Word: seafoods
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Jimmy's, in fact, is a different sort of world, and Co-Owner Sid Davidoff is the first to admit it. "Pavilion we're not," he says. Jimmy's menu is in keeping with the clientele the restaurant was designed to attract: steaks, chops and seafood for the New York politicians, writers and celebrities who jammed its ample premises (once occupied by Toots Shor's) on opening night last week. As the cop outside put it that evening: "We have the immediate world here." No small assets are the connections Davidoff and Partner Richard Aurelio made...
...Senate set a new and imaginative fashion in memorials to its revered members last week by adding a favorite dish of the late Louisiana Senator Allen J. Ellender to the Senate restaurant menu. It is Louisiana creole gumbo, a concoction of rice, chopped seafood and okra, selling...
Nixon put a form of controls on the wholesalers and retailers of fresh vegetables and fruit, eggs and seafood. These sellers-the famous middlemen-will be forbidden to raise prices on the fresh products just to increase their own profit margins; but they will be able to raise the tags if farmers and fishermen charge them more to get the goods. Because farmers are now doing just that as a result of seasonal factors, prices for these foods could well continue to rise...
Dear Delicacy. Importers, seafood dealers and at least one textile firm in Japan are rushing to buy unprecedented quantities of shrimp on world markets-about 23% more in 1971 than 1970. Japan imports nearly two-thirds of the 69,000 tons consumed there annually. Since the U.S. imports about half of its own yearly 140,000 tons, the two commercial superpowers must bid against each other for shrimp from such places as Brazil, Mexico and West Africa. "The Japanese are paying 25% more than the market," says Irving Farber, president of New Jersey's Continental Seafoods...
...While he was still at N.Y.U., Sanford singled out the food-service industry as ripe for consolidation. He noted that restaurants, hotels, hospitals and other institutions that serve food often have to buy their supplies from a number of sources-meat from one distributor, fish and seafood from another, produce from still another. Sanford sensed the need for an all-in-one service that would provide a complete line of foods-from goose to mousse. To get a grasp of the gossip and personalities in the industry that he had chosen, he bought three years' back issues of trade...