FullReads

But Dick Steele’s idea of writing his column from different taverns round the city is rather gaining ground in our affections. There would be no more exciting way of spending a fortnight or so than in taking a walking tour through the forests of New York, camping for the night wherever we happened to find ourself at dark, Adam-and-Evesdropping as we went, and giving the nearest small boy fifty cents to take our copy down to the managing editor. Some of our enterprising clients, who are not habitual commuters and who live in a state of single cussedness, might try it some time.

The only thing we missed at McSorley’s, we might add, was the old-time plate of onions. But then we were not there at lunch time, and the pungent fruit may have been hidden away in the famous tall ice box. Hutchins Hapgood once said, in an article about McSorley’s in Harper’s Weekly: “The wives of the men who frequent McSorley’s always know where their husbands have been. There is no mistaking a McSorley onion.” He was right. The McSorley onion–“rose among roots”–was sui generis. It had a reach and authenticity all its own.

We have said a good deal, now and then, about some of the taverns and chophouses we enjoy; but the one that tingles most strongly in our bosom is one that doesn’t exist. That is the chophouse that might be put in the cellar of that glorious old round-towered building at 59 Ann Street.

As you go along Ann Street, you will come, between numbers 57 and 61, to an old passage-way running down to a curious courtyard, which is tenanted mostly by carpenters and iron-workers, and by a crowded store which seems to be a second-hand ship-chandlery, for old sea-boots, life preservers, fenders, ship’s lanterns, and flags hang on the wall over the high stairway. In the cellars are smithies where you will see the bright glare of a forge and men with faces gleaming in tawny light pulling shining irons out of the fire. The whole place is too fascinating to be easily described. That round-tower house is just our idea of the right place for a quiet tavern or club, where one would go in at lunch time, walk over a sawdusted floor to a table bleached by many litres of slopovers, light a yard of clay, and call for a platter of beefsteak pie. The downtown region is greatly in need of the kind of place we have in mind, and if any one cares to start a chophouse in that heavenly courtyard, the Three Hours for Lunch Club pledges itself to attend regularly.