 |
Elite
restaurants in New York were not only a phenomenon of consumption,
they defined high society. New York has always entertained the
rich and powerful. Delmonico's, Sherry's and the Hotel Savoy were
a few of the establishments that catered to the high-income crowd
around 1900. Dinner involved multiple courses and for men featured
cigars at the end.
Restaurants benefited or suffered from trends in cuisine, with
roof gardens imitating German beer halls, restaurants flamboyantly
adopting a cuisine for the night, and in the 1850s, lobster
houses brought the elitism and perhaps the prices of the these
establishments down a notch. Lobster houses were rowdier, less
focused on culinary refinement, more democratic and cheaper.
Their clientele was experiencing the joys of "slumming," and
their dining habits became slightly less extravagant,
though still far outstripping the middle class. Thousands of
banquets, professional, social and professionally social were
given at restaurants and Hotels in New York: Governor Teddy
Roosevelt, latter-day Astors, Vanderbilts, Pierpont-Morgans,
and more. |