Vintage Menu

Veal scallopini? Go to any Italian American restaurant in South Jersey, you'll find it.

Wow, they closed at 9pm.

No desserts! It was a sad time for fat whores. 😢

What is Spaghetti Italian?

Most people who weren't Italian ate spaghetti with butter and salt. Spaghetti Italian just means with tomato sauce. It was still considered foreign and somewhat exotic.

The pricing on there was all over the place. I assume the wine list was for a bottle and half a bottle?

Not much Italian food - more like seafood and diner.

I stopped eating veal. It's cruel. Just eat chicken instead, OP.

I don't mind killing chicken, but I draw the line at killing veal.

The veals thank you!

Look at the fucking menu, you illiterate. Veal Scallopini is on the menu as clear as day. Only it's titles Scallopini of Veal. We never let imbeciles into our restaurant. Bah-fungoo!

Welsh rarebit in an Italian restaurant?!?!?!?

They probably thought being too ethnic would scare customers away. There was a lot of prejudice against Italians in the 1930s.

Here's a menu that offers Chinese food on one side and American cuisine on the other.

I was thinking Welsh Rarebit was a bit odd too. That's a menu item you rarely see in the US these days.

"Heinz Imported Spaghetti?"

Heinz still sells canned spaghetti in the UK.

Veal Scalopini has morphed into Chicken Marsala on present day menus.

Make your own,lazy bitches.

Veal is as out of fashion as lettuce-and-tomato salad.

And the chef drawing on the menu looks remarkably like the Pea Soup Anderson's signs! I wonder if the same artist designed them both, or if that was just the style of the period.

I fix veal scallopini with the portions of the leg when I don't need to save the whole for a dish. It's simple and delicious.

People just don't do veal any more, OP. Hypocrites will eat a feedlot burger made from remnants of 100 miserable animals (as McDonalds has admitted), but don't kill those babies!

Come on over for my veal-and-lamb meatloaf!

R19 notes that food is a fashion. Cripes. The reasons for not eating certain things were always there, and the reasons to continue eating others are always there.

If you're lazy or a trendoid, don't consider yourself a gourmet, a gourmand, or an informed eater. You're a consumer fixated on currency, and the type likely to have cheap 20 meals a week so the 21st can be something someone paid Bon Appetit to push.

Not you, R19. You're just citing a fact.

As a meat eater I have no problem with eating veal. If I'm going to eat a cow, morally I can't say that waiting until the cow is full grown is any better, especially now that standards on veal farms have increased.

Some please explain the pricing to me. That's not right.

Here's a menu that's supposed to be from a Pucci Cafe, 1930s, Los Angeles. Every menu item is under $1.00, except for the wines in the top right corner and the "Best California Champagne" that costs $2.50.

The way the prices are stated in OP's menu do look wonky, but I think most of the items cost less than $1.00 as well.

Is it some kind of point system? It's written on the menu that the choice of entree affects the cost of the meal. Those prices are not even what millionaires paid back in the day. Some elder is going to clarify any moment now

There's a website that houses vintage menus. I can't remember what it's called but it used to be a fascinating read.

Veal scallopini is still around. I want to know what happened to Fried English Sole a la Maurice.

"[R19] notes that food is a fashion."

Oh, there have been food fads for a long, LONG time! Back in the 17th or 18th century, the biggest food fad was turkey stuffed with truffles and bread. The turkey had just been introduced from the New World and was an expensive novelty food, and you just weren't anybody unless you served your guests a turkey stuffed with truffles! People bankrupted themselves to get their hands on turkeys and truffles, hundreds of years ago!

Food fads have been around since forever, and especially since the rise of the restaurant trade, as restaurants have to present what sells at the moment. Which kind of sucks if you want a food that's gone out of fashion, I love oyster stew but have to make it at home as it's vanished from restaurant menus.

Stork Club Menu

[quote]Stork Club Menu

"Cigarette Smoking Permitted In All Rooms."

"The Club Room is for men only at lunch time"

I wonder what was going on in the club room at lunch time.

The "Cub" room, R31.

I didn't know that avocados were called "alligator pears".

"The Cub Room. Where the elite meet. Never have I seen so many elite, all with their eyes on me!"

R25, it's not a "point system." The price of the entree you select is the price of the full meal, which includes your choices from the list of starters, sides, desserts and beverages which are included with every entree.

I think Bernardini's eventually became Lubach's, but now it's just some office. But the address is vague.

Chez Cary was the fanciest and most expensive restaurant in Orange County, California for a 20 year period. I never ate there, even though I grew up in the same city (Orange), but my sister and her boyfriend went there.

The Los Angeles Public Library has an extensive vintage menu collection, there is a searchable database with a majority of them scanned and available online.

A history of the building which was Bernardini's and later Lubach's: