The mirror. (Stillwater, Minn.) 1894-1925, 1906-02-08

very fair, but plain supper at any of
these places at from $3.50 to $500.
Add to this twenty-five cent tip, and
the price is about the same as that for
a reserved seat at the opera. The
pleasure of eating "with the sristoc-
racy" is cheap in New York.
A large portion of New York's
financiers and other rich business men
have become so used to high-living, that
even their lunches during business
hours are taken at frst-class restau-
rants. DelmOnico has branch at the
corner of Exchange Place and William
Street; Savarin has his headquarters
in the Equitable Building; and
Rudolph Hahn caters in the Park Row
Building to the gourmands near the
postofice. In spite of the high prices
charged at the best places, their pro-
prietors are unanimous in declaring
that there is very little profit in the
eatables, and that it would not pay to
run restaurant of this kind at present
prices, were it not for the profit on
wines, cigars, and on the catering to
large parties.
The innumerable other frst-class
hotels, clubs, ETC., do not require a
specific description. Tho the cook
ing in most of them is done In French
or German style, I-have classed them
all under American" restaurants; for
that is what they have become in New
Y ork; and, certainly, they would not
exist but for American money and
patronage.
The formerly large class of restau-
rants, known as chop and oyster
houses, introduced to us by the
English, has dwindled down to mere
handful. Some Of their foremost
representatives, like O'Neil at Twenty
Second Street and Sixth Avenue, Dor
Ion on Madison Square, and Smith and
O'Neil opposite Washington Market
are still in existence; but most of the
others have disappeared. The same
can be said of the innumerable
twenty-five cent restaurants, with
which New York was pestered fifteen
or twenty years ago. There are still a
great many restaurants which serve
meals at twenty-five cents, but those
are now mostly in the hands OF
foreigners, and are vastly superior tt
its predecessors.
That kind of American lunch room
. originally introduced by bennett Of
Philadelphia, has become immensely
!; popular in New York. Childs alon,
q runs over sixty such places in all parts
a of the great city, and seems to be do
: ing an excellent business, if that cal
\ be deducted from their large patron
age. In all of Childs' places ar
q either separate ladies' rooms, or a dis
: tsnt part of the room is reserved fo
= ladies. Meat orders are not serve,
here, except small steaks, at twent
cents, or hash at fifteen cents; but al
y kinds of pastry, pudding, sandwiches
= oysters, hot cakes, ETC., seem to be il
v great demand, particularly by shopper
= and shop girls-beg pardon! mean
q to say sales neutrality-suspicious., etc
4 These lunch rooms are not exactl
% cheap concerns small cup of coffe
% costs five cents, and everything else il
# proportion-but what you get there
4 good, served appetizingly, and every
thing ia serupulOuslv clean
Then, again, there are places-on tn
/, Bowery and in other downtown street
- where you can get steak or cho
~ for six cents, fried potatoes for on
:, cent, large cup of coffee for tw
- cents, and so on. Millionaires don
~ patronize these restaurants; but whe
A. they are dead they 60 to exactly th
40 same place as those who do.
40 The description refers solely to th
Borough of Manhattan, Brooklyn, tn
4. populated by over million souls, hs
40 less restaurants than cities of q quartz
~ of her size, and the Brooklynites crol
to the East River when they wish to 9,
i well, or to amuse themselves.
- The foreign" restaurants, with the
as jovial cosmopolitan life, their esl
os and epicurian manners, will be d
90 scribed in part two of this article.
", A Texas paper apologies for beir
n late, by saying that fellow lost dt
q i1o- - :, xr,, :, 90 -, -. ! ~. = - !.