![]() He soon opened a restaurant at the casino at Narragansett Pier, Rhode Island. In 1881 he started a confectionery and catering business at Sixth Avenue and 38th Street where he supplied ice cream, cakes, and deluxe dinner party staples such as lobster, salmon, deviled crab, chicken salad, and terrapin. Louis Sherry began his professional life in restaurants in New Jersey and New York in the 1870s, working as a waiter, then steward and head waiter at establishments such as the Hotel Brunswick. Nonetheless many spectacular balls and dinners were still in store at Sherry’s before its demise. Before too long each would suffer from the negative impact of Prohibition and World War I on food and drink and social life. For a time there seemed to be enough elite diners to go around, but the days were numbered for both of New York City’s grand restaurants. Which would win the favor of New York City’s high society whose core membership was known as the Four Hundred? Even before Sherry’s boldly moved onto Delmonico’s turf it had been successfully poaching “Del’s” clientele. ![]() In 1898 Sherry’s and Delmonico’s faced off on two corners of Fifth Avenue and 44th Street.
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