the room is an inviting 
 cosy corner with cushions and books and a 
 writing desk, where one may rest or while 
 away the time very pleasantly while waiting 
 for one's friends or for a place at the tables. 
 
 There is a dainty charm about everything 
 
 164 
 
in this room that tells one at once that it is 
 a woman's place. No man could invent 
 anything so reposeful in effect. The menu 
 is an elaborate one and includes a great many 
 of the salads, desserts and fancy dishes that 
 women love and at least twenty varieties of 
 tea. No heavy dishes such as steaks and 
 chops are served. White-capped waitresses 
 flit to and fro, and the only men ever in 
 evidence are those who occasionally accom- 
 pany their wives hither. That is one of the 
 chief attractions of the place in the eyes of 
 its members — there are no men in the way. 
 
 The Woman's Lunch Club is open from 
 eleven to five. Luncheon is served from 11 
 to 3 and afternoon tea from 3 to 5. The 
 service is entirely a la carte except that 
 special meals are served by arrangement, to 
 parties of four or more. The prices conform 
 to the standard of the best restaurants. 
 
 The Colonia, which is a branch of the 
 Twenty-third Street establishment, but in 
 which the membership qualification is not 
 enforced, is located at 20 West Thirty-third 
 Street, opposite the Waldorf-Astoria. It is a 
 single small room on the ground floor fitted 
 in the daintiest fashion imaginable and is a 
 charming place in which to enjoy one's 
 luncheon or afternoon tea. A unique feature 
 of the Colonia is the method of serving 
 luncheon to the business meiii of the vicinity. 
 A page collects the orders in the morning 
 and the luncheons are delivered to the men 
 in their offices at a stipulated hour. 
 
 155 
 
THE VAN RENSSELAER. 
 
 17 and 19 East Eleventh Street 
 Near FiftK Aver\xie 
 
 The dining facilities of New York 
 have been greatly extended and im- 
 proved within the past two years by the 
 fact that the newest and most up-to- 
 date apartment hotels have adopted the 
 plan of providing restaurant facilities 
 which, while primarily intended for 
 their own tenants, enable them to serve 
 outside guests as w^ell. A good example 
 of this style of hotel is the Van Rens- 
 selaer, which was opened in October, 
 1902, at 17 and 19 East Eleventh Street, 
 a few doors from Fifth Avenue. 
 The location of the house, in the "Wash- 
 ington Square district, which was once the 
 most fashionable in the city, and where many 
 of the old Knickerbocker families are still 
 to be found, indicates the class of patronage 
 to which it appeals. 
 
 There is no effort or desire to make the 
 Van Rensselaer restaurant a " popular " one 
 in the general acceptance of the term. As 
 much attention is paid to the quality of its 
 clie7itele as to that of the cuisine and service. 
 The latter are excellent, the kitchens being 
 in charge of a capable French chef. The 
 comparatively small size of the restaurant 
 makes it possible to secure prompt and effi- 
 cient service more easily than in a larger 
 establishment. 
 
The restaurant of the Van Rensselaer is 
 a very daint}^ and pleasant apartment located 
 on the ground floor. Its side walls are pan- 
 eled in oak extending to fully half the 
 height of the room. Above this wainscoting 
 the walls are done in red, and this scheme, 
 with the hanging plants which form another 
 feature of the decorations, gives the place a 
 very homelike air. This effect is heightened 
 by the fact that many of the diners are regu- 
 lar patrons who are acquainted with one 
 another, so that there is always the music of 
 pleasant conversation during the dinner 
 hour undisturbed by any orchestral efforts, 
 the management of the house being conserv- 
 ative enough to believe that money spent 
 in furnishing the best of food and service is 
 better invested for its patrons than in pro- 
 viding music or other extraneous entertain- 
 ment. 
 
 The guests of the restaurant are drawn 
 largely from the Van Rensselaer and from 
 the residents of the fashionable ajoartments 
 and private houses of the neighborhood who, 
 in common with most New Yorkers, find an 
 occasional restaurant dinner a pleasant vari- 
 ation from their own kitchens and dining 
 rooms. This being the case, it is natural 
 that the evening gathering in the Van 
 Rensselaer should be a somewhat fashionable 
 one, with evening dress de rigeur. 
 
 Although the Van Rensselaer restaurant 
 was opened so recently that it has not be- 
 come thoroughly known even in its own 
 
 157 
 
vicinity, its business has increased to the 
 limit of its present capacity, and it will be 
 enlarged during the year by the addition of 
 the ground floor of the new structure now in 
 process of erection at 13 and 15 East 
 Eleventh Street. 
 
 The management of the Van Eensselaer 
 is in the hands of Mr. William Neil, who has 
 had many years of experience in the hotel 
 business. He was formerly with Mr. George C. 
 Boldt at the Hotel Bellevue, Philadelphia, 
 and has also been manager of the Berkeley 
 Arms, at Sea Girt, and of other well-known 
 hotels. 
 
 The service at the Van Rensselaer is both 
 a la carte and taUe d'hote. The taUe d'hote 
 dinner (price one dollar) is the principal 
 meal attracting guests from outside the 
 hotel, although breakfast and luncheon are 
 also served taUe d'hote at corresponding 
 prices. Service a la carte may be had at all 
 hours between 8 and 10, 1 and 2 : 30 and 
 6 and 8. One of the features of the establish- 
 ment, under Mr. NeiFs management, is cater- 
 ing to families, private dinner parties and 
 receptions. For the benefit of those who 
 may find it convenient to use the restaurant 
 during an extended stay in the city, the 
 Van Rensselaer offers its table d'hote service 
 for all meals at the rate of $10 per week. 
 
 158 
 
PARK AV£NU£ HOTEL 
 
 FovirtK Avenue, Thirty.Seoond 
 «r\d TKlrty-Third Streets 
 
 The Park Avenue Hotel is the third 
 largest hotel in New York. It was 
 built by A. T. Stewart at a time when 
 square feet of New York property were not 
 so valuable as they are to-day. The people 
 who seek out the Park Avenue Hotel are 
 those who desire above all things else a quiet 
 atmosphere, surroundings that are refined 
 and comfortable and a cuisine that is whole- 
 some and of the best quality. 
 
 The Park Avenue is conducted for just 
 such people. Its dining rooms are decorated 
 in unobtrusive color-schemes. They are light 
 and cheerful. The meals are served a la 
 carte and on the American plan. There is, 
 too, an excellent table d'hote (price $1.00 
 without wines) served between six and eight 
 in the evening. Ladies are made to feel as 
 much at home in the lobby and main cor- 
 ridors as are the gentlemen. Indeed, the 
 lobby, which is a rich, attractive, homelike 
 place, presents the appearance of a reception 
 each evening after dinner. 
 
 The chief attraction of the Park Avenue 
 is the open court. The building is in the 
 form of a hollow square enclosing a large 
 court — a very large court for New York 
 City, where the great object is to cover every 
 foot of ground. In summer this court be- 
 
comes a beautiful garden of palms and 
 flowers. Here of a sultry night one may 
 enjoy a talle d'hote or a la carte dinner right 
 out of doors under the stars, away from the 
 clatter of the street and the incessant dron- 
 ing that makes the heat the more unbearable. 
 And while one dines an orchestra of 12 
 pieces provides music, which is the more 
 acceptable in such surroundings, which smack 
 of old-world customs. 
 
 The restaurant proper (to return to winter 
 dining) is on the main floor to the right of 
 the lobby. It is a modest, effective, low- 
 ceiled room done in sage green and ivory, 
 with here and there a small, bright panel of 
 red. White pillars and palms complete the 
 decorative scheme. 
 
 The gentlemen's cafe, on the Thirty-second 
 Street side, is a series of three rooms, original 
 in conception, with very wide pictorial friezes 
 done by Erkens. 
 
 There is a large American-plan dining 
 room and banquet hall on the second floor. 
 This room carries out the policy of the 
 house — brightness, cheerfulness and refine- 
 ment. Many large banquets are given in this 
 room. One of the largest recently was the 
 dinner tendered to Archbishop Farley. 
 
 The Park Avenue is under the proprietor- 
 ship of Messrs. Keed and Barnett. 
 
 160 
 
THE FERNERY. 
 
FERNERY LUNCHEON TEA ROOM 
 
 Thirty-Third Street, Near Fifth Avenvie 
 
 About two years ago two young 
 ladies of good social standing 
 decided to become florists and 
 launched their venture by giving 
 formal receptions to their friends 
 in their place just across Thirty- 
 third Street from the Waldorf- 
 Astoria. A long list of patronesses 
 headed by Mrs. AVilliam Lanman 
 Bull, Mrs. J. Pierpont Morgan, 
 Mrs. Lewis L. Delafield and other 
 women of social prominence gave 
 tone to the Fernery. Refresh- 
 ments were served in the back 
 room of their establishment. The 
 function went so well that the 
 5^oung ladies decided to make it a 
 permanency. Thus came into ex- 
 istence the Fernery Tea Eoom. 
 There is nothing but a very small 
 sign on the exterior of the place 
 to give the tea room hunter a 
 clue. But if you simply bolt into 
 the florist shop and ask for a plate 
 of sandwiches and a cup of tea, even though 
 you see nothing but palms and ferns, you will 
 be properly directed. 
 
 At first the tea room was strictly for after- 
 noon tea. It oSered as a '-' leader " a plate 
 
of delicious sandwiches (thin and assorted) 
 and a cup of tea, for thirty-five cents. When 
 served to two the price was fifty cents. This 
 original table d'hote tea party became so 
 popular that brokers in the surrounding 
 buildings began to indulge, through the 
 medium of their office boys. 
 
 Soon the brokers asked for a little hardier 
 fare served just as daintily. The result was 
 the development of the Fernery luncheon 
 which is served not only in the tea rooms, but 
 is sent out by a porter to the business men 
 who order by telephone. 
 
 A special luncheon menu is prepared each 
 day. Among the delicacies it offers are hot 
 "rabbit" sandwiches, creamed chicken, 
 toasted English muffins and green peppers 
 stuffed with oysters, etc. There is a long list 
 of teas: Ko-ni, Ko-ku, Ko-sa, Ko-yo, Ko- 
 wella and Hai-ton. Arabian coffee is served. 
 
 The tea room is a bright, cheery room, 
 quiet and retired. Its palm branch and 
 pampas grass canopy is very original. The 
 sporting prints on its dainty feminine walls 
 present a jolly contrast. The tea room is 
 owned and operated by the Misses Tucker 
 and Babcock. 
 
 €^ 
 
 163 
 
NEW AMSTERDAM HOTEL 
 
 Fourth Avenue and Twenty-First Street 
 
 The New Amsterdam 
 Hotel is located on Fourth 
 Avenue, two blocks below 
 Twenty-third Street, in the 
 staid and fashionable 
 Gramercy Park residence 
 section. It is a transient and family hotel and 
 a favorite place for quiet luncheons and din- 
 ners. It is a popular before-theatre dining 
 place and is thronged during the midday 
 hours with business men, and ladies downtown 
 on shopping expeditions. It has what may 
 be called a neighborhood patronage. Twenti- 
 eth, Twentj^-first and Twenty-second Streets, 
 and seclusive little Gramercy Park, give it an 
 immediate clientele of diners, and the large 
 office buildings in the vicinity continually 
 crowd its luncheons. A reason for this may 
 be found too in the quality of the cuisine. 
 The luncheon bill shows a long list of 
 "specials" at reasonable prices. 
 
