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Print/export Download as PDF; ... Defunct restaurants in Manhattan (3 C, 78 P) Pages in category "Defunct restaurants in New York City"
Stock Exchange Luncheon Club – former members-only dining club, on the seventh floor [8] of the New York Stock Exchange at 11 Wall Street in Manhattan Stork Club – former nightclub from 1929 to 1965
Fraunces Tavern is a museum and restaurant in New York City, situated at 54 Pearl Street at the corner of Broad Street in the Financial District of Lower Manhattan.The location played a prominent role in history before, during, and after the American Revolution.
This Irish tavern is a hole-in-the-wall bar that’s known for having some great food, including what locals say just might be Syracuse’s best burger. The Blarney Burger includes a half-pound of ...
These are: Delmonico's Building (56 Beaver Street), the Bowling Green Offices Building (11 Broadway), the Cunard Building (25 Broadway), the Standard Oil Building (26 Broadway), the American Express Building (65 Broadway), City Bank Farmers Trust Building (20 Exchange Place), 90 Maiden Lane, the Down Town Association (60 Pine Street), the Cocoa ...
In 1652 a wooden defensive wall was constructed along the town's northern perimeter to protect against possible attack by English colonists. There were two gates: the "land gate" on the Heerestraat and the "water gate" at Pearl Street. In the mid-1650s, a three-story tavern near what is now 73 Pearl Street became the city's first City Hall. [5]
The Stock Exchange Luncheon Club was a members-only dining club, on the seventh floor [1] of the New York Stock Exchange Building at 11 Wall Street in Manhattan. The club was founded on August 3, 1898, and moved from 70 Broadway to 11 Wall Street when the New York Stock Exchange (NYSE) opened its new building in 1903. It closed on April 28 ...
In 1979 The New York Times deemed 1 William Street's lunchroom as the best corporate lunchroom in the Wall Street area, saying, "Perhaps nowhere on Wall Street is the food as good and Old World dining carried on with the same care and flair." [40] At the time, chef Pierre Colin prepared 75 meals a day for lunch.