Every country has a story that can be told through its cooking. To experience that story, all you have to do is taste the lost
dishes that sustained those who came before us. America was created by the immigrants who reinvented its food, until their
dishes were displaced by the next wave of newcomers. This menu tells the forgotten story between the arrival of the first new
Americans and the arrival of the last. This country has an incredible culinary diversity across its states; but it also has an incredible
depth through the centuries. America Eats Tavern is a place where you can travel through time to find the moment when
our American identity was forged in a pot, skillet and bowl.
Whole wheat Parker House roll, walnut-honey bread, and buttermilk biscuit.
Served with blackberry butter.
OYSTERS ON THE HALF SHELL PICKLED OYSTERS GRILLED BUTTER OYSTERS
Thomas Downing, New York City, 1825 New York City, 18th Century Thomas Downing, New York City, 1825
Downing owned the most famous oyster cellar in New An American tavern favorite since the A Downing specialty beloved by the power-brokers,
York. A free African American, he stored his oysters in mid 1700s, before the days of canning, using the popular financiers and socialites who made his oyster cellar so
the basement, where escaping slaves hid on the spices of the era. Perfect with beer. successful: Smoky oysters on the half shell, touched by
Underground Railroad to freedom. These oysters are the flame that rises from a drop of butter and a bed of
inspired by the traditional garnishes served by New 12 oak charcoal.
York’s oystermen: house-made fruit vinegars, black
pepper, sea salt and lemon. 12
½ doz 14 doz 26
HANGTOWN FRY OYSTERS ROCKEFELLER OYSTER STEW SPOONBREAD
Hangtown, California, 1849. Antoine’s, New Orleans, 1899 Grand Central Oyster Bar, New York City, 1913 WITH OYSTER ICE CREAM AND
Hangtown was a rough mining town When Antoine Alciatore’s escargots grew Grand Central is the last living link to New CAVIAR
known for its public hangings and its gold hard to find and out of fashion, his son York’s Eliza Leslie, The Lady’s Receipt Book, 1847
strikes. When a lucky 49er struck gold, he Jules reinvented the dish with local Gulf great oyster culture. As rail travel First named as Indian Puffs, this
celebrated at the Cary House restaurant oysters. He named it for the richest man in declined, so did the oyster bar, which spoonbread is so light it could almost be a
by ordering this dish. Perhaps the first the world because it tastes and looks like abandoned almost all its seafood dishes soufflé. The ice cream was inspired by one
true Californian cuisine, it combines the a million dollars. Jules’ original recipe by the early 1970s. The one oyster dish of Mark Twain’s favorite snacks.
most expensive ingredients of the time: remains a secret. that never left the menu through the
oysters, eggs and bacon. decades before its revival was 15 Saturday only
15 Monday and Thursday only this great stew.
12 Friday only
EGGS A LA BENEDICK FRIED CHICKEN WITH CATSUP SHRIMP ‘N’ ANSON MILLS GRITS
Charles Ranhofer, New York, 1894 Gordonsville, Virginia, 1869 Jamestown, 1607
Chef Ranhofer is thought to have developed this classic Deep-fried foods, first introduced by Spanish and Native Americans first taught the colonists to hull corn
at his legendary Delmonico’s restaurant for a patron, Mrs Portugese slave-traders, are the living history that links into hominy, creating one of the first truly American
LeGrand Benedict, who wanted something new for lunch. the South and the Mediterranean. During the civil war, foods. Here we use creamy Anson Mills grits, carefully
Ranhofer included the dish in his 1894 book women sold fried chicken from trays balanced on their milled from rediscovered heirloom corn.
The Epicurean. heads to soldiers along the C&O railroad in Gordonsville.
