I remember Luchow's! The head of my acting school used to take Otto Preminger there for dinner before class—which is probably why he was always so sleepy when he taught.
I could never afford to go myself, given my annual income then was in the mid-four figures, and the only reason I could go to this acting school was because I interned there for six years until after I got married, but I love German food so I always wanted to. When we finally could afford it, my then-wife and I went to Heidelberg's on Second Avenue near East 86th Street, in two-three block stretch that was what was left of "Little Germany"....
There's a good entry in Wikipedia on "Yorkville, Manhattan." You've triggered a memory of my family eating at "Vorst's" (?) in the mid-60s on the West Side of Manhattan. That would have been in the early to mid-1960s. My parents did not go to German restaurants as a general rule, but we would go to Vorst's (was it owned by Jews?) once a year with both my grandparents before High Holiday services. Old fashioned decor with what seemed to me to be old men waiters doddering around. I remember heavenly pork chops.
The retired pastry chef at the closed and lamented Narberth, PA bakery Le Petit Mitron was as famous for his contempt for cinnamon as he was for his cinnamon buns. (not to mention his almond-chocolate croissants, meringues, and raspberry, apple, and pumpkin chiboust tarts) Fortunately, the bakery was taken over by a married couple of graduates of CIA without a decline in quality. I do miss the chiboust, though. They renamed it Little Blue Owl.
Luchow's was a favorite of our family when I was a kid. My mother famously put a fork in her knockwurst one night and it went flying through the restaurant. everyone was in tears of laughter.
We used to beg my dad to take us to the " flying hotdog restaurant" .
Don't worry, like any food, the best honey is vicarious. Find an author who writes beautifully about honey, and you'll never miss it because it'll never taste as good as when it's described by a master.
So fun reading your latest column--my uncle used to take me to Jack Dempsey's and my family loved Luchow's. How I wish they were back. I still use the Luchow's cook book for sauerbraten. Best recipe ever.
I tried making the magic cookies and maybe I’m missing some magic? Couldn’t get them to stick together so it ended up more like delicious granola bar yogurt topping.
I am sad that you have missed the delight of more honey cake as well as honey itself. Perhaps the fairies left if for you as a final treasure before they cleaned up the forest. Try this search phrase "the best honey cake in the world" on google. Please ignore cheap honey at the grocery store that is icky and watered down, you only want pure honey, there are so many types. Unfortunately, I'm just running out of a favorite blend with a grade B honey-Honey + Passion fruit and Ginger which I used on top of morning toast as frosting for another hone. It is no longer available.
Did you know that it is a cure many illnesses. When I live in India for a year, I got hepatitis A. The doctor there was a friend. He told me the best cure was forest honey and brought me some each day. He said that I recovered from the jaundice more quickly than anyone he had ever seen. I ate some every day starting out with just a teaspoon and slowly built up to about 1/3-1/2 cup over the next days. I did not want any other foods and felt especially cared for. I had the thought that I might never want to want to eat anything else, but after about 7-8 days I felt hungry and was cured.
Unfortunately, the best particular type acacia honey is not longer available leaving
availabilty from Ukraine. Please reconsider the subject your decision. Thanks so much for your wonder blog and books and magazine and you being you. Rebecca
I have a copy of that cookbook, with illustrations by Ludwig Bemelmans. An indispensable resource if you ever want to make goose giblets soup or a vinaigrette with calves' brains as a key ingredient.
I remember Luchow's! The head of my acting school used to take Otto Preminger there for dinner before class—which is probably why he was always so sleepy when he taught.
I could never afford to go myself, given my annual income then was in the mid-four figures, and the only reason I could go to this acting school was because I interned there for six years until after I got married, but I love German food so I always wanted to. When we finally could afford it, my then-wife and I went to Heidelberg's on Second Avenue near East 86th Street, in two-three block stretch that was what was left of "Little Germany"....
There's a good entry in Wikipedia on "Yorkville, Manhattan." You've triggered a memory of my family eating at "Vorst's" (?) in the mid-60s on the West Side of Manhattan. That would have been in the early to mid-1960s. My parents did not go to German restaurants as a general rule, but we would go to Vorst's (was it owned by Jews?) once a year with both my grandparents before High Holiday services. Old fashioned decor with what seemed to me to be old men waiters doddering around. I remember heavenly pork chops.
love the magic story, magic cookies!
The retired pastry chef at the closed and lamented Narberth, PA bakery Le Petit Mitron was as famous for his contempt for cinnamon as he was for his cinnamon buns. (not to mention his almond-chocolate croissants, meringues, and raspberry, apple, and pumpkin chiboust tarts) Fortunately, the bakery was taken over by a married couple of graduates of CIA without a decline in quality. I do miss the chiboust, though. They renamed it Little Blue Owl.
The bakery was renamed, not the chiboust.
Your story is charming. I always wondered why you don't like honey.
Luchow's was a favorite of our family when I was a kid. My mother famously put a fork in her knockwurst one night and it went flying through the restaurant. everyone was in tears of laughter.
We used to beg my dad to take us to the " flying hotdog restaurant" .
what a honey of a story! 💜
Don't worry, like any food, the best honey is vicarious. Find an author who writes beautifully about honey, and you'll never miss it because it'll never taste as good as when it's described by a master.
Contrary to Paul McCartney, I WOULD mind if I knew what I was missing.
So fun reading your latest column--my uncle used to take me to Jack Dempsey's and my family loved Luchow's. How I wish they were back. I still use the Luchow's cook book for sauerbraten. Best recipe ever.
I tried making the magic cookies and maybe I’m missing some magic? Couldn’t get them to stick together so it ended up more like delicious granola bar yogurt topping.
I am sad that you have missed the delight of more honey cake as well as honey itself. Perhaps the fairies left if for you as a final treasure before they cleaned up the forest. Try this search phrase "the best honey cake in the world" on google. Please ignore cheap honey at the grocery store that is icky and watered down, you only want pure honey, there are so many types. Unfortunately, I'm just running out of a favorite blend with a grade B honey-Honey + Passion fruit and Ginger which I used on top of morning toast as frosting for another hone. It is no longer available.
Did you know that it is a cure many illnesses. When I live in India for a year, I got hepatitis A. The doctor there was a friend. He told me the best cure was forest honey and brought me some each day. He said that I recovered from the jaundice more quickly than anyone he had ever seen. I ate some every day starting out with just a teaspoon and slowly built up to about 1/3-1/2 cup over the next days. I did not want any other foods and felt especially cared for. I had the thought that I might never want to want to eat anything else, but after about 7-8 days I felt hungry and was cured.
Unfortunately, the best particular type acacia honey is not longer available leaving
availabilty from Ukraine. Please reconsider the subject your decision. Thanks so much for your wonder blog and books and magazine and you being you. Rebecca
Wow, the Silvermine Tavern. Blast from the past - stayed there with my parents before a Yale game in the late 60s.
I love the story. Thank you. (And the recipe!)
Do you have the Luchows cookbook?
I do! Great memories- and those Bemelmans drawings!
I have a copy of that cookbook, with illustrations by Ludwig Bemelmans. An indispensable resource if you ever want to make goose giblets soup or a vinaigrette with calves' brains as a key ingredient.