were told to go and select what we wished to have for our dinner, and
then the selection began and there was a feast of buying fish, meats,
vegetables and delicacies of all sorts, even to French pastry.

Our purchases were ordered sent to the restaurant in the corner of the
market where the chef had already been duly "seen," and then came each
particular idea as to how the food was to be cooked. We had sand-dabs
munier, chateaubriand with mushrooms, Italian squash, fried in oil with
a flavor of garlic, French pastry, and coffee, together with some good
California Tipo Chianti, all flavored with such a stream of reminiscence
that we forgot that such things as clocks existed.

It was the first time our theatrical friends had tasted sand-dabs, for
this fish has come to San Francisco markets only in recent years, and
they declared that it was the "only" fish fit to be eaten. It is
possible that they were prejudiced by the sentiment of the surroundings
and consequently not exactly in position to be good judges.

All Italian restaurants serve fish well. At the New Buon Gusto you will
find a most excellent cippino with polenti, and if you have not
experienced this we advise you to try it as soon as possible. At the
Gianduja you will find sand-dabs au gratin to be very fine. At Jack's,
striped bass cooked in wine is what we think the best of the fish to be
found in the market, or at the restaurants, cooked that way. Jule's is
famous for his Rex sole. At all of the French and Italian restaurants
small fry is cooked to perfection. If you wish fish in any way or of any
kind you will make no mistake in asking for it at any of the French or
Italian restaurants, or at the Shell Fish Grotto, and if you are in
doubt regarding what to order just take the proprietor into your
confidence, tell him you are a stranger in the city and ask him to serve