Thank you Ruth for your support for Chinatown restaurants. My grandfather was the co-owner of the New Grand East Cafe, a place from the 1940s. It’s important for Chinatown restaurants to still be relevant and for Chinatowns everywhere to stay alive.
You have kindly given me this info which I am now trying to put my hands on.... the name of the hotel which you stayed in in Reims ? Sorry for the bother and thank you.
"... If we don’t support Chinatowns across America, they’ll fade away. And that would be an enormous loss for all of us. The Lunar New Year starts on Sunday: go celebrate!...."
I'm an elderly Jew so naturally, like other elderly Jews, we order in Chinese food every Sunday night. That tradition started when I was a kid because the maid was off on Sunday.
I grew up eating at Sam’s almost every Friday night with my parents and sister. The memories this sparked (oh and the menu which looked like that even as recently as eighteen years ago when I last ate there). It all moved me to tears remembering. Truly the kindest staff. I’m probably 5% maraschino cherry from the generous helpings they gave me in every Shirley Temple and they even indulged my passion for cocktail onions by adding a small skewer though it made the bartenders shudder. The heaps of glossy and crusty sourdough bread, the bowls of pale, tasteless butter and lemon wedges, the endlessly fascinating service button that we fought over getting to push. So many family dramas, big news and good times in those cozy wooden booths. There are many recipes I’d love from them. The celery victor topped with bay shrimp and crab, which also could be had stuffed in a half avocado, the French pancakes with lemon, kidneys, fried eggplant sticks... Thank you for sharing this.
I totally agree with Tadich being #1--it's still my "go to" place and that's way over several decades. One of the waiters/bartenders a few years ago told me he was retiring and my reaction had him doubled over: "I remember when your hair was dark and you were wearing a Mickey Mouse tie--and now---.the hair is almost white and the tie lacks the "Mickeydom" effect."
Nice to read that you never liked to slam a restaurant too hard.. just curious, what did you think of the movie, The Menu?? cheers, david1pierson@hotmail.com
I think for those that don’t have a garden, where they compost, these types of products / systems seem to be a step forward. Particularly high density urban areas. Though I wonder if something more localised would be more desirable. I’m assuming there’s just one central processing facility at the moment so some users are shipping waste huge distances.
I wanted to change my free subscription to paid subscription, not noticing earlier that you upgraded your subsription from free to paid.
I didn't notice that the founding subscription was selected, I would like to cancel and receive a refund and change it to monthly subscription. When checked Substack about refund they suggested to reach out to you. Thank you for understanding, Veronika
RE: the menu, it's quite amazing that one line item still costs the same. J. Lohr Chardonnay. They deserve some credit for holding the line.
Love these old Menus! Your stories are legend & your words add every context needed!
Thank you Ruth for your support for Chinatown restaurants. My grandfather was the co-owner of the New Grand East Cafe, a place from the 1940s. It’s important for Chinatown restaurants to still be relevant and for Chinatowns everywhere to stay alive.
Taking us back in time is a wonderful treat. I remember reading every one of your reviews when I could find one.
Love reading all of the fun articles and seeing the old menus.
You have kindly given me this info which I am now trying to put my hands on.... the name of the hotel which you stayed in in Reims ? Sorry for the bother and thank you.
"... If we don’t support Chinatowns across America, they’ll fade away. And that would be an enormous loss for all of us. The Lunar New Year starts on Sunday: go celebrate!...."
I'm an elderly Jew so naturally, like other elderly Jews, we order in Chinese food every Sunday night. That tradition started when I was a kid because the maid was off on Sunday.
I wonder if Thresher Shark is still on the Tadich menu?
I grew up eating at Sam’s almost every Friday night with my parents and sister. The memories this sparked (oh and the menu which looked like that even as recently as eighteen years ago when I last ate there). It all moved me to tears remembering. Truly the kindest staff. I’m probably 5% maraschino cherry from the generous helpings they gave me in every Shirley Temple and they even indulged my passion for cocktail onions by adding a small skewer though it made the bartenders shudder. The heaps of glossy and crusty sourdough bread, the bowls of pale, tasteless butter and lemon wedges, the endlessly fascinating service button that we fought over getting to push. So many family dramas, big news and good times in those cozy wooden booths. There are many recipes I’d love from them. The celery victor topped with bay shrimp and crab, which also could be had stuffed in a half avocado, the French pancakes with lemon, kidneys, fried eggplant sticks... Thank you for sharing this.
Tadich and Sam's still both are the same since I started going in the 50's. John's Grill, in my opinion is overrated, very cold feeling.
I totally agree with Tadich being #1--it's still my "go to" place and that's way over several decades. One of the waiters/bartenders a few years ago told me he was retiring and my reaction had him doubled over: "I remember when your hair was dark and you were wearing a Mickey Mouse tie--and now---.the hair is almost white and the tie lacks the "Mickeydom" effect."
Tadich is one of my favorite places on earth!
Nice to read that you never liked to slam a restaurant too hard.. just curious, what did you think of the movie, The Menu?? cheers, david1pierson@hotmail.com
I think for those that don’t have a garden, where they compost, these types of products / systems seem to be a step forward. Particularly high density urban areas. Though I wonder if something more localised would be more desirable. I’m assuming there’s just one central processing facility at the moment so some users are shipping waste huge distances.
Hi Ruth ,
Just received a Note from very efficient Substack that they refunded it
Looking forward all your posts, Veronika
Hello Ruth,
I wanted to change my free subscription to paid subscription, not noticing earlier that you upgraded your subsription from free to paid.
I didn't notice that the founding subscription was selected, I would like to cancel and receive a refund and change it to monthly subscription. When checked Substack about refund they suggested to reach out to you. Thank you for understanding, Veronika
Thanks s much for subscribing. We’ll take care of this!
Thanks substack took care of it, Veronika