Thomas Lord's - closed

Snippets is all I have. From a SFGATE article:

"The singles scene lasted into the mid '80s. Meanwhile Perry's look -- plants, tile floor, mirrors, checkered tablecloths -- was being copied all over town, at Henry Africa's on Van Ness and Thomas Lord's on Union."

Thomas Lord's is frequently mentioned in stories of the bygone hetero and LGBTQ party scene of the 70s, as well as showing up on numerous Places That Are Gone lists, without a hint as to whether this was a pub, club, restaurant, or bar. 

What was Thomas Lord's over by Pier 31 is now the home office for Intel. Motorcycle parking prevalent. A second address is popping up on the internet, but that is now a parking garage. A third address reveals a tasty place called Belgo. 

Chi Chi

• 2 oz. vodka
• 1/2 oz. orange curacao
• 1 1/2 oz. sweet and sour mix
• 1 1/2 oz. pineapple juice
• 1/2 oz. coconut syrup
• 1/2 oz half and half
• pineapple chunk
• maraschino cherry

Pour everything but the fruit over ice in blender. Blend until semi-frozen. Pour into large glass, garnish with fruit. 

Trader Vic's - open!

His hair was perfect. 

tradervics.com

It's international fun, immortalized in song!

According to the website, Trader Vic's was founded in 1934, and made infamous by creating the Killer Mai Tai. 

From wiki: 

Trader Vic's is a restaurant and Tiki bar chain... Victor Jules Bergeron, Jr. founded a chain of Polynesian-themed restaurants that bore his nickname, "Trader Vic". He was one of two people who claimed to have invented the Mai Tai...

Beyond the Mai Tai, Bergeron's other more famous drinks included the Fog Cutter and the Scorpion Bowl. Both drinks were served in a specific and highly decorated mug or bowl... The Scorpion Bowl in particular and its many variations proliferated onto the cocktail menus of virtually all subsequent Tiki bars... During the Tiki culture fad of the 1950s and 1960s, as many as 25 Trader Vic's restaurants were in operation worldwide. 

No gardenia, will an orchid do?

Scorpion

• 2 oz. Puerto Rican rum
• 1 oz. brandy
• 2 oz. OJ
• 1 1/2 oz. lemon juice
• 1/2 oz. orgeat
• 1 gardenia

Pour all but gardenia over ice in blender. Blend until smooth. Pour over ice in 12 oz. champagne glass. Garnish with gardenia. 

Tiffany's - closed

For lack of anything else, here's the harbor in Marina Del Rey

Nothing. Nada. Zip. Zilch. 

I got real estate agents named Tiffany, intuitive counselors, an employment agency, etc. but no restaurants, pubs, bars, or dives. 

What was Tiffany's is now Kifume Sushi Bar and Japanese Cuisine.

I don’t even have a good Tiffany story, as I don’t know anyone named Tiffany.

I did score a real Tiffany bangle bracelet set with the little lock, blue bag and box at the Salvation Army. Still have it. The store wasn’t sure it was real, but it checked out. I got an Hermès necktie for 99 cents too, although ties aren’t as valuable as scarves. But it’s Hermès.

Tia Napoli

• 1 1/3oz. tequila
• 1/2 oz. Galliano
• 5 oz. half and half

Pour all ingredients over ice in blender. Blend until smooth. Pour into cocktail glass. 

Teaser’s – closed

I think there has been a Teaser’s (or Teazerz) phase in every community. Typically with waitresses in skimpy clothing revealing some, but not all, of her assets. ESPN on the jumbo TV. Sand volleyball court and fire pit out back, and a tiny stage awash in Christmas string lights for some local to do acoustic covers of classic rock songs.

This Teaser’s opened in Santa Barbara in 1977. It was named among the favorite SB establishments that are no longer there in a reader’s poll by The Restaurant Guy at Santabarbara.com.

I found a post on Pinterest with a little bit of information, and the place looks like a shithole. What’s there now is Cantwell’s Market & Deli.

Remember the good times.

UFO

• 1 oz. coffee liqueur
• 1 oz. amaretto liqueur
• 6 oz. vanilla ice cream
• Half and half
• Cinnamon

Place all but cinnamon in a blender with crushed ice. Blend until smooth. Pour into a large wineglass. Dust with cinnamon.

Tavern on the Green – open!

tavernonthegreen.com

Here’s what I knew about Tavern on the Green as a kid – it was the famous place where coffee commercials were filmed, surprising guests who were expecting their expensive, high end roast and instead were given supermarket coffee.

Never been, so that pretty much sums it up for me as an adult as well.

Although temporarily closed because of COVID, they are normally open seven days a week for brunch, lunch, dinner, and bar seating.

History from their site:

Originally designed by Calvert Vaux, Tavern on the Green was built as a sheep fold in the 1880’s to house the 700 Southdown sheep that grazed in Central Park’s Sheep Meadow. Robert Moses transformed the building in to a restaurant in 1934, as part of his park renovation. Through the next few decades, Tavern underwent several changes in management, but the iconic view of the park, and the addition of a dance floor, outdoor seating, and lavish menu, kept prominent actors, musicians, and public figures coming back to the restaurant to dine, drink, and celebrate.

The menu looks delicious, and surprisingly not outrageously expensive, quite on par with the finer places locally. I’m a sucker for a dry aged steak. And is fancy deviled eggs an East Coast thing?

Settle in with the ladies who brunch, this is a classic.

Mimosa

• 5 oz. chilled champagne
• 3 oz. OJ
• 1 orange slice

Pour champagne and OJ into chilled glass, stir lightly. Garnish with orange slice

Silkey and Margaret’s – evolved!

Maybe I'm not the only one reviewing this book... 

Google the address and: Restaurant Space, For Lease.

Sigh.

Well, a name like Silkey and Margaret’s is too unusual to ignore, so I’m digging a little more. What I found was Silky O’Sullivan’s on Beale Street, with an Authentic piece of the Blarney Stone from the Blarney Castle in Ireland. It may be a shoestring relation (where’d you go Margaret!?) but the Boll Weevil is on the menu, and that’s a close cousin enough for me.