 The dining places — four of them — are all 
 on the street floor, and each has an entrance 
 from Fourth Avenue — an arrangement that 
 is of great convenience to the public. The 
 rooms are decorated in warm reds and quiet 
 greens. The door farthest south enters the 
 most attractive of them all — especially to 
 ladies — just a mite of a room, but extremely 
 
cosy and attractive. There is a main res- 
 taurant for both ladies and gentlemen and a 
 cafe for men. In the corner of the hotel ia 
 a men^s buffet cafe that has an atmosphere 
 of the kind that is hard to describe. It is 
 just the place where men can have a luncheon 
 together and be perfectly contented. 
 
 The a la carte bill of the New Amsterdam 
 shows a variety and completeness of selection 
 that is essential to a first class dining room. 
 The service in glass and china is of the best. 
 There is a long list of favorite wines, well 
 selected. The New Amsterdam excels in 
 mixed drinks and has an especially high 
 reputation for good cocktails. As has been 
 said, it is quiet and seclusive and is frequent- 
 ed by those who have found out that a good 
 dinner can be had at moderate prices under 
 favorable conditions. The proprietors of the 
 hotel are E. Coyne & Co. Mr. A. W. Foster 
 is the manager. 
 
 164 
 
BELVEDERE HOTEL 
 
 FovjrtK Avenue and Eighteenth Street 
 
 One of the famous old hotels of New 
 York is the Belvedere, at the northwest 
 corner of Fourth Avenue and Eighteenth 
 Street. It was made famous by the fact that 
 for years some of the most noted visitors that 
 came to this country made it their home. In 
 the Belvedere parlors are autographed photo- 
 graphs of Mme. Schumann-Heink, Franz Abt, 
 Dippel, Fritz Kreisler, Materna, Lilli Leh- 
 mann, Scalchi, Arditi, Musin, Ysaye, Josephy, 
 Seidl, Ternina, Victor Herbert, Gilmore and 
 many others of the artists who have captured 
 the public heart. As far back as 1865 
 Cherubini made the house his headquarters. 
 In 1881 Emma Abbot stopped here. 
 
 The Belvedere had its beginning in New 
 York hotel history in 1860, as a road house 
 up in the wilds of Fifty-eighth Street be- 
 tween Eighth and Ninth Avenues. In '64 
 it moved to the corner of Fourth Avenue 
 and Fourteenth Street; in '71 to Fifteenth 
 Street and Irving Place; and in '81 to the 
 present location. 
 
 The Belvedere has always been a favorite 
 with foreign visitors. It appeals especially 
 to the German people. The cuisine, how- 
 ever, is both German and French. Its clien- 
 tele consists largely of persons who love the 
 real German and French cooking. The hotel 
 
ojffers an excellent table d'hote dinner (price 
 $1.00). A la carte meals are served all day. 
 German waiters serve promptly and with 
 great courtesy. Among the dishes which are 
 especially popular among the patrons of the 
 place are German carp, sirloin steaks, boiled 
 beef, Frankfort sauce, saddle of hare, and 
 German pancakes with apples, puree of peas 
 and puree a la Bretonne. 
 
 The dining rooms of the Belvedere (two of 
 them connecting) are on the ground floor 
 with an entrance from Eighteenth Street. 
 They are large, airy, comfortable, tinted in 
 green. 
 
 The linen is immaculate. Ladies find these 
 dining rooms quiet and seclusive. On the 
 ground floor too, is a private dining room 
 for small parties. The gentlemen's cafe in 
 the corner of the building, with large windows 
 opening on that busy intersection of streets, 
 is a cheerful, sunny room in which many 
 business men of the vicinity enjoy noonday 
 luncheons of wholesome German fare. One 
 of the underground stations of the subway 
 is to be directly in front of the Belvedere. 
 
 The Belvedere's attractiveness to celebri- 
 ties is not a thing of the past. Among the 
 distinguished guests who live here at the 
 present time are Madame Reuss, Belce and 
 Burgstaller of the Grau Opera and Miss 
 Ruegger, the 'cellist. Mr. Clyde Fitch dines 
 here frequently. 
 
 Mr. 0. S. Wehrle is the proprietor and 
 manager of the Belvedere. 
 
 1G6 
 
SI£GHOR.TN£R.*S 
 
 325 Fifth Avenue 
 
 Neao- Thirty-Second Street 
 
 A name that revives pleasant memories 
 in the minds of the older generation of 
 New Yorkers is Sieghortner's. In the 
 days before the Civil War, and long after- 
 ward, Sieghortner's was the most famous 
 eating place in New York, with the possible 
 exception of Delmonico's. 
 
 Politicians, literary men and financiers 
 considered it an honor to be served with a 
 brace of birds or a terrapin stew prepared 
 by the hands of Mr. Sieghortner, as was 
 always done for favored guests. President 
 Chester A. Arthur, the elder Harpers and 
 Scribners, George William Curtis, Jay Gould 
 and James Fiske, William Travers, Lawrence 
 Jerome, the Judges of the Supreme Court, 
 and other well-known epicures of the period 
 were frequent guests at Sieghortner's, and 
 Charles Delmonico himself often paid the 
 place the honor of a visit, in search of ter- 
 rapin and canvas-back ducks, which, he 
 declared, were prepared more to his liking 
 than by his own chef. 
 
 In Henry Irving's " Impressions of Amer- 
 ica," written after his first visit to the United 
 States by Joseph Hatton, is the following 
 reference to this famous old-time dining 
 place : 
 
 "I piloted the newcomer (Irving) to Sieg- 
 
hortner's, in Lafayette Place. This well- 
 known caf6 occupies the house in which the 
 Astors lived. It is a building characteristic 
 of the early days of New York^s first million- 
 aires, with its marble steps, heavy mahogany 
 doors, rich Moorish decorations and spacious 
 hallways. 
 
 " Sieghortner himself is a typical Dutch- 
 man, a veritable Knickerbocker of hotel 
 keepers and a gourmet. He is almost the 
 only landlord (as we would call him at 
 home) in New York who will condescend to 
 wait upon his guests. It is a pleasure to 
 look upon his beaming face when you order 
 dinner and leave menu and wines to his 
 judgment. As he stands by yonr chair, 
 directing his attendants, he is radiant with 
 satisfaction if you are pleased, and no doubt 
 would be plunged in despair if you were 
 dissatisfied." 
 
 The first Sieghortner's was opened in 1859 
 at 156 Pearl Street. The place was unpre- 
 tentious in appearance, but it soon became 
 known for its game, terrapin and canvas- 
 backs, and speedily grew in favor with the 
 business men of the financial district. 
 
 Twice the place was moved to secure 
 larger quarters, first to 71 Pearl, and later 
 to 120 Pearl. The latter was the location 
 occupied by the restaurant during the Civil 
 War, when it did a tremendous business for 
 that time, as many as sixty women being 
 employed in the kitchen to clean vegetables 
 alone. Those were the days of the " shin- 
 
 ies 
 
plaster " paper currency issued in small 
 denominations, and at the conclusion of each 
 day's business the proprietor found himself 
 with two or three barrels of this money, the 
 sorting and moving of which was a tedious 
 task. Mr. Sieghortner issued over his own 
 name similar currency, which circulated all 
 over New York, and some of his old cronies 
 still preserve samples of these bills as me- 
 mentos of the old place and its memories. 
 
 The present Sieghortner's which, in keep- 
 ing pace with the uptown movement is now 
 at 325 Fifth Avenue, maintains the tradi- 
 tions of the old house. Its proprietor is Mr. 
 F. L. Siegel, a son-in-law of the "Knicker- 
 bocker landlord " who first made the name 
 synonymous with pleasant dining. Mrs. 
 Siegel has personal charge of the kitchens of 
 the establishment and applies there the culi- 
 nary secrets which she learned long ago from 
 her father. 
 
 Mr. Siegel was for seven years in charge 
 of the Capital City Club in Atlanta where 
 he dined most of the distinguished visitors 
 to the city including President and Mrs. 
 Cleveland and the members of the Cabinet, 
 on the occasion of their visit to Atlanta in 
 1895. 
 
 The specialties at Sieghortnei-^s are the 
 same as always — terrapin, fine game and 
 similar dishes requiring the highest degree 
 of culinary art for their proper concoction. 
 The place is one that relies upon the attrac- 
 tions of a quiet dinner, carefully prepared 
 
 169 
 
and tastefully served, to draw its guests, 
 rather than upon mural decorations and an 
 oversupply of gilt. 
 
 At the same time it mnst be said that the 
 rooms at 325 Fifth Avenue are very daintily 
 and brightly adorned. The walls of the 
 two dining rooms on the main floor are done 
 in a light tint and trailing vines form a 
 frieze-work of green that gives the rooms an 
 exceedingly airy and cheerful appearance. 
 
 At one side of the front room, which looks 
 out on Fifth Avenue, is the music balcony 
 which is draped with twining vines and 
 American beauty roses. Large hanging bas- 
 kets of similar floral decorations are sus- 
 pended at various points in the rooms and 
 this scheme of decoration, while simple, gives 
 the place a very inviting appearance, espe- 
 cially when brilliantly lighted in the evening. 
 One of the attractive features of Sieghort- 
 ner's is the music. An excellent orchestra 
 plays during the dinner and after- theatre 
 hours. 
 
 On the second floor are the private dining 
 rooms where special parties can enjoy the 
 dishes for which the house is famous. A 
 table d'hote dinner (price $1.25 without wine) 
 is served in the main dining rooms and 
 service a la carte may be had at all hours. 
 
 170 
 
BROOKLYN 
 
THE RONZO 
 
 8, 10 a^nd 12 Nevirvs Street 
 Nea.r Fvilton 
 
 The need of metropolitan dining facili- 
 ties which has long been felt in Brooklyn 
 has at length been supplied by the opening 
 of the Ronzo, which first spread its linen 
 for the dining public on December 20, 
 1902. The Ronzo occupies the entire 
 ground floor and basement of the Johnston 
 Building, in Kevins Street, just off Fulton, 
 at the intersection of Flatbush Avenue, 
 and stands almost in the shadow of the 
 graceful Italian clock-tower which is one 
 of Brooklyn's landmarks. Thisisavery con- 
 venient location, only a few steps from the 
 main surface and elevated lines and close 
 to the Montauk and Orpheum Theatres. 
 
 Not only is the Ronzo most attractive 
 and artistic in arrangement and decora- 
 tion,'but it is built upon the excellent foun- 
 dation of kitchens as perfectly appointed 
 as modern skill and ingenuity makes pos- 
 sible and a staff well trained and well di- 
 rected. The proprietors are Mr. John W. 
 McKinney and Mr. Charles Multerer. The 
 former for over twenty-five years was iden- 
 tified with various theatrical enterprises, 
 and has an acquaintance as wide as any man 
 
 ^]i,^ 
 
 V^. 
 
 h^ 
 
in the country. His unique personality has 
 attracted many prominent persons to the Ron- 
 zo, and his painstaking care for the comfort of 
 his guests causes him to be regarded as a per- 
 sonal friend by the regular patrons of the 
 place, while the younger generation of diners 
 know him affectionately as "Uncle John." Mr. 
 Multerer is a practical restaurateur who is fa- 
 miliar with all of the details of the business. 
 
