Service of Favorite Foods No Longer Available

May 29th, 2018

Categories: Food, Nostalgia, Taste Sensations

Oyster Bar. Photo: afar.com

Charles Passy wrote about some of the taste sensations he misses because businesses that sold them have closed or, as was the case with the Oyster Bar and its caviar sandwich, a restaurant has deep sixed an item from its menu. Good news for the sandwich fans: the Grand Central Terminal favorite has reinstated its sandwich, Passy reported in The Wall Street Journal.

According to Passy, “The menu item, a fixture for more than 15 years, had never been a huge seller, as a typical day saw up to 10 orders. But those who liked it really seemed to like it, Mr. Ingber said.” Sandy Ingber is executive chef.

Photo: thelittleloaf.com

Passy reported that one caviar sandwich fan, Oli Coleman, wrote about it in The New Yorker observing “It went well with a severe martini.” It’s back on the menu as Ingber found a source for reasonably priced caviar. It was dropped to begin with because the price of bowfin caviar would have catapulted the price of the sandwich three fold.

Photo: liquor.com

I reminisce about a rye bread with black pepper chunks on its crust made by a bakery in Bayonne, N.J; the lightest, tastiest mozzarella I chose by chance as an appetizer in an unremarkable looking restaurant in Venice years ago and the fruit tarts and birthday cakes at Dumas, a NYC bakery that has been closed for decades. [I noticed in Google that a Patisserie Didier Dumas is in Nyack, N.Y. The name Dumas in France is the equivalent of Smith or Jones here, and checking the website and seeing nothing that resembles the sweets I remember; nevertheless I should one day check out this place.]

I’m not a fan of sauerkraut—too sour–but once tasted a wonderful plate of it in Paris at a restaurant celebrating the food of Alsace. There was that elusive mulligatawny soup at the Wabeshabelli Hotel I had in Addis Ababa, Ethiopia. It was so long ago that I can’t describe the taste but I’ve never again sipped a mulligatawny soup that pleased me as much.

Sometimes my husband Homer matches the sublime taste of a no-frills plate of spaghetti with tomato sauce that I’ve enjoyed throughout Italy.

What are some of the dishes you remember that are no longer to be had? Have you encouraged a restaurant, bakery or supermarket to reinstate an item you loved and did you change their mind?

Photo: pinterest.com

 

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4 Responses to “Service of Favorite Foods No Longer Available”

  1. Lucrezia Said:

    Good coffee ice cream. The companies making it are gone, so grousing is not an option.

  2. Jeanne Byington Said:

    Lucrezia,

    The texture of Talenti gelato is smooth, creamy and amazing. We just recently discovered it.

    I checked and they have a coffee chocolate chip that I bet is delicious and a Cold Brew Coffee Sorbetto that they describe this way: “Fair-trade Brazilian and Colombian cold-brew coffee is blended with everything but the milk to create our Cold Brew Coffee Sorbetto. If it were available in coffee shops, we’d call it a South Americano.”

    Let me know what you think!

  3. Protius Said:

    It is not funny that progress inevitability brings regress in its wake, but that is the yin and yang of it.

    The other day, I counted up 40 different dishes, many of which were cherished favorites, that I will never eat again, either because a species has become extinct, or sufficiently scarce as to be no longer affordable except to multi-millionaires. To name a few: Shad roe, terrapin, bird’s nest soup, shark fin soup, abalone, Spanish baby eels, plover’s eggs, wild strawberries, not to mention every sort of wild as opposed to farm fish, shell fish and game and fine vintage wines.

    And we are ever urged to consume more?

  4. Jeanne Byington Said:

    Protius,

    When I buy “wild” salmon at Adams’ fish department in Poughkeepsie, do you think it isn’t wild? Yikes…then what are we eating?

    Looking at your list I’m lucky as I am not familiar with any of the items except wild strawberries. I’ve had some standard strawberries fresh picked that are spectacularly sweet and juicy. I was so disappointed by wild blueberries I once picked for hours in hot sun after reading about how glorious they were in the newspaper. I had collected what appeared to be a few spoonful’s for each of us after the literal sweat and tasted nothing. Good old New Jersey blueberries were more fragrant and sweet.

    I’m not a fussy eater but don’t think I’d order eels grown up or young from anywhere. You are clearly an adventurous eater.

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