Wheeler and Co. London, 1950s France a rite of passage for

a rite of passage for French gourmets has been the eating of the Ortolan

This menu from the hotel restaurant dated 1917 is an example

This menu which includes dishes of pheasant

Among the guests who stayed at the Onondaga: Theodore Roosevelt

politicians and aristocrats

Wheeler and Co. London, 1950s France a rite of passage forWith 28 different ways to cook Dover sole, eleven ways to consume lobster and many other fish specialities this menu from Wheeler's of Old Compton Street in London is a piscatarian's dream. The interior of this beautifully illustrated menu features a mermaid waitress and a fiendish and bearded merman chef while the front cover is stylishly minimal. Wheeler's Oyster Bar was established in Whitstable, a lovely small fishing town on the Kent coast, in