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Feb. 8, 2013

Rabbi Berel Wein: Lofty ideals must be followed with grounded applications

Clifford D. May: Letter from the West Bank
Steve Rothaus: Judge OKs plan for gay man, lesbian couple to be on girl's birth certificate
Gloria Goodale: States consider drone bans: Overreaction or crucial for privacy rights?
Environmental Nutrition Editors: Don't buy the aloe vera juice hype
Michael Craig Miller, M.D.: Harvard Experts: Regular exercise pumps up memory, too
Erik Lacitis: Vanity plates: Some take too much license
The Kosher Gourmet by Susie Middleton: Broccoflower, Carrot and Leek Ragout with Thyme, Orange and Tapenade is a delightful and satisfying melange of veggies, herbs and aromatics
Feb. 6, 2013

Nara Schoenberg: The other in-law problem

Frank J. Gaffney Jr. : A see-no-jihadist for the CIA
Kristen Chick: Ahmadinejad visits Cairo: How sect tempers Islamist ties between Egypt, Iran
Roger Simon: Ed Koch's lucky corner
Heron Marquez Estrada: Robot-building sports on a roll
Patrick G. Dean, M.D.: Mayo Clinic Medical Edge: How to restore body's ability to secrete insulin
Sharon Palmer, R.D.: 3 prostate-protecting diet tips
The Kosher Gourmet by Emma Christensen 7 principles for to help you make the best soup ever in a slow cooker
Feb. 4, 2013

Jonathan Tobin: Can Jewish Groups Speak Out on Hagel?

David Wren: Findings of government study, released 3 days before Newtown shooting, at odds with gun-control crusaders
Kristen Chick: Tahrir becomes terrifying, tainted
Curtis Tate and Greg Gordon: US keeps building new highways while letting old ones crumble
David G. Savage: Supreme Court to hear case on arrests, DNA
Harvard Health Letters: Neck and shoulder pain? Know what it means and what to do
Andrea N. Giancoli, M.P.H., R.D.: Eat your way to preventing age-related muscle loss
The Kosher Gourmet by Diane Rossen Worthington Baked Pears in Red Wine and Port Wine Glaze: A festive winter dessert
Feb. 1, 2013

Rabbi Dr. Tzvi Hersh Weinreb: Redemption

Clifford D. May Home, bloody, home
Christa Case Bryant andNicholas Blanford Why despite Syria's allies warning of retaliation for Israeli airstrikes, the threats are likely hollow
Rick Armon, Ed Meyer and Phil Trexler Ex-police captain cleared by DNA test is freed after nearly 15 years
Harvard Health Letters: Could it by your thyroid?
Sharon Palmer, R.D.: When 'healthy food' isn't
Sue Zeidler: Coke ad racist? Arab-American groups want to yank Super Bowl ad (INCLUDES VIDEO)
The Kosher Gourmet by Nealey Dozier The secret of this soup is the garnish
January 30, 2013

Allan Chernoff: Celebrating 'Back from the Dead Day'

America isn't a religious country? Don't tell Superbowl fans!
Mark Clayton Cybercrime takedown!
Germany remembers Hitler rise to power
Israel salutes U. N. --- with the one finger salute
Sharon Palmer, R.D.: Get cookin' with heart-healthy fats
Ballot riles Guinness World Records
The Kosher Gourmet by Elizabeth Passarella Potato, Squash and Goat Cheese Gratin
January 28, 2013

Nancy Youssef: And Democracy for all? Two years on, Egypt remains in state of chaos

Fred Weir: Putin: West is fomenting jihadi 'blowback'
Meredith Cohn: Implantable pain disk may help those with cancer
Michael Craig Miller, M.D. : Ask the Harvard Experts: Are there drugs to help control binge eating?
David Ovalle Use of controversial 'brain mapping' technology stymied
Jane Stancill: Professor's logic class has 180,000 friends
David Clark Scott Lego Racism?
The Kosher Gourmet by Mario Batali The celebrated chef introduces us to PANZEROTTI PUGLIESI, cheese-stuffed pastry from Italy's south