PEANUT BUTTER AND JELLY SANDWICH SHRIMP REMOULADE
Helen Louise Johnson, Enterprising Housekeeper, 1896 & FRIED GREEN TOMATOES
Francois Tanty, French Cooking for Every Home,
Nut butters were originally considered a health food, and only grew into Adapted to American Requirements, 1893
a sandwich filling -- along with jelly -- towards the end of the 19th
century. The first known PB&J appeared in a cookbook written by Tanty was chef to Napoleon III and the Russian Czar before he came to
Johnson and published by the Enterprise Manufacturing Company, America, and this dish is inspired by both worlds. Remoulade was a
which made hand-crank meat grinders, just as they were starting to sell classic French sauce, which was transformed with Creole spices, as
a nut-grinding blade. If more people wanted to make her ‘‘Sweet and chefs like Tanty adapted it to American requirements.
Nut Sandwiches,’’ they might just buy the new nut-grinder too.
10 with Foie Gras 16
HUSH PUPPIES WITH HOMEMADE CORN BUTTER BABY CORN ON THE COB VERMICELLI PREPARED LIKE PUDDING
WITH BROWN BUTTER Philadelphia, 1802
A Southern fisherman’s favorite, fried over an open fire
with the leftovers to keep the dogs quiet. At some point, Native Americans taught the colonists how to survive by The grandfather of today’s mac ‘n’ cheese was first
humans figured the corn cake was a perfect match with growing and harvesting corn. Now corn is the most written down by Lewis Fresnaye, a refugee from the
freshly caught fish -- or American sturgeon caviar.
- widely grown crop in the Americas. This sweet baby French Revolution. One of America’s first commercial
corn, from the best farming co-op near the nation’s pasta-makers, Fresnaye handed out this recipe with the
10 with ½ oz Caviar 21 coiled pasta he sold.
capital, is how corn should taste.
CLAMBAKE BUFFALO WINGS
Frank and Teressa’s, Anchor Bar, Buffalo, 1964
Native Americans taught the first settlers how to dig for clams in the
1600s but the colonists thought the shellfish was inferior food for slaves. A late night inspiration by Teressa Belissimo to impress her bar-tending
Clams were first cooked with hot rocks and seaweed. Today we serve son and his hungry friends. Rather than throw the wings into a stock,
them on the half-shell, just warm enough to see a wisp of steam, Teressa transformed them into something fried and spicy. They were an
with clarified butter. immediate hit.
ABALONE WITH BUTTER-PEPPER AIR, CRAB WITH OLD BAY AIR, OUT OF THE SHELL PICKLED STURGEON WITH CAVIAR
BOURBON WORCESTERSHIRE Baltimore, 1940 Mary Randolph, The Virginia Housewife, 1838
John Steinbeck, Cannery Row, Monterey, 1945
Spice merchant Gustav Brunn escaped Nazi Germany The first regional American cookbook included
Abalone was an abundant, delicious California with a hand-cranked grinder in his suitcase. He created -
several incredible pickles, including this fish -- now
seafood which was decimated by over-fishing in less Old Bay in 1940 for Maryland’s beloved crabs and the prized, but originally served to slaves. In the late 1800s, a
than a decade. We thinly slice our sustainable, farm- recipe remains unchanged. dime could buy you a serving of the finest caviar from
raised abalone, and serve it on the shell with the Hudson Valley.
12 ea Tuesday and Wednesday only
a delicate butter air.
12 Saturday and Sunday only
Market Price when available
Sponsorship of America Eats Tavern is provided by American Express and Dole Food Company
Proceeds donated to the Foundation for the National Archives
SOUPS & SALADs
SHE CRAB SOUP CLINTON’S GAZPACHO HARVARD BEET SALAD
William Deas, Charleston, SC, 1909 Fannie Farmer,
Mary Randolph included a recipe for what she called The Boston Cooking School Cook Book, 1906
Scottish seafood bisque transformed with the addition of ‘‘gaspacha’’ in her 1838 Virginia cookbook, showing the
Carolina blue crabs. Deas, who cooked for the Charleston early Spanish influence on American cooking. Gazpacho Supposedly named after the crimson color of Harvard,
mayor, dressed it up with crab roe when his boss hosted finally arrived at the White House 160 years later, where this dish uses cornstarch, unlike its predecessors, the root
President Taft for dinner. it became one of President Clinton’s favorites. puddings of Medieval Europe.