The online store features the usual t-shirts, ball caps, drink ware, including a bucket you can drink out of. Because of COVID, you can buy an all-access pass on live music nights, all proceeds to go to the musicians that have lost gigs at Silky’s because of this damn virus. Nice.

Bowl Weevil

• 3 oz. rum
• 1 ½ oz. tequila 
• 1 ½ oz. vodka
• 8 oz. OJ
• ½ oz. Galliano
• 3 oz. sweet and sour mix
• 3 oz. grenadine
• Orange slices
• Maraschino cherries

Pour all liquid ingredients in cocktail shaker, shake well. Fill a goldfish bowl with ice and pour. Garnish with the fruit.

Shippens – closed

The Shippen name is all over Philadelphia history, and I feel like I’m missing some key American history by not knowing enough about it. From wiki, a tidbit about Edward Shippen IV:

Edward Shippen (February 16, 1729 – April 15, 1806) was an American lawyer, judge, government official, and prominent figure in colonial and post-revolutionary Philadelphia, Pennsylvania.

Shippen was born in Philadelphia, the son of merchant Edward Shippen III. He learned law from Tench Francis, Pennsylvania's attorney general. He married his mentor's daughter Margaret Francis in 1753, with whom he had nine children. In 1748 he went to London to complete his law studies at the Middle Temple, and, after returning to Philadelphia, was admitted to the bar…

Shippen attempted to stay neutral in the American Revolution, hoping that the colonies and the mother country would be reconciled. He did not support the extension of royal authority and was therefore not a Loyalist, but he also opposed the radically democratic Pennsylvania Constitution of 1776, which sought to reduce the hold on government by powerful families like the Shippens… Shippen retired to private life and died soon thereafter, on April 15, 1806 in Philadelphia at age 77.

That would explain why a few blog posts about this area talks about the heavy lawyer action in the 70s and 80s. Further research into the area reveals this part of Philadelphia to be colonial America’s first urban center.

Kind of surprised he's not a bit player in Hamilton.

And there are definitely historical foodies in Philly. Long-winded blog posts share details about tea rooms, grand hotels, diners, restauranteurs, confectioners, and more in the storied Philadelphia past. There’s so much to know, the internet is quiet about the particulars of the Shippen’s Pub/Tavern/Restaurant.

What was possibly Shippens is now Southwark Restaurant. I say that because between 1979 and now, they distinguished 4th Street by South and North. South 4th at this address gives you Southwark. North merely gives you an empty intersection.

White Heart

• 1 oz. sambuca
• ¾ oz. white crème de cacao
• 3 oz half and half

Pour all into a cocktail shaker over ice. Shake well, strain into glass.

The Ship’s Wheel – closed

Where would this quest be without the matchbook collectors?

Hm. You’d think in the powerful era of all information all the time that there’d be a tidbit. The Ship’s Wheel looks like it might have been a themed restaurant in a touristy part of town. My only guess on this is the seemingly made-up address on Captain’s Walk Street that no longer exists.

The Ship’s Wheel only uncovers nautical speak, Coast Guard logs, lists of vessels, and for some reason, a 2020 Chevy Silverado for sale.

I will sunset this post with a drink honoring a state many thousands of miles away. If this was on the drink menu, I think there’s another clue to problems for TSW – a lack of direction.

Hawaiian Sunset

• 1 ½ oz. cranberry liqueur
• 1 oz. orange curacao
• 1 oz. rum
• 3 oz. prepared lemonade
• 1 orange slice
• 1 pineapple chunk

Pour all liquid ingredients over ice in cocktail shaker. Shake well. Pour in 12 oz. glass. Garnish with fruit.

Shenanigan’s – closed

The 70s location is a driveway to a parking lot that appears to serve as condo parking for the homes on the block. Looks relatively new.

Yelp, Trip Advisor, Grub Hub, Zomato, All Menus, all say the new location on Bell is no longer there either. Last reviews were 2015. Google maps giving me an automotive center. After that, it’s random Shenanigan’s, although none related, scattered throughout the United States.

Pineapple Francine

• 2 oz. rum
• 1 ½ oz. apricot brandy
• 1 oz. pineapple juice
• 1 oz. whipping cream
• 1 oz. crushed pineapple

Place everything in blender with crushed ice. Blend until smooth. Serve in brandy snifter.

Scandia – closed

We don't care about your landmarks!

From LA Mag, 2015:

Opened in 1957, Scandia was originally owned by Ken Hansen. Along with his wife, Tova, he turned the restaurant into a culinary landmark with elegant decor, impeccable service, and delectable Scandinavian and French cuisine. Ken’s sister-in-law, Teddy, served as hostess.

But Scandia wasn’t just high-end—it was happening. In its heyday, customers would beg, borrow, and steal for a reservation before 11 p.m. It’s where Frank Sinatra kept an office upstairs complete with a personal shower... The restaurant was even name-dropped in American Gigolo, and visited by five American presidents.

The entrance was dark and moody, and to the right was a Rat Pack-style wooden bar. Inside, Scandia chefs served Swedish meatballs on silver platters and mugs of beer embellished with the names of notable Scandia... Sports coats were required, but employees would supply one at the front desk to anyone who asked.

The restaurant served its last meal on May 4, 1989. Other restaurateurs launched other concepts in the space, but none stayed open long… The structure will soon be razed and replaced by an 11-story Marriott Hotel.

And indeed, it is the West Hollywood EDITION Marriott. Clicking on Dining to see if any location history came into play. No. Instead, there is a celebrity chef restaurant called Ardor, The Roof cocktail bar, The Sunset which is a club celebrating the 60s and 70s, and the benign Lobby Bar.

Danish Bloody Mary

• 2 oz. aquavit
• 8 oz. tomato juice
• Juice of one lime
• ½ tsp. accent
• ½ tsp. celery salt
• 1 celery stalk

Place all  in glass, stir with celery stalk. Add ice.

