|Tips on Tables - Robert W. Dana - August 1, 1949
Jack Dempsey's Is Notable For Special Dishes
A visit to Jack's neat little two-room Italian-American restaurant
at 344 W. 46th St., almost always starts with a cocktail or aperitif
at the tiny bar to the right as you enter, for the word has been bruited
about over the years how excellent are the concoctions mixed, stirred
and shaken by Al Vadelfi, former boxer. Always a tray of glasses to
his left, being iced for the perfect drink. Chianto bottles hanging
from an archway lend additional atmosphere.
While sipping your drink - if indeed you do stop at the bar - you
might be interested in following the lead of many customers in ordering
fresh chopped chicken livers, served hot on toast for 75 cents.
Then to your able for the rest of the meal, be it a whopping big sirloin
steak (for which the house is famous) with baked potato, French fried
onions and mixed green salad ($4.50) or one of the lesser-priced items,
but equally tasty, such as Long Island duckling bigarade with candied
sweets and apple sauce and salad ($2.50), veal cutlet parmigiana ($1.75)
chicken cacciatora ($2.25), sliced chicken with broccoli au gratin
($1.75) or roast Virginia ham with candied sweets - all with vegetables.
Murals from Hit Shows.
Jack's was taken over a couple of years ago by Anthony Passeggiato
and his charming wife, who previously were well known on the East
Side. Because of its nearness to the theaters, last winter they had
Malcome Kildale execute colorful murals of scenes from former hit
shows for the front room and murals of Italian wine provinces for
the back room.
Anthony, although his restaurant is primarily a place for Italian
and steak specialties, realizes that some of his customers might like
dishes with a touch of the French. For them he has onion soup au gratin,
chicken livers en brochette with wild rice (a great favorite for $2)
and frogs legs provecale.
Good Seafood Selection.
There is always a good selection of seafood to sample from the menu
such as clams casino, shad roe and boneless shad, soft shell crabs,
boiled shrimp maison, mussels marinara, scallops en brochette, curry
of shrimp with rice, broiled lobster and lobster fradiavalo.
Desserts aren't played up particularly. There are thing like parfait
nesselrode, peach melba, caramel custard, spumoni and bisque tortoni.
Menu Memos: Jack's Restaurant, 344 W. 46th
St. Italian American menu, Pietro Cirello, chef. Table d'hote lunch,$1
to $1.75. A la carte dinner, steak with potato, French fried onions
and salad $4.50, other entrees including vegetables from $1.25, full
meals averaging $3.50. Fine wines and liquors. Closed Sundays.