A reader, prompted by my recent bemoaning of the state of the old Gage & Tollner building, recently sent me images of the famous restaurant's 1964 menu. He found them reprinted inside a copy of Vincent and Mary Price's famous book "A Treasury of Great Recipes."
Note the guide to the signifying emblems the waiters wore. And the incredibly rich array of seafood options. The mutton chop! The Lobster Thermidor and Lobster Newberg! A whole section devoted to toast! The Stirred Eggs Dewey! Four kinds of Welsh Rarebit! I didn't know there was more than one. Long Island Rarebit? What could it be?
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