The Saloon – closed

Generic Santa Monica Boulevard image

You couldn’t get any more generic than calling a place The Saloon. As fitting, no trace of it exists in Beverly Hills. Little Santa Monica Boulevard doesn’t exist, I got dumped onto a parking lot. Undeterred I tried other variations on the address, and ended up in an intersection, a beach, and the park near the Beverly Hills Ballroom.

What do you think or do when you witness someone’s hopes and dreams just vanish? Once upon a time, this was someone’s favorite place. Someone’s entrance into being a mover/shaker in one of the most iconic places in the country.

The photo from the book is classic 1979: dark wood, stained glass, and a recipe with crème de menthe. And the ghost of 70s Santa Monica Boulevard, wherever you landed.

Kelly’s Ghost

• 1 ½ oz. vodka
• ½ oz. crème de menthe
• 1 lemon peel strip

Pour booze over ice in an old-fashioned glass. Stir well. Twist peel and drop in the drink.

The Sazerac Bar – open!

therooseveltneworleans.com

Recently named the #1 Hotel Bar by USA Today!

From Atlas Obscura:

New Orleans is home to America’s first cocktail, the Sazerac. Originally a mix of cognac and a local bitters recipe from French Quarter druggist Antoine Amedie Peychaud, the drink became all the rage in New Orleans in the 1850s. Legend has it, Peychaud served his mixed drink in a large egg cup, called a “Coqutier,” from which we get the word cocktail. Today made with Sazerac rye whiskey instead of brandy, the cocktail has its spiritual home at the sumptuous Sazerac Bar in the Roosevelt Hotel.

Think the book includes the recipe? No.

Pete’s Peach

• 1 oz. Southern Comfort
• ¼ slice canned peach
• 1 oz. grenadine
• ½ oz. lime juice

Place all ingredients in a blender with 2 oz. crushed ice. Blend until smooth. Pour into champagne glass.

The Russian Lady – open!

therussianladyhartford.com

The Russian Lady is a multifaceted café and nightlife venue that has established itself as a domineering force in its industry. Originally opening in 1976 in Downtown Hartford, The Russian Lady quickly became a fixture for live music, gatherings, and of course- it's Infamous Russian Lady Iced Teas! After closing its doors in 1997, the demands to bring back this social landmark were answered in 2011 when The Russian Lady reopened under new ownership and a with new remodeling. With over 12,000 square feet, three different floors, and various different rooms, The Russian Lady is able to offer a unique experience to its patrons. Customers can enjoy a pub-style atmosphere on our first floor, a vodka bar and lounge as well as a billiards room on the second floor, and a cigar bar on our rooftop. With our festive Happy Hours, pub-style menu, live entertainment, and multiple TVs for sporting events, we have a little something for everyone!

There’s a pub, a vodka bar lounge, billiards room, and cigar bar on the roof. But stay classy folks, the Lady has a dress code. The only menu on the website is for VIP bottle service, this place isn’t for the faint of heart or light on the wallet.

I can’t believe neither recipe has vodka in it.

Downtowner

• 1 oz. cognac
• 2 oz. ginger ale
• 1 lemon wedge
• 1 lemon slice

Pour cognac and ginger alre over ice in brandy snifter. Stir. Squeeze lemon wedge above drink and discard. Garnish with lemon slice.

Rosie O’Grady’s Good Time Emporium – closed

From the Orlando Sentinel:

Rosie O'Grady's Good Time Jazz Emporium -- the signature nightclub of Church Street Station since its opening in 1974 -- will close Aug. 1 (2001) as part of a redevelopment of the downtown entertainment complex, the new owners said Thursday.

Red Hot Mama Ruth Crews' booming voice has been absent for a year, and the Dixieland jazz band was laid off in 1999, but for years Rosie's was a must-see stop for residents and for tourists, many of whom were bused in from outlying hotels.

Google maps reveals an empty storefront on a brick street within the Church Street Station complex, across from the Cheyenne Saloon.

Red Baron

• 3 oz. lemon lime soda
• 2 ½ oz. half and half
• 2 oz. pina colada mix
• 1 oz. grenadine
• 1 maraschino cherry

Pour all ingredients except cherry over crushed ice in cocktail shaker. Shake well. Pour into glass and garnish with cherry.

Roark’s Tavern – closed

Last facebook post was a congratulations to the women’s flag football team they sponsored back in 2016 and an invite to the Halloween costume party. After Halloween… nothing.

Prior to, they seemed pretty active in terms of community service (drinking at noon to support firefighters), live local music acts, comedy nights, theme nights (ugly sweater party), drink specials, charity fun runs, and more.

I’m fairly distressed about this because this looks like a great community bar. According to the internet, the book got the address wrong, it’s 14 Landfield, there is no Landfall in Monticello.

Three yelp reviews, one is a patron that discovered his parents partied here before he was born. One says if you are a barfly, this is the place for you. Finally, that Roarks is a great place to be with friends.

WHAT HAPPENED?!

More posts about renovations in 2008-2009. People checking in with a beer drinking app. Places to go in Monticello.

Even google maps won’t let me get close to an answer. It drops me at the Landfield Ave Garage, where I can just make out Roark’s green awning on the building down the street, but it won’t take me down there. Tried to get down that side street from another direction, google ain’t having it. Landfield is a one way side street that they just didn’t bother with.

Their website is available for purchase, but it looks like an auto-generated .biz. Only evidence they may be open still is a Groupon deal. There’s just no information past 2017.

Since Roark is close to Ruark, which was Dave’s roommate’s last name in college, I’m choosing the drink he would probably select, while wearing his leather hat, moving along in the crowd.

Roark’s Old Fashioned

• 1 sugar cube
• 3 drops Angostura bitters
• 1 lemon peel strip
• 3 oz. rum
• 1 orange slice
• 1 maraschino cherry

Place sugar in old-fashioned glass. Sprinkle with bitters. Twist lemon peel above sugar and drop in glass. Fill with ice. Add rum, stir. Garnish with orange slice and cherry.

The Ritz Bar, Boston – evolved

Young and hip only, please.