11 9 with Maine Lobster 15 12
MOCK TURTLE SOUP SHRIMP IN GRAPEFRUIT COCKTAIL PEANUT SOUP
Amelia Simmons, American Cookery, 1796 Irma Rombauer, Joy of Cooking, 1931 George Washington Carver, 1914
In the first American cookbook, Simmons included a Rombauer was a St Louis widow who self-published The Carver published his peanut research to show how poor
recipe for both turtle soup and mock turtle -- or, as she Joy of Cooking as she struggled to support her family. African-American farmers could prosper from an
put it, ‘‘To dress a calve’s head. Turtle fashion.’’ The The book sold in the millions through the 20th century, unpopular crop. Peanut butter quickly grew from a
diamondback terrapin -- Maryland’s official state reptile --- with its simple, conversational recipes. This fresh salad, delicacy to a commercial success. We take crushed
was considered slave food until it grew fashionable in from Rombauer’s first edition, reflects the great journey peanuts, peanut praline and mace to recreate something
stews and soups in the 19th century. From Louisiana to of the American grapefruit. A century before the Joy of close to the recipe of Rufus Estes. Estes was born a slave
the mid-Atlantic, turtle soup was wildly popular until the Cooking, they traveled from Barbados to Florida, and but rose to become executive chef of the
population collapsed and the trade ended in 1971. - -
then -- with the help of Spanish missionaries -- to Texas, Pullman Railroad Car Company in Chicago.
where the Ruby Red was born.
12 Tuesday only 9
COBB SALAD CHESAPEAKE CRABCAKES WALDORF SALAD ‘YOU’RE THE TOP’
Robert Cobb, Hollywood, 1936 WITH PICKLED WATERMELON SALAD Oscar Tschirky, New York City, 1893
Lord Baltimore Hotel, 1932
Cobb was the owner of the renowned Brown Derby Tschirky was a Swiss immigrant who started his career as
restaurant in Hollywood. One night he was hungry and Just four years after opening, the landmark Baltimore a busboy but rose to become maitre d’hotel of the
supposedly created this salad from the leftovers he hotel published the first known recipe for this Waldorf-Astoria. His original recipe included only apples,
discovered in the walk-in refrigerator. He loved the result Chesapeake favorite. celery and mayonnaise. Walnuts appeared
so much that he added it to the menu. two decades later.
One 12 Two 18
Today we think only of tomato, but there were historically dozens of incredible catsups, used to add flavor to meat and fish. An English import, probably of Chinese origin, the
first American catsups were thinner and spicier than today’s ketchup. Here is a taste of American history through condiments.
3 Selection varies daily
OYSTER ANCHOVY MUSHROOM BLACKBERRY
Mary Randolph, Eliza Leslie, Catherine Beecher, Miss Beecher’s Mrs E. F. Haskell,
The Virginia Housewife, 1838 Directions for Cookery, 1837 Domestic Receipt Book, 1846 The Housekeeper’s Encyclopedia, 1861
GOOSEBERRY BLUEBERRY TOMATO JACK DANIEL’S
Mrs F. L. Gillette and Hugo Ziemann, The Maria Parloa, Lydia Maria Child, The Frugal Housewife, 1830 Lynchburg, Tennessee, 1866
White House Cookbook, 1887 Miss Parloa’s New Cook Book, 1880 The grandmother of the Heinz tomato ketchup
Meats & Fish
EISENHOWER’S STEW CORNMEAL CRUSTED CROAKER NEW ENGLAND CLAM CHOWDER
Dwight D. Eisenhower, Washington DC, 1954 WITH SUCCOTASH WITH POACHED COD
Plymouth, Massachusetts, 1769 Plymouth, Massachusetts, 1624
This dish was included among Ike’s personal recipe
collection, as ‘‘General Eisenhower’s Old-Fashioned Beef The first printed mention of succotash came on a menu Chowder was originally a fish stew from Brittany, France,
Stew.’’ The original recipe, using 20 pounds of meat and celebrating the first Forefather’s Day to mark the landing and the Native Americans cooked their own thickened
similar quantities of vegetables, was supposed to feed 60 at Plymouth rock. But the dish finds its origins in a Native broth of clams and potatoes. The pilgrims initially
people. The White House warned that the scaled-down American dish called misickquatash, meaning an ear of disdained clams. But they soon changed their tastes, and
recipe, widely requested by the public and reprinted in corn. The pilgrims turned it into a stew of beans, meat, they changed chowder forever, when they brought cows
newspapers, had not been tested potatoes and ground corn. to America in 1624. It was the addition of milk that made
in such small portions. chowder a New England favorite.
