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Re: (erielack) Tad's Steaks (in NYC)
Tad's Steaks is still in New York City. They have several restaurants. At
least one in the Times Square area.
When my family used to travel to NYC in the 1960's from the Binghamton area
(Endicott) when I was a kid, my Dad used to like to eat at Tad's. Their T-bone
steaks were very reasonably priced.
Gary Machlica
Hillsborough, NJ
________________________________
From: walter smith <wsmith5957_@_yahoo.com>
To: EL Mail List <erielack_@_lists.railfan.net>
Sent: Sun, July 10, 2011 10:14:30 PM
Subject: (erielack) Tad's Steaks (in NYC)
When I worked on the New York division while furloughed from Scranton, I
stayed in the ERIE bunkroom for enginecrews on Pavonia Avenue in Jersey City.
This place ( on the 2nd floor of an old brick warehouse had about 20 or 30
bunks, lockers, & a small kitchen with a 2-burner hotplate, table & chairs & a
fridge. I'd occasionally fry up a hamburg & open a can of beans if I got in late
from a job, but if in Hoboken would have a good meal at Schaeffer's restaurant
across the street from the Hoboken Terminal. I was warned NOT to eat in the Clam
Broth House because one of the conductors or engineers got deathly ill there
(they must have caught THOSE clams in the water near the ferry slips). If I
worked a day job & was at loose ends I rode the ferry to the new York side & ate
there.
I spent this Sunday going thru some old negs and ran across some B&W
snapshots I took in NYC while wandering around. One of them was a street-level
view looking toward the Chrysler Building and in the right foreground was a sign
above the sidewalk..........TADS STEAKS $1.99. It's been a long time since I ate
there (1962 or so) but I remember they'd give you a steak, baked potato, and
garlic bread for the $1.99. I think it was a chuck steak. They had better cuts
of meat, but the basic meal was OK. This franchise was all over the place
midtown & downtown. Anybody else remember it??? I know the price sounds
unrealistic nowadays but there it was...........a little chewy but what the
heck. Comments, anyone???
Regards to all,
Walt Smith
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