The Elegant Art of Dining: Bohemian San Francisco, Its ... - iMedia

Pop Floyd, recently killed by his bartender in an altercation, had a place down
in California street much patronized by business men. He had very good service
and the best of cooking, and for many years hundreds of business men gathered
there at luncheon in lieu of a club. The place is still in existence and good service
and good food is to be had there, but it has lost its Bohemian atmosphere.
In Pine street above Montgomery was the Viticultural, a restaurant that had
great vogue owing to the excellence of its cooking. Its specialty was marrow on
toast and broiled mushrooms, and game.
To speak of Bohemian San Francisco and say nothing of the old Hoffman
saloon, on Second and Market streets, would be like the play of Hamlet with
Hamlet left out. “Pop” Sullivan, or “Billy” Sullivan, according to the degree
of familiarity of the acquaintance, boasted of the fact that from the day this
place opened until he sold the doors were closed but once, the keys having
been thrown away on opening day. During all the years of its existence the
only day it was closed was the day of the funeral of Sullivan’s mother. Here was
the most magnificent bar in San Francisco, and in connection was a restaurant
that catered to people who not only knew good things but ordered them. The
back part of the place with entrance on Second street was divided off into
little rooms with tables large enough for four. These rooms were most lavish in
their decoration, the most interesting feature being that they were all made of
different beautiful woods, highly polished. Woods were here from all parts of the
world, each being distinctive. In these rooms guests were served with the best
the market afforded, by discreet darkeys. This place was the best patronized of
all the Bohemian resorts of the city up to the time of the fire. One of the special
dainties served were the Hoffman House biscuits, light and flaky, such as could
be found nowhere else.
Out by Marshall Square, by the City Hall, was Good Fellow’s Grotto, started
by Techau, who afterward built and ran the Techau Tavern. This place was in a
basement and had much vogue among politicians and those connected with the
city government. It specialized on beefsteaks.
Under the St. Ann building, at Eddy and Powell streets, was the Louvre,
started and managed by Carl Zinkand, who afterward opened the place in
Market above Fourth street, called Zinkand’s. This was distinctly German in
appointments and cooking and was the best of its kind in the city. Under the
Phelan building at O’Farrell and Market was the Old Louvre in which place one
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