Weiss' (restaurant)

Culled from: Drury, John. Dining in Chicago, New York: The John Day Company, 1931, pp. 89-90.

Note: The Newberry Library holds the personal papers of author John Drury.

WEISS'

La Cuisine Viennoise

Although you may have nothing to do whatever with cloaks and suits in wholesale quantities, yet it is eminently worth your while to trek over to Chicago's wholesale district at the west end of the Loop for a meal at the Weiss restaurant. Alex Weiss has been caterer to the town's wholesalers for over twenty years, his clientele being made up largely of the executives and heads of the wholesale firms in the district.

Viennese cooking is featured at this place, the kitchen being in the capable hands of Chef Theodore Huber, a product of Austro-Hungarian restaurants. Therefore, the fresh paprika pike with steamed potato is worth the trip over here; the Hungarian lamb goulash with baked noodles makes you love this place; the gefulte fish is incomparable; the matzos pancake with currant jelly cannot be praised too highly; and the apple strudel is a dessert that eminently deserves to be called dessert. The French and Danish pastries come from the restaurant's ovens and are always fresh.

The establishment is divided into several dining rooms, all decorated in good style and with no artificial effects to catch the eye of the passing pedestrian. Weiss' reputation for good food is sufficient advertising. The main dining room is on the first floor, a popular-priced lunch counter is in the basement, and the second floor contains the tea room.

Weiss Restaurant, Austro-Htmgarian and American
208 West Adams Street

Open for luncheon and dinner

Maitre d'hotel: Alex Weiss