The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1903-04-12
THE EATING PROBLEM SOLVED FOR ST. O u VISITOR

was employed In the seme capacity at the
, Panama Canal.
"T make coed monee IN Panama" he said.
until sic all went bust" :
When they all went bust he headed for
New Orleans After abiding IN the South
ern city . while he became again restless,
and travelled around the world several
= cmes as steward upon ships. Finally, some
1 four years ago, he was attracted to st.
! LouiA
NOW" he tails. T give Sc Louis Id real
French cooking"
Vincent declares that no customer can
stump him. Any French dish, he main-
tains, he can provide For his own con-
sumption and for sale to those who appre-
ciste. he has innumersbls French delica-
cias- II you make q particularly good im-
preston upon him.. and he Il In q coed hu-
NOR. he may invite you to partake Of "gola
heels"
vINCENTs FAMOUS GOLD HEEIsI
Gold heels Is q very sweet. perfectil
white nqueur In which float thousands a
tiny golden leaves This drink has another
name IN four sections. all French. bur
gold heels suits II best 1t seems CHARGED
with gold dust. and has a very peculiar
taste or It's effects Vincent win say only
that II Is "somestng fine" and viii coat
the stomach with gold The leaf Is a rare
aromatic herb
The German restaurants are too nunerors
IN St Louis to require any extended search
- A42 NArALl- o. LOUIS Is too well nlA6
with good to be lacking In this
respect Among the minor eating places
are scores In which the cooking is disauc-
lively German Among the larger every
body In familiar with Faust's and Nagie's.
Each Of these latter is, It may be said,
more or less Amertcanized. II Is claimed for
The louisiana" that It Is the most truly
German of the bigger places.
Certainly. August RarE, proprietor OF
The louisiana" takes the place among
the German restaurateurs h does Vim
cent In his class. Ratz Is a1abie and
seems rather 20 enjoy conversing at length
with his customers. It Is worth while to
ask him how Bryan Snyder and a party OF
railroad men kidnapped him.
OF the wholly American eating-house.
how many there are and how familiar they
are! From the lunchroom. where food Is
handed customers on the rapid-hre principle,
TO the cafe where you linger and acquire
the cofee-and-cigarette habit. In the nrst
are the roaring walters
Beef steak"
"One!' Cbatter cakes).
Apple dumplingi"
Steak on two. have EN- wellI'
Shouted orders in a kind of code which
we finally get accu0tomed TO. but which at
nrst IL hard on the appetite.
NECESSITY FOR TIPPING.
In the second are the obsequious walters
whit roar" only when you forget to tip
them The necessity for tipping seems on
the increase. II you stand out against the
custom you will do better to change your
restaurant daily, else you win get scant
consideration.
The middle-class American restaurants
have girls for waiting on table. Herein a
wide difference of opinion apparently has
sprung up among the proprietors- It is
noticeable that at a large restaurant on
Washington avenue are nothing but plump
girls. In another on Olive street are tall
girls. mostly brunettes. while across the
street are a collection OF diminutive wait
resses, nearly all blondes. When asked as
to the inwardness OF this state OF affairs
the proprietors denied any generalization.
but II is interesting to consider whether
plump, tall. short. blondes or brunettes
prove the best attractions to customers.
In Olive street are almost one-ten.h
the total number OF restaurants Here
may be found nearly all the types men
toned above. save the Italian and the
Chinese II you were TO start west on
Olive. take a meal in every restaurant. and
eat three meals a Cay. you would be &C.
cupied fifteen days
Counting the so restaurants, with a total
capacity each OF nifty persons a meal, 1850
cocld be accommodated Allowing for the
2.Tu boarding houses and the LII hotels. no
fears need be entertained as to the ability
OF the city to provide food for whatever
crowd the dedication brings here.