The sun., 1897-07-18

might be said that the American and non-tem.
perancs restaurant charges on the average
sort; nor is this entirely duo to tho Salefui ef.
feots Of alcohol. The portions are larger tho |
Of higher class than the average temperance
restaurant.
s Just as Sa S the
They have patronage not limited to men OF tho |
man man who is conirSntoa daily With tho question,
where shall lunch todayr r has answered
II tse fsSm German ms to mS 70 wsrS
in Germany. where the difference between
pretty sharply drawn. they would bo included !
among beer restaurants, as beer is possibly
Of these as put
the business either by a firm Of trowers or by tho
agent of some foreign brew The faces are re- never new
popular ones downtown, of which there arc
hcellars" and gone down into tho basement for
the purpose Of Strengthening their claim to such
the prices range from 40 to 90 cents for por.
tlon. When tho food is not German In charao-
Se sh w bSr srons
evidence Of the Teutonic influence. While the
sp'G% o of pSsSss not msa .Ss
majority, of their patrons. ,well.known
town is one which combines q bar and tho lunch
room, and in number OF inst ances the men who
enough to demand prices % nearly as high as those
ddemnndsd den, 5y the best downtown places In the
ta1rsnts entirely Germ German ' in nv" personnel rs ' md
patronage at which man cannot lunch for less
Cheaper places and ones equally characteris.
tic have existed downtown for a number OF
years, and one Of these In Pearl street has stood
lures which make these downtown German res
tsnrants ira popular i. their pastry. This is, Of
in the more substantial articles OF a German
bill OF fare, such as pigs knuckics boiled beef,
NeW 9of pate
In the shape OF clam chowder or pork chops.
is %S psgs %qs1 20 as q the
the manner OF French restaurants Tho man
her ne. may ma be merely sRppercia up as indeed it is
passes in New York as a ais5inetive quality Of
ward French, cooking confined only to tho
higher priced rCstaurants; there has been
man can get a table d'hote. luncheon for
80 cents, and there are forty.cent and
places which limit themselves to this meal.
But the best OF the downtown restaurants may
the uptown establishments are of the same
kind. In these downtown resorts the service Of
! tho walters is the best possible with II business
comes to a sudden end. The table linen. tho
china, the silver will be found to be MS good in
uptown hotel. The French restaurants, in add.
ton to being the best. are quite certainly
OF a class by themselves arc the downtown
chophouses which limit their bills of fare to
may be a soup: Some Of them have game. Tie
best known OF these places after having exist
high % priees-a as" high h as any nS' s1G demanded
during thS nah hSar 'Tsfy Il as as
been enlarged by its new proprietor inlo the
proportions OF an ordinary restaurant. and the
Old patrons OF the house are bitterly distressed
over the change. Formerly there were only two
small rooms in the place. One was on the iirst
floor, and at tho bock OF it stood the white
aproned cook in front OF a glowing ire; there
they saw their steaks or their chops
little room upstairs, and there thcy were
almost near enough to hear the broiler
ihe same discomfort that one encounters ut tho
l7-cent quick lunch place. Three men had
sess Of coh The ony sde ES WHs
the establishment offered were picklcG wn!nuts
and chowchow. There was ale bc had il!
pewter mugs and the steaks and chops were OF
the best quality. in fact they were OF such good
, quality that u man rarely got out of the place
almost as long an existence, still has a largo
who goes into 1t. Hero cuts of roast beef or
lamb or mutton are served with vegetables; the
ES "itendaneo % to SPEAK AK Of. Mincp A and apple %
) ) pie are the only danties in the establish.
, hieit, ana very niEh prices are lis most
is a high.priced Institution. One exists
, in the white goods district in an old.
, fashioned brick house put up when that part OF
the town was used for residences. The pro
pretor OF this place makes a specially of his
roast beef and meats and he keeps his prices up
: 10 the very high mark of IN" chophouse limit.
: In all of these places ale is sold as the principal
drink. newer development OF tho chophouso
idea is to be found in some OF the places recently
, opened DOWNTOWN They have adopted he chop
, house plan OF decoration and cooking, but thcy
: have adopted scale OF prices more in accord
. anCe with the popular pocket.
, 81 think New York. said man who has been
, several years in Europe in business place. :" is
|, very Veil supplied wiki restaurants. and no
, other city In the world offers the same variety
in kind ana in prices that the New Yorker is
ished at the success which every good place
finds. Amy restaurant opened in a fairly appro
a pirate locality and well conducted seems certain
TO succeed. 1t looks as ii the supply will never
y | bc made too great for the demand. The New
y Yorker has restaurants OF every kind. There ia
no phase OF taste which cannot he Rratified
, London is wretchedly suppiica with lunch room;
compared with New York. The great places In
: ! the city conducted by syndiCntcs would he 4
= revelation to the average New Yorker vino il
y | compelled to lunch in them ana realize that day
= clerk could find no better. Paris is as well sup
! piled New York. excepting that il il
u in no respect 40 cosmopolitan. That, O
. course, is not necessary; Tor bnsines;
y y men there meals are cheap. good an.
. wholly French. but there's no such variety as al
y American would lind in New York. In BerliI
. men who lunch downtown are pract icaly Who'll
y ly dependent on the great beer halls, although
the system Is SO different Ihrrc that II is scarCel.
y To be compared with our American method o
! providing the meals OF tho day. The Hnrerag
y German ns meal at a restaurant is light. lie goe
y home for his midday OF afternoon dinner. w ha
y he takes In tho restaurant Is very light. but n,
city o 3as sM YoT m has 'hs
= question of Its downtown lunch.