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

More documents

Recommendations

Info

Italian demands in eating, and they are fresh fish and fresh vegetables. At the Gianduja at Union and Stockton streets, one is certain to get fish cooked well and that it is perfectly fresh. The variety is not so good as at the Shell Fish Grotto, but otherwise it is just as good in every respect. At the Grotto there is a wonderful variety but the quantity is at the minimum because there, too, they will have no fish that has been twenty-four hours out of the water. One wonders how a full course dinner entirely of fish can be prepared, but if you will go to the Shell Fish Grotto you will find that it is done, and done well at that. Here you can get a good dinner for one dollar, or if you prefer it they have a Fish Dinner de Luxe for which they charge two dollars. Both are good, the latter having additional wines and delicacies. Down in Washington street, just off Columbus avenue, is the Vesuvius, an Italian restaurant of low price, but excellent cooking. A specialty there is fish which is always brought fresh from the nearby Clay street market as ordered, consequently is perfect. When you give your order a messenger is dispatched to the market and usually he brings the fish alive and the chef prepares it in one of his many ways, for he is said to have more secrets about the cooking of fish than one would think it possible for one brain to contain. The trouble about this restaurant is that the rest of the menu does not come up to the fish standard, but if you desire a simple luncheon of fish there is no better place to get it. There are three things in which an Easterner will be disappointed in San Francisco, and these are oysters. Pacific Coast oysters fail in size, flavor and cooking, when compared with the luscious bivalve of the Atlantic, so far as the ordinary forms of preparation is concerned. Even fancy dishes, such as Oysters Kirkpatrick, would be better if made of the eastern oyster, not what they call the eastern oyster here, for that is a misnomer, but the oysters that grow in the Atlantic Ocean. Of the Pacific oysters the best is the Toke Point, that comes from Oregon. They are similar in size to the Blue Point, but lack the flavor. When, in a San Francisco restaurant, you are asked what sort of oyster you will have, and you see the familiar names on the menu card, remember that these are transplanted oysters, and have lost much of their flavor in the transplanting, or else they are oysters that have been shipped across the continent and have thereby lost their freshness. 60
The California oyster proper, is very small, and it has a peculiar coppery taste, Oysters Shrimp a la Creole Catalan which bon vivants declare adds to its piquancy. Instead of ordering these by the dozen you order them by the hundred, it being no difficult task to eat an Take one three hundred tablespoonful pints at of a unshelled meal, of butter, especially shrimps two when and teaspoonfuls shell prepared them, grated in one-half a pepper Edam pint roast. or Parmesan of cream, two tablespoonfuls cheese, four of butter, tablespoonfuls two tablespoonfuls catsup, one-half of flour, teaspoonful two tablespoonfuls of Everyone catsup, knows one wine the staple glass of ways sherry, of preparing paprika, chili oysters, powder and every and parsley. chef looks Worcestershire upon the oyster sauce, as the two source tablespoonfuls of new flavors cream, in meat many of dishes, one good-sized but to our crab mind cut the best Brown way the we flour have found in the fine butter in and San two and Francisco dozen add the oysters. was milk at a until little it restaurant is thickened. down in Put Washington the Color cheese street with and before butter the catsup the into fire. and a double It season was boiler the with Buon and paprika Gusto. when and melted where chili powder. smooth they served add fish the and oysters better than catsup anything and else Worcestershire because the sauce. owners were the chefs, and they Stir were in the from sherry the and island make of Catalan, a pink cream off the which coast is of to Italy. be mixed Their through specialty the was called “Oysters Mix a well la Catalan,” and shrimps add and the their cream and not recipe and cooked. then can be the prepared