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nn high up in the list of Chicago sea food restaurants favored by discriminating epicures. And one of his outstanding specialties is Bouillabaisse a la Marseillaise.
All of which culinary data is offered as proof of the fact that the College Inn is as much a dining place as a place of dancmg and entertainment. It is the oldest dineand-dance restaurant on the Randolph Street Rialto; for thirty years it has been a gathering place for theatrical stars and just ordinary people "out for a night." In the years immediately before and after the war, Isham Jones and his dance orchestra made the College Inn a Mecca for Loop pleasure -seekers.
Then, in recent years, when times changed and the modernist note came to the fore in the arts of decoration, the Byfield brothers, ever progressive and "aware," redecorated the old College Inn, installed new features, inaugurated a delightful floor show, improved the cuisine and -- most important of all improvements -- brought in Ben Bernie as master of ceremonies. The "Old Maestro," as Bernie is known to his friends, has practically made the New College Inn what it is today, providing the most attractive after-the-theatre entertainment in Chicago.
But the food has not been sacrificed on the altar of jazz. The a la carte menu handed to you by the everpolite Braun (popularly known as "Brown") , the maitre d'hotel, would delight the eye of the most cosmopolitan of diners-out. Choice dishes from the gay capitals of Europe tempt your palate. Here, for example, are those delicious items prepared by Louis Vatel, an expert chef in the preparation of Italian and other Continental viands. Here, also, are the chafing dish specialties offered by Joe Colton, known to many as "Finnan Haddie Joe." Trained in the kitchens of the original Rector's in Chicago, and later with the same restaurant in New York, Joe is the cook responsible for such popular items as College Inn chicken a la king, chicken shortcake, lobster Newburg, and the appetizing Creamed Finnan Haddie a la College I