THE CITY THAT WAS
meats, game, all cereals and all vegetables.
But the chefs who came from France in the early days and stayed because they liked this land of plenty were the head and front of it. They passed on their art to other Frenchmen or to the clever Chinese. Most of the French chefs at the biggest restaurants were born in Canton, China. Later the Italians, learning of this country where good food is appreciated, came and brought their own style. Householders always dined out one or two nights of the week, and boarding houses were scarce, for the unattached preferred the restaurants.
The eating v/as usually better than the surroundings. Meals that were marvels were served in tumbledown little hotels. Most famous of all the restaurants was the Poodle Dog. There have been no less than four establish-
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