Hotel Cleveland: This 1,000 room hotel was built in 1918 by the Van Sweringen brothers as part of an attempt to revitalize the city’s Public Square area. The delicate menu cover is lovely and has an art nouveau ring to it but it is the interior of this 1919 menu that fascinates. It has 267 items on offer including 14 clams and oysters dishes, main courses that included frogs legs and terrapin as well as beef and lamb,18 types of potato and 16 desserts and 18 ice-creams. Like many hotels, it has been bought and sold numerous times and is now in the hands of the Renaissance Group.
Courtesy The Culinary Institute of America
Each print is accompanied by a copy of the interior menu where available.
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