Margaret Suran > wrote in
:

>
> Wayne wrote:
>> Margaret Suran > wrote in
>> :
>>
>>
>>>
>>> http://www.nydailynews.com/08-30-200...story/226575p-
194642c.h
>>> tml
>
>> I might enjoy this, but I could never think of it as Chicken Kiev.
>> I still think the RTR made the best.
>>
> My husband and I stopped going there, when three times in a row the
> waiter or host tried to hand us a bill that was much higher than it
> should have been. There was always a good excuse, for example "Oh,
> sorry, this is for the table over there", or "Oh, sorry, the bottle of
> wine isn't yours". Later on we found out that this was done
> routinely, as few guests check teir bill!

Understandably so. I, too, would not have gone back, but I don't think
that ever happened to us, and I'm fairly careful about looking at the
bill.

> Not liking white meat chicken, I never ate Chicken Kiev there. I
> really wasn't all that fond of the food, but eating there was fun, as
> there were always celebrities present, real or imagined ones. )

The white meat is not my favorite, either, except in Chicken Kiev. I
think it must be the butter! :-) I went there occasionally over the
years, but the most memorable visit was the first time I took my partner,
David. It was his first trip to New York City, and also the first time
he had eaten Chicken Kiev. Watching his face was priceless, as the
waiter pierced the chicken with a flourish and the butter spurted out.

> When the restaurant closed, my husband was already dead, but my friend
> Marcel wanted to go in for one last time and we walked into the place
> at lunch time on the day before the closing. Every table was booked
> for the last two days, morning, noon and night, but Marcel looked so
> sad, the hostess found a banquette for us (we believe it was the one
> that was shown in the film "Tootsie") and we were able to drink a
> toast to the demise of part of New York's past. I do not remember
> what I ate, but I am nearly certain that Marcel ordered the Chicken
> Kiev, his favorite Russian dish. We walked out RTR matches, napkins
> and a menu, which we showed to friends who took everything, as they
> were not able to get a reservation.

On one of my first visits to the Russian Tea Room we were seated in that
same banquette (that was before the filming of "Tootsie"). On one
occasion I saw Julie Christie seated there, on another, Dan Rather. It
was a great place to people watch. On other visits, I think I imagined
many more famous people there. I was really sorry to hear of its first
closing.

> Another Russian Tea Room opened several years after that, but it had
> terrible reviews and to the best of my recollection, it closed soon
> after lasting about two years, in 2002 or 2003.

From what I've read, Warner LeRoy's redux of the RTR was almost doomed
from the start. Apart from the dazzling decor, the service and food
apparently didn't measure up. IIRC, it was reopened in 1999 and we move
to AZ at the beginning of 2000, so never managed to get there before
moving.

A favorite Warner LeRoy establishment was Maxwell's Plum. It was a
"must" lunch stop on almost every trip. Casual food, but perhaps the
best roquefort burger I've ever tasted, as were their hand cut and fried
potato chips. They also served a mean pecan pie "mit schlag"! It was
also a popular place for celebrities and, over the years, I spotted Cary
Grant, Sophia Loren, and Rock Hudson.

Back in the '70s, one of my favorite lunch spots was Madame Romaine de
Lyon. The variety and quality of omelettes was overwhelming. I don't
know if it still exists, but the last few trips there I felt the quality
of the food had suffered. Did you go there, Margaret?

>
> Wayne, it's nice to remember a place for some special dish, as you do.
>

It is, indeed, Margaret. There is a memorable dish at almost every
restaurant to which I keep returning.

OB: Food

Two recipes from the RTR, their Russian Dressing and Beef Stroganoff...

The Russian Tea Room Russian Dressing

1 1/2 cups mayonnaise
1/2 cup sour cream
2/3 cup chili sauce (like Heinz Chili Sauce)
1 tablespoon fresh lemon juice
2 tablespoons minced dill pickles
1 tablespoon minced green pepper
2 tablespoons minced onions
4 teaspoons finely grated fresh horseradish or drained bottled
horseradish
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 teaspoons sugar
1 pinch fresh ground pepper
1/2 teaspoon paprika
1 tablespoon minced parsley

1. Combine all ingredients in a food processor or blender, and blend
until mixed.
2. Do NOT overblend.
3. Refrigerate in a covered jar until serving time.
4. Stir before using.
5. Use to dress sandwiches or salads, or as a dip for fresh seafood.

3 1/2 cups dressing
__________________________________________________ _____________

Beef Stroganoff (from the "Old" Russian Tea Room Restaurant-NYC)

2 lbs lean boneless sirloin or bottom round steak, in one piece
(trimmed of fat and gristle)
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, thinly sliced
1 tablespoon flour
1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style
mustard)
1/2 cup dry white wine
2 teaspoons tomato paste (optional)
1 tablespoon minced onion
1/2 lb mushrooms, thinly sliced
2 tablespoons dry white wine
1 cup sour cream, warmed

1. Cut meat into 1/2 inch thick slices.
2. Place between sheets of waxed paper and pound until its 1/4 inch
thick (be careful not to tear meat).
3. Cut pounded meat into 2x1/2 inch slices.
4. Sprinkle meat with salt and pepper, let stand for 15 minutes.
5. Heat 2 TBS butter in a frying pan large enough to hold everything.
6. Add sliced onion, cook over medium heat for 5 minutes.
7. Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
8. Stir in flour and mustard, and cook 1 minute more.
9. Add 1/2 cup wine and optional tomato paste.
10. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring
frequently.
11. In another frying pan, heat 2 TBS butter.
12. Add minced onion and mushrooms.
13. Cook over medium heat 2 minutes.
14. Add 2 TBS wine and cook 2 minutes more.
15. Add mushroom mixture to meat mixture.
16. Check seasonings and add warmed sour cream.
17. Over lowest possible heat, simmer for 5 minutes to heat through.
18. Do NOT let it boil.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.