Viewing page 20 of 48

This transcription has been completed. Contact us with corrections.

[[advertisement]]
The St. Regis Roof

for your dining and dancing pleasure

Dinner and dancing begin at 7 o'clock

Cocktails served in the Penthouse

[[image: line drawing of dancing couple]]

The St. Regis
FIFTH AVE. AT 55th STREET NEW YORK
[[/advertisement]]

[[advertisement]]
THE STARLIGHT ROOF
AT SUPPER
Hermanos Williams Trio
Victoria Cordova
Cantu

DINNER AND SUPPER
Nat Brandywine and his Orchestra
Mischa Borr and his Orchestra alternating at Supper
Cover from 10:30, $1
(No cover charge for Service Men and Women in Uniform)
THE WALDORF-ASTORIA
[[/advertisement]]

[[advertisement]]
Hawaiian Room
NOW - HAL ALOMA AND HIS ORCHESTRA
THE HONOLULU MAIDS
Hotel Lexington
CHARLES E. ROCHESTER, Vice Pres. and Mng. Dir.
LEXINGTON AVE. AT 48th ST., N. Y. C. 17
[[/advertisement]]

[[image: black and white photograph of a man and woman seated at a restaurant table]]
[[caption]] John Hewlett, author of Thunder Beats the Drum, and pretty Maggi McNellis, radio columnist (WEAF, 12:15 p.m.) enjoy themselves in elegant, intimate Coq Rouge [[/caption]]

Table Talk

Coq Rouge - If you're looking for a quiet, luxurious dining-and-dancing place to take that weary returned veteran (and we know from readers that it's what he wants), you couldn't pick a restaurant more soothing, more satisfying, than Coq Rouge at 65 East 56th Street. Here's a spot where he can relax in beautiful surroundings, be waited on by the most efficient staff we've run into lately, eat fine food, drink fine liquor and dance to smooth music. If it weren't for a big 7th War Loan poster on one wall and the fact that steaks are temporarily crossed off the menu, he wouldn't be reminded of the war at all. And do make a reservation - ex-service men shudder at the thought of waiting in line for anything.

Good food, we firmly believe, is one of the surest cures for weariness whether it's from loneliness, love or war. Not that perfectly healthy, happy people don't enjoy it too - they do, but right now many are confronted with the problem of easing their men back into civilian life. Start your course of recuperation with broiled shrimp and sauce diable, a hot appetizer with a flavor piquant and refreshing. Then try him on minced chicken Tetrazzini or ham steak with madiera sauce and pineapple. If he's just plain hungry, he might like a pair of lamb chops or the enormous portion of chopped steak served here. Hashed brown or hashed in cream potatoes are excellent, vegetables fresh and well prepared, and the salads simple mixtures of greens. Desserts are something he's probably dreamed about - profiterolles with thick black chocolate sauce, fresh strawberries and cream, peach Melba, baked Alaska, cherries jubilee and crepes Suzette.

There's soft dinner music to go with all this fine food. Dancing starts about 8:30 with Dick Wilson's and Harold Sandler's orchestras alternating to furnish smooth rhythms. Yes, it's expensive. The menu is a la carte and a dinner might cost from $10 to $15 - but then, psychiatrists charge high fees, too.

Sea Cove - That talented decorator and designer of restaurants, Zareh Sourain has done it again - this time to Sea Cove, a long-established seafood house at the corner of 72nd Street and Broadway. The exterior is done in brown marble with an interesting mosaic on one side. Inside the treatment of the big horseshoe bar and of the dining room on different levels is simple and modern but with warmth in the indirect lighting and muted colors.

Unfortunately, the food and service the day we lunched at Sea Cove did not measure up to the fine new decorations. Most seafood restaurants serve a mixed green salad with the entree and usually these are excellent. Perhaps it was the fact that the new addition had opened only two days before, but our salad was very tired, the lettuce bitter and brown, the dressing scarcely adequate. Lemon sole Amandine made up in some measure for the poor salad for it was good, but not good enough to make up for the soggy French fried potatoes that accompanied this delicate fish. Ordinarily, we never complain about service because we know the restaurateurs' problem today in securing efficient help is a difficult one. But surely it is as easy for a waiter to be courteous (as long as he's serving you anyway) as it is to be surly and discourteous. We mention these failures at