The morning news. [volume] (Savannah, Ga.) 1887-1900, 1889-12-25
From the Nev York World.

| house furnishes one of the best lunches
| rom IL o'clock in the morning until noon
| ne patron Of the bar may have a portion
the choicest soup or salads in several
'arleties with his drink. II ne desire he
may have soma of each, and the walters
IRE always anxious to serve the customers
70 all they care for. This unwonted willing
: hess Ga the part OF the attendants is ue
10 the unusual generosity of the gentlemen
VINO partake Of the dishes in the matter of
Ups. The very best people have
fallen into the custom of eating
q between meals, and in most cases the
patrons of this cafe during toe
lunch hour are men of means. But some
times the free-lunch "fends" become so
( numerous that they have to be quietly told
] that their custom is not cared for. This
seldom happens, however.
Inc Holman lunch Is prepared by the
chef and is of exactly the same quality as
the dishes served in the dining-rooms. 1t
would be difficult for even the proprietors
themselves to arrive &C its actual cost, but
that it is expensive is evident, as game and
otner luxuries in season are on the free
luch menu.
With the Hoffman in point of excellence
ranks the st. James lunch, which, while
not quite so elaborate, is at all times tempt-
slng. Continuing up Broadway to the
= etllsey House, an array of choice dishes is
= found in the cafe at the disposal OF patrons
,vpf the bar. Three or four walters are kept
Sypusy at this table during the colder
months.
" The new Marlborough Hotel at Broad
way and Thirty-sixth street offers a mag
iticent lunch to its patrons from II a. m.
ntll midnight. This is a departure from
"a be usual hours and has proved a success.
rhf mahogany table six feet square stands
ear the handsome bar of this establishment.
,ad 1t requires the services of four walters
supply the patrons with lunch and the
~ W bic is loaded down with delicacies of all
'N0 nds. The soups include oxtail, mock tur-
) pea, consomme, oysters and vegeta-
ion served on different days. Dainty lamb
gntiw, chicken pot-pie, oyster and chicken
ne tiles and croquetteS, with salmon, trout
ure efish and haddock. are some of the other
hes. Then there is cold roast beef ham
on lgue and all manner of salads. OF
to lrse, the purchaser of a bottle of beer
the ot privileged to go through the whole
will rse, but he who remembers the waiter
'ov- p dime or quarter can partake of as
by dishes as mis- appetite warrants.
WAS Ise walters, by the way, make more out
r of me operation IMAM 90 the proprletors.
,ary dollars in tips is considered not an
ight laordinary days receipts by the
and locratic attendants at this hostelry
rail- lcost of this lunch is said to be $40 q
but the receipts at the bar are CORE
dinghy high and it is not losing BUSH
heir the Vendome an excallant lunch is oo+
- . here is no lack of patronage. But on
tne ay more elaborate lunch than usual
acou lived and the patron is compelled to
slng one Of the dishes before his tlpple
.nelr Iught in. This is done to keep within
1nes w, for by ordering any food the
VEN zen n becomes guest of the house, and
tne is no provision as to whether the food
II up Rarrett bouse IN unnar Rroadwav
yer, was the first to start the Sunday
es. The weekday lunch table here is
to that of any Of the others, but on
80 " the chef outdoes himself, and with
'nN one may order chicken soup, boned
OF many other delicacies.
ster- Hotel Metropole serves a lunch con-
2 for of dozen or more dishes and there
ton, K Of customers. The st. Cloud and
$780, liz house also furnish to their
at the bar handsome lunches.
cared Fifth Avenue hotel people do not
Esnoa o find the free lunch idea a lucrative
.31S.- At one time variety of dishes, than
% by no better were gwen anywhere.
provided at the Fifth Avenue. but
vac The lunch consists of choice cold
ais Of lies only.
nd Of ost opposite this famous hotel is the
\ nv lldi, comparatively new place, and
collation. is served at all times in the
was Tree lunch further downtown is not
Her- orate, as a rule, except at the Astor
t put street and Broadwav SONS ~ ali
Itews, hot roast beef, potato GRO
cold boiled ham. corned beef, vege-
fienna bread and delicious creamery
inter, make up a tempting menu, which
( held partaken of from IL o'clock in the
1pany, 70 P. III. As RUE business men
iperih- lunch is source of great annoy
vill be aid the good-natured clerk. "OnIy
t is re- lays ago a Buffalo merchant, in
closed hirt front sparkled diamond which
new we weighed three carats, took a
ling ON and bolted for the bar. The
Id not soup which we had for lunch that
ed. 1t ned to please him immensely, and
Ieal for TWO bowls of it, with a liberal
nd the of bread and butter Then he had
icquot i'm fritters and topped off with
scented alad. He didn't order anything to
eg of ut nobody paid any attention to
he first day he stopped here he re-
be operation three times, and his
was so good that everybody noticed
=, A.. yay of a Joke one of the barkeepers
al oN0 N to have something as he was
ing up his third round. but he explained
after ever drank The next day he was
led and man at the lunch counter, and that
II Dr |, he started for Long Branch.
- often have just sucl experiences
oeen "a sky men, and now, unless they are
u anu hu rly greedy, we seldom notice
nd II IN rse the somewhat famous spread
i Sae t4 house is known to every bust
SO broker, bank president and news
n below Canal street. 1t starts in
soup and ends with dessert-it is,
s. regular course dinner Of the same
'sterday the dishes served in the rotunda
without iining-rooms. The great danger
"A until patron of these free lunches is
tempted to eat too much and
dge of his appetite for his din
tropolitan hotel once served a
unch, but now, in comparison
N. what UPTOWN spreads, it Is common
''Verily.
Il hardly of these places to choose from, a
,eayen'f" an who is In receipt of even a
Il going income can eat food prepared by
heaven iooks who make up dishes for
ates Sem es.