Special Report on the Restaurant's of my Youth by Rory and sent to us by Richard Parks  070415
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1) Editor's notes: The following comes from Rory Leveroni.  It isn't so much political opinion as a wonder-
ful memory of yesteryear.  Because it captures a time and place so beautifully, the editor is going to share
it with all of you.  Be sure to write down your memories and leave them to your family.  They will treasure
your words and memories for generations to come.
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     Some of the most interesting restaurants that I visited in North Beach were Fior d'Italia, US Restaurant, Tivoli, 
Lucas, The Back Yard, to name a few.  I have an old menu dated 1888 from Fior d'Italia and the following are 
some of the prices: Veal Saute-05 cents, Veal Scaloppine-15 cents, Broiled Chicken-20 cents, Squab Casserole
-40 cents and the most expensive meal-Porterhouse Steak for 2-at 60 cents.

 If one wanted a bottle of wine with any meal that cost an extra 35 cents.
These prices are all CENTS.  I do remember an Italian restaurant on Bay 
Street that was caught making ravioli with canned dog food. 
This discovered by the garbage company who found
dozens of empty containers that had been once filled with dog food. 
What a commotion this created in North Beach, CA.
 whose restaurants were famous for their wonderful dinners.
 They were heavily fined and closed for 6 months.

  Seems to me when they reopened they didn't do as well.  I also remember one time when I was older I
went out on a date and we were at the Top of the Mark. 
 When I was a youngster mother used to give me non-alcoholic Creme De Menthe with Ginger Ale
and being the smart person that I thought I was, I ordered a Creme
De Menthe Souffle--the waiter smiled and said, "I think you mean Frappe."
Ah, the ignorance of youth. Although I was a secretary, my best friend's father owned
The Back Yard on Kearny Street and on Friday through Sunday
they hired me as a hat check girl and she worked as a waitress. 
They served meals until 9:00 p.m.  Usually eating patrons left around 10:30. 
There was a bar below and after they left I would traipse downstairs to play the piano
until 2:00 a.m.--or until I tired.  I could keep the tips there, but had to relinquish any
 tips as hat check girl.  After all I was paid .50 cents an hour! 

The Fairmont had a room called The Tonga Room that had a small island in the
middle of the room surrounded by water which was called The Lagoon. 
The room itself had Tiki torches and it had a south sea island atmosphere. 
A small band would play on a stage that floated out into the middle of the
lagoon and  when the band wasn't playing there would be an occasional
  thunder and a rain storm smack in the middle of the lagoon however no customers ever got wet. 

 It  was truly a romantic place to be and from what I understand that room still exists. 

 On the corner of Geary & Powell there was a restaurant called The Golden
Pheasant which we never visited, because as young girls it was a little expensive for a sandwhich, we thought.

On the other hand we girls loved going to "The Merry-Go-Round."  When you entered it, there was an oval counter
with a covered moving belt which carried only salads and desserts. The booths butted up against this counter and
you could lift a little window to select whatever your heart desired.  You could have a total of 4 items, a combination
 of salads and/or desserts, but you could not exceed the number---4. There was a walkway inside the counter
area and two doors leading into the kitchen.  The waitress would bring us out our entree---this at a phenomenal
cost of 75 cents. We would leave a 10 cents tip which was always welcomed.

 And who could forget Tinys Waffle Shop.  There you were served a huge waffle, with fresh strawberries,
and topped with whipped cream all for 35 cents. And five cents would buy you a cup of coffee.

We would go downtown with a $1.50, eat dinner, go to the
movies and later visit "Tinys."  Once we were short ten cents and we frantically went through our purses but to no
avail.  The manager could see that we were in trouble and he approached our table.  We four girls were actually in
tears and desperately tried to explain how we exceeded our budgeted $1.50 (candy was the culprit) because we
had ordered before we checked our money situation. 

He was truly very kind and said that he would forget the dime. 
 The next time we stepped into Tinys---we paid the 10 cents we owed and he was so pleased that we
 remembered, he gave us an extra portion of strawberries.

Another delightful treat in North Beach was an ice cream parlor called Athens.
This was owned by two Greek brothers who made their own candy and ice cream. My usual 
(whenever I was able to) was to order an all around Chocolate Sundae.  A big sundae glass was filled with two
huge scoops of rich creamy dark chocolate ice cream. Then a large ladle full of chocolate syrup totally covered the
ice cream and the rest slipped down into the inside of the glass.  This was topped with whipped cream, a cherry,
then scattered with a handful of nuts.  Four vanilla wafers were placed around the inside of the glass.  Really, I
salivate remembering the taste of that marvelous ice cream. All this and heaven too for 40 cents.

Across the street there was a bakery that made Anise flavored Pannetone in one,
 two, three pound loaves filled with pine nuts and dried citrus fruit and when you sliced it
you could hardly wait to bite into a piece; a melt-in-your mouth experience. 
 

Across the street from St. Peters & Paul church was a bread bakery where one could buy Fucacia.  You had to
order and pay for it before church or else there was none left to purchase after. It came in sheets about 9x13 and
two inches thick.  Any variety could be bought...the tops slightly salted and oiled spread with tomato paste and
chopped green onions, or made with just raisins, or just oiled and salted.

What you buy today is garbage to me. I was given the recipe and I haven't found any like it anywhere.
Yes, I'm still working on my recipe book.  As I've said before--I never measure anything
so I have to make each recipe over and measure all....what a chore!  Well, 
I could go on and on about the restaurants but perhaps, next time.  Rory

 


 

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