What's On the Menu?
There’s a place in Chicago, the Southway Hotel, that’s got the best cinnamon rolls and the best filet mignon in the world. Then there’s Ivy Anderson’s chicken shack in Los Angeles, where they have hot biscuits with honey and very fine chicken-liver omelets. In New Orleans there’s gumbo filé. I like it so well that I always take a pail of it out with me when I leave. In New York I send over to the Turf Restaurant at Forty-ninth and Broadway a couple of times a week to get their broiled lamb chops. I guess I’m a little freakish with lamb chops. I prefer to eat them in the dressing room, where I have plenty of room and can really let myself go. In Washington, at Harrison’s, they have deviled crab and Virginia ham. They’re terrific things. On the Île-de-France, when we went to Europe, they had the best crêpes Suzette in the world, and it took a dozen at a time to satisfy me. The Café Royal, in the Hague, has the best hors d’oeuvres in the world—eighty-five different kinds, and it takes a long time to eat some of each. There’s a place in Paris that has the best octopus soup. And oh, my, the smorgasbord in Sweden! At Old Orchard Beach, Maine, I got the reputation of eating more hot dogs than any man in America. A Mrs. Wagner there makes a toasted bun that’s the best of its kind in America. She has a toasted bun, then a slice of onion, then a hamburger, then a tomato, then melted cheese, then another hamburger, then a slice of onion, more cheese, more tomato, and then the other side of the bun. Her hot dogs have two dogs to a bun. I ate thirty-two one night.
— Duke Ellington, 1944