It’s no longer the Ritz-Carlton, it’s the Newbury-Boston Hotel. I’m guessing the Ritz Bar is now either The Library or The Street Bar. It’s young, it’s hip, it’s nothing like The Ritz. And, there’s a Tiffany’s in the lobby.

Tigers have been the talk of society lately, so let’s go there.

Tiger’s Tail

• 1 ½ oz. sweet vermouth
• 6 oz. OJ
• 1 lime wedge
• 1 orange peel strip

Mix vermouth and OJ in cocktail shaker. Pour over ice in 12 oz. glass. Garnish with lime and orange peel.

R.G. Maxwell’s – closed

The matchbook remains. 

What was Maxwell’s is now a Rooms-to-Go, sharing a parking lot with a Mattress Firm, a Holiday Inn, Dallas Gold & Silver Exchange, and an All-Star Deluxe Car Wash.

I found a matchbook cover. Then I stumbled upon a blog from an Austin chef with 50 years of experience, that gives a glimpse of what Maxwell’s was like from an industry point of view:

I decided on a General Manager position at RG Maxwell’s at Westheimer and Alabama Street. Maxwell’s was an exact carbon copy of Houlihan’s old place which was a successful restaurant chain. This was at the beginning of Houston’s restaurant industry explosion and according to the U.S. courts, a restaurant cannot insure that their theme cannot be copied. Therefore, in the 70’s most restaurants followed the very same format, you’ve seen a TGI Friday’s you’ve seen a Houlihan’s you’ve seen an RG Maxwell’s. After that had been established, Maxwell’s copied Houlihan’s management style, menu format, beverage service, glassware, china, flatware, everything.

Maxwell’s went to extreme expense to get secret recipes. Danny Rabinowitz the owner of Maxwell’s was from New Orleans and wanted the famous shrimp dish from Pascal Manale’s restaurant in the garden district of New Orleans so Danny sent a restaurant spy to Pascal Manale’s and this spy withdrew the juice from the shrimp dish into a syringe and then sent it to a lab to have the ingredients and their quantities recorded...

Fun fact: In finer restaurants, just before opening for service, the Maître D’ would fill the air with a combination of sautéing butter, garlic and shallots because this combination of flavors is known to excite the appetite and encourage the guest to order more.

Well, I’m putting another Maxwell’s recipe out there.

Peaches n’ Cream

• 1 oz. peach brandy
• ½ cup peach slices
• 3 oz. vanilla ice cream

Place all ingredients except one peach slice in blender. Blend until smooth. Pour into chilled glass, garnish with peach slice.

PT's - closed

Gone, gone, gone. Internet search only gets me physical therapists in the Philly area. The typeface to the logo is art-deco, and that doesn’t tell me much, as the 20s have a tendency to come roaring back into fashion every time they remake The Great Gatsby.

Let’s take a look at the neighborhood:

2 Front St is Noticed, an eCommerce marketing agency for lifestyle brands.

4 Front St and 6 Front St are available for lease, RIP PT’s.

Neighbor 8 Front St. is home to La Famiglia Ristorante, which has been there since 1947. Just from the pictures, I recommend the scallops.

The Victoria’s Freehouse is at 10 Front, a British pub with cheese on toast (Deaky!), full English breakfast, and Sunday roast on the menu.

Independent Hardware is at 14 Front, no website, but a stack of wooden pallets for google maps to ogle.

PT’s Blue Angel

• 1 ½ oz. blue curacao
• 1 ½ oz. triple sec
• 3 oz. OJ
• 7-Up

Pour all ingredients except 7-Up over ice in a blender. Blend until slushy. Pour into a large glass and top with 7-Up.

The Polo Lounge at The Beverly Hills Hotel – open!

Pretty!

dorchestercollection.com/en/los-angeles/the-beverly-hills-hotel

Breakfast, lunch, afternoon tea, and dinner. And a dress code, put on a dress you slobs. Signature dishes on the menu include the tortilla soup, McCarthy salad, the club sandwich, and American wagyu beef burger. I’m getting hungry just typing it. And, according to their website, it’s the place to be:

The most interesting room in Beverly Hills, still buzzing with hot names and hotter stories. Known as the epicentre of LA power dining, the Polo Lounge has been the favourite spot for generations of stars and Hollywood deal-makers.

From wiki:
The lounge has been described as "done up in peachy pink (as you might expect), with deep carpets and dark green booths, each booth featuring a plug-in phone.

Hernando Courtright, who ran The Beverly Hills Hotel in the '30s and '40s, had a friend named Charles Wrightsman, who led a national champion polo team. Wrightsman felt it unseemly to keep the team trophy, a silver bowl, in his own home. Courtright, on hearing his friend's dilemma, offered to display the bowl in the hotel's bar, which was being redecorated at the time. The name for the bar and its lounge sprang from that favor.

The Polo Lounge was seen as the premier power dining spot in all of Los Angeles. There are three dining areas complete with the signature pink and green motif. The photograph behind the bar depicts Will Rogers and Darryl F. Zanuck, two lounge regulars, playing polo. The menu "still offers a classic Neil McCarthy salad, named after the polo-playing millionaire.

So fancy.

Planter’s Punch

• 1 ½ oz. light rum
• 1 ¼ oz. OJ
• 1 ½ oz. lemon juice
• 1/3 oz. grenadine
• ½ oz dark rum
• 1 pineapple chunk
• 1 orange slice
• 1 maraschino cherry

Pour light rum, grenadine, orange, and lemon juice over crushed ice in 14 oz. glass and stir. Float dark rum on top. Garnish with fruit.

The New York Playboy Club – closed

I refuse to post anything bunny related. 

Uuuuuuugh. Where to start? OK, history from wiki:

The Playboy Club was initially a chain of nightclubs and resorts owned and operated by Playboy Enterprises. The first club opened at 116 E. Walton Street in downtown Chicago on February 29, 1960. Each club generally featured a Living Room, a Playmate Bar, a Dining Room, and a Club Room. Members and their guests were served food and drinks by Playboy Bunnies, some of whom were featured in Playboy magazine. The clubs offered name entertainers and comedians in the Club Rooms, and local musicians and the occasional close-up magician in the Living Rooms. Starting with the London and Jamaica club locations, the Playboy Club became international in scope. In 1991, the club chain became defunct.

