What did dining out look like in 1906? We put the question to reporter Doug Mack, who dug through the New York Public Library’s “What’s on the Menu” database) for answers. Mack encounters items like flaming omelettes, vichy with buttermilk, and calf brains on toast on the menu of one New York-based restaurant chain, Bristol's Dining Rooms. While these dishes may appear bizarre to our modern taste buds, Mack discovers that there may be more to it than meets the eye.
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