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The Neil House was Columbus's hotel of choice for the rich and powerful throughout much of the 19th and 20th centuries
A review of the Tricity Restaurant by a critic from The Lady magazine describes the bright lighting as being “like sunshine indoors” and customers were reassured that there was nothing to be worried about because food cooked by electricity tastes “delicious“
a nine-course meal at the Trocadero cost half a guinea
The imagery stirs up the appetite and the imagination
Paris in 1934 - the date of this menu is written on the interior - was roiled by financial and political scandals
La Cuisine Francaise, Francois Tanty 1893 Ohio The Neil House was Columbus'sThis delightful image of chefs emerging from a copper pot on the stove is an illustration from the recipe book of Francois Tanty, chef de cuisine to Emperor Napoleon III of France and the Imperial Family of Russia. The book was published in Chicago in 1893. Tanty trained under Marie Antoine Careme (1784 1833), regarded as the original maestro of haute cuisine. Careme was the inventor of mother sauces that were used in different dishes and of pastries
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