But perhaps I had better give you in detail what are the specialities of Romano's kitchen. They are, for lunch: Malay curry of chicken, Lancashire hot-pot and gipsy-pot. For dinner: _poule au pot, bortch à la Russe, potage Normande, potage Nigérienne, filets de sole Romano, filets de sole Sportive, sole au plat aux courgettes, sole à la crème, truite George V., poulet nouveau Valencienne, perdreau Romano, mousse de volaille au curry,_ the last being an admirable _mousse_ with just a far-away reminiscence of India, a sort of dream of all the good curries of the East, in it. If I gave you the menus of all the nice little dinners for two of which I have been one of the participators at Romano's I should fill a fat volume. But here is a little spring dinner which will serve my purpose very well: Crevettes Roses. Fumet de Volaille aux œufs Filés. Filets de Sole Sportive. Epaule de Pauillac Bergère. Petits Pois Nouveaux à la Crème. Asperges d'Argenteuil. Sauce Divine. Fraises Diva. And the wine I drank with this was a bottle of 1900 St Marceaux, which was the choice of the lady who honoured me with her company. The _filets de sole Sportive_ are soles which bring to table with them just a dream of Chablis, and which are nobly backed up by crayfish. The old Romano's in its first period was very clannish. The new Romano's, though it is a comparatively small restaurant, finds room for all men and all ladies who love good food and who like the slightly Bohemian, pleasantly Parisian, atmosphere of the "Paradise in the Strand." I have seen a duchess dining at one of the corner tables, and I do not suppose that there is a man about town, from dukes to the latest emancipated Oxonian, who does not know Romano's and its ways. The clientele varies with the different meals. At lunch-time, particularly, if there are rehearsals in progress at the Adelphi or the Gaiety or any of the other light opera or revue theatres, a host of pretty little ladies go to Romano's and very probably the "Governor" and the librettists and composers, and a stage director or two, will be lunching at a corner table. Half-a-dozen other managers are sure to be somewhere in the restaurant, and there will be ladies not of the stage, and solicitors, and barristers from the Law Courts and a plaintiff or two, and a journalist or two, a very interesting _salmis_ of the stage world and the business world and the world of Law, with a good seasoning of men from the far parts of the world, and men about town and soldiers and sailors. At dinner little parties going on to the theatre finish their feasts about the time that the habitués of the restaurant, who are going on nowhere or to a variety theatre, make their appearance. At supper-time the stage is once again the most