 One^s first impression of the Ronzo is one 
 of airy brightness. Instead of the conyentional 
 cherry or oak wainscoting, the side walls 
 are beautifully done in white and gold with 
 panels of natural green, in the centre of each 
 of which is an electrolier. Above the panels 
 the walls are tinted in salmon pink, and the 
 ceiling is ornamented with frescoes on a 
 field of delicate green. This decorative color- 
 scheme, which is as attractive as it is uncon- 
 ventional, like many of the other inviting 
 features of the restaurant, was designed by 
 Mr. McKinney. 
 
 The tables are arranged in long rows, with 
 crimson-shaded electric lights glowing like 
 so many roses in a field of snowy napery. 
 The mahogany chairs are like dark color 
 notes — in agreeable contrast to the bright- 
 ness all about. 
 
 At one side of the room is a mezzanine 
 balcony which contains a small private 
 supper room and the band stand, where the 
 Twenty-third Regiment orchestra plays from 
 six in the evening to one in the morning. 
 The music is one of the most attractive fea- 
 
 174 
 
tures of the Ronzo, and its ellectiveness is en- 
 hanced by the addition of a large pipe organ 
 to the usual range of orchestral instruments. 
 
 Although the Ronzo but recently opened 
 its doors, the pressure for space has become 
 so great that people are turned away nightly 
 during the after-theatre hours, and it has 
 become necessary to extend the mezzanine 
 floor entirely along two sides of the dining 
 room, which will give space for two hundred 
 additional guests. 
 
 Parallel with the dining room and sepa- 
 rated from it by a partition which extends 
 only half way to the ceiling, and which, 
 therefore, gives the whole apartment a more 
 spacious and roomy appearance than it other- 
 wise would have, is the cafe. In front is the 
 bar and cigar stall, and behind this two 
 small and comfortable rooms, one done in 
 green, with great gold fleurs-de-lis on the 
 walls, and the other in red, with Empire 
 effect. These two little rooms are very 
 popular, and every evening are the gathering 
 place for a coterie of well-known men. 
 
 In planning their establishment Messrs. 
 McKinney and Multerer determined to make 
 it thoroughly a Brooklyn dining place and 
 with this object in view the fittings, furnish- 
 ings and decorations were supplied by Brook- 
 lyn firms. The furnishings, including the 
 beautiful dining service decorated with the 
 emblem of the house, were designed and 
 supplied by Frederick Loeser & Co. 
 
 The real triumph of the Ronzo is in its 
 
 175 
 
kitchens where everything is on the most 
 elaborate scale and arranged with the most 
 careful system to provide quick and efficient 
 service. Everything is spick and span, for 
 neatness and order is the first rule of the es- 
 tablishment. There are many dish-warming 
 cabinets, five separate refrigerating compart- 
 ments, extensive wine closets, a great range 
 twenty-eight feet long (the largest on Long 
 Island as the chef proudly informs us), and 
 other appliances in proportion. 
 
 Presiding over this part of the establish- 
 ment is a chef whose skill has already become 
 proverbial among the fastidious diners of 
 Brooklyn. His name is Theophile Maeglin 
 and he was formerly of the Grand Hotel in 
 Paris. As assistants he has a staff of twelve 
 French cooks, each one a specialist in his 
 own line. 
 
 The cuisine of the Ronzo measures fully up 
 to the highest metropolitan standard. The 
 house has already begun to develop specialties, 
 among them potatoes a la Ronzo and biscuit 
 fortoni a la Ronzo. Everything is served a la 
 carte and the prices are those of the best 
 restaurants. The service is excellent. 
 
 The name Ronzo is that of a young Italian 
 boy, who was rescued from an orphan asylum 
 by Mr. McKinney and restored to his rela- 
 tives. That it has proved of good omen is 
 evidenced by the great popularity which the 
 Ronzo has acquired, not only in Brooklyn, 
 but among the discriminating diners-out of 
 Manhattan as well. 
 
 176 
 
GROUP III 
 
 Uptown, 
 FIFTY- NINTH 
 STREET 
 AND 
 ABOVE 
 
THE BELLECLAIRE 
 
 Broadway and Seventy-Seventh Street 
 
 The newest and one of the most 
 luxuriously aiDpointed hotels in New 
 York is the Belleclaire, a combined 
 transient and family hotel, whicli 
 was opened to the public on Jan- 
 uary 12th of the present year. The 
 whole street floor is given up to the public 
 restaurant, cafe. Palm room, billiard room 
 and Moorish library. Indeed, the entire 
 building is arranged so that the guests can 
 order what they want and have it served 
 wherever they want it. The decoration of 
 each room on the ground floor is distinctive, 
 original and artistic, and they all blend 
 together with harmonious contrasts. 
 
 The art nouveau style of decoration, so 
 popular at the present time, is carried to 
 greater perfection in the Belleclaire than 
 has been previously realized. It would be 
 difficult to find a room more perfectly 
 adapted to its purpose than is the buffet. 
 Green-colored oak in the sinuous art nouveau 
 lines, exquisite art heads in circles not ex- 
 ceeding sixteen inches in diameter and a 
 platter shelf filled with Belgian and Italian 
 plates and Morianger ware surrounds the 
 room. A centre column, with meagerly- 
 robed figures and festoons of roses, gives the 
 appearance of holding up the ceiling, which 
 
is concave, a mauve tone shading through 
 variegated lacquered colors to a light laven- 
 der in the centre. This is accented by fes- 
 tooned lights of broken glass. The richness 
 of the effect and the individuality of this 
 treatment cannot be put into words; it must 
 be seen to be appreciated. The colored 
 glass windows and the bar are exceedingly 
 clever developments of art nouveau. 
 
 Just as original is the Palm room in its 
 nature treatments. On the walls are painted 
 trunks of trees which spread out into dados 
 of branches covered with leaves and ripe 
 fruit. In the ceiling is a cathedral window 
 which admits a wealth of golden light. The 
 long alcove in this room furnishes a seques- 
 tered retreat for corner- seeking diners. 
 
 The main dining room is in the Louis XV 
 style of decoration, carried out with com- 
 pleteness and exactness — light green and old 
 rose in color, beautifully draped old rose 
 silk and cream lace curtains, mirrors dis- 
 creetly distributed and mahogany furniture. 
 The private dining room has an ivory-tinted 
 ceiling, with striped taffeta-covered walls. 
 The billiard room, with its 2;iyye(?i/r tapestry, 
 is one of the handsomest in New York. At 
 one end of this room there are chairs and 
 tables, where spectators may watch the games 
 or i^artake of refreshments. Even in the 
 Moorish library are provisions made for 
 serving guests. 
 
 The lobby, through which guests enter, is 
 a big, brilliant room. The walls are hung 
 
 180 
 
with fine paintings. The cluster lights 
 around the marble pillars are sure to catch 
 the eye, the design is so unique and original. 
 The daintiest of pink rooms is provided as 
 a dressing room for the ladies. There is one 
 private dining room on the second floor. 
 
 The cuisine is as perfect in its way as are 
 the surroundings. AH meals are served a la 
 carte, with the exception of club breakfasts, 
 of which there are different combinations. 
 There are seven different menus. The ser- 
 vice is full silver, with imported linen and 
 china. The music furnished by a well- 
 known Hungarian Gypsy baud is a feature. 
 The band plays during dinner and after- 
 theatre hours. The roof of the new hotel 
 was built especially for a roof garden, which 
 can be converted into a bower, luxurious 
 and high- class in every respect. 
 
 This garden commands a view over New 
 York City, and overlooks the Hudson for 
 four or five miles in either direction. The 
 proprietor of the Belleclaire is Milton 
 Roblee, also proprietor of the Bartholdi. 
 The manager is Arthur L. Stewart, also 
 manager of the Bartholdi. 
 
 181 
 
CLYDE'S 
 
 Broadway and Sevonty-FiftK Street 
 
 High class, aristocratic Bohemia, a 
 place where freedom exists without 
 boisterousness, where a unique atmos- 
 phere is obtained without making con- 
 cessions to attractiveness, where luxury, 
 charm, and the best of everything are 
 made unconventional — that is Clyde's. This 
 restaurant has received the approbation of 
 New York's best society. Exclusive little 
 dinners by the score are given here ; college 
 men find it an ideal rendezvous; beef-lovers 
 find it a paradise. Everybody has heard of 
 Clyde's " beefsteak dinners " served in a 
 dungeon. But it requires a whole build- 
 ing for the expression of this many-sided 
 restaurant. The two dungeons are in the 
 cellar. On the first floor is an old English grill 
 room that proves its own popularity; on the 
 second floor is a ladies' restaurant, quiet, 
 dainty, done in tints of red, green and cream ; 
 the third, is a whole floor of private rooms all 
 thrown together, or separated as the occasion 
 may require. They are decorated in French 
 gray and cream, a striking ensemble, all except 
 one, the gold room, the most beautiful of all. 
 The service of this room is Limoges; the glass 
 service is Baccarat. Here was given the 
 famous Ambrose Clark bachelor dinner. 
 Japanese servants are employed for hkll, 
 
omnibus, and valet duties, and are highly 
 praised. An artist quintette furnishes 
 music that satisfies the most captious critics. 
 In this quintette are Probansky, the famous 
 'cellist from the Damrosch orchestra, and 
 Saslovski, violinist from the symphony orches- 
 tra. The quintette plays from seven until 
 nine and from ten -thirty until one. The 
 " dungeon " beefsteak dinners are three 
 dollars a plate. The " open " beefsteak din- 
 ners served in the grill room on Thursdays 
 are $1.75. All other meals are a la carte. 
 
 The dungeons are solid masonry, cement 
 floor and rough chestnut beams overhead — 
 stained dark green. The walls are covered 
 with " freak '^ pictures painted by celebrated 
 artists. Here is hung the original oil paint- 
 ing of the " yellow kid. " The beefsteak 
 dinners are rough and ready meals served in 
 a primitive but cleanly manner. But, oh, 
 such beefsteaks ! — and such a me7iu ! 
 
 The " open " beefsteak dinner in the En- 
 glish grill room, Thursday evenings, is a 
 most interesting function. The grill room 
 is a large room on the street floor fitted up 
 in Flemish oak after the style of an old 
 tavern. There is a beautiful open fireplace 
 of Italian marble. This room is in character, 
 a man's room, but the women seem to enjoy 
 it quite as thoroughly as the men. At the 
 rear of the room is the grill, equipped with an 
 old English " roasting jack. " Before the 
 range is a glass refrigerator filled with steaks, 
 four inches thick, hung for six months, till 
 
 183 
 
they " cut down like cheese/^ These steaks 
 are fitted on the " jack " and broiled before 
 a hot gas flame to a nicety that makes one's 
 mouth water. As the steaks revolve before 
 the fire, they are basted by no other than 
 " mine host " James T. Clyde, the proprietor, 
 Mr. Clyde is a famous cook. When the steaks 
 are ready, they are placed upon an " English 
 table '^ and wheeled from table to table, the 
 carving being done under the eyes of the 
 guests. 
 
 In summer the whole restaurant is moved 
 up upon the roof which is fitted up as a 
 rustic garden with cedar railings and Pagoda 
 houses. In daytime, canopy umbrellas cover 
 the tables ; at night the garden is under the 
 stars, and commands a wide view of that 
 interesting part of New York around Seven - 
 ty.fifth Street. 
 
 Not one, but many famous dinners are 
 given in this restaurant, which has for its 
 '* catch line " — " I'd rather live in Bohemia 
 than in any other land.'' The Hill-Cleveland 
 " Harmony dinner " was given here ; so was 
 the banquet to Dewey and his officers on 
 their return from Manila, and to Sampson 
 and his officers on their return from Cuba. 
 Here was given the William Winter- Joseph 
 Jefferson banquet. There have been, too, 
 quiet little dinners where social lions and 
 lionesses have met the stars of the theatrical 
 profession and the clergy as Greek to Greek. 
 
