"Started by Gene DeMichaelis in 1919, I was glad to see it hasn’t been updated much since the 50s dim lighting, a quiet ambience, antique oil paintings, and staff wearing suits with short jackets this was the restaurant I was looking for. Each table even receives the traditional crudités on ice and bread basket that’s synonymous with old school fine dining. The mammoth sized radishes would be like eating an apple, but the celery and carrot sticks were surprisingly crunchy and satisfying. In preparation for the carbohydrates to come, I only had a bite from the bread basket, which turned out to be pumpernickel studded with raisins sounds weird but actually rather delicious).<br/ <br/ Although the Caesar salad $13.95) isn’t made table side, the dressing seems house made. While you taste the garlic, the anchovy and Parmesan flavours are also pronounced, so despite the salad not being heavily dressed, it was full of flavour.<br/ <br/ Their linguine in white clam sauce $19.95) incorporates the clam juice, olive oil, and garlic base I look for with seafood pastas. On its own the broth was a tad salty, but with the al dente linguine the sauce was perfect. Moreover, the sweet clams were a larger variety and came removed from their shell and cut into larger chunks. It made eating the pasta a breeze and ensured it didn’t"
