Would today’s New York foodies approve of the Skipper restaurants, a mid-century mini-chain of dining establishments centered in midtown?
Well, the food is “well-cooked” and “balanced” (nutritious and no trans fats?), and they do their own baking, which might count as local fare.
The menu items probably wouldn’t go over well. A review in the 1949 restaurant guide Knife and Fork in New York notes the “deviled crab, southern fried chicken,” and “roast beef with Yorkshire pudding.”
And the decor wouldn’t attract a trendy crowd. It’s described in the book as “tearoomy” in the “colonial mood, with colorful wallpapers.” The Skipper sounds like an inexpensive place to grab a bite if you’re hungry and not especially picky.
Interestingly, the chain has a “Men’s Grill” on 44th Street. I know the city had male-only bars well into the 1960s (McSorley’s wasn’t open to women until 1970!). But single-sex public restaurants in the 1940s?
Ephemeral New York 