Savannah morning news. [volume] (Savannah) 1868-1887, 1886-06-27

Its speciality is chops, steaks and sauces
J Tire steaks and chops are OF eXtraorul-
nary thickness. Parrish has contract
with a Washington Market dealer under
I which be s. cures two choice chops from
eacn sheep killed by a certain butcher.
These chops are broiled 10 nicely, and
| then served with immense roasted pota-
] toes, which are scoOped out and buttered
! on plate with the chop by a waiter. To
| add zest to the meal Parrish has pure bar
! ley wine, brewed by Bass and served in
pewter mugs. 1t is superior to the once
famous old Burton ale, and is quatfed fire.
quently by the old ti1e jewelers. and paint
manufacturers in and around John street.
A lew ladies, once a week, join their hus-
bands and lunch ut Farrish's. For their
delectation ne sells brand of fine old
port wine at 40 cents glass. The tum-
blers at that are so small that they hold
not much more than thimble full. The
proprietor is said 10 be worth nearly a
quarter of million OF dollars.
Parrish, however, has his rival in George
Hopcraft, of Franklin street. better known
as "Pig-Foot George" He keeps a negro
COOK. almost as famous in his line as the
old Eastern Shore wench who does the
cooking for the Carleton Club. Hop
crafts steaks and chops are on par with
any sold by the Scotchman. He serves
with them the real East India chutnah
sauce, but neither barley wine nor rare
old port. The colored COOKS great special
" is fried pigs feet. They are simply
delicious. Wholesale merchants and
others, while on their way uptown in the
evening, frequently drop into Hopcrafps
and carry away with them a dozen Of
them for use at the family dinner table.
Another specially here Is roast ''pos-
sum-" when in season. In the prepare
ton OF this delicacy the black cook sur
passes the best old plantation negro. He
parbolls the animal first, and then fills him
with chestnuts. He is then roasted to
turn and set upon the table with flavor
so saTory that 1t beats all the glories OF
delicate sucking pig.
WHILE WRITING OF QUAINT NEW YORK
RESTAURANTS
Oliver Hitchcock's must not be forgotten.
He keeps what is known as 1.-The Book
blacks Delmonico," where pork and
beans is called ''fried sleeve buttons"
Thirty-five years ago Oliver was a boy
walterfor "Butter-Cake Dick" who kept
a coffee and cake saloon in Spruce street,
next TO the old Tribune office. Greeley,
McElrath, Dana, Bayard Taylor, Henry
}. Raymond, James Watson Webb, and
James Brooks were among Dicks pa
irons. Dick finally left the business and
broke into the field OF politics. His last
Tweed ring, when he stole the tall iron
fence that inclosed the City Hall Park.
be sold 1t for old iron, and got over 81 900
for IL. The money, however, led him to
the grave. 1t set him on spree that
ended only with death. The boy Oliver
bought out Dicks saloon, and transferred
it to the cellar of Matthew Gooderson's
famous hosiery. Here he presided night
and day, keeping open at all hours. ex-
mt hsN = n
DAYS. NO man ever attended to business
more earnestly. He fairly coined money
in the little basement, and saved every
cent. Gradually he began to make in
vestments In real estate. His capital
was tripled and quadrupled year by year
until to-day ne is estimated to be worth
all the way from 100000 to $3.50, 900. Two
years ago he removed his beanery to the
basement of what was once known as
LoVeloy's Hotel, oppOsite-the ground for
merly occupied by the old World build
ing. He now Owls some of the fastest
trotters on the road, but he never attends
horse races, and has never been seduced
into betting on his own horses. Despite his
great wealth he visits his beanery every
day, AID spends hours in slieing corn beef
and ladlIng out plates Of the Boston deli
cacy to his customers. He has taken his
boys into partnership, and, as they have
lHneflbeu Tue ola mans DISPOSITION, the
whole family is growing rich.
Another remarkable restaurateur is old
Miller of Market street. Fifty years ago
he picked up an aged stove that mad done
service for MAJ. Andre in the revolution.
Miller's place stood near excellent fishing
groand on the East river. He began to
broil steaks in the stove for amateur fish
ermen. The march of improvement de-
stroyed the fishing ground, but nothing
could destroy the fame of old Miller's
steaks. He Kept the antique stove, and
it does duty to-day. Night after night
swell parties OF ladies and gentlemen
gather around it on three-legged stools,
and with napNn on their laps eat the
suceulent steaks, with juice dropping
fingers, and tine meat is drawn from the
bed of hickory Goals. No man is thor
oughly initiated into the mysteries OF New
York life until he has attended one of
these beefsteak parties at Miller's. The
proprietor does all the cooking himself,
and has amassed a fortune while squat
ting in front of the old stove.
AMOS j. CUMMINGS AND BLAKELY HALL.
SHEEPSHEAD RACES.