Bohemian San Francisco: Its restaurants and their most famous recipes—The elegant art of dining.Edwords, Clarence E. (Clarence Edgar)
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Bohemian San Francisco: Its restaurants and their most famous recipes—The elegant art of dining.
Edwords, Clarence E. (Clarence Edgar)
Cooking; Hotels -- California -- San Francisco
All of the restaurants mentioned serve good table d'hote dinners, giving
an astonishing variety of foods for the money, and it is all cooked and
served in a manner that leaves nothing to be desired. As before
mentioned if you wish a table d'hote dinner composed entirely of sea
food you can get it at the Shell Fish Grotto for one dollar.
A good rule to follow when dining at any of the restaurants is: When in
doubt order a table d'hote dinner. You will always get a good meal, for
the least out lay of money and least expenditure of thought. Often one
desires something a little different, and this is easy, too, and you
can conserve your brain energy and get the most for the least money by
seeing the proprietor or manager of the restaurant and telling him that
you wish to give a little dinner. Tell him how many will be in the party
and give him the amount you wish to spend. It will be surprising,
sometimes, to see how much more you can get for a slight increase in the
price. Of course your wines and cocktails will be extra and these must
be reckoned in the cost.
From this we come to the ordered dinner, and here is where your own
knowledge and special desires come in. Here, too, comes a marked
increase in the cost. You now have the widest range of possibilities
both as to viands and as to price. It is not at all difficult to have a
dinner, without wine, that costs twenty-five dollars a plate, and when
you come down to the more normal dinners, unless you confine yourself to
one or two dishes you will find that you far exceed in price the table
d'hote dinners of equal gastronomic value.
While this is true it is well to be able to order your dinner for it
frequently occurs that one does not care to go through the heavy course
dinner provided table d'hote. Sometimes one wants a simple dish, or
perhaps two, and it is well to know something about them and how to
order them. We have made it a rule whenever we have seen something new
on the bill of fare to order it, on the theory that we are willing to
try anything once, and in this way we have greatly enlarged our
knowledge of good things.
Public-domain text, read in full here on John Shaqi.
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