There was an effort made to resurrect the brand, starting in 2006 with a club at the Palms in Vegas. A few other spots followed. The Club in Vegas closed in 2012, and the other spots followed. They tried one more time to open the Club in NYC, and it lasted a year. From the NY Post:

After just one year in business, the owners of the new Playboy Club at the Cachet Hotel on West 42 Street are packing up their Hugh Hefner memorabilia and rebranding the space as a steak house and entertainment venue sponsored by events promoter Live Nation, sources tell The Post.

I’ve got so many issues with this. My dad read the magazine when I was a kid. I feel like it perpetuated an ideal in women that men expected and women were desperate to either keep up or grin ‘n bear it. Yet I read the jokes, tried to understand the motivations of the playmates while reading their bios, and, in general felt the weight and politics in the value of the male gaze. Being smart I was worried, was not going to be enough. And that sucked.

Jo’s Collins

• 3 oz. chilled champagne
• 1 ¼ oz. peach liqueur
• 2 oz. OJ
• 7-up

Pour champagne, liqueur, and OJ in 8 oz. mug filled with ice. Stir. Top with 7-up.

The Pimlico Hotel, the Cavalier Lounge – closed

First thing I found when typing in the search was “farewell.”

Sigh.

Let’s see what’s taken over the space from google maps – it’s a Simply Self Storage.

According to an article, the Pimlico served its last November 1991:

For roughly four decades, Baltimoreans, horse-racing fans and celebrities flocked to the Pimlico Restaurant -- a.k.a the Pimlico Hotel at Park Heights Avenue -- for fine food and fine service. Known for its fat egg rolls, custard-layered cakes and thick menu, the Pimlico was a celebrated eatery, a place where you could rub shoulders with local politicians, chow down on good food and catch up with old friends. Thousands of people -- famous, notorious, ordinary -- flocked to the restaurant throughout the years. Actress Mitzi Gaynor, rock star Robert Palmer, musician Doc Severinson, actress Angela Lansbury and actor Don Ameche, the more famous ones, came and left autographed photographs for prosperity.

Melvin and Ruth Kabik sat in a cozy corner booth, watching people pass by. Ruth ate a slice of the famous Pimlico cake and took some home for the freezer. "Whenever there was a special occasion there was a Pimlico cake," she said. "If my friends were throwing me a surprise birthday party, they'd know to come here to get a Pimlico cake."

For you, Melvin and Ruth, a link to Pimlico cake recipe. And a little something to wash it down.

Preakness

• 1 oz. white rum
• ½ oz. coffee liqueur
• ½ oz. canned cream of coconut
• 1 orange slice
• 1 maraschino cherry

Pour all but the fruit in blender with ½ cup ice. Blend until creamy. Pour into brandy snifter and garnish with the fruit.

Pim’s Pub – evolved

Well, the Hyatt is still there, but a search for Pim’s Pub reveals nothing. Let’s see what they got.

They’ve got a BlueFire Bar & Grill and room service.

This is where I call to question the assignment given to the folks who assembled this book. The title of the book is “Drink Recipes from 100 of the Greatest Bars.” I have found far too many selections to be hotel bars, which feels like a solid C effort, akin to writing an essay about not knowing what to write about. Lazy.

Or perhaps contributors felt this was an alcoholic oasis for the weary B&H traveler? You’re away on business in Lexington, KY and Pim’s Pub at the Hyatt is the place to get a nice drink and a burger before meeting that ol’ crazy bastard in the morning to talk steel. Bet there’s even a gift shop to get his secretary something nice, since she has to put up with the both of you and she knows to make the tee time for 11am, so you can still sleep it off and talk business at the turn.

Let’s hope you can still get one of these at the BlueFire.

Orange Pizzazz

• 1 ½ oz. vodka
• 1 oz. rum
• 4 oz. OJ
• 1 oz. whipping cream
• ¼ oz. orgeat
• 1 orange slice
• 1 maraschino cherry

Put all but the fruit in a blender with crushed ice. Blend. Pour into brandy snifter. Garnish with fruit.

The Pied Piper - open!

piedpipersf.com

They are still here to say “For more than a century, the historic Pied Piper has been the favored spot of locals and visitors from around the world where all feel right at home in this welcoming atmosphere.”

The Pied Piper, originally named The Happy Valley Bar, made its grand opening in 1909. Composed specifically for the re-opening after the 1906 earthquake, Maxfield Parrish created The Pied Piper of Hamelin painting; which has continued to grace the hotel for over 100 years.

The cocktail menu has some signature libations on it, sadly neither recipe in the book is feature there.

Pied Piper Fizz

• 1 ½ oz. dry gin
• ½ oz. applyjack brandy
• 2 oz. whipping cream
• 1 ½ oz. lemon juice
• 1 tsp. superfine sugar

Place all in cocktail shaker over ice. Shake well. Strain into glass.

The Pfister Hotel and Tower Crown Room – evolved

The Pfister Hotel and Tower has been a mainstay in downtown Milwaukee since 1893. Gorgeous. Luxury AAA Four Diamond award winner. Listed on the National Register of Historic Places.

The Crown Room is no longer, drinking and dining options appear to be the Mason Street Grill, The Rouge, The Lobby Lounge, The Café, and Blu. Their website gives no hints. Given that it was the Crown Room, and Blu is the “23^rd-floor gem in the sky,” my bet is on that one. Sassy martinis and classic cocktails, if that’s your thing.

French 125

• 1 ½ oz. brandy
• ½ oz. lemon juice
• 1 tsp. powdered sugar
• 4 oz. champagne chilled
• 1 lemon peel strip

Place brandy, lemon juice, and sugar in Collins glass. Stir until dissolved. Add 4 oz. cracked ice. Slowly pour champagne to fill. Twist peel and drop in glass.

