When at the height of his fame and prosperity M. Kettner died and left a widow, and Madame Kettner, when her days of mourning had passed, married M. Giovanni Sangiorgi, who also became her partner in the business, a kindly man who keeps a watchful eye on the restaurant which is now controlled by a company. The restaurant was in comparatively late years rebuilt and an entrance hall given to it, and the two rooms to the right of the hall were in 1913 very tastefully redecorated, but it still retains its characteristic of being several small houses joined together. The first sight that greets one's eyes on entering the hall is a view of the kitchen, generally with a cook in white clothing busy about his work as the centre of the picture, and those who lunch and dine are, as of yore, asked to walk through the white-tiled, beautifully clean domain of the chef. A grill-room now forms part of the establishment, and the character of the meals is changed in that _table d'hôte_ dinners at various prices are the trump cards of the establishment. I fancy that the propinquity of the Palace, of the Shaftesbury Theatre, and now of the Ambassadors' may have had a great deal to say to this change, for when I dine at Kettner's before going to the Palace or the Shaftesbury I can see that most of my fellow-guests are theatre-goers. A three-and-six _table d'hôte_ dinner in the grill-room and five-shilling and seven-and-six ones in the restaurant are the early evening meals of the establishment, and below is quite a fair specimen of the menu of the five-shilling dinner. It is the one I ate on the last occasion that I made a pilgrimage to see Madame Pavlova dance. The quail was fat and tender, and the _crème Victoria_ a good soup: MENU Hors d'œuvre. Consommé Bortsch. Crème Victoria. Turbotin Bercy ou Blanchaille. Poulet Poëlé Derby. Côtelette de Mouton Maréchale. Pommes Nouvelles. Caille Rôtie. Salade. Glacé de Moka. But Kettner's now has to encounter many rivals, for young men such as Kettner himself was when he made the fame of his restaurant are following his example, and all the Soho district bristles with little restaurants which give wonderfully good food for the small prices they charge. Kettner's will always, however, be famous for showing its clients a spotlessly clean kitchen when such kitchens were the exception, and this excellent custom and example it maintains to-day.