The Bookshelf: William Grimes's Favorite New York Restaurants of Yore

Many of New York's iconic dining establishments vanished from the pages of Zagat long ago, but there are some that William Grimes, former New York Times restaurant critic and author of Appetite City, told us he would love to eat in if he had a time machine. Here's a stroll down memory lane: Clark and Brown’s Chophouse Water Street, circa 1830 “One of the earliest and most famous examples of a restaurant style that, along with the oyster cellar (see below), defined New York dining. Mutton chops were the big thing, thick, juicy, and bordered with a nice stripe of fat. Bread toasted over the open fire with a fork was the usual accompaniment, along with English ale.” Dorlon’s Fulton Market, circa 1870 “Just finding Dorlon’s, the city’s premier oyster house,

Comments (0)

Pages