 The place abounds in remarkable souvenirs 
 — autographed portraits of all the Presi^ 
 
 1S4 
 
dents of the United States, of Queen Vic- 
 toria, of hundreds of horsemen, yachtsmen, 
 stage celebrities and statesmen of note. 
 Here, too, is the first tavern license issued by 
 the first mayor of New York, and play bills 
 dating back to 1712. 
 
 Clyde's is noted for the fancy " eatables " 
 and " drinkables " which are offered to the 
 public: Casserole dishes of all kinds ; rack 
 of lamb a la Clyde; crab meat a la Clyde 
 (chafing dish), and broiled live lobster cooked 
 in original manner. These dishes are served 
 a la carte. 
 
 185 
 
HOTEL MAJESTIC 
 
 Seventy-Secorvd Street 
 aLi\d CentrsLl Pa^rk West 
 
 Tlie Majestic is in character a winter 
 and summer resort as well as a city 
 family or transient hotel. Its location 
 at the Seventy-second Street entrance to 
 Central Park gives it one of the most famous 
 driving parks in the world at its very carriage- 
 way. New Yorkers know that there is a 
 noticeable change in the air above Fifty-ninth 
 Street, particularly on Central Park West. 
 This breath of country makes the Majestic a 
 fine winter resort for New York families, and 
 a finer summer resort for the tourists from 
 South and West who flock to New York and 
 make fleeting visits to seaside resorts. In 
 the winter twenty percent of the hotel is 
 set aside for transient guests. 
 
 The interior of the Majestic is planned as 
 if the thought of the builder was to cater 
 to the resort life. The magnificent fo3^er 
 opens up charming vistas that on entrance 
 seem unending and ia large enough to ac- 
 commodate all the guests of the house at 
 receptions or musicales. 
 
 One of the interesting customs which has 
 become established is the Sunday night 
 concerts. Diners-out go to the Majestic to 
 dinner and remain to enjoy the music. 
 Victor Sorlen, the popular 'cello soloist, is a 
 drawing card. The hotel claims that it has 
 
one of the finest musical organizations in 
 the city. The men have played together 
 every day for years, working up an ensemble 
 that is greatly appreciated by music-lovers. 
 At the Sunday night concerts eminent vocal 
 soloists are added to the program. 
 
 Another evidence of the resort idea is the 
 fact that the grand ball room and the grand 
 dining salon, at the front of the house, and 
 the palm garden on the Seventy-first Street 
 side and all the little reception rooms can be 
 thrown open into the foyer, practically 
 making the lower floor one vast room. 
 The winter palm garden is set with palms 
 imported from Belgium and is made charm- 
 ing by fountains. Here after dinner coffee 
 and liquors are served and smoking is 
 permitted with the dinner. 
 
 On the sub- street floor is the Pompeiian 
 cafe, popular both with ladies and gentlemen. 
 It is rich in Pompeiian reds and columns. 
 The electric-chromatic fountain is one of the 
 attractions of the place. The band plays 
 during the after- theatre hours. 
 
 The cuisine is equipped to supply any- 
 thing a guest wants exactly as he wants it. 
 The wine cellars are abundantly stocked 
 with rare importations. All meals at the 
 Majestic are served a la carte. 
 
 18T 
 
HOTEL EMPIRE 
 
 Col\2mbus Avenue 
 aoid Slxty.SixtK Street 
 
 The Empire is an exclusive hotel for 
 families and foreign visitors. Every 
 trans- Atlantic steamer brings guests to 
 this hotel. One glance into the corri- 
 dors verifies the impression that it is the 
 resort of fastidious travelers. There is an 
 air of homelike reserve which is the highest 
 attainment of the family hotel. 
 
 The dining room on the first floor — the 
 part of the hotel with which the readers of 
 this book are most concerned — is an Empire 
 room, of a soft shade of green enlivened by 
 delicate tracings of gold. Cupids are art- 
 fully poised in color on the ceilings. The 
 green electric lights add much to this color- 
 scheme and the music, which plays from six 
 until eight, seems selected for the purpose 
 of carrying out the general decorative tone. 
 The Empire dinner is cooked with every at- 
 tention to detail of flavor, and is gratifying 
 to the epicure who must have things "right" 
 and served with careful attentiveness. The 
 service at the Empire is entirely a la carte. 
 The chef makes his best bow in his home- 
 made chicken pie, steak a la Stanley, English 
 chops (cooked especially for the Englishmen 
 who stop at the Empire), Empire salad, eggs 
 a la Empire — prepared by the delicate opera- 
 tion of dropping an ^gg into the heart of a 
 
raw tomato and cooking both together— and 
 appetizing oyster cocktails. The Empire 
 gets its oysters direct from Ocean Side, Long 
 Island, and uses five thousand every week. 
 Delicious after-theatre suppers are served. 
 
 From the beginning of its history, the 
 Empire has been the headquarters of a num- 
 ber of patriotic societies. In the Studio den, 
 a delightfully cosy room done in green bur- 
 lap with wall shelves and couches to give it 
 effectiveness, the Canadian Society of ^New 
 York gives its regular dinners. The 
 Daughters of the Confederacy, under the 
 presidency of Mrs. Clinton B. Smith, recent- 
 ly gave a luncheon in the Colonial room on 
 the first floor to Mrs. Jefferson Davis. The 
 Daughters of 1812, presided over by Mrs. 
 William Gerry Slade, hold their functions in 
 the red parlor on the ground floor. 
 
 The Empire will always be remembered by 
 the women of this country as the place where 
 Miss Frances Willard, at the time a guest of 
 the proprietor of the hotel, Mr. W. Johnston 
 Quinn and his wife, died. Lady Henry 
 Somerset stopped here while in this country. 
 
 The Empire is very accessible, and offers 
 many inducements to polite, exclusive diners- 
 out. Its prices are those i.' at prevail in all 
 first-class hotels. 
 
 18t 
 
HEALY'S 
 
 Colvimbus Avenue 
 eLnd Sixty.SixtK Street 
 
 Within the past four years, Healy's has 
 grown to be one of the popular high-class 
 resorts in the uptown section of Kew York 
 where families go for dinner. It began in a 
 small way and has gradually developed until 
 now there are three large dining rooms, a 
 private dining room and a gentlemen's cafe 
 on the Btreet floor, a banquet hall on the 
 second floor, and two "Dungeons" in the 
 cellar. A feature of the place is Philip 
 Governale's orchestra which gives a concert 
 every evening. Sunday night is gala night 
 at Healy's. Dinners are served a la carte. 
 Prices are moderate. The kitchen is noted 
 for its Newburg oysters, crab meat and lob- 
 sters, and birds of all kinds, — Egyptian quail, 
 French partridge, English grouse, Mallard, 
 red head and canvas-back ducks. 
 
 All wines are treated with as much care as 
 is bestowed on race horses. One of the 
 things to see at Healy's is the cold storage 
 wine case built in the middle of the ladies' 
 and gentlemen's caf§. It is constructed so 
 as to show the frosty pipes which conduct 
 the cold air. Each wine is kept in an un- 
 varying temperature that is best suited to 
 it. The champagnes are kept at twenty de- 
 
grees Falir. ; the Ehine wines at forty degrees. 
 lu the gentlemen's cafe there is a tall grilled 
 cabinet filled with Burgundies in their bas- 
 kets, which will never be touched till they 
 are served. In the centre of this cupboard 
 is a cold storage case filled with the finest of 
 birds in plumage. 
 
 The restaurant at Healy's is a comfortable 
 place to dine in. It is conducive to socia- 
 bility. If you would have the antique atmos- 
 phere there is the large Flemish room of 
 unmistakable English flavor, heavy dark 
 wainscoting, odd mantels, ivory and gold 
 ceilings. If your taste is for brighter rooms, 
 there is the Cameo room, connected by 
 broad openings with the Flemish room. 
 The walls and ceiling are painted in bright 
 blue sky and cloud effects overlaid with pure 
 white cameo figures after the manner of 
 Wedgwood china. If you prefer to dine in- 
 formally, there is the ladies' and gentlemen's 
 cafe. The men's cafe and bar is a beautiful 
 room of Pompeiian red, with a Sullivanesque 
 ceiling, rich upholstered settees, and a mass- 
 ive bar. 
 
 At Healy's the dungeons are very popular. 
 The larger one will accommodate one hun- 
 dred persons and is all that a dungeon should 
 be. The champagne tables are arranged in 
 the shape of a horseshoe. The beefsteak is 
 cooked before the guests, and if a guest pre- 
 fers, he may cook his own steak. There is 
 an oyster bar in one corner where an oyster- 
 man opens the bivalves and hands them to 
 
 191 
 
the guests on sea plates (half -shell). Ko 
 knives or forks are used at a dungeon dinner. 
 The beefsteak is supposed to be so tender 
 that they are not needed. There is no limit 
 to what a dungeon guest may eat or drink. 
 One of the curiosities of this dungeon is a 
 clever chandelier made of a wine cask and 
 pewter ale mugs. The freshmen of Columbia 
 University gave a dinner here recently. It is 
 customary for the sophomores to endeavor 
 to spirit away as many of the freshmen as 
 possible and keep them from their dinner. 
 At six o^clock sharp, huge furniture vans 
 backed up to the curb in front of Healy^a 
 and like a flash, a hundred freshmen sprang 
 out and dashed into the restaurant. 
 
 Heal/s is owned and managed by Mr. 
 Thomas Healv. 
 
 198 
 
RXISENWEBER'S 
 
 EigKtK Avenvie a.r\<l 
 Fifty-Eighth Street 
 
 JilillyH Qj^e of the fascinating places at 
 ^^^^^^ night in New York is the Grand 
 ^8[F Circle, at the southwest corner of 
 UT^'^^ Central Park. It is always brilliant 
 with lights. On all the surrounding build- 
 inffs are great electric si^^s. Long rows 
 of steely electric arc-lights disappear m 
 dwindling perspectives far down the inter- 
 secting streets. From six directions electric 
 cars-moving clusters of light-dash across 
 the center of the Circle, while from high up 
 at the top of its tall column, the statue of 
 Columbus looks down, moody and dark. 
 
 On this brilliant Circle is Keisenweber's, a 
 restaurant well-known as a pleasant place m 
 which to dine. If one has been at Reisen- 
 weber's, one knows that Mr. Brum, who was 
 formerly leader for the Arion Society, con- 
 ducts an orchestra here every evening, and 
 that the music has the intoxicating quality 
 of old wine. A ialle d'hote dinner (price 
 one dollar without wine) is served m the 
 table d'hote dining room, on the second tioor, 
 from six to eight o'clock. The entrance from 
 Eighth Avenue leads directly to the elevator. 
 Among the dishes which are especially sought 
 at Reisenweber's are lobsters, steaks, sweet- 
 breads a la Simon and crab meat a/abimon, 
 Welsh rarebits and chafing-dish specialties. 
 
The first impression received on entering 
 the main restaurant, on the ground floor, is 
 good. It is a long room of strong color con- 
 trasts — not classic in its decoration, but a 
 very attractive combination of difl'erent 
 schools. Eich red carpets, light tables and 
 chairs, green marble columns and a beautifully 
 lighted green window of Tiffany glass at the 
 end of the room, which is very effective, indi- 
 cate the color-scheme. A door at the rear 
 of this room leads into another erroneously 
 called the Klondike. It is anything but 
 barren. Somber oak of a greenish cast, with 
 massive Mission tables and chairs to match, 
 make the cafe exceedingly attractive. 
 
