, 1875-02-07
OYSTERS,
The Restaurants and Oyster.
Saloons Of Chicago.
IA Interesting Feature Of MctrQpol-
itan Life and Commerce.
Items and Features Of the Business IS
Conducted at Various First
Class establishments.

It is Il weN-known and we'll established fact,
apparent to the observation Of all travellers. as
well us subject to demonstration By the statistical
mathematics ct the commerce of the world. that
larger capital and. larger system Of industry
ia Invested and e1e1 csed in tho common res,au-
rant method OF subsistence in Chicago than IN
any other city Of like population in the United
States, if not in the whole world while
all estimates of the proportion Of population COZ
atituting the daily and habitaal patronage Of
the several classes OF public dining-rooms res
taurants, oyRter-saloops, coffee-rooms, etc., in-
dicate taice tho percentage in Chicago OF that OF
st. Louis, Cincinnati, or Boston, or any other
city on the American continent with the excep-
tion OF New York City. And whilo the splendid
hotel system that has been developed since the
tire has contributed 60 much to the fame of the
city. it ought also to be matter of reflection
that only an unusual and very high order OF intell
gence and of enterprise could have brought the
genolal restaurant system Of Chicago to The
perfection which now chatacterlzes it.
The Importance AID the magnitude Of
this branch Of our metropolitan business
becomes interesting when 1t is remembered that
the Investment and profits represented iu it
now aggregate from g. 600. 600 TO Sl0 o00 600 per
apnum, supported by q daily petrouage Of
not loss than $4,000, and involving in various
forms the industry Of 5000 persons. 4 large
percentage Of this vast patronage is, of course
absorbed by the first Glass establishments in and
about the business-centEe Of the cty,-the Iiyoli,
Thompson's, Buske's, Brevoort, Chaplin l. Cores,
Wrights Palmer House Restaurant, ,e,c.,-though
the business is perhaps affected as little By the
principle ct monopoly as any other t.epa tmcnt
OF trade. Duling tho winter season, oysters.
OF cou1se, constitute leading feature in most
restaurants, cofee-houses, etc., though there is
no single establishment 10 the city where thsy
constitute the exclusive bill Of tare.
THE TlVoLt.
The restaurant and lunch departments Of the
now famous Tivoli Garden furnish soma very in
teresting items, the necessities arising from 3
daily attendance Of some 1000 guests requiring
the systematic manipulation Of all tho varied
branches aud departments included in this pub
lie ana popular mode OF subsistence, and Afford
ing an ample representation OF every form and
feature Of modern cooking and Of every item in
the modern bill Of fare, ard thus giving COM
partirely inteiligible measure and expression Of
popular demand The opening Of tho Tiyoli
last summer, it will be remembered, WAS q sort
OF historic incident in our local annals
the point aud purpose OF the costly enterprise
belng to render tbs privileges aud hygieoic beae-
fits Of lager-beer available to ladies', children,
and to society in general. By the Inauguration Of
a great public gardsa, and its management and
conduct under morale and discipline tha. would
protection Of the domestic circle, and in this
way to remove from that ancient and indispensa-
bio beverage the rude associations Of q common
beor-hali. Tie almost instantaneous burst
Vt favor and popularity which attended
that no1el and original enterprise
fn AFnJ1 Inv f4 1acH
than i month from date Of inauguration and ex-
pertinent, the Tvoli had become the most popu-
luus general resort ever established On the CONT
neut, the representatives Of both sexes, and from
all walks OF life, being By tens OF thousands, and
the consumption OF beer continuing throughout
tho sea:on 1T the rate OF Ct, 600 glasses day.
Tha culinary department, however, constituted
ut FIRST but subordinate accommodation,
md consisted of q Understand only. and
the Development Of tile restaurant fea-
exact correspondence with the natural increase
If patronage, until, afthe present time it has be-
.one the regular aud permanent dining resort Of |
Eiom ], 200 TO 1.5oo OF the central mercantile |
population Of the city in addition to ialse pat
:onage Of ladies', families, and private pariies |
that the largest item in the Restaurant depart
nent OF the Iiyoli, six cooks End large |
'ystcm Of special ranges being re- /
luired to manipulate taia single fea- |
uIe oI tne ous4ucsH. eIeS3t1IS u 6lea0y
'aily consumption OF fifty GALLONS OF select md
standard buiE oyzters, lp addition to Q daiy
.verage Of $500 OF the New York Counts ami
our barrels OF shell oysters.~ The general taotes
re supplied from an elaborate bill OF faro that
nclude8 every item known to the modern |
,tchen, 1olce of between thirty and forty
Faitets being required in this department. There
an be no question but that the splendid mnra!e, !
be polite but rigid discipline, and tie Intelligent
Of the Tivoli hare done much to
ender it tho most successful enterprise Of the |
ind ever inaugurated in the country.
CHAPLIN E. CORES.
One Of the representative and characteristic
Institutions Of the city, that represents some in
eressing aud special features in general reBtau-
ant Accommodations, aside from great whole
ale traffic in imported wines, liquors, and ci-
ars, and the enormous patronage Of famous
ar, is Chaplin 1; Gore's merchants' lunch de-
artment Of their central establishment, Nos.
3 and IS Monroe street. tho branch stores being
,cated ut Ia Twenty-secoud street, aud at III
lark street, The merchants lunch has for
ears past been IN accommodation nnd con-
enence to the populous business neighborhood OF
hich this establishment is the centre, tbe growth
t this department Of their patronage having
.cent1y necessitated q considerable enlargement
their kitchen facilities, including new Fronch
.nges, steam appliances ETC., and the acceesio0
their service OF two thoroughly educated
reuch COOKS from Delmonico's in New York,
nording them the anplest and most elaborate
I'D special system OF hot and cold lunches, in
uding tue finest salads, sandwiches. fanc! hot
de dishes, patties and pastry, and everything
nowu to the high art Of French cookery