Word: decorative
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Dates: during 1960-1969
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...indisputably French decor and air of luxury, what Le Pavilion's customers most appreciated was the food, which was classic French cooking. There was no tampering with recipes, as there was no single specialty. For Soule, everything was a specialty, from tasty crabmeat timbale with its light sauce, to the roast duck with peaches, through the tender, flaky strawberry tart. No restaurant served younger partridges, earlier truffles, or more tender asparagus...
Seven weeks. Zut! The man at Delmonico's wrung his hands. "Usually things like this are planned four or five months ahead," he moaned. But he would try. And right up to two hours before the party started, decorators and caterers struggled to transform the hotel's sedate, continental Crystal Room into a black-and-white striped tent with a "pop-op" decor. Then suddenly the room was filled with 445 stylish, milling guests and the music of Meyer Davis' orchestra. And dancing among them, smiling, shy and lovely, was the person it was all about-Anne...
...they can keep their eyelids from drooping at Kwaidan's plots, moviegoers may well be enchanted by its decor. Director Kobayashi imagines a never-never land of vermilion skies and shimmering, silver-green grass, as miraculously unreal as a Japanese landscape painting on silk. Such filmic virtuosity seems almost commonplace, though, among moviemakers of Japan, who sometimes say nothing and say it so impressively that their essays on art appreciation pass for art itself...
...airy decor of the law office cried welcome to the shyest member of the accident-prone public, recalls Oklahoma City Lawyer Byrne A. Bow man. "An older woman greeted me with all the kindliness and warmth of an Irish policeman's mother." On the walls were about 60 framed photographs of checks for large amounts. They represented awards in damage suits and clearly implied that "there is nothing like money." On the waiting-room table was "a poop-sheet of the trade organization of personal-injury lawyers. It was advertising a seminar on how to get the big verdicts...
...slight man with the crinkled, smiling eyes is not the sort of celebrity for whom headwaiters snap to attention. When he walks into a Manhattan restaurant, hardly anyone notices. But he notices everything. Is the decor adequate? Does the headwaiter seem anxious to get on to someone else? Is there any single offering out of the ordinary on the menu? Is the wine overpriced? Is the busboy attentive to such details as discarded swizzle sticks and filled ashtrays? Are the service plates set just right? Then, having eaten and paid for his meal, Craig Claiborne, food and restaurant editor...