today's youth. Literally always crowded
back-to-back and belly-to-belly, this
upper level bacchanalian bar was the
scene of scores of encounters that ulti-
mately ended in marriage.
"Years later, I threw a promotion for
Jim that offered a complimentary din-
ner for any couple that had met at the
Garage during those swinging happy-
hour days and then married. Twenty-
five couples shows up and frugal Jim
had to buy all of them dinner. Since
Jim never even bought a customer a
drink (the staff did, though he acted
like he didn't know) he wasn't all that
happy with my promotion. But he got
a ton of publicity and business did
increase dramatically.
"Just down Lamed Street, the Wine
Cellars was a complete contrast to the
rowdy Garage. The always gracious and
mannered Joe Byers held sway over the
power diners that regularly visited at
lunch and inner. Joe didn't serve liquor
but the smallish bar did create Cold
Duck from champagne and burgundy
wine that quickly swept the country.
"Every summer, Joe would close the
Wine Cellars for two weeks. He'd hang
a sign on the door saying he was off to
France for new recipes and wines.
Actually he was inside cleaning the
vents and stoves. And what a dirty job. it
was. Joe wanted it done right so always
did it himself Always nattily attired, he
shocked me one evening going for his
car dressed in coveralls that were soiled
from chin to toe. It was excellent PR,
though, as going to France for research
was a lot more appealing sounding than
`we're closed to clean the flues.'
"Chuck Muer was another story
entirely," says Dennis. "God bless him.
For a couple of years in the late 1970s
I managed the Top of the Pontch for
Chuck. One early evening he came up
to check on things. He was unshaven,
dressed in old corduroys that had
holes, no socks and a look that told
you he hadn't slept in a day or two.
"He still was as charming as could
be and the waitresses would flock to
him as if he were a rock and roll star. I
asked how he was doing and he said
he was just taking a breather before
meeting with several of downtown's
major bankers for a large loan he
needed to expand his restaurant group.
"There is no one I have ever met
who possessed the panache to meet
with such powerful bankers while
looking like he did. Chuck went to
the meeting and 30 minutes later got
the loan he wanted."❑
Enjoy our Middle Eastern catering for all your special occasions:
Customized catering menu created by you also available.
Ask about our on and off premises catering.
Our third location coming this year will be at Mid-Field Terminal of Metropolitan Airport
7/20
2001
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