Yes, HG is very fond of alcohol in all of its delightful forms. Alas, at age 92, HG has to limit consumption (advised by BSK) since HG’s agility is impaired and overindulgence could lead to a bone breaking tumble. So, HG drinks white wine with a splash of Aperol before dinner; a glass or red with dinner; snifter of bourbon after dinner. Not teetotal, but close. HG becomes wistful (in a happy way) when HG remembers New York boozy meals of yesteryear. Russian Tea Room (when it was owned by the late Sidney Kaye): Blinii with red salmon caviar, melted butter, sour cream. Icy vodka of course. Fornos, long closed Spanish restaurant in Manhattan’s W. 50’s: Margaritas drunk throughout a meal of pork in garlic sauce with Spanish fried potatoes. Two banana daiquiris for dessert. Never left the restaurant sober. Old Seidelberg Bar on Third Avenue: Mugs of tap beer with Liederkranz and onion on German rye bread. Blue Ribbon in W. 40’s (German food): Steak tartare with vodka and beer chasers. Sardi’s: Perfect dry martinis and robust red wine with rare lamb chops and roast kidneys. Christ Cella (the ultimate New York steak house): Scotch sours (fresh lemon juice) before monumental steak. Gage & Tollner (Brooklyn landmark now reopened): Chablis with spring season shad and shad roe. There were many, many more lush pairings of alcohol and food enjoyed (and, not in moderation) by HG but the old guy is wary of being intoxicated by boozy memories.
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