Evening star., 1961-02-05

rooms, ech0S their sentiments
"Appreciatve and understanding customers
important fine Chef" Mr.. Tschanz says. "If
customers don't care what they eat il they aren't
cerned about the way it is served then there's much
point in preparing and offering fine food to them"
One thing that Mr.. Patrick and Mr.. Splitter ap-
parently took for granted because they didn't point
out Is that the owner Of restaurant has TO care about
foOd-the way it is prepared, how it Is served as
much he does about profit il the restaurant is to
be a great success
And in Washington you can find number Of
taurant owners who do Mr. Tschanz. for example,
personally checks practically every plate of food
that leaves his kitchen. Jimmy Brahms, owner Of
OlmSteds has made trip to the market almost every
morning for the last ID to select the vegetables
served in his restaurant rather than settle, some
places do for having the provision men just dump of
anything his back door The chef at the Old Angus
Beef House picks out all the meat that is served in
the restaurant and refuses to accept anything that
has not been properly aged in special storage locker
aside for the restaurant at the wholesale house
Mrs Paul Lucas, owner Of The Sands. bakeS all
the Arabic pastries served in her restaurant, using
recipes handed down for generations in her family.
These are just few Of the many cases of local
restaurant owners who care enOugh-if you'll pardon
the play advertising slogan-tO serve the best
Many things have contributed TO the upgrading
of tastes in America More Americans are eating out
than ever before In fact recent survey by Stand
ard Brands Inc, shows that at least member in
SO per cent Of all u. S. households eats main meal
out q month more. And in cities the size Of
Washington the figure is 50 per cent Another con-
trbuting factor is that millions of Americans now
travel to practically every Of the earth and in
particular to Europe, where they discover without
half trying the pleasure good food and good wine can
offer.
Interest in fine food has been as keen as 1t
is right Restaurant people report that more young
people entering the business than ever before.
Many of them are encouraged and backed by
single, determined gourmet or by an interested few
who are tired of bland foods served by people who
can't get their years Of stopping the hogs on the
farm Many have restaurant background, but know
and appreciate reliable and cultured menu and i'm
peccable service
One such case involves The Place Where Louie
Dwells delightfully."- macabre spot with excellent
but limited menu The owners two local men who had
no previous restaurant experience, frankly admit
that after waiting for years for somebody to open a
place like this in Washington we joined the dO-it-
yourself craze"
The Restaurant Association of Metropolitan Wash
ingOn says that within the last year 30 very fine res
taurans many of them Of the caliber of Paul Young
have opened here.
Paul YOung's, designed by the same people who
built the elegant Four Seasons in New York has in
its short life become something of the shOwplace Of
Washington restaurants
When l served here in the Navy early in World
War H. If you didn't like Southern fried chicken cream
gravy and grits, you almost starved to death.