Perry’s – open!

perryssf.com

That’s it, I want to hop on a plane and eat my way through San Francisco.

The Union street location is still open, and has been joined by Embarcadero (see Crisis Hopkins) and Larkspur locations. Still using the same logo! Warm and inviting, with blue checked tablecloths, comfort food, and an impressive list of signature cocktails. Sadly, the recipe from my drink book is missing. Make a checklist, this one is long.

Cappuccino Vivace

• 4 oz. hot black coffee
• 4 oz. half and half
• ¾ tsp. cocoa
• ¾ tsp. sugar
• ¼ oz. brandy
• ¼ oz. rum
• ¼ oz. gin
• ¼ oz. crème de cacao
• ¼ oz. galliano
• Whipping cream

In a saucepan, mix coffee, half and half, cocoa and sugar. Heat, but do not boil. In separate container, mix the booze. Pour liquor into 10 oz. stemmed glass, then add coffee. Top with whipped cream.

Pat O’Briens – open

patobriens.com

Woo hoo, having fun since 1933! From their site:

Pat O’Brien ran a speakeasy in the 600 block of St. Peter street in New Orleans’ French Quarter, until the repeal of Prohibition. When he officially opened the bar on December 3, 1933, he developed a friendship with Charlie Cantrell and after many years of fun and lots of poker games, the two men purchased the building that is now home to Pat O’Brien’s Bar at 718 St Peter street. This Historical Building was built in 1791 as a private home and later became the first Spanish Theatre in the United States. It was converted back to a private residence until 1942, when O’Brien and Cantrell purchased the spacious place to become home to one of the most iconic nightclubs in the United States. The old bar had an upright piano to entertain, but 718 St Peter allowed them to go bigger and better with two baby grand pianos … and dueling piano entertainment was born!

And the drink that made them famous:

In the 1940’s many US distilleries were used to manufacture necessities for war time, and domestic liquor was scarce. However, Rum coming up the Mississippi river from the Caribbean islands was plentiful. In order to buy a case of Bourbon, for example, there was strong incentive to purchase large quantities of rum. With General manager George Oechsner Jr at the helm, the folks in the bar experimented with recipes, and eventually everyone agreed that passion fruit was a hit! A glass shaped like a hurricane lamp was the perfect vessel and the Hurricane drink became New Orleans favorite libation.

You can buy Pat O’Brien’s mixes, drink ware, party packs, tees and more from their general store online, including a very cool 85th anniversary hurricane glass.

Hurricane Punch

• 4 oz. dark rum
• 2 oz. passion fruit syrup
• 2 oz. lemon juice
• 1 orange slice
• 1 maraschino cherry

Pour all ingredients except fruit into a cocktail shaker. Shake well. Pour over crushed ice into 20oz. hurricane glass. Garnish with fruit and a straw for sipping.

The Paragon – closed

The only thing pulled up from a search at the '79 location is an ATM. The closest bar is two buildings down called Cos Bar Aspen.

There’s this little vignette, from The Aspen Times, a writer reminiscing about the glory days:

Across the mall was the Paragon, which in the late ’70s and early ’80s became Aspen’s premier gay bar. It had an auxiliary space to one side called The Parlor Room, complete with ornate sofas, dainty tables, and a plush bar all its own. There were those who wouldn’t go in there, either, but homophobia has never been one of my vices, and I enjoyed the hell out of the place.

A place called chefdb.com last updated information on the Paragon in 2007.

Bruce LaFavour, who founded the Paragon, passed away in 2019. Reading this, I swear Margaret Atwood used his expedition story in one of her novels, A Moral Disorder.

It’s stuff like this that is making this exercise so fascinating.

Screaming Banana Banchi [Banshee]

• 1 oz. banana liqueur
• ¾ oz. white cream de cacao
• 1 oz. vodka
• 2 oz. half and half
• 1 maraschino cherry

Pour all but the cherry over crushed ice in a blender. Blend thoroughly. Pour into a brandy snifter, and garnish with a cherry.

Oak Bar – evolved

The Oak Bar of the famous Plaza Hotel, has been absorbed by the Oak Room. History from wiki:

Designed by Plaza Hotel architect Henry Janeway Hardenbergh in a German Renaissance style, the room features walls of English or Flemish oak, frescoes of Bavarian castles (by a painter whose identity is now lost to history), faux wine casks carved into the woodwork, and a grape-laden chandelier topped by a barmaid hoisting a stein hanging from the twenty-foot-high ceiling. It opened in 1907 as the Men's Bar, closed as a bar during Prohibition (1920-1933) during which time it was known as the Café or Oak Lounge, and re-opened in 1934 as a restaurant under the name Oak Room, maintaining men-only lunches on weekdays until 1969, when Betty Friedan and other members of the National Organization for Women staged a protest. The restaurant closed while the hotel was closed for renovation (2005–2008), reopening in 2008 after renovations with interior design by Annabelle Selldorf. The Oak Room closed again in 2011.

The Oak Room was long a grand, opulent, and elegant] space. Critic Ada Louise Huxtable, writing in 1971, contrasted the "dignity, scale and period authenticity" of the Oak Room to other more modernized spaces in the hotel. It was accordingly frequented, like the Plaza's other spaces, by the rich and famous – George M. Cohan was a regular to the extent that his booth was named Cohan's Corner and bears a bronze plaque to that effect.

It was, however, a descent into alleged vulgarity that led to the 2011 closing.

Oak bar, with room layouts too:

Often referred to as a core piece of the DNA that makes New York City, The Oak Room at The Plaza provides an elegantly paneled, German Renaissance Revival-style space that takes you back in time. With frescoes of Bavarian castles, and a grape-laden chandelier topped by a barmaid hoisting stein hanging from the twenty-food high ceiling this room is unlike anything else available in Manhattan.

Host your next private event in a room that has seen it all. The Oak Room and Oak Bar at The Plaza can be set for conferences, weddings, seminars and panels for up to 140 people.

So fancy.

Troika Cocktail

• 1 oz. vodka
• ½ oz. coffee liqueur
• 1 oz. lemon juice

Pour all ingredients in cocktail shaker over ice. Shake well. Strain over cocktail glass.

