L.A.'s Legendary Restaurants. George Geary
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Название: L.A.'s Legendary Restaurants
Автор: George Geary
Издательство: Ingram
Жанр: Кулинария
isbn: 9781595808011
isbn:
The Tam O’Shanter pulls out all the stops for holiday celebrations. Christmastime is especially festive at the Tam, with carolers in old-fashioned garb making their way through the restaurant, singing songs. Every year on January 25, the inn celebrates the birth of Scotland’s favorite poet, Robert Burns, by serving haggis.
The restaurant’s menu, which features both British pub fare and American favorites, has not changed much over the years. Baked chicken and ham have always been mainstays. Box lunches, such as burgers with coleslaw, are available for picnicking at nearby Griffith Park. On Dodger game days, the Tam offers special menus with free bags of roasted peanuts, making it easy to get over to Chavez Ravine in time for the first pitch.
Today, meals at the Tam start off with bread hot from the oven—pumpernickel and sourdough. Two of the most popular items on the menu are the prime rib with Yorkshire pudding and the “toad in the hole” (sausages in Yorkshire batter). The creamed horseradish is the same recipe that was served in 1922. After all, when you’ve found a good thing, why change it?
Walt Disney, Lawrence Frank, and Harry Oliver at the Tam O’Shanter, 1960.
The dining room at the Tam, 1939.
Postcard featuring the Tam, 1933.
This tasty coleslaw is served alongside the Tam O’Shanter’s incredible hamburgers.
Serves 4 to 6
4 cups shredded white cabbage
½ cup chopped green onion, including green tops
1 cup chopped celery
¼ cup chopped cocktail peanuts
½ tsp. seasoned salt
¼ tsp. seasoned pepper
⅓ cup Italian salad dressing
1. In a large salad bowl, toss together the cabbage, onion, celery, and peanuts.
2. Sprinkle with seasoned salt and pepper. Toss evenly with the Italian dressing and serve.
The Tam in 1931, when it offered car service.
The Tam O’Shanter as it appears today.
Arguably the most versatile of dressings, Thousand Island works on everything from hamburgers to fancy Crab Louis salads. The Tam O’Shanter tops its hamburgers with this dressing.
Serves 8 to 10
½ large hard-boiled egg, chopped
¼ cup canned beets, chopped
3 tbsp. minced green bell pepper
1 tsp. chopped black olives
1½ cups mayonnaise
4 tsp. chili sauce
1 tbsp. ketchup
¼ cup tomato juice
1. In a large bowl, combine the egg, beets, bell pepper, olives, mayonnaise, chili sauce, ketchup, and tomato sauce. Refrigerate until needed.
The Formosa Café on Santa Monica Boulevard, 1999.
OPEN: 1925–present
LOCATION: 7156 Santa Monica Boulevard Los Angeles, CA 90046
ORIGINAL PHONE: HO 2-9992
CURRENT PHONE: (323) 850-9050
CUISINE: California and Chinese
BUILDING STYLE: Train Car
IN 1919, MARY PICKFORD AND DOUGLAS FAIRBANKS BOUGHT A STUDIO ON EIGHTEEN ACRES OF LAND IN THE LOS ANGELES SUBURBS FROM SILENT FILMMAKER JESSE DURHAM HAMPTON. Pickford-Fairbanks Studios, as they called it, was located at 7200 Santa Monica Boulevard. Later, the studio evolved into the United Artists Studio, and then Warner Hollywood Studios. Today, it’s known simply as The Lot.
Across the street from this studio, a tiny eatery called the Red Post Café sat for a number of years, serving breakfast and lunch in its cramped space. In 1925, New York prizefighter Jimmy Bernstein bought the little restaurant and named it the Formosa Café. In order to add more space and serve more people, Bernstein affixed a red train car to one side of the building.
Because of its proximity to the studio, the Formosa has seen its share of movie and television stars. Up until recently, its walls were lined with over a thousand 8 × 10 glossies of every star known to man, from the iconic (John Wayne) to the more recently iconic (Johnny Depp). The café’s two slogans were also posted on an inside wall: “Meet Me at the Formosa” and “Where the Stars Dine.” The Formosa itself has appeared in many films, including L.A. Confidential, Swingers, and The Majestic.
In 1945, Bernstein brought on Hong Kong-born chef Lem Quon as his partner. It was a perfect business relationship, with Quon running the kitchen and Bernstein at the front of the restaurant, greeting customers and running the staff. The partnership lasted thirty-one years.
Over the years, the Formosa has changed its menu from bistro-style meals, to Asian cuisine, to California-style fare. If your grandparents had dined at the Formosa in their day, they would have eaten steaks and slow-cooked, braised meats; your parents, on the other hand, would have СКАЧАТЬ