Charlie Hess, Bala Cynwyd 1956 Art menus Boston in the 19th century

Boston in the 19th century was a thriving city filled with taverns

sold out in the 1970s

Mock turtle soup using cheap cuts of meat such as calf’s head or calf’s foot was used to replicate turtle meat and was part of that day's hearty dinner and

50 and coffee at ten cents

According to J

Charlie Hess, Bala Cynwyd 1956 Art menus Boston in the 19th centuryCharlie Hess was a prominent Philadelphia restaurateur, proprietor of the Sansom House and the Sunken Gardens restaurants, among many others and this popular Bala Cynwd restaurant was named after him by his son Charles Haase. Courtesy Private Collection. Each print is accompanied by a copy of the interior menu where available. We make our prints with archival quality fine art paper, using professional pigment inks. Properly framed or stored, our