 Upstairs the talle d'hote room, which is 
 also used extensively for a la carte after- 
 theatre suppers, is a warm, cosy room of rich 
 red plush wall coverings, green carpets and 
 Pompeiian effects. The private dining room, 
 also used for general trade, is similar to the 
 table d'hote room, but worked out in pink 
 and cream. The Flemish oak room is com- 
 plete in wainscotings, and has the true " Eng- 
 lish hall " atmosphere. 
 
 The cuisine of this restaurant is excellent. 
 Especial care is taken that the guests are 
 properly served. All the popular drinks are 
 served. There is a gentlemen^s cafe and bar, 
 with an entrance of its own connecting with 
 the restaurant. 
 
 The restaurant is owned and managed by 
 Mr. Reisenweber and Mr. Fisher. 
 
 194 
 
CARNEGIE HILL HOTEL 
 
 Madison Avenue and 
 Ninety-Second Street 
 
 That large section of New York 
 lying above Fifty-ninth Street and east 
 of Central Park was less adequately 
 supplied with dining places than any 
 - other part of the city, until the open- 
 ing of the Carnegie Hill Hotel at Madison 
 Avenue and Ninety-second Street. It is a 
 family and apartment hotel that caters to 
 exclusive guests. The dining room is on 
 the first floor. It is an attractively dec- 
 orated room done in an old rose tint with 
 liaht oak wainscoting. The general manner 
 of the room is of the mediaeval French style. 
 Six massive, red marble columns add solidity 
 and strength to the scheme, and the lights, 
 softened with small pink shade caps, are 
 placed on the sides. The black tables cover- 
 ed with immaculate linen and surrounded 
 with black chairs form an inviting scene. 
 
 A table d'hote dinner (price $1.00 without 
 wine) is served from six to eight. There is 
 also a taUe cVhote luncheon (pric© 75 cents) 
 which has proved very popular. Contrary 
 to the general rule the hotel makes a specialty 
 of its taUe cThote cards. Meals are served 
 also on the American plan for regular guests. 
 The kitchens are equipped to send up the 
 rarest of dishes. Lobster Newburg, and 
 Welsh rarebits, are well-known specialties. 
 
The table d'hote dinner cards are arranged 
 with artistic gastronomic sequence, some- 
 thing in this order: A choice of soup and 
 relishes; fish, German carp a la Polonaise; 
 releve, tenderloin of beef , larded, Franzetti ; 
 entree, croustade of sweetbreads a la Carnegie 
 Hill; sherbet, punch au champagne; roast, 
 turkey, stuffed with chestnuts, or squab, or 
 quail on toast ; salad, artichokes a I'huile ; 
 and dessert, glace, cheese and coffee. 
 
 There is a very attractive alcove at one end 
 of the dining room done in white marble, 
 and a small cafe leading from the other end. 
 On both the street and first floors there are 
 Turkish booths and corners and dens, where 
 after-dinner coffee is served. On the first 
 floor there is a large banquet hall in treatment 
 similar to the dining room, but in deeper 
 shades. There is a men's cafe and bar on 
 the first floor. The hotel wine cellars are 
 stocked with the best of wines. 
 
 The proprietor of the Carnegie Hill is Mr. 
 Ernest Tribelhorn; the manager is Mr. Otto 
 Kopetski. 
 
 IM 
 
PABST GRAND CIRCLE 
 
 Colvimbvis Circle, ElghtK Avenxie 
 SLrvd Fifty.Elghth Street 
 
 I^ew hotels and restaurants are 
 springing up in New York by the 
 score, yet the demand continually 
 exceeds the supply. One of the 
 latest arrivals is the Pabst Grand 
 Circle, which was opened to the public 
 on January 12, 1903. The restaurant 
 utilizes a point of land bounded by Col- 
 umbus Circle, Eighth Avenue and Fifty- 
 eighth Street. The building conforms to 
 the shape of the land, which is a quadrangle 
 with one corner cut by the arc of the circle. 
 The location has many excellent points. A 
 half dozen lines of street-cars meet in front 
 of its doors, and the subway has a station in 
 the middle of the Circle. The restaurant is 
 in the same building with the new Majestic 
 Theatre. It is on three streets, with en- 
 trances from all, and it commands an un- 
 broken view of Central Park. The circular 
 front of solid windows makes an excellent 
 appearance. At night, when all the lights 
 are glowing, including three dozen flambeau 
 torches on the cornice, it is the most brilliant 
 spot in town. 
 
 The two lower floors are occupied by cafes 
 and a dining room. The main dining room 
 is on the second floor, and can be reached by 
 elevators either from the Circle or the 
 
Fifty-eighth Street side. This large, brilliant 
 room, decorated iu white, French gray and 
 gold, is of a Louis XIV treatment. The 
 drapings of the many large windows and the 
 wall coverings are of red velour. Hardwood 
 floors are carpeted in red. There is a music 
 gallery in the west wall. All the rooms are 
 illuminated by bands of light on the columns 
 and large gold sunbursts in the ceiling — a 
 new effect. The general impression of this 
 dining room is bright and roomy. In sum- 
 mer, tables will be set on the balconies, which 
 project from the windows. 
 
 The men's cafe and bar and ladies' cafe on 
 the first floor are treated in a modern adap- 
 tation of Louis XIV with mosaic floors, wax- 
 finished oak wainscoting, touched with gold, 
 and richly carved and ornamented ceilings. 
 The walls above a twelve-foot wainscoting 
 are covered with red velvet, which makes an 
 excellent background for the oil paintings 
 which are hung about the room. The win- 
 dows are draped with red velvet with bullion 
 trimmings. The columns are of Levant 
 marble, with bronze caps. The back bar is 
 treated in a novel manner with polished brass 
 brackets, to display to best advantage the 
 beautiful glasses. All meals served here are 
 a la carte. It is the boast of the restaurant 
 that anything to eat or drink can be served, 
 whether it is on the bill or not. The music 
 is excellent; the leader, David Bimberg, 
 being a well-known virtuoso. There are 
 eight pieces in the band. The kitchen is 
 
 19S 
 
supplied with all the most modern machinery. 
 There are twenty individual cold storage boxes 
 in different parts of the house. 
 
 In summer the dining facilities are in- 
 creased by a roof garden with an area of 
 30,000 square feet. Music, yaudeville, liquid 
 and solid refreshments of all kinds will be 
 offered to the patrons. The roof affords a 
 fine view over Central Park. 
 
 Mr. Harry Johnson and Mr. Mathias Bock 
 are the proprietors of the Pabst Grand Circle. 
 Mr. Paul Henkel is the manager. 
 
 iw 
 
GROUP IV 
 
 Downtown, 
 
 BELOW 
 
 FOURTEENTH 
 
 STREET 
 
MOUSUIN'S 
 
 SixtK Avenue, Near Twenty-ElgKth Street 
 20 Anrv and 149 Fulton Streets 
 
 There are two Mouquin's restaurants 
 in New York, both under the same 
 ownership. They are both French to 
 the life— with French cooking, French 
 wines, French customs, French waiters. 
 The uptown place especially is remark- 
 able for its French atmosphere. Here 
 the music is a special feature. Many 
 people go to Mouquin's particularly to 
 enjoy the concerts which are given 
 every evening. When one sits at table 
 over a dinner cooked to a turn and a glass of 
 wine representing the best grape year m the 
 history of the French vineyards, listening to 
 soulful music as satisfying to the ear as the 
 viands are to the taste and the cheerful 
 dinner scene is to the eye, it is no wonder 
 that one puts down one's knife and fork 
 when the music has ceased and applauds 
 enthusiastically. 
 
 Mouquin's was established m lower l^ulton 
 Street in 1857. The restaurant was later 
 moved to 20 Ann Street and 149 Fulton 
 Street. It occupies five stories and has a 
 seating capacity of 1,100 diners. The long 
 rooms on each floor are decorated m charac- 
 teristic French style. The wine cellar is one 
 of the largest in the country, containing 
 nearly 1,000,000 bottles of wine, a stock that 
 
is worth a fortune. Here are some rare 
 French wines which are the pride of the 
 Mouquin diners, for before all, Mouquin is 
 the marchand de vi7i; good wines, the best 
 of wines, have made the reputation of the 
 house. 
 
 The diner-out who is seeking the unadul- 
 terated Mouquin brand of French atmosphere 
 should visit the Sixth Avenue place. The 
 building, once called the Knickerbocker 
 Cottage, is an old house (said to be two hun- 
 dred years old) set back from the street. 
 Formerly the neighborhood between Forty- 
 second and Twenty-third Streets was a farm 
 and this old landmark was the only house on 
 the farm. Of course it has been refitted and 
 adapted to suit its present requirements. 
 Only a few months ago a new cafe was added 
 on the ground floor which carries the lower 
 story out to the street. To reach the main 
 dining room you ascend a flight of covered 
 stairs and enter immediately. Before you 
 is a ladies' reception room done in red; to 
 the right are little auxiliary dining rooms 
 which offer greater privacy than the larger 
 rooms. Immediately back of the auxiliary 
 rooms, on a higher level, is the brilliant Red 
 room which is also connected with the Music 
 room. On the second floor there are dining 
 rooms for private parties and banquets. 
 These rooms are popular among college 
 societies and fraternities and newspaper men. 
 All meals are served a la carte. Mouquin's 
 is well known for its French dishes, but the 
 
cuisine is general. Among the dishes which 
 are especially sought are bouillabaisse a la 
 Marseillaise, chicken en casserole, efitrecote, 
 marchayid de vin, filet of sole a la Mouquin, 
 and snails a la Parisienne. Many of the 
 meats and vegetables used in the Mouquin 
 kitchen are imported direct from Paris. 
 
 The pride of Mouquin's is the cafe on the 
 ground floor — really below the level of the 
 street. This room is an absolute reproduc- 
 tion of a Parisian cafe, atmosphere and all. 
 It is finished in white enamel and gold with 
 mirrors along the walls and marble-tojoped 
 tables set close together. Leather cushioned 
 seats are built around the walls. At ten 
 o'clock every night the orchestra moves down 
 here and the fun begins. Newspaper men, 
 artists, musicians and Bohemians of the right 
 sort know the custom, and many a man about 
 town meets his friend at Mouquin's at ten. 
 It is a democratic scene. Men and women 
 are chatting contentedly around the tables. 
 Almost every new arrival recognizes someone 
 he knows and greetings are exchanged. If 
 the orchestra strikes into some good old-time 
 melody, the whole crowd sings and then ap- 
 plauds. 
 
 It is a good-natured romp, which never 
 grows boisterous, nor over-steps the bounds 
 of propriety. It is a scene well known in 
 Paris, not so familiar in this country. 
 
