Take a Look at Gage & Tollner's 1964 Menu
A reader, prompted by my recent bemoaning of the state of the old Gage & Tollner building, recently sent me images of the famous restaurant's 1964 menu. He found them reprinted inside a copy of Vincent and Mary Price's famous book "A Treasury of Great Recipes."
Note the guide to the signifying emblems the waiters wore. And the incredibly rich array of seafood options. The mutton chop! The Lobster Thermidor and Lobster Newberg! A whole section devoted to toast! The Stirred Eggs Dewey! Four kinds of Welsh Rarebit! I didn't know there was more than one. Long Island Rarebit? What could it be?
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3 comments:
Four kinds of rarebit is nothing. On pre-WWI menus, you can find at least 10 variations of rarebits, bucks, and their ilk.
If I had a time machine I'd surely order the whale steak. Hey, it comes with onion rings.
Maybe of interest to you: I recently discovered via a blog post from NPR's Planet Money that the New York Public Library has an archival menu collection. There's some pretty cool stuff there, including a menu from the Brighton Beach Hotel from 1906.
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