Tips On Tables

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 is available.