Schtick Restaurants -- was, Re: [Sca-cooks] Re: Pho

[Bj Jane Tremaine]

There is still on in San Tee, out side of San Diego. My father's tie still 
resides there from 1964.  And yes they still snip ties.

Jana




----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, March 28, 2006 6:49 AM
Subject: Schtick Restaurants -- was, Re: [Sca-cooks] Re: Pho


>
> On Mar 28, 2006, at 9:03 AM, Elaine Koogler wrote:
>
>> And then, of course, there's the bar in Alaska (not a Chinese  place, but 
>> good ol' English!) named "Tricky Dick's Half-way Inn"!   I really am not 
>> joking.  We were there several years back...it's  about half-way between 
>> Anchorage and Fairbanks.  When you visit,  you sign a dollar bill and it 
>> gets stapled to the ceiling or  wall...wherever there's room!
>> Kiri
>
> Your post has got me thinking of restaurants, bars, etc., with some  odd 
> traditions. Who's got accounts of those to share? Apart from the  old 
> Sloppy Louie's in New York, where you used to be able to sneak in  through 
> the kitchen door, see what looked good on your way to the  dining room, 
> and order accordingly, the entry that screams to be  talked about is a 
> place called, I believe, The Pinnacle Peak, outside  San Bernardino, CA. I 
> have no idea if they're still around, but it  was considered sort of 
> unofficially mandatory to A) understand that  neckties were strictly 
> forbidden, and B) to wear the most  outrageously trashy tie you could 
> find, because they would then have  a little ceremony where they'd snip 
> your tie off with a large pair of  tailor's shears, and nail it to the 
> beam above the bar.
>
> As I recall, the menu consisted of the Cowgirl Steak (a T-bone/ 
> porterhouse that hung over the edge of the plate), the Cowboy Steak  (a 
> definite porterhouse that hung off the edge of the table if you  weren't 
> careful), a burger for kids, although I STR it was probably  at least 1/2 
> a pound of meat, pinto beans, sourdough bread, and some  form of green 
> salad. They might have had pies for dessert, but we  never got that far.
>
> As I say, I have no idea if they still exist, and I haven't been  there 
> since the mid-70's, but they were a lot of fun.
>
> Adamantius
>

>
>