CAFE BOULEVARD 
 
 Corner Second Aven\je 
 e^nd Tenth Street 
 
 Should you wish to visit one of 
 the most cosmopolitan dining places 
 in New York, go to the Cafe Boule- 
 vard (corner of Second Avenue and 
 Tenth Street). In this "Classic 
 Bohemia" there is enough of con- 
 trast to delight the heart of the most 
 exacting connoisseur of '* atmospheres." The 
 Cafe is Hungarian in flavor, Bohemian in 
 spirit, modern and artistic in decoration, and 
 Old Colonial at back bone. Go there on Satur- 
 day or Sunday nights, if you would find the 
 place at its best. Then the tables in the 
 main dining room, and in all the little 
 balconies, are occupied by interested and 
 interesting groups of visitors. The people 
 are always refined, quiet spoken, and well 
 mannered. There you will see men and 
 women of many nationalities, and of many 
 walks of life — lawyers, artists, literati, jour- 
 nalists, musicians, clergymen, many of them 
 met by appointment to discuss affairs or to 
 forget perplexities in the sociability of good- 
 cheer. Mr. Jerome and his whole corps of 
 assistants may be seen there almost any 
 evening. President Eoosevelt has been a 
 frequent guest there. Doctor Lorenz, during 
 his visit, was entertained in this interest- 
 ing cafe. It is a favorite place for club 
 
CAFE BOULEVARD 
 
 MAIN ENTRANCE. 
 
 THE RATHSKELLER. 
 
banquets. Xot infrequently it happens that 
 a party of representative New Yorkers — the 
 Goulds, the Vanderbilts or the Whitneys — 
 dine at the Cafe Boulevard in democratic 
 disregard of social distinctions, possibly un- 
 recognized by the actress dining with her 
 worshiping friends on the right, or the lonely 
 poet dining with his muse on the left. 
 
 The Hungarian music furnished by Hazai 
 Natzi's famous orchestra is an attractive 
 feature. The languorous, passionate, yet 
 lonely appeal of this music tempts the diner 
 to linger over his coffee and dream vagrant, 
 lazy, Gypsy dreams. 
 
 The building which the Cafe Boulevard 
 occupies was once a private, aristocratic 
 dwelling, erected back in the Thirties, and 
 owned by the Stuyvesant estate. Although 
 it has been remodeled and enlarged, the 
 Rotunda Entrance and the famous Winding 
 Stairs — the delight of architects — remain just 
 as they were built. The beautiful old mahog- 
 any doors and especially the marble mantels, 
 will delight the heart of antique collectors. 
 The Cafe occupies the entire building. 
 There is a large main dining room, a magnif- 
 icent salon with high ceiling and dome 
 light, beautifully decorated in a prevailing 
 tone of green, with a deep frieze of flaming 
 poppies against gold which is universally 
 admired. Off from the main room are other 
 rooms on different floor-levels, giving the 
 appearance of balconies and galleries. The 
 Red Marble dining room is a balcony, fin- 
 
 807 
 
ished in red and Sienna marbles. The art 
 nouveau gallery, resplendent in mural paint- 
 ing of Hungarian symbolism, is high over- 
 head. Near the entrance is a reading room 
 (the only one of its kind in New York) 
 where are to be found all the leading period- 
 icals of Europe. 
 
 On the second floor is the reproduction of 
 a mediaeval tavern furnished and decorated 
 in the art nouveau style — the first of this 
 style attempted in New York. The shelves 
 on the walls of this and the adjoining Grill 
 room exhibit rare and priceless potteries 
 gleaned from all the countries of Hungary. 
 There are two private dining rooms. 
 
 The most notable feature of the Cafe 
 Boulevard is the Rathskeller. From the 
 very heart of a brilliant Magyar palace you 
 descend a pair of stairs, and are in Old Hun- 
 gary. A colored figure of Saint Stephen, 
 the patron saint of Hungary, guards the 
 entrance to this complete reproduction of a 
 Hungarian Rathskeller. The room is dim, 
 smoky, dingy with age. Great cask-heads sur- 
 mounted with figures of peasants and priests 
 protrude from the walls. On one side of 
 the room, is a Hungarian oven which extends 
 from floor to ceiling. On the other, is an 
 old stone fireplace with the brass bucket, in 
 which the peasants cook " gulas," hanging 
 on a crane. Chairs, tables, doors, every thirg 
 is reproduced as it exists in the older coun- 
 try. At the end of the room is a ghastly 
 colored figure of the " Devil in Chains, '' 
 
and underneath is the following motto in 
 Hungarian : 
 
 The Devil is in irons. Hell is forgotten. 
 
 Here good-cheer, friendship, and love 
 
 abide. 
 
 There is a tradition among some peasants 
 
 that before they can enjoy pleasure, the devil 
 
 must be bound up so he cannot catch them. 
 
 The cuisine of the Cafe is especially Hun- 
 garian, that is, Hungarian dishes may be had , 
 but the place is as much French as Hun- 
 garian. Among the special dishes for which 
 ft is famous are "paprika chicken" and 
 " porkolt." The wine cellar contains seventy - 
 five casks and 1,000 cases of rare im- 
 ported wines representing in monetary value 
 $40,000. Some of these wines are from the 
 Royal Hungarian wine cellars, bottled under 
 the supervision of the Minister of Agricul- 
 ture, at Budapest. One particular shipment, 
 in 1887, of " Tokaj " is strange to the tongue, 
 and definitely locates the palate as the organ 
 of taste. 
 
 Seven and a half years ago this cafe was 
 opened by I. H. Rosenfeld, the present owner. 
 Its success has been continuous. Now it 
 has a capacity of 1,000 diners. On Saturday 
 and Sunday nights the regular price of the 
 tahU d' hote dinner (sixty cents) is increased 
 to seventy-five cents and the menu is made 
 more elaborate. Meals of Hungarian dishes 
 
 are served a la carte at all times. For all 
 
 wines there is an extra charge. 
 
 209 
 
LUCHOWS 
 
 E&st Fourteenth Street 
 Near Union Square 
 
 A distinctive feature of a great city like 
 New York is the individuality of its restau- 
 rants. It is in this particular regard that 
 the establishment known as Liichow's has 
 come to have a renown of its own not only 
 in the United States but in continental 
 Europe as well. When a German traveler 
 visits the metropolis it is a practical cer- 
 tainty that during the course of his stay he 
 will visit Liichow's, for his friends, if they 
 desire to entertain him in that hospitable 
 manner for which the German-American 
 citizen is noted, will certainly include a 
 visit to this restaurant which is a center of 
 German life in New York and boasts of a 
 large family patronage. 
 
 August Liichow, the proprietor of the 
 restaurant, for over twenty years has con- 
 ducted an establishment that has been a 
 favorite resort of the German-Americans of 
 New York. In every detail of arrangement, 
 system and cuisine, Liichow's ranks as a 
 high-class restaurant, celebrated both for its 
 dishes and its wines. 
 
 The Liichow restaurant occupies four 
 large buildings on East Fourteenth Street, 
 near Union Square, and has been divided into 
 a series of rooms for the comfort and conven- 
 ience of its patrons. There is the cafe, the 
 
main dining room, the annex, the garden and 
 the " Klondike. " Although each of these 
 rooms is separate from the other, and the 
 diner has all the privacy he may desire, the 
 fact that the apartments are large and easy 
 of access one from another and the presence 
 of jolly parties at the different tables gives 
 the place an air of most inviting hospitality 
 and good cheer. 
 
 The international reputation which Lii- 
 chow's enjoys is well attested by the fact that 
 the greatest artists and epicures of Europe 
 frequently lunch and dine here during their 
 visits to New York. At Liichow^s can 
 always be found a congregation of musical 
 critics, music publishers, piano manufac- 
 turers, artists, conductors and singers. It 
 was in this restaurant at a private luncheon 
 party that three of the greatest musical 
 artists in the world, for the pleasure of their 
 mutual friends, gave an impromptu musicale 
 that a millionaire could not have purchased 
 the pleasure of listening to. It was on this 
 occasion that Paderewski played accompani- 
 ments with Jean de Reszke singing the solo 
 part, while Edouard de Reszke rendered the 
 chorus. Of such is the house of Liichow. 
 
 A table d'hote dinner is served every even- 
 ing at Liichow's (price $1.50 without wine). 
 The menu always contains some of the 
 characteristic German dishes for which the 
 house is famous as well as a wide selection 
 calculated to satisfy all tastes. A la carte 
 meals are served at all hours. Programs of 
 
 &11 
 
excellent music are rendered from six to nine 
 in the evening and from eleven p. m. to 1 
 A. M. by the Vienna Artists' Quartette. 
 
 The large kitchen is on the ground floor, 
 ensuring quick service. Mr. Liichow per- 
 sonally supervises all the operations of this 
 large establishment and it is due to his 
 careful attention that the place has assumed 
 its present high rank. The wine cellars are 
 very extensive and include the best brands 
 of German wines and beers. The importa- 
 tion from the celebrated Wiirzburger Hofbrau 
 and Pilsener Genossenschafts Brauerei is 
 controlled by Mr. Liichow. 
 
 Visitors to the Pan-American Exposition 
 will recall the Alt Nurnberg restaurant, 
 which was generally regarded as the best 
 place at the Exposition in which to obtain 
 substantial food, fine wines, good beer, and 
 first-class service. Alt Nurnberg was operated 
 by Mr. Liichow. 
 
 On the last day of each year Mr. Liichow 
 keeps open house for all who come, and cele- 
 brates the end of the old year by tendering 
 to all his friends and visitors a great bill of 
 fare with his compliments. 
 
 From plain rinderbrust to genuine Astra- 
 chan caviar, the real thing, all can be had 
 at Liichow's, and the resident of New York, 
 or the visitor from any part of the United 
 States or from abroad, who has not enjoyed 
 the hospitality and the warm welcome to be 
 had has yet a treat in store. 
 
 913 
 
ST. DENIS HOTEL 
 
 Broadway and ElevontK Street 
 
 The St. Denis has a reputation for 
 being a homelike hotel. It is famous 
 for comfort. For years it has been the 
 second home of many well-to-do, repu- 
 table people. For twenty-seven years, 
 ladies have made it a headquarters for 
 luncheon and dinner. It is their prop- 
 erty while they stay. They go there 
 with as much assurance and ease as 
 they go to their own tables. 
 But the St. Denis is not exclusively a 
 woman's hotel, as anyone will discover who 
 happens in there during the midday hours, 
 when the business men of the vicinity are at 
 their luncheons. 
 
 Almost the whole lower floor of the St. 
 Denis is given up to dining rooms. In a 
 half-story basement, only a step or two below 
 the street, are the men's cafes where both 
 luncheons and dinners are served. Above 
 this room, on a mezzanine floor, is the ladies' 
 and gentlemen's cafe. On the north side of 
 the house extending along the Eleventh Street 
 front is the " old restaurant," a comfortable 
 dining room, done in red, which is popular 
 with the public, and back of this is the Co- 
 lonial dining room, of simple, chaste ivory 
 decorations, lighted by cathedral glass win- 
 dows and made interesting by irregular out- 
 
lines and little alcoves. Large banquets are 
 held in this Colonial room. There is a 
 smaller banquet room on the first floor finish- 
 ed and furnished in yellow. 
 
 The cuisine of the St. Denis is widely 
 praised for its " home cooking." This 
 phrase does not mean pale buckwheat cakes 
 and " salt rising " bread. Resolved into its 
 elements, ^'home cooking '^ at the St. Denis 
 means the best of French, German, and 
 English cooking minus the garlic and other 
 eccentric flavors, to which foreigners are ac- 
 customed. It is an Americanization of the 
 best of the continental chef's inventions. 
 
 Service a la carte is provided at the St. 
 Denis at all hours, and prevails exclusively 
 at luncheon. There are two talle d'hote 
 dinners (prices $1.00 and $1.50), the differ- 
 ence being caused by an extra entree with 
 the more elaborate dinner. 
 