Nick’s Fishmarket – open!

Chicago location.

Nicksboca.com

What was Nick’s Fishmarket in Beverly Hills is now Bootsy Bellows, but locations change since 1979. Nick’s is a chain of restaurants from Hawaii to Florida to Vegas to Chicago. From the Florida Trend:

The business card of Nicholas S. Nickolas puts it simply: "Boss" is listed underneath his distinctive name. And Boss he most certainly is, and certainly has been during his four decades in the most trying of trades -- starting in Hawaii and now returning to Hawaii with Nick's Fishmarket of Hawaii in Boca Raton.

The Boss has been in Boca for 17 years as director of food and beverage operations for the Boca Raton Resort and Club and in charge of Nick's Fishmarket, a name carried across the country from Hawaii to Las Vegas, Beverly Hills and Chicago. Forty years and 34 restaurants, starting with the first Nick's Fishmarket in 1968, which did a million dollars the first year as its winning formulas were developed and perfected.

The menu features Hawaiian, Asian, and something dubbed a “Plain ole Salad.”

Golden Eye

• 1 ¼ oz. vodka
• ¾ oz. triple sec
• 2 oz OJ
• ½ oz. simple syrup
• 1 egg yolk
• 1 orange slice

Place all but orange slice in blender with ice. Blend until smooth. Pour in brandy snifter, garnish with orange slice.

The Mutiny – open!

There’s a book on the legacy of the hotel. Cool.

https://www.providentresorts.com/the-mutiny-hotel-miami/coconut-grove-miami

Whoa. What did I just stumble upon?!

The Mutiny was nicknamed “Hotel Scarface” for the sheer amount of drug crime that was committed by its patrons. From the Miami Herald:

“So many people were telling you that ‘Scarface’ was based on them and then you realize there’s something to it,” Farzad said.

What Farzad found about that Bayshore Drive building through his research was a setting in which cocaine cowboys and the feds who were chasing them watched each other with a wary eye over steak and lobster and free-flowing Dom Pérignon. The Mutiny drew ’80s celebs like Philip Michael Thomas of “Miami Vice,” whose $30,000 per episode salary was pocket change compared to the dealers at the next table over.

“This hotel was the crossroads, the place where dealers and agents and smugglers and lawyers mixed after hours like the DMZ zone. … ‘Cocaine Cowboys’ came to be our fascination with that era, and Roben’s interest was piqued by that,” said Spellman, Farzad’s school chum at Highland Oaks Middle.

Things these days are a bit more PG:

Table 14 Bar & Restaurant is our signature restaurant in Coconut Grove, located at The Mutiny Hotel. This sophisticated-yet-casual Miami bar & restaurant is the product of JC & Cristina Digon’s vision and passion along with Executive Chef Nilton Castillo’s amazing contemporary international cuisine. Table 14 features breakfast, lunch, and dinner menus with dishes highlighted by International flavors paired alongside contemporary Western cuisine. We also offer a full selection of traditional breakfasts, burgers, sandwiches, and salads.

Patrons of our Coconut Grove restaurant will enjoy intimate dining in our indoor dining room, or outdoors next to the poolside waterfall. Table 14 bar & restaurant also offers guests a full service bar and daily in-suite room service.

Whoopsie Daisy

• 1 ¼ oz. tequila
• ¼ oz. banana liqueur
• 2 ½ oz. OJ
• 1 orange slice

Pour all but the orange slice into a blender, blend until smooth. Pour into champagne glass, garnish with orange slice.

Mr. Smith’s – open!

Bar wear

mrsmiths.com

Champagne brunch! Piano bar! Specials! Tuesdays are half off burger days!

Seal in the gallery states Mr. Smith’s has been open since 1965. It’s a regular saloon type place, lots of hardwood and backless barstools.

Yelp not as helpful, averaging 3 stars. Patrons do share a little bit more backstory. Back in the 70s, this was on M Street, but has since relocated to K Street. This is where a place called Chadwick’s used to be in the 80s, which figured prominently in a few political scandals. Oddly enough, the poster said he was grateful the fresh fruit daiquaris stayed on the menu – don’t mess with success!

Eater article from 2014 has lots on the history of the bar:

Mr. Smith's is well-known as a piano bar with nightly sing-alongs, an outdoor garden adorned with Tiffany lamps, statues and water fountains, and drink specials popular with Georgetown students, out-of-town visitors and even a few celebrities — Robin Williams secretly dined here two years ago, Mick Jagger has posted up at the bar and the singer-songwriter Tori Amos had one of her first performances at Mr. Smith's.

Ice in Heaven

• ¾ oz. coffee liqueur
• ¼ oz. crème de noyaux
• 2 oz. half and half

Pour all over ice cubes in brand snifter. Stir lightly.

Mrs. O’Leary’s – evolved, and yet... 🐂

That’s hilarious.

What used to be Mrs. O’Leary’s on Wacker in the Hyatt is now American Craft Kitchen & Bar. It’s a generically cool with lots of glass and chrome.

But you can’t keep the legend of a good woman and her framed cow down. There are NUMEROUS Mrs. O’Leary’s in Chicagoland:

• Mrs. O’Leary’s Dubliner
• Mrs. O’Leary’s Pub & Grill
• Mrs. O’Leary’s Pub
• Mrs. O’Leary’s Public House
• Mrs. O’Leary’s Restaurant and Saloon
• And Spiteful Brewing makes a cameo, producing Mrs. O’Leary’s Milk Stout and Chocolate Milk Stout Beer

Gibson Girl

• 1 oz. anisette
• 1 oz. sweet vermouth
• 5 oz. whipping cream
• 1 black licorice stick

Pour all but licorice into cocktail shaker over ice. Shake well. Strain into whiskey sour glass. Garnish with candy.

The Mill Falls – closed

What was The Mill Falls restaurant is now Echo Bridge Office Park. The place is for lease, next to a chiropractor. A search for local eateries reveals lots of local charm, but no relocation.

