Goldstein's (restaurant)

Culled from: Drury, John. Dining in Chicago, New York: The John Day Company, 1931, pp. 175-176.

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

GOLDSTEIN'S, 821 West 14th Street

A tenderloin steak, as only the Roumanians know how to prepare it, awaits you in this unassuming restaurant on the first floor of Mrs. Goldstein's home over in the Valley. Mrs. Goldstein, who is manager, cashier, waitress and chef, prepares all of her steaks as in her native Roumania — that is, by broiling over a charcoal fire. The result is something that touches the palate in the same manner that a Beethoven sonata touches the soul. And you may pick out your own steak and watch her broil it in the kitchen, noting incidentally the cleanliness of her kitchen and everything in it. Served with her delicious combination salad, pickles, and appetizing rye bread (which has caraway seeds in it), this steak dinner is something that will remain long in your memory. And don't forget to make ample use of the tiny dried seeds from the red pepper pods on the table — these give your steak an added tang. Mrs. Goldstein serves only two other entrees, broiled liver and sweetbreads. For an appetizer, she serves anchovies and, on certain days, chopped chicken liver. We heartily recommend Goldstein's when your thoughts turn toward a steak. This was the favorite eating place of Tine Bimbo, king of the gypsies. Open until midnight.

Maitre d'hotel: Mrs. Goldstein