Submitted by liz on Wed, 2014-11-12 11:42
Note: The Newberry Library holds the personal papers of author John Drury.
Cuisine for the Epicure
No other restaurateur in town has been able to build up a more fashionable following than has M. Louis Steffen, the debonair Franco-Swiss proprietor of Chez Louis. Since opening this elaborate dining place, a short while ago, in an old town house, just off the boulevard, Louis has had no difficulty in retaining the exclusive clientele who came to his board when he was proprietor of Ciro's Grill. Ermine wraps, silk toppers, diamonds and town cars are as much in evidence here as they are at Ciro's.
There are two reasons why the dowagers and millionaires and debutantes of the Gold Coast come to this newest of Chicago's public dining salons — Louis himself, and his chef, Rene Seurin. A combination like this cannot be excelled for attracting knowing epicures and the town-wise — Louis, with his suave Continental manner, his youthful dash, his rare good taste in providing the unusual in decor y and M. Rene Seurin, of Bordeaux, trained in the kitchens of Paris and as skillful in the culinary art as Bach was in the art of music.
Naturally, with two such men as these in charge, French dishes would be featured at Chez Louis — and so they are. Many of the popular delicacies of Parisian tables, together with certain specialites de la maison from the hands of Chef Rene, make your evening at Chez Louis memorable. The foods, in point of quality and preparation, would pass the severest test. The Chez Louis is a charming place to visit for dinner; the prices are not so high as you might think; the service is genuinely Continental and completely satisfying, and the Chicken Salad a la Louis — well, try it yourself.
Chez Louis, Franco-American
120 East Pearson Street
Table d'hote luncheon, $1.00. Table d'hote dinner, $2.50
Also a la carte
Open for luncheon, dinner and after-theatre supper
Maitre d' hotel: Louis Steffen
1931 - 1931