Word: manhattans
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Dates: during 1980-1989
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...steps, down the aisle and into a seat. For Josephine Baumann, 71, a retired cook with the face of Edith Bunker, the trip to Bally's Park Place on a recent Wednesday is a welcome -- and cheap -- respite from arthritis, television and the addicts and prostitutes on her midtown Manhattan block. "I even forget my name," she says. The trip actually costs nothing: in exchange for her $18 Gray Line ticket, the casino refunds $15 in coins plus a $5 coupon off on the next trip...
...Manhattan Transfer: The men's frustrating 1-0 overtime loss to Columbia left them with more memories of New York's stuffy subways, stale pretzels and sidewalk garbage than of Broadway, the Carnegie Deli or the Metropolitan Museum of Art. And these were no little-town Blues--after 120 minutes of brutal fouls from Lion defenders, the forward line could relate better to New York's muggings than its knishes...
...well over $100 -- payable by credit card. "I'm known as the doctor of delivery," declares David Blum, 31, the entrepreneur who started Dial-A-Dinner 18 months ago. Now he has 22 people, 15 cars and six vans, all radio equipped, hurtling about 200 dinners a night across Manhattan. Among Blum's culinary suppliers are Petrossian Paris, the famous caviar emporium, and Shun Lee Palace, where the Peking duck costs...
Since delivery time can be ruinous to certain dishes, some chefs refuse to send out such items as fried chicken and fresh-shucked oysters and clams. Manhattan's Water Club restaurant stopped delivering food on a regular basis after a one-month trial because, says owner Michael O'Keeffe, "fine meals have to be served a few moments after being cooked." Other restaurateurs have < devised special techniques to deal with the time lag. Some chefs undercook fish, for example, allowing it to continue heating in delivery trucks' warming ovens. Pierre Saint-Denis, chef-owner of Manhattan's Le Refuge, stabilizes...
...customers, however, complain about curdled sauces or curling asparagus tips. "It's always delivered just right," says Manhattan investment banker Harry Ozawa. He treats himself to home-delivered delicacies two or three times a week. Why? Because, explains Ozawa, it's so much nicer than eating pizza every night. At $125 or so a pop, it should...