The rest of the internet is silent about the fate of The Mill Falls. Too generic a name? Similarly named places have been located in nearby towns, but none are the original.

The Mill Falls Special

• 1 oz. amaretto
• 1 oz. vodka
• 1 tsp. sambuca

Pour all ingredients over ice in old-fashioned glass and stir.

Mimi’s – evolved

Ode to the electric cowboys of years gone by. 

This exercise has been more than just a look at pubs, colorful characters, and chain restaurants. It’s also been a look at how hotel hospitality has evolved.

Tastes change and themes go in and out of fashion – the hotel in downtown Jackson where I grew up featured a mechanical bull in the 80s, and was considered at the time to be the height of hipness. Then came the Holidomes, with their indoor playgrounds – putt putt courses, video arcades, pool/hot tub/sauna. Then celebrities with their names attached – think Spago, Wolfgang Puck, Michael Jordan, All Star Café, Fashion Café, Planet Hollywood. Then free breakfasts in the lobby with electric fireplaces, Starbucks, and complimentary USA Todays delivered to your door.

And it’s not just based on the hottest locations. Last time I judged a test session in Sault Ste Marie, at the U.S./Canada border, the historic yet sleepy local hotel had shut down a majority of operations in the off season to renovate their landmark dining room. What had once required a suit jacket was now casual attire accepted. International flavor has given way to locally sourced.

The Omni International is still there in downtown Atlanta, and has expanded to take up a little bit more of the block. Since I don’t know what kind of place Mimi’s was, it could have been replaced with the Prime Meridian, Latitude Bistro and Lounge, or Morsel’s.

Mimi’s Peach Daiquiri

• 1 oz. rum
• ¾ oz. sweet and sour mix
• ½ fresh peach, sliced
• 1 peach wedge
• 1 maraschino cherry

Place all but cherry and peach wedge in blender with ½ cup of crushed ice. Blend until smooth. Pour in large glass and garnish with fruit.

The Mews - open!

I'd eat here with my head on swivel. 

Down home but with a long celebrity guest list. 

mewsptown.com

From their site: 

MEWS (myooz) – Primarily British for stables down a courtyard behind a castle or along a lane.

Down a courtyard behind a building…a mews! That’s where our original location was and how it got its name back in 1964 when originators Nicky & Ray Wells started the restaurant. Ray was preparing the area for the business and found a bridle. After some research, she discovered that the space was a stable where horses would cart oysters from the bay to Commercial Street. In 1993 we moved to our current location taking with us several antique articles including wood carvings from 1892.

Their menu features oyster dishes I think even I would eat. And they have mer-people stained glass panels. 

With COVID, it's carryout only, so no peek at the bar menu. 

Pear Cream

• 2 oz. pear brandy
• 1 oz. pineapple juice
• 1 oz. whipping cream

Pour all over ice in a cocktail shaker. Shake heartily. Strain into a wine glass. 

Marina Bay Club - closed

Just because I practiced typing maraschino

Using the address in the back of the book, google maps parks me in the middle of an intersection.

Typing in “Marina Bay, Fort Lauderdale” provides me with an array of generic places for buying boat stuff, docking boats, and servicing boats.

Then, there's Trip Advisor to the rescue.

A post from Kenny, from 10 years ago:
Any male over the age of 50 reading this has to remember The Marina Bay Club from the 70s if you lived in Broward County. The private club was a buffet of ladies on the rebound who were the original party animals of the 70s/80s. We were there for only one reason and everyone knew the game. It was GREAT! There will never be another club like this. Just thinking about it brings a smile to my face. It's gone now but you can't erase the memories and the stories we still share about that joint.

From Lulu: 

My John and I were laughing just now about how apt that buffet analogy was- he was one who chose from that buffet as well from time to time- but as he puts it “Lulu was never on the rebound- just temporarily between guys..” till of course he took me off the market! We had lots of fun at Marina Bay! I loved their food too!

And sadly, April: 

Unfortunately, that is what it is - a memory of lost youth.

Remember the good times, good people. 

Marina Bay's Knuckle Punch

• 3/4 oz. brandy
• 3/4 oz. vodka
• 1/2 oz. triple sec
• 1/2 oz. white creme de menthe (edit: creme de menthe was big in the 70s)
• 5 1/2 oz. sweet and sour mix
• 1 maraschino cherry

Pour everything but the cherry over ice in a 12 oz. glass. Stir slightly. Garnish with a cherry. 

The Lion Bar - evolved...?

Who's a kitty?!

What was The Continental Hotel is now The Westin. What was The Lion Bar is now The Grill on the Alley. That's my best guess, the address is correct.

Internet is quiet on this one, pretty sure this was more of a repast for the hungry, thirsty traveller then solidly a great bar. Or the writer got lazy. Or this was one of the Playboy conglomerates.

Outrageous price for a continental breakfast, but you are on the Magnificent Mile, and a mere donut won't do.

Flipping through the online menu reveals nothing but expensive, mouth-watering selections. Because of COVID, restricted to a to-go menu, so no way to see what the cocktail menu looks like.

Lioness

• 1 oz. amaretto liqueur
• 1/2 oz. triple sec
• 1 oz. whipping cream

Pour everything into a blender, then pour into cocktail glass.

London House – closed

Zig a zig ah

The internet is quiet on this one, it only appears on a list of Denver establishments that are closed.

Searching the address on google maps reveals an aerial of open, empty field near a creek, where you can tell something used to be there. You can just make out where the building and the parking lot used to be. If I were to guess, given the location’s proximity to Cherry Creek, the land reverted back to wildlife, as there is a park across the street and no other businesses nearby.

Fear not anglophiles, there are variations of the English pub that popped up on my search, so you may enjoy some bangers and mash, bubble and squeak, spotted dick, and more. Order one of these and completely startle your barmaid.

Hogan & Burns

• 1 ½ oz. caramel liqueur
• 2 oz. whipping cream
• 1 oz. OJ
• ½ oz. club soda

Pour everything in a blender. Blend until mix thoroughly. Pour over ice in tall glass.