|Tips on Tables - Robert W. Dana - March 16, 1959
Eden Roc Rolls Out the Carpet
In over three years at 148 E 48th St., Eden Roc has established itself
as one of the city's leading dining and dancing rendezvous, noted
for Its cuisine, color, class and clientele. You can thank owners
Frank Harris and Harry Tsakas and the staff, who have worked together
for many years, for its friendliness and efficiency.
From the moment a guest is greeted by Andrew, during the day, or Gregory
or venerable Jack Spooner at night, he gets an immediate feeling of
relaxed pleasure ahead, whether it be at the bar, where affable Dick
Aiello directs a crew of five, or in the spacious dining room, decorated
in American-beauty red.
Tremendous white baroque chandeliers, antique mirrors covering square
columns and two impressive picture windows in gold frames lend grace
and elegance to the warm room. Banquettes are set on graceful legs,
comfortably apart from each other, and extra-large tables accommodate
rich and uncluttered settings, with a fresh rosebud in a vase to set
At 10:30 p.m. the carpets are taken back to reveal an inviting dance
floor. Thenceforth for four hours, customers may listen or dance to
the excellent music of the Eden Roc trio. Society favorite Kurt Maier
is at the piano for most of the season.
Mondays through Fridays, Eden Roc is open for lunch through supper
and Saturdays from 5 p.m. It Is closed Sundays. A distinguished French
chef, Pierre La. Crampe, is the culinary general and his menu highlights
are crabmeat Andrew, boneless rock Cornish game hen stuffed with a
skillfully prepared pate, colossal shrimp, breast of capon souffle
and smoke house baked turkey.
A La Carte Menu.
Menus are a la carte, entrees on the lunch starting at $2 (omelet
aux fines herbes) and dinner entrees from $4 up. If you're fond of
lump crabmeat and appreciate a good Russian dressing, that's a splendid
appetizer to begin dinner with. Or, if your main course isn't too
rich, crabmeat Remick is another fine choice.
Kurt Fisher was my alert captain the other night. The way, he served
the tasty Long Island duckling bigarade made the well-prepared dish
seem even better. Other special dishes on that night were breast of
capon Marechale, sliced tenderloin of beef Bordelaise and squab guinea
The town's leading advertising brains lunch at Eden and at dinner
there's a healthy sprinkling of society folk, leading , business lights
and top theater luminaries.