|Tips on Tables - By Robert W. Dana - July 1954
Frenchy Without The Frills at Marianne et Fils
If you can forget the fancy frills for a moment, air conditioning,
rich carpets and sink-into banquettes, then consider the restaurant
called Marianne et Fils, 332 W. 45th St.
Marianne, the mother, has passed on, but the sons, Jean Caurant at
the bar and Joseph Caurant the chef in the kitchen, carry on the menu
of tasty dishes at extreemely low prices _ table d'hote lunch from
$1.25 to $1.50, dinners from $1.75 to $2.50 when a minute steak is
the main course.
Treated Like Club.
Strange to relate, there wasn't a woman in site during this noontime
session, but the men were substantial, many from nearby Warner Bros.,
McGraw Hill and International Printing Ink. Thet seemed to treat the
place more or less as a club, enjoyeed their meals and felt at home.
At night, I'm told, there are lots of women present, many planning
to attend the theater.
The specialty of the house is coq au vin, $2 on the table d'hote dinner
that comes with a choice of appetizer, soup, main course with vegetables,
dessert and coffee. On the lunch (choice of appetizer or soup with
main course, ddessert and coffee) it's $1.50.. I trried it, found
the chicken meaty, the sauce on the bland side, much like a brown
gravy in th American home. The side dish of vegetables included in
a mixture of carrots and string beans.
Duckling on the Dinner.
Imagine finding Long Island duckling bigarade on a full-course dinner
for $2. It's very popular at Marianne et Fils. Other dishes you might
find among main courses are scallops saute provencale, pork chops
saute with apple sauce, calf's liver saute with onions, escalopine
of veal marsala and boeuf Bourguignonne.
For dessert you choose from items like ice cream, pears in wine, peach
Melba, coupe Jacque, compote of fruit and layer cake. Cheese also