devastation was this magnificent hostelry.

Before business in the down-town district was reorganized, and while the
work of removing the tangled masses of debris was still in progress the
Merchants Association of San Francisco called its members together in
its annual banquet, and this banquet was held in the basement of the
Hotel St. Francis, the crumbling walls, and charred and blackened
timbers hidden under a mass of bunting and foliage and flowers. Here was
emphasized the spirit of Bohemian San Francisco, and it was one of the
most merry and enjoyable of feasts ever held in the city.

It was made possible by the fact that the management of the Hotel St.
Francis was undaunted in the face of almost overwhelming disaster. The
same spirit has carried the hotel through stress of storm and it stands
now, almost as a monument to the energy of James Woods, its manager.
There has always been a soft spot in our hearts for the Hotel St.
Francis, and it is here that we have always felt a most pleasurable
emotion when seeking a place where good things are served. Whether it be
in the magnificent white and gold dining room, or the old tapestry room
that has been remodeled into a dining room, or in the electric grill
below stairs, it has always been the same.

We asked Chef Victor Hertzler what he considered his best recipe and his
answer was characteristic of him.

"I shall give you Sole Edward VII. If this is not satisfactory I can
give you a meat, or a salad or a soup recipe." We considered it
satisfactory, and here it is:

Sole Edward VII