Just came upon this Greenwich Village Cookbook sitting on my bookshelf, and started flipping through the pages, dreaming of all the restaurants I went to as a child. I was startled to find so many esoteric recipes: almost every trendy modern food was on somebody’s menu, and while the pesto might contain cream cheese (at Fellin), the restaurant also proudly served rabbit. The eel in the unadon at Shoei was frozen, but what other restaurant was serving eel in 1968? And the basic recipe section at the end includes tahini, pita, tortillas, green noodles, crepes and - remarkably, I think - the recipe for home-made filo dough below.
Greenwich Village, 1968
Greenwich Village, 1968
Greenwich Village, 1968
Just came upon this Greenwich Village Cookbook sitting on my bookshelf, and started flipping through the pages, dreaming of all the restaurants I went to as a child. I was startled to find so many esoteric recipes: almost every trendy modern food was on somebody’s menu, and while the pesto might contain cream cheese (at Fellin), the restaurant also proudly served rabbit. The eel in the unadon at Shoei was frozen, but what other restaurant was serving eel in 1968? And the basic recipe section at the end includes tahini, pita, tortillas, green noodles, crepes and - remarkably, I think - the recipe for home-made filo dough below.