 At this well-known hotel E. P. Roe wrote 
 many of his novels. The historian Ridpath 
 and many other literary men have found 
 the atmosphere congenial. Dr. T. De Witt 
 Talmage made his home here at different 
 times during his lifetime. 
 
 The proprietors of the hotel are William 
 Taylor & Son. Mr. Charles Taylor is the 
 manager. 
 
 814 
 
"Who won?" "The America, Your Majesty." 
 "Who is second?" "There is NO second!" 
 
 Memorable Conversation when the America -ivon the Cup. 
 IT APPLIES TO 
 
 J J A, S 
 IRELAND. 
 
 Jame 
 
 Dublin 
 
 ALONE ON THE 
 
 * * -x- 
 J J & S 
 
 IRELAND 
 
 HN 
 
 SON'S 
 
 Whiskey 
 
 SEA OF QUALITY 
 
 W. A. TAYLOR & CO., 
 
 Sole Agents 
 29 BROADWAY. N. Y. 
 
vKUbCn in the course of a gentleman s experience it 
 hecomis advisable for him to dissolve the bands which 
 have bound him to the use of certain Wines which 
 a decent respect for his oivn health and safe assurance 
 of a long life have made him abandon, it is incumbent upon 
 him to decide upojt ccrtaiii standard brands that he will use 
 in the future, and adhere to exclusively: It is ivcll knozvn to 
 the English- speaking world that the famous importations of 
 
 ]f. &elpe^6ter Iball & Company 
 
 of tbe CttB of IWevv l^orM 
 
 are tbe Stanbarb, eucb ae 
 
 NICHOLSON'S GIN SANDERSON' S SCOTCH 
 
 GET FRERES' CORDIALS U. V. P. CO:S BRANDY 
 
 ROBERTSON BROS.' SHERRIES AND PORT 
 PERSSE'S IRISH WHISKEY, AND THE 
 
 CELEBRATED ENGLISH MARKET 
 
 VINTAGE CHAMPAGNES 
 
 IROVO therefore, we, the importers and sole selling 
 agents thereof, do hereby declare that zve stand ready and 
 willing to supply our importations to all persons who 
 purpose to use the best and most enjoyable Wines and 
 Spirits in their respective places of abode, and to this 
 end we pledge ourselves to keep in stock at 
 all times a sufficiency tJiereof to supply 
 zvithout delay the wants of such parties. 
 
 Hn Mitneee Mbercof, n^e have 
 
 herermto set our Seal, this fourth day 
 of February, ijt the year of the Inde- 
 pendmce of the United States, the one 
 hundred and fwenty-seventJh 
 
ARISTOCRATIC. OLD and FINE 
 
 ^ylnteditwVtan ^ye 
 
 APPRECIATED WHEREVER 
 QUALITY IS CONSIDERED. 
 
 LuYTiES Brothers. 
 
LIZETTE 
 
 By EDWARD MARSHALL 
 
 Former War Correspondent a^nd Author of 
 "UA>e RovigK Riders" 
 
 THE OPINIONS QUOTED BELOW SHOW THE 
 
 GENERAL SPIRIT WITH WHICH THIS 
 
 BOOK HAS BEEN RECEIVED 
 
 F. HoFKiNSON Smith says: 
 
 " LiZETTE is a very delightful book, which 1 have read 
 with great pleasure." 
 
 General Leonard Wood says • 
 
 " I have read Lizette with interest. It is pretty and ]i 
 well told." 
 
 " Everybody remembers the gallantry of Edward Mar- 
 shall, the newspaper correspondent, who was shot at Las 
 Guasimas. In Lizettk he has written as graphically as he 
 did during the Spanish War In heart interest the story 
 sheds a new light on the character of the Pans grisettes — 
 those beautiful pagans who err from sheer ignorance, 
 rather than with vicious purpose " 
 
 — Columbus {Ohio) State Jouinal 
 
 Illustrations by C. D. Williams and J. C. Fireman 
 
 At all book shops, $1.50 
 LEWIS, SCRIBNER ^ CO. 
 
 NEW YORK 
 
SAMPLE 'PAGES FROM ''LIZETTE/' 
 
 THE CAP^E DOAIPERILLE. H 
 
 slightly disheveled, pushed through the crowd to her and 
 said, in a voice tremulous from anger, something which 
 Murdoch knew must mean, "1 want to see you — you — 
 you — you!" 
 
 The girl, after whispering to her companion, rose from 
 the table with a forced smile, and went away with the 
 woman who had called to her. Murdoch turned again to 
 watch the others at the tables on the sidewalk. They were 
 all enjoying life after their own fashion and he thought 
 that it was a strange fashion. Suddenly a girl jumped up 
 and cried: 
 
 *'0h, la la! Louise! Louise!" 
 
 There was a rush to the side street. Murdoch joined it 
 just in time to be one of a hundred spectators who involun- 
 tarily formed a ring around the two women who had left 
 the table a moment before. They were half standing, half 
 crouching, with blazing eyes and flying hair, eying each 
 other like enraged animals. In a second they were at it 
 and fighting hard. They followed no rules, observed no 
 scheme of rounds and breathing spells; but simply fought 
 with fists and finger nails, with feet and teeth. The ring 
 around the combatants was made up mostly of men. Mur- 
 doch saw with surprise that many of them bore upon their 
 shoulders women, who were anxious to see the fight and 
 had climbed up to get a better view than was possible in 
 the surging crowd upon the ground. AVhile he was w^atch- 
 ing this strange night spectacle in his first astonishment a 
 pair of feminine arms clasped him about the neck and a 
 soft voice murmured "Pardon, M'sieu." In a few seconds 
 more Murdoch was, himself, the enforced vantage point 
 from which a girl of the liatin Quarter watched the 
 struggle. 
 
 When it had ended, the girl slipped lightly to the 
 ground and politely thanked him. As he went over to his 
 table again she followed him as if it were a matter of 
 course — as if their introduction had been quite sufiicient. 
 When he sat down, she sat down also. Then, for the first 
 time, he saw her face plainly. It was a pretty little face. 
 She was not more than eighteen or nineteen years of age. 
 She was more plainly dressed than any other in the cafe 
 
12 LIZETTE. 
 
 and, somehow or other, seemed to him to be better form 
 than any of the rest. There was a refinement and a pleas- 
 ing delicacy about her which was indescribable. There 
 were no lines of dissipation in her face, nor was there any 
 rouge on it. She had the air of doing tlie only thing there 
 was to do. It did not seem bold for her to come and sit 
 by him, which surprised him. He reflected that it must be 
 the way in which she did it. Almost in a moment she dis- 
 coTcred that he was an American, and there was something 
 infinitely pretty in the way she smiled, nodded her well 
 shaped head and said: 
 
 ''Vous etc iin Americain?" 
 
 There was a query in her voice, and Murdoch under- 
 stood exactly what she said, as anybody would have. 
 
 "Yes," he said, "T am an American." 
 
 "Yais," she said, "Un Americain. I spik Engleese one 
 leetle — one vairy leetle." 
 
 Murdoch was delighted, but had he known how really 
 little that "vairy leetle"' was, his joy would have been tem- 
 pered. If it had not been for the bright fascination of her 
 animated face and the sweet naivete of her efforts to make 
 him understand her, he would have relapsed into dull 
 lonesomcness again, and regarded her as another of the 
 unnatural persons who formed the unreal crowd around 
 him. But there was the delicately charming fascination. 
 He sat and watched her across the small, round table for 
 another hour while she drank black coffee and ate ecrivisse 
 and small sweet cakes. He watched her eyes, which were 
 especially refined and vivacious; he watched the pretty 
 curves of her delicate lips while she tried to form them so 
 as to copy the strange sounds of his English words; he 
 watched the flashing dimples in her rosy cheeks as she 
 laughed merrily at his absurd attempts to imitate her own 
 quick French. The sleepy waiter put some of the lights 
 out. The outside tables were taken in. Almost everyone 
 had gone when he reluctantly arose. 
 
 "Vair ees eet zat you go? Yais, vair ees eet?" she asked. 
 
 "I go home," said Murdoch, yielding to that absurd 
 inclination to speak "broken English," which we all haye 
 when talking to a lorei^ner. 
 
THE CAFE DOMPERILLE. 13 
 
 She answered daintily, with a movement of calm and 
 satisfied contentment, impossible to describe. She linked 
 her arm in his and said sweetly, in a way that finally set- 
 tled the matter: 
 
 "Yais? I go, too." 
 
 And this was the beginning of John Murdoch's life in 
 Paris. 
 
 ^ ^ ^ ■',■' ■'.- •'.■• •.: ••;: 
 
 Poor little Lizette! She was beyond the pale of 
 society, was Lizette, hut no liird among all those that 
 twittered in the Gardens of the Luxembourg was more 
 innocent of knowledge of wrong-doing than was this 
 same Lizette. She had found her life — John Murdoch. 
 She lived her life as best she knew, by loving him as 
 few are loved, by caring for him as a little mother might, 
 by helping him in all he did as few are helped. 
 
 All her thoughts were thoughts for him; all her plans 
 were plans for him; she lived her life for him and loved 
 that life because he was n part of it. That he loved her 
 there was no doubt. That she loved him — one might 
 have banked one's soul on that, it was so certain. He was 
 her day, he was her week, he was her year. Those four 
 years that he was all Lizette's, wliat a happy little, ignorant 
 little, unmoral little French girl she was for those four 
 years. She was so ignorant, indeed, that she did not know 
 that she was wicked. She was so happy that at first she 
 never dreamed that happiness could have an end. Poor 
 Lizette! 
 
THAT DELICIOUS 
 
 Poultry and Game you 
 enjoy at any good place 
 in town 
 
 IS SUCH THAT IT 
 NEEDS NO PRAISE 
 
 AND 
 
 IT IS FROM THE 
 HOUSE OF 
 
 A. SILZ 
 
 Dealer in Foreign and Domestic 
 
 POULTRY AND GAME 
 
 WHOLESALE 
 
 2,67 WA.SHIJWGTOJV STREET 
 
 Near Warren JWBttf yOT^K 
 
 R.ETAIL 
 
 8 and 9 WA.SHIJWGTOJV MA.7<KET 
 
 RETAIL 'PHONE. 421-422 Cortlandt 
 WHOLESALE, II83B Cortlarvdt - ^ . CABLE, SILZ, N. Y. 
 
TOWN TOPICS. 
 
 '^he Jotirncil<:if Society, 
 
 T 
 
 OWN TOPICS has come to be recognized wherever 
 English is read as essentially the journal of 
 American Society. Its facilities for obtaining 
 reliable advance information concerning society 
 people and social functions are so far unequaled by any 
 other journal in the world that the press universally watches 
 for its appearance Thursday morning to get its early news 
 of this character. 
 
 The short stories in TOWN TOPICS are so clever that 
 they have a unique favor with all bright people. Its pottry, 
 burlesques and witticisms have a distinct flavor that appeals 
 irresistibly. 
 
 Its criticisms of the drama, music, art, literature, sports 
 and the turf are by the cleverest talent available and are 
 absolutely independent. Its critics have but one rule : 
 " Be honest — fear none, favor none." Its editorial comment 
 covers the whole field of subjects interesting to the intelligent 
 classes. Its opinions are not always gloved, but they are 
 always forceful and honest. 
 
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 Single Copies, Ten Cents; 
 Yearly Subscription, $4.00. 
 
r 
 
 CHOICEST PRODUCT OF THE BREWERS' ART. 
 
 Established over 60 years. 
 
 LEMPS ST. LOUIS, WORLD RENOWNED, 
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 You may leave New York at five o'clock, 
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 New York Office, 249 Fifth Ave. 
 