SHRIMP AND PORK JAMBALAYA BISON TOMAHAWK STEAK WITH CHEDDAR LOBSTER NEWBERG
Sarah Josepha Hale, New Household Receipt-Book, 1853 MASHED POTATOES, CATSUPS & PICKLES Delmonico’s, 1876
Lewis and Clark, South Dakota, 1804
The origins of jambalaya are as mixed as the dish, with its The secret sauce came to Delmonico’s from Ben
flavors from Africa, France, Spain and the Middle East. Bison was a vital and sacred part of the Native American Wenberg, who shipped fruit from South and Central
Mrs Hale, who is credited with making Thanksgiving a culture for many thousands of years before Lewis and America. Wenberg used rum and cayenne from Latin
national holiday, published the first known recipe in 1853. Clark ate their first on August 23, 1804. As they crossed America, but Delmonico’s chef substituted sherry for the
In Provence, in the south of France, a jambalaia at that the Great Plains, the great explorers each consumed nine rum and created a classic. Wenberg was later banished
time was a mixed stew with rice. But in Louisiana it pounds of meat a day. But by the end of the century, from the restaurant after some forgotten dispute, but his
became something bigger in the original commercial hunters almost finished off the majestic sauce was too popular. So Delmonico’s
American melting pot. species as factories demanded bison leather for machine simply reversed a few letters to
belts. The US Army even tried to eliminate bison as a way rename the dish Newberg.
42 /2 ppl
to control the tribes that relied on its meat.
68 /2 ppl
KENTUCKY BURGOO BBQ BEEF SHORT RIBS WITH ‘COLD SLAW’ MUTTON SHOULDER
WITH RABBIT, SQUAB & LAMB Lettice Bryan, The Kentucky Housewife, 1839 WITH OYSTERS AND CATSUPS
Gus Jaubert, Kentucky, 1860s Esther Allen Howland,
Barbecue was a Caribbean cooking technique that The New England Economical Housekeeper, 1845
Burgoo was originally the porridge served to English traveled first to Virginia and the Carolinas, along with the
sailors, until French chef Jaubert transformed it into a African slaves’ taste for spices and peppers. In Texas, Howland was married to a publisher who was a direct
meaty stew while serving the Confederate general John barbecue came to mean beef, in a sweeter sauce. In descendant of one of the Mayflower pilgrims. Her hugely
Hunt Morgan. Originally made with blackbirds and North Carolina, the pork is cooked in a vinegar-based popular book was an eclectic mix of ‘‘economical’’
squirrels, Kentucky burgoo is still served sauce. We serve our ribs with sauces inspired by both recipes and ‘‘useful’’ medicinal remedies. Her recipe
to large crowds on Derby Day. state traditions, along with the coleslaw that first arrived called for hanging the mutton for ‘‘some days’’ then
with Dutch settlers. salting it for two more days.
32 Wednesday only
28 26 Saturday and Sunday only
CHICKEN POT PIE
Hannah Glasse, The Art of Cookery Made Plain and Easy, 1805
The first pot pies appeared in print in America as early as 1785. Within two decades, the
classic cookbook by the English writer Hannah Glasse described the pot pie as
‘‘the American mode of cooking.’’
28 Thursday only
Dedicated to Michael Batterberry, my dear friend who achieved more than anyone in celebrating America's culinary
traditions, and Senator Daniel Patrick Moynihan, who told me if you love America, America will always love you back.
- José Andrés
Souvenir menus available with a $5 contribution to the Foundation for the National Archives
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