Renowned chef and culinary historian George Geary is back with an eagerly anticipated follow-up to his best-selling book, "LA's Legendary Restaurants." This time, Geary takes readers on another mouthwatering journey through the city's iconic culinary establishments in LA's Landmark Restaurants.
In this sumptuous sequel, George delves even deeper into the rich culinary tapestry of Los Angeles, showcasing the enduring landmarks that have shaped the city's dining scene for generations. Filled with captivating stories, recipes, and historic photographs, LA's Landmark Restaurants is a must-read for food enthusiasts, history buffs, and anyone with an appetite for the extraordinary.
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Drawing from his extensive research and personal experiences, George explores the history, characters, and recipes behind Los Angeles' most beloved dining institutions. From classic Hollywood haunts to hidden gems tucked away in neighborhood corners, Geary's meticulous storytelling brings these iconic eateries to life, celebrating their enduring legacy and culinary contributions to the city.
“For years the history of restaurants and diners in Los Angeles has fascinated me. Ever since LA’s Legendary Restaurants was published in 2016 I am regularly asked about restaurants I didn’t include,” George said. “So, I decided to write a follow up book to include more iconic restaurants and diners.”
“When I write about these restaurants, in addition to describing the food and how it is presented, I am interested in exploring the landmark businesses these owners created, as well as the history of the buildings in which they are housed. If known, I included information on the architect of the building, whether it is still standing, and if not, what exists in its place.”
Along with recipes made famous by each restaurant, L.A.’s Landmark Restaurants contains profiles of such legendary eateries as:
Cole’s
Pann’s
Pacific Dining Car
The Original Pantry Café
Barney’s Beanery
Greenblatt’s Deli and Fine Wines
Tom Bergin’s
El Cholo
Nate ’n Al’s
The Smoke House
Tail o’ the Pup
The Apple Pan
Little Joe’s
In this beautiful tribute to Los Angeles and its historic restaurants, each location profiled is illustrated with a collection of historic and contemporary photographs and ephemera, such as menus, matchbooks, and advertisements. Every entry features a short history of the restaurant, entertaining anecdotes, and such details as the year of opening, address, phone number (both original and current), type of cuisine, and the name of the restaurant’s founder.
George Geary's passion for preserving culinary history and his talent for storytelling shine through every page of LA's Landmark Restaurants, a history of an iconic city told through the restaurants and restaurateurs that helped create it.
Recipe reprinted with permission of L.A.’s Legendary Restaurants by George Geary
Santa Monica Press / 2023
The Victor Hugo
In 1916 Hugo Albert Aleidis opened a restaurant in downtown Los Angeles naming it after the famous French novelist, Victor Hugo. The eatery advertised “genuine French cuisine,” “refined entertainment,” and “best of service” in newspapers. After nine years at its original location, Hugo built the restaurant of his dreams two blocks away. Furnished in elegant Louis XVI décor, the new location became a regular hangout with Hollywood stars and producers.
Medallion of Beef
Serves 4
This dish was only served at Victor Hugo’s on the weekend but so many homemakers at the time learned to make this for weekly meals at home.
2 lb filet mignon (about 1 inch thick)
3 tbsp unsalted butter
1 small yellow onion, diced
6 large button mushrooms, cleaned and sliced
1 clove garlic, minced
2 medium Roma tomatoes, diced
5 artichoke hearts, halved
Sea salt
Freshly ground black pepper
Preheat oven to 350 degrees.
Trim fat from meat and set aside.
In a large Dutch oven, melt butter. Cook the onion until softened, about 5 minutes, and add mushrooms and garlic. Add the tomatoes and cook for 10 minutes; add artichokes, salt, and pepper.
Place the meat into the sauce and cook for 20-30 minutes, or until internal temperature reaches 130 degrees.
Serve hot on a platter and cover the meat with sauce.
About the Author
George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, Geary is a Certified Culinary Professional, and was recently chosen as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all of the cheesecakes for The Golden Girls and other top-rated television programs. Geary has worked as a critic and/or judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television shows. He also taught cooking classes aboard Holland America Lines. From 1982 to 2010, Geary was the culinary coordinator of the Los Angeles County Fair. Geary is the author of L.A.’s Legendary Restaurants and Made in California, as well as nine cookbooks including Fair Foods, The Cheesecake Bible, and The Complete Baking Cookbook. He lives in Los Angeles. Visit his website, www.GeorgeGeary.com.
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