"Knife and Fork in New York: Where to Eat What to Order" 1949 Mackall, Lawton

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MACKALL, Lawton

Inscribed on FFEP by the author:

For William G. Collins w/ the best regards of Lawton MacKall

[245] … Read more MACKALL, Lawton

Inscribed on FFEP by the author:

For William G. Collins w/ the best regards of Lawton MacKall

[245] pp.

Doubleday & Co.

1949

Second Edition

7 5/8" x 4 7/8"

Jacket design by Tutta Vaubel

The Stork Club, El Morocco, the Colony, Quo Vadis, 21, and Sardi’s are just a few of the restaurants and nightclubs included in this mid-20th Century profile of the New York dining scene. The author was a food enthusiast who wrote for Vanity Fair and Esquire. Depending on the restaurant, the format varies, but on the more prominent venues, there is as much dish on the clientele as there is on the dishes served. The flavor of midcentury New York is throughout.

“If your grandfather owned a few banks, a couple of railroads, and maybe a chain of stores or a shipping line, [El Morocco] is where you’ll be spending your evenings.”

--Lawton Mackall See less