Jewish World Review Jan. 21, 2011 / 16 Shevat, 5771

The Last of the Great New York Joints

By Greg Crosby


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http://www.JewishWorldReview.com | Our recent trip to New York City included New Year's Eve at the famous 21 Club. This was the second year in a row that we dined at 21 on New Year's Eve and I guess if you had to choose a place to have your last meal (for the year, anyway) you couldn't find a better spot. I'm a sucker for historic restaurants and bars and they just don't get any more historic than 21.

The place was started during the prohibition years as a speakeasy and was actually raided by the feds at least twice. A secret wine cellar was built to hide the contraband booze in case of raids. That hidden room is still used today as a private dinning room. The building itself is in a townhouse (21 West 52nd Street) which was built in 1872, part of an entire street of townhouses.

I never had authentic Dover Sole in my life so last New Year's I saw it on their menu and asked my waiter about it. He said, "If you're ever going to try it, this is the place to do it." I did and it was absolutely the best tasting fish I have ever eaten! Since then, I have ordered Dover Soleat another restaurant, a very good place too, but it wasn't the same. That Dover Sole at 21 was something special. This time around I ordered their famous 21 Chicken Hash, not as spectacular as the sole, but very good in its own way.

The whole thing about the 21 Club is, not only is the food really good, but the place has a sexy history and reeks of old New York society. All the famous big shots from every walk of life have been to 21. Every President since FDR (with the exception of the last two) has dined there. Humphrey Bogart and Lauren Bacall had their first date there. Alfred Hitchcock had a long-standing connection with the place. (I happen to know that one of his favorite meals was that of Dover Sole, so I'm sure he must have ordered it at 21 one form time to time).

For the most part, people dining at 21 know exactly where they are and understand what it is all about. They know they're eating at one of the last great New York hangouts and they dress for the part. People come dressed for dinner at 21, believe it or not. It really makes for a total experience. Dinner at 21 should feel special and it does. I always feel great walking in dressed in my suit, it feels right, it makes me feel like a mentsh.

The 21 Club IS New York as far as I'm concerned. It's the oldest restaurant in NYC named for its own address, by the way. I never got to The Stork Club, Toots Shores, or the Copacabana, unfortunately. They were all good ol' New York joints, places I undoubtedly would have loved. Thank goodness 21 is still around for throwbacks like me to enjoy. It would be a boring world if the only places left to go to were places like The Olive Garden and Applebee's. Even the expensive celebrity chains which offer high quality food just don't do it for me. A chain restaurant is a chain restaurant.

As you might imagine there are millions of stories about 21 and its famous patrons. One of my favorites concerns Frank Sinatra. According to legend, Frank Sinatra and Brooklyn Dodger manager Leo Durocher were dining at '21'; Sinatra was handing out $100 bills as tips to every worker in sight. They went to the men's room, and the attendant could hardly wait for his $100 but Leo said, "Frank, you have been taking care of everything all evening, let me take care of this" and, as Sinatra reluctantly acceded to that plea, Durocher reached into his pocket, fished out $1 and handed it to the attendant with a word of thanks.

I have other favorite New York restaurants but none of them has the cachet, history, and character of The 21 Club. Also, it is the place I will always remember as the special 50th birthday present from my wife. She had arranged with the management to give me a private guided tour of the infamous wine cellar which included the secret hidden door to the room they hid the liquor in, and an up-close look at the private stock of wines held for celebrity patrons, both living and dead. Shelves upon shelves of bottles with famous people's names on them, held in reserve just for them. Did I feel like someone very special that night? You bet I did. And I still do whenever I return to The 21 Club.

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JWR contributor Greg Crosby, former creative head for Walt Disney publications, has written thousands of comics, hundreds of children's books, dozens of essays, and a letter to his congressman. A freelance writer in Southern California, you may contact him by clicking here.

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