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[[page 1]] [[column 1]] Wine and dine before and after the theatre... Ma Bells FOOD, PHONES, AND LONG DISTANCE BAR Generous drinks...delicious dinners...great place after theatre. Shows may come and go-but Ma Bells is still the longest playing hit on Shubert Alley. Meet your friends where the stars meet to eat. Tonight! (You can ever drop in for a fast but friendly drink during intermission.) Ma Bells On Shubert Alley 45th Street West of Broadway VO 9-0110 [[image - logo for American Express Cards]] [[image - chalice with 2 opera tickets and stir stick with olive inside]] Free Cheers! Theatre-goers, unite. And toast the performance on us. Just present your ticket stubs. And we'll present you with a rave-rating drink. When you join us for dinner or late supper (group functions excluded) at one of these fine Stouffer restaurants. Top pf the Six's 666 Fifth Avenue 757-6662 ACT I W. 42nd at Broadway 695-5919 PUB THEATRICAL RESTAURANT Uris Building W. 51st at Broadway 581-7700 [[/column 1]] [[column 2]] prompted in me a kind of "Broadway déjà vu." After 25 years I begin to feel at home in New York because they are bringing everything back to the theatre. CANDIDE I remember the first Candide as one of the staggering experiences of my life. Irene Sharaff's costumes still glitter in my memory. The "bored" Irra Patina was unforgettable. I have worn out countless records of the cast album. For all its joie de vivre, there is no way the young actors of Hal Prince's revival can come up the vocal glories of the original coast, boasting the greatest ingenue (for my money) ever heard onstage-Barbara Cook. But where the first Candide was a sardonic opera within a proscenium arch, the new joyous production is a circus surrounding you by its madness. (And Candide offers one of the only 5¢ bargains in town. Each noon you can pay a nickle to be shown the eight stages, three orchestra stands, pits, stools, bleachers, danglers and props at the Broadway Theatre where a riot of buffoonery will take place later.) Comparisons are truly odious in the case of Candide. It's all a bit like eating canned and fresh salmon. They may be the same food, but they're entirely different and each version is delightful in its own way. GYPSY Gypsy had the greatest overture I ever heard for a Broadway show. It still has! (I know because I heard it only recently at the Winter Garden Theatre). A press agent who used to deliver house seats to the theatre for the original production always vowed she'd go home the minute the overture ended. Instead, Diana Judge stood in the back night after night, performance after performance, unable to wrench herself away from the Ethel Merman and company. She had worked for months on The Sound of Music and could never force herself to watch the entire show even once. The brilliant writer-director Arthur Laurents, one of my choices for person I'd like to be stranded with on a desert island, reminds me how he was influenced to write Gypsy. He had read the autobiography and seen nothing in it for the stage. Then a theatrical agent, the late Selma Lynch, casually mentioned to him that she had Continued on page 34 [[/column 2]] 32 [[/page 1]] [[page 2]] Nobody makes more silver than Gorham. And nobody has more Gorham than the source. [[column 1]] If you're looking for Gorham, the source is the place to look. [[image - wooden salad servers with intricate metal handles]] We sell every pattern Gorham makes. Every piece of every pattern. Gorham 1831 to 1974. In 1831, Jabez Gorham, in his Providence, Rhode Island silver shop, began making forks, spoons, and knives. One at a time, carefully, slowly, and painstakingly. Today, at Fortunoff, we still have silver patterns Jabez Gorham designed. They're here on our "wall of silver" along with Gorham silver designed this year, and all the years in between. Forty-two people to make a spoon. When you've been making silver as long as Gorham, you become pretty incredible craftsmen. You can learn a lot in 150 years. Every piece of Gorham silver is worked on by at least 42 people. And Gorham [[image - intricate utensil handle]] [[/column 1]] [[column 2]] is so particular about the quality of their silver, they're the only silver markers in the world who buy their own raw silver and melt it down and roll it out themselves. [[image - tea kettle]] Gorham from punch ladles to melon spoons. When we say we have Gorham flatware, we really mean it. Not just your everyday forks, knives and spoons, but every unusual serving piece they make. Ice cream forks, jelly servers, bonbon spoons, cake breaker, baby [[/column 2]] [[column 3]] [[image - butter knife?]] sets, oyster forks, even salt spoons. The bowls, pitchers and épergnes. And we have still more Gorham. All their gorgeous holloware. From little things like decanter labels and wine goblets to gigantic things like épergnes, tremendous, swirling, curling, intricate centerpieces. But Gorham's just the beginning. In addition to Gorham, we have every famous brand name in sterling silver, silverplate and stainless you've ever heard of. And a lot of other names you haven't. [[image - goblet]] So come to the source. Now you know about our tremendous selection. And you've probably always known about our great prices. But if it all sounds good, come and see it. It's even better in real life. [[/column 3]] Fortunoff, the source. WESTBURY, L.I. 1300 Old Country Road at the Raceway. NEW YORK, 124 East 57th Street between Park and Lex. PARAMUS, NJ. Paramus Park Mall between Route #17 and Garden State Parkway. [[/page 2]]
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