Word: restaurateurs
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...from West Germany, Canada and the U.S. to cash in on the resulting labor shortage. While abroad, many of them also developed entrepreneurial and managerial skills. Even Greek restaurant owners, expatriate fixtures in cities round the globe, are returning. Says Nick Sokaris, U.S.-born son of an Albany, N.Y., restaurateur, who opened his own Stage Coach restaurant in Athens in mid-1971: "I had to decide whether to stay in Greece or go back to the States, and I decided the real opportunity was in Greece. The restaurant is a success now, and there is room in Athens...
...wanting money." His stock in Tropicana Products, Inc. of Bradenton, Fla., rose $59 million, to $128 million. Rossi, who still speaks in the accents of the Sicily that he left 51 years ago, founded the company in 1946 after a varied career as cab driver, bricklayer, tomato farmer and restaurateur, and he owns 24% of Tropicana's shares. He was one of the first to discover the North's thirst for chilled orange juice shipped from Florida, and has kept the company growing by innovations that have cut the cost of packaging and shipping the juice...
...friends and customers, including Secretary of State William P. Rogers, Ed Sullivan, Rocky Graziano, Frank Gifford, W. Averell Harriman, and Larry O'Brien (who held up a T shirt emblazoned: I'M A DEMOCRAT-DONT BUG ME). "Hello, Big John!" Toots roared as he bussed fellow Restaurateur Jack Dempsey. The former champion answered with a playful right to the jaw. Said one guest as the mid-afternoon party neared midnight: "I'll probably be here for breakfast...
Down the long elegant candlelit years since Le Pavilion opened in Manhattan in 1941, even the most jaded of gourmets have agreed that there was no restaurant in the U.S. quite like it. Founded in the finest French tradition by Master Restaurateur Henri Soule, Le Pavilion immediately established itself as the very best of a small but choice selection of places in which it was as gratifying to be seen as it was to be served the splendid fare. No detail was unimportant to Soule. He used only Baccarat crystal, for instance, and seated guests as carefully as he selected...
When a German-born restaurateur named Charles Feltman first popularized the frankfurter on a roll 100 years ago, the Coney Island Chamber of Commerce refused to endorse the sobriquet "hot dog." They thought it might evoke notions of processed mongrel. Today the public has less fanciful worries. According to the U.S. Department of Agriculture, since 1937 the frankfurter has gone from 19% fat and 19.6% protein to 28% fat and only 11.7% protein. (The rest is water, salt, spices and preservatives.) This deterioration is yet another of technology's ambiguous gifts...