 TELEPHONE 1003 Madison Squari 
 
Importe r^ 
 
 1134 BROADWAY NEW YORK 
 
 Sole ^gent for the \/nited Slates 
 
 DUBONNET (The Great Tonic) / ^^^.^ 
 Royal Montmorency (Cherry Brandy) \ 
 
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 Orange Brandy | ^.^^^ ^j^^ 
 
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 Creme de Menthe I 
 
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 CHATEAU WINES 
 
 and 
 
 VINTAGE CHAMPAGNES 
 
• • 
 
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 1 d.th ^trppf OPPOSITE . 
 1 Hetu oireeu irving place 
 
 New York City 
 
 SOLE AGENT FOR. 
 
 WilRZBURGER HOF-BRAU 
 WiJRZBURG BAVARIA 
 
 PILSENER GENOSSENSGHAFTSBRAU 
 PILSEN BOHEMIA 
 
^^ Perhaps you'd like to spend a. feiv shilUngSf or so, in a. 
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 PERRIER JOUET & CO. 
 
 CHAMPAGNE 
 
 KILMARNOCK KINAHAN'S 
 
 SCOTCH WHISKY L L 
 
 JOHN WALKER & SONS IRISH WHISKY 
 
 COATES & CO. 
 
 ORIGINAL PLYMOUTH GIN 
 
 BY ROYAL COMMAND TO 
 
 H. M. EDWARD Vn. 
 
 PARAGON BORDEAUX 
 
 OLD CORONET SAUTERNES & 
 
 GILT''eDGE BURGUNDIES 
 
 RYE WHISKIES FROM OUR OWN HOUSES 
 
 22 Warren Street 
 
 NEW YORK 
 CHICAGO WASHINGTON MONTREAL 
 
A. ZANMATTI & CO., 
 
 J 34 BLEECKER STREET 
 SOLE cAGENTS 
 
 BEFORE MEALS 
 
 QUO VADIS 
 
 This excellent liquor — put up in ancient 
 vases — is in every respect a drink of super- 
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 tonic substances thoroughly digestive. It 
 is the most delicious of all dessert drinks. 
 If yoo value good after meals 
 digestion drink 
 Quo Vadis, 
 
 <k 
 
 BONA VITA 
 
 is a vegetable extract 
 carefully compounded 
 from herbs. It is not only one of 
 the best Tonic Bitters ever produced 
 as an aid to digestion, but has a 
 wonderful power to stimulate the 
 appetite and even to induce an 
 appetite. 
 
 If you care to eat well 
 drink Bona Vita 
 
established telephone 
 
 i$76 2154 Spring 
 
 H. Zattmatti $ €o*. 
 
 154 Bleccker Street 
 
 Importers of 
 
 Ttallan and f rench mines, Eiquors and 
 Taney Groceries. 
 
 One may at last secure the same <wine HERE 
 that he became so fond of 'when in Italy; he 
 need no longer scan the menus in vain for the 
 ivine that m^ill bring back to him the joy of 
 those sunny days, <zvhen he sat at some little 
 Mountain Inn, in far a^way Italy, and sloivly 
 
 QUO drank a ivine <which made him mjonder 
 Tvhy the Landlord <was not a rich man; 
 so surely must he ha've gained 'wealth and 
 fame 'were not his rare 'vintages so modestly 
 hidden. The tra'veler returned to (America and 
 looked in 'vain for the exquisite SOMETHING 
 'which made all other 'wines flat and taste- 
 less. It is m)ith great delight our pleasure 
 to say that 'we have the sole agency in 
 America for those rare and ancient Italian 
 
 v^TA* '^ines of such inexpressible deliciousness. 
 
 VADIS 
 
 MOSCATO 
 
 GANCIA 
 
 Jlgems of tbe (Celebrated 
 
 JInidndines de Prouence 
 
 J1$k for (Catalogue 
 
^ 
 
 Photogpapher 
 
 Waldorf-Astoria Hotel 
 
 SITTINGS FROM 9 A.M. TO 6 P.M. AND FROM 8 P. M. TO 11 P.M. 
 
 ; 
 
 7 
 
 
 WITH OUR IMPROVED SYSTEM OF INCANDESCENT LIGHTING IT IS IMPOSSIBLE TO 
 DISTINGUISH PHOTOGRAPHS MADE AT NIGHT FROM THOSE MADE WITH DAYLIGHT 
 
mabetcper l^ou 2)lne 
 
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 MiJNCHEN 
 
 WURZBURG 
 NURNBERG 
 CULMBACH 
 
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 nDake IRefresblng, Stimulating an& 
 lenjo^able 2>rlnUs 
 
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 SOLE AGENT FOR UNITED STATES 
 
 Rudolph Oelsner 
 
 NEW YORK 
 
 457 West Broadway 
 
 CHICAGO BOSTON 
 
 ,7 N. CLARK STREET >" STATE STREET 
 
• ESTABLISHED 1825» 
 
 3fine8t ®.B. 
 ®lb Scotch mnbisl^^ 
 
 6uarantee6 to be 15 jgearg ®lb 
 
 John Malker 8. Co., (Biaegow 
 
 < 
 
 SOLE AGENT FOR THE 
 
 UNITED STATES AND CANADA 
 
 1135 BROADWAY 
 
 Telephone: 2249 Madison Square Cable Address: Walkhaip, New York 
 
E. NORMANDIN & Co. 
 
 TRADE ^ M \mC^ MAR!\ 
 
 CHATEAUNEUF 
 
 PRES 
 
 COGNAC 
 CHARENTE 
 
 Orders received for direct importation 
 or in bond. \ 
 
 CORRESPONDENCE SOLICITED 
 
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 126 BLEECKER STREET, NEW YORK 
 
THEY'RE HERE 
 
 THE RAGE AT THE CAFE MARTIN 
 
 THE PEOPLE PLACE THEM 
 NEXT TO FOOD AND DRINK. 
 
 yov ^yx/^KLy^ -DO. 
 
 Daintiest Cigarettes Imaginable for Women. 
 
 Monograms. Crests and Initials placed on our Cigarettes 
 as only we can do it. 
 
 Special Boxes of 
 
 Cigarettes for ten, fifty and hundred 
 
 Hotels and Cafes 25 cents for ten. 
 
 with their names Special rates in 
 
 only on them. quantities. 
 
 E. A. CONDAX & CO., 
 
 124 CHAMBERS ST., N. Y. 
 
 PHILADELPHIA. CHICAGO. 
 
 PITTSBURG. CLEVELAND. 
 
 SAN FRANCISCO. BALTIMORE. 
 
* BURR ^. \i 
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 INTERIORS. 
 
 20 West 33d Street 
 
C. H. POHLMAN 
 
 Fifth Avenue and 35th Street 
 
 NEW YORK 
 
GUARANTEED TO GROW HAIR. 
 Mme. Thiirs Hair Restorative- 
 
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 IS YOUR HAIR FALLING OUT? 
 
 ARE YOU TROUBLED WITH DANDRUFF? 
 
 THIS REMEDY WILL ABSOLUTELY CURE 
 
 These and all Other Diseases of the Scalp. 
 
 ONE DOLLAR THE BOTTLE— DELIVERED FREE 
 
 W. F. PENNEY 
 61 1 Broadway New York 
 
 ABRAHAM & STRAUS, BROOKLYN 
 
 I 
 
 HOSIER.Y SHOP 
 
 230 FIFTH AVENUE 
 
 F you want a bargain send for half dozen 
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 any other house. Send for catalogue. 
 
 Extra 3c & pair for Postage 
 
 160 rlr 1 n AVb. Twenty =8*e*venth St. 
 NEW YORK 
 
I 
 
 • ESTABLISHED IN 1827 
 
 J. WALL & SON 
 
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 c/lmerkarif French and Vienna WEDDINC 
 
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 64 West list Street 
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 I i 
 
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 861 Sixth /\\/eMnuo 
 
 Between 48th and 49th Streets NEW YORK 
 
 TELEPHONE, 2293-38th ST. 
 
 I 1 
 
Fifth Avenue's sth Ave 
 CiQAR House 
 
 FINEST IMPORTED AND DOMESTIC CIGARS 
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 Filled Satisfactorily 
 
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 .J 
 
 ORDERS EXECUTED ON 
 N. Y. STOCK EXCHANGE 
 
 CHARLES R. SICKELS 
 Stock and Bond Broker 
 
 6 WALL STREET 
 96 BROADWAY 
 
 DEALER IN 
 
 N. Y. CITY BANK, SURETY AND 
 
 TRUST COMPANY STOCKS 
 
 NEW YORK 
 
FEB 25I90S ,850 . ,905 
 
 "FOU HALF A CEJWTX/liy" 
 
 Chas. T. ^oge-rs i^ Co. 
 
 Manvjfactvirers of 
 
 Uhe 
 
 FINEST BEDDING; 
 
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 and IMPORTED DOWNS 
 
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 HOTEL TRADE A FEATURE 
 
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 moulton's fflbgitiarle Stabler 
 
 BOARDING AND LIVERY 
 2J5-2J7 Lexington Ave-, Cor. 33d St 
 
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 you dislike to keep your own rig out nights, if you have one, 
 so you call up some stable and you don't know what you are 
 getting. 
 
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 allowed the opportunity and — the charges are reasonable. 
 
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 LAMBS' CLUB NEW YORK CLUE 
 
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 TELEPHONE 
 
v«ril^n90>i>gaft^1KS';f*if^fipr^^2L 
 
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 IN NEWYO 
 
 y^^lS ICE THIRTY-FIVE CENTS 
 
WM. W. HAR.T 
 
 345 FIFTH AVENUE, Just above the Wsldorf-Astoria 
 
 AUTO FURS A SPECIALTY 
 
 FINE FUR AUTO COATS, $35 and up. Guaranteed. 
 
 GAME HEADS, GAME PANELS, HORNS, FUR ROBES, RUGS AND SKINS. 
 
 DEN AND LIBRARY DECORATION. 
 
 Guaranteed 
 Moth-Proof. 
 
 In 24 hours will 
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JOHN BEGQ 
 SCOTCH WHISKY 
 
 ROYAL LOCHNAQAR DISTILLERY 
 
 BALHORAL, SCOTLAND 
 
 "J.B.," PINB OLD SCOTCH WHISKY 
 
 VlW I ORIA, Supplied to all the Royal Palaces for 54 years 
 
 ...s.s j^ LEIDEN "" "" 
 
 COLOGNE 0/ RHINE, GERHANY 
 
 SHIPPER OF THE HIGHEST GRADE 
 
 Rhine and Moselle Wines 
 
 IN THE WORLD 
 'Pur%)eyor to the Courts of Europe 
 
 BOTH OF THE ABOVE FOR SALE BY ALL 
 FIRST-CLASS HOTELS AND RESTAURANTS 
 
 General ^yt^enlj for tht V. S, 
 
 ALEX. D. SHAW & CO., SS Broad St., N. Y. 
 
DEWAR'S SCOTCH WHISKY 
 
 AWARDED 
 
 63 GOLD AND PRIZE 
 
 MEDALS 
 
 GRAND Prix 
 
 NIQHC8T POSSIBLE AWARD 
 
 PARIS EXPOSITION 
 
 1900 
 
 By Special Roydl Warrant to His Majesty King Edward VIL 
 
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 P£R.TH. SCOTLAND LONDON, ENGLAND 
 
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L. C. Bindery 
 1904