crab meat. excellently in a Sprinkle with When chopped creamy parsley and chafing boiling and serve dish. hot with drop squares in the of oysters. toast or crackers. In As the soon days as the before oysters the fire are crinkled when you serve went on to hot a restaurant buttered toast and ordered on hot plates. fish or oysters the waiter invariably put before you either a plate of crab salad or a dish of shrimps, with which you were supposed to amuse yourself while the meal was being prepared. Shrimps and crabs were then so plentiful that their price was never considered. Under our new conditions these always appear on the bill when ordered, and if they be not ordered they do not appear for they now are made to increase the income. To the uninitiated visitor the shrimps so served were always something of a mystery, and after a few futile efforts to get at the meat they generally gave it up as too much work for the little good derived. The Old Timer, however, cracked the shrimp’s neck, pinched its tail, and out popped a delicious bonne bouche which added to the joy of the meal and increased the appetite. But there are many other ways of serving shrimps, and they are also much used to give flavor to certain fish sauces. One of the most delicious ways of preparing shrimp is what is known as “Shrimp Creole, a la Antoine,” so named after the famous New Orleans Antoine by a chef in San Francisco who had regard for the New Orleans caterer. We doubt if it can be had anywhere in San Francisco now unless you are well enough known to have it prepared according to the recipe. This recipe, by the way, is a good one to use in a chafing dish supper. This is the way it was prepared at the old Pup restaurant, one of the noted restaurants before the fire and earthquake changed conditions. 61
Page 1 and 2:
The Elegant Art Of Dining Bohemian
Page 3 and 4:
Amid Bright Lights 48 Around Little
Page 5 and 6:
It is hoped that when you read what
Page 7 and 8:
But the stepping across the street
Page 9 and 10: the young woman mentioned you are a
Page 11 and 12: Early Italian Impression Almost coi
Page 13 and 14: Christian Good, at Washington and K
Page 15 and 16: opened a place in O’Farrell stree
Page 17 and 18: At the Cliff House Three times dest
Page 19 and 20: customers were unaffected and natur
Page 21 and 22: could get German cooking, but it wa
Page 23 and 24: of how we saw this done one night i
Page 25 and 26: On the Barbary Coast Much has been
Page 27 and 28: The City That Was Passes Times chan
Page 29 and 30: throngs gathered nightly to dance a
Page 31 and 32: wonder if you are dreaming, too, Of
Page 33 and 34: dimensions are greatly magnified ow
Page 35 and 36: Francisco can one find game cooked
Page 37 and 38: and the flagons, stems and plaques
Page 39 and 40: In the Heart of Italy Risotto Fritt
Page 41 and 42: A Breath of the Orient San Francisc
Page 43 and 44: Artistic Japan We wish it were in o
Page 45 and 46: Proprietor and all his household ac
Page 47 and 48: At the Hotel St. Francis Sole Celer
Page 49 and 50: Around Little Italy San Francisco h
Page 51 and 52: as active as the goats for the side
Page 53 and 54: But do not think you have exhausted
Page 55 and 56: to merit lay chiefly in the fact th
Page 57 and 58: possessed, and in return came bount
Page 59: Fish in Their Variety Probably the
Page 63 and 64: King of Shell Fish Gobey’s Crab S
Page 65 and 66: Clams and Abalone’s Mussels Clam
Page 67 and 68: First we went through the market fr
Page 69 and 70: About Dining Table d’hote is the
Page 71 and 72: dinners, unless you confine yoursel
Page 73 and 74: where, over a bottle of Krug, we ta
Page 75 and 76: form of waste. Waste consequent upo
Page 77 and 78: Told in a Whisper “Surely the old
Page 79 and 80: Remember that to the people of the
Page 81 and 82: Out of Nothing Omelet a la Peruquie
Page 83 and 84: According to an Italian friend who
Page 85 and 86: country you might do as we did on o
Page 87 and 88: is not in the higher class of resta
Page 89 and 90: Appendix How to Serve Wines A few h
Page 91 and 92: Sauterne: Is a white Bordeaux, a st
Page 93 and 94: Eggs with Wine Lamb Peaches Scallop
Page 95: Text sourced from www.gutenberg.org
show all

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

Create successful ePaper yourself

Delete template?

Save as template?