. Philadelphia and popular Philadelphians . n Philadelphia can beseen at Reissers at some timeof the day. Business men,bankers, merchants, lawyers,councilmen, politicians, news-paper men—all congregate with-in the hospitable walls of minehost Reisser ; and down in theRathskeller, in the afternoons,can be seen men about town,and prominent actors, who im-bibe ice-cold beer out of quaintstone mugs imported from theFatherland. The Rathskeller isthe attraction of the place, it ispurely German, fitted up inquaint style, with no counterand the beer being drawn fromtaps in the wall. The visitorcould i
. Philadelphia and popular Philadelphians . n Philadelphia can beseen at Reissers at some timeof the day. Business men,bankers, merchants, lawyers,councilmen, politicians, news-paper men—all congregate with-in the hospitable walls of minehost Reisser ; and down in theRathskeller, in the afternoons,can be seen men about town,and prominent actors, who im-bibe ice-cold beer out of quaintstone mugs imported from theFatherland. The Rathskeller isthe attraction of the place, it ispurely German, fitted up inquaint style, with no counterand the beer being drawn fromtaps in the wall. The visitorcould imagine himself in a bier-halle in Berlin, Dresden orMunich, so perfect is the repre-sentation. Mr. Reisser makesannual visits to Europe to watchthe famous hostclries, with aview of introducing all new im-provements into his own estab-lishment. Reissers, in fact, is theDelmonicos of Philadelphia,and it is worthy of that highclassification. The genial pro-prietor and originator of thisgreat establishment is CharlesH. Reisser. He has been a. Charles H. Reisser caterer of the good things of this life over thirty years. Hehas served an apprenticeship in some of the most famous hotelsand restaurants in Europe, and he has been identified with thebest cafes and inns in this country. His experience is in factworld-wide. In 1859 he was au apprentice in the English Hof, atFrankfort-on-the-Mam, then he was at the Hotel de la Metropoleat Geneva, and then he graduated in cooking in Milan, Zurich, theHotel de France at Nice, Mar-seilles, the Hotel Schweizerhofat Luzerne, the Hotel Beaumontat Lyons and the Hotel BeauRivage at Ouch}-, on LakeGeneva. Mr. Reisser arrived iuNew York in 1S66, full of expe-rience and ambition. His firstposition was at Bangs restau-rant, on Broadway, then hejumped to Delmonicos, and heafterwards gained his valuableAmerican experience at theMaison-dore, the old Belvedere,the Hoffman House, the GilseyHouse anil the Brunswick. Inthe Centennial year, 1S76, c
Size: 1446px × 1727px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bo, bookcentury1800, bookdecade1890, bookidphiladelphiapopu00phil
