Dining in Chicago

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Author: John Drury
Published: 1931
Language: English
Wordcount: 61,867 / 185 pg
Flesch-Kincaid Reading Ease: 60.9
LoC Category: TX
Downloads: 985
Added to site: 2008.11.23
mnybks.net#: 22693

With a foreword by Carl Sandburg.

Show Excerpt

eing the one most generally accepted. This concerns an American innkeeper of the nineteenth century who was proud of his daughter and of his big prize-fighting rooster. One day the bird disappeared. He offered his daughter in marriage to the man who would find it. A young cavalry officer brought it back. The innkeeper was highly pleased. He brought out the materials for drinks.

"His daughter," continues Robert, "either by accident or from excitement at the sight of her future husband, mixed whiskey, vermouth, bitters and ice together. Everybody liked this delicious concoction so much that it was christened 'cocktail* right on the spot." Robert goes on to tell how the cavalry officer told his fellow officers about it and soon the whole American army took it up.

That the cocktail was known over a century ago in the United States, and that it was used at that time as a vote getter, is shown in the following quotation which Robert takes from The Balance, an American magazine, under date of May 13, 1

Reviews

Average Rating of 5 from 2 reviews: *****



I have this wonderful book in my home library. For me - it is a treasure because my grandfather, Paul Bergamini
and his restaurant (Paul's) is reviewed.

The book is a walk into the past showcasing Chicago and its fine dining.

2009.05.16
Leah A. Zeldes
*****

John Drury enlightens us on the Chicago dining scene as it existed in 1931. Entertainingly written, this guidebook forms a picture of a city where one has always been able to dine well. In an interesting approach to restaurant criticism, Drury often tells us more about an establishment's customers than its food.


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