A Culinary Adventure Through 1970s New York: Exploring Noisy Diners, Quiet Gems, and Exotic Flavors

Hello fellow food lovers! Emma here, your guide to all things delicious and delightful. Today, we’re taking a trip back in time to 1970s New York City, exploring a trio of restaurants reviewed by The New York Times. Get ready for a peek into the city’s vibrant culinary scene, from bustling diners to hidden gems offering a taste of faraway lands.

The Empire Diner: A Noisy But Beloved NYC Institution

Imagine stepping into a classic silver diner, the air buzzing with conversation and the clatter of dishes. That was The Empire Diner in its heyday. Open 24/7, this iconic spot on 10th Avenue was a haven for night owls, early birds, and everyone in between. The New York Times review paints a vivid picture of the diner’s lively atmosphere, albeit a tad on the noisy side.

While the constant clatter might not have been for everyone, The Empire Diner clearly held a special place in the hearts of many New Yorkers. Its menu, though limited, offered comforting classics like hearty sandwiches, fluffy omelets, and of course, a slice of their legendary chocolate cream layer cake.

What made The Empire Diner so special? It was more than just a place to grab a bite; it was a microcosm of the city itself – always bustling, always open, and always full of life.

Epicure’s Kitchen: Finding Comfort Food Charm in Unexpected Places

Just a stone’s throw from The Empire Diner, tucked away on the corner of 10th Avenue and 23rd Street, was Epicure’s Kitchen. This cozy 32-seat restaurant offered a stark contrast to its bustling neighbor. Described as “quiet” and “charming,” Epicure’s Kitchen was a haven for those seeking a more tranquil dining experience.

The restaurant prided itself on serving up well-prepared comfort food classics. Think tender veal piccata, savory liver and onions, and fresh seafood dishes. While the lack of a liquor license meant you had to BYOB, the exceptional food and homey atmosphere more than made up for it.

Epicure’s Kitchen reminds us that sometimes, the most satisfying meals are the simplest ones, enjoyed in a warm and inviting setting.

Ceylon India Inn: A Taste of Authenticity Amidst the City’s Bustle

Our final stop takes us to the heart of Times Square, a neighborhood better known for its bright lights and Broadway shows than its authentic Indian cuisine. Yet, amidst the hustle and bustle, Ceylon India Inn stood as a testament to the city’s diverse culinary landscape.

This hidden gem, tucked away on the second floor of a building on West 49th Street, transported diners to a world of exotic spices and rich flavors. The restaurant’s longevity (over 25 years!) spoke volumes about the quality of its food.

From flavorful curries to the highly recommended Kandy Kabob (lamb in a fragrant spice sauce), Ceylon India Inn offered a true taste of India. Whether you were a seasoned fan of Indian cuisine or a curious newcomer, Ceylon India Inn promised a memorable dining experience.

Recreating the Magic: Recipes Inspired by Our Culinary Journey

Inspired by our trip down memory lane? Here are a few recipes to recreate the magic of these 1970s New York eateries:

Classic Diner-Style Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ¼ cups milk
• 1 egg
• 3 tablespoons melted unsalted butter, plus more for greasing

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Gradually add the wet ingredients to the dry ingredients, whisking until just combined (a few lumps are okay).
4. Heat a lightly greased griddle or large skillet over medium heat.
5. Pour ¼ cup batter onto the hot griddle for each pancake.
6. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Serve immediately with your favorite toppings like butter, syrup, fruit, or whipped cream.

For a true diner-style experience, serve your pancakes with a side of crispy bacon or sausage.

Simple and Satisfying Veal Piccata

Ingredients:

• 1 pound veal cutlets, pounded thin
• ½ cup all-purpose flour
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil
• ¼ cup unsalted butter
• ¼ cup lemon juice
• ½ cup chicken broth
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley

Instructions:

1. Season the veal cutlets with salt and pepper. Dredge in flour, shaking off any excess.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
3. Cook the veal cutlets in batches for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover to keep warm.
4. Add the remaining tablespoon of olive oil and the butter to the skillet.
5. Once the butter is melted, add the lemon juice, chicken broth, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Return the veal cutlets to the skillet and cook for 1-2 minutes, or until heated through.
7. Stir in the parsley and serve immediately over pasta or rice.

Tip: For a richer flavor, use a dry white wine instead of chicken broth.

Aromatic and Flavorful Lamb Curry

Ingredients:

• 1 ½ pounds boneless lamb, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, peeled and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ¼ teaspoon cayenne pepper (or more to taste)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• ½ cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Season the lamb with salt and pepper.
2. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat.
3. Brown the lamb on all sides, then transfer to a plate.
4. Add the onion to the pot and cook until softened, about 5 minutes.
5. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute, or until fragrant.
6. Add the diced tomatoes, chicken broth, and cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 1 ½ – 2 hours, or until the lamb is tender.
7. Season with salt and pepper to taste.
8. Serve over rice or with naan bread.

Tip: For a creamier curry, stir in a dollop of yogurt or coconut milk before serving.

FAQs: Your Questions About Dining in NYC (Then and Now) Answered

Q: Are any of these restaurants still open today?

A: Unfortunately, none of the restaurants reviewed in the 1976 New York Times article are still open. However, their stories offer a fascinating glimpse into the ever-evolving culinary landscape of New York City.

Q: What are some iconic New York City diners that are still open today?

A: New York City is still home to many beloved diners, some of which have been serving up classic comfort food for decades. Here are a few favorites:

• Ellen’s Stardust Diner: This Times Square institution is famous for its singing waitstaff.
• Veselka: This East Village diner has been a neighborhood staple since 1954, serving up Ukrainian classics and American comfort food.
• Clinton St. Baking Company & Restaurant: Known for their legendary pancakes, this Lower East Side spot draws crowds day and night.

Q: Where can I find authentic Indian food in New York City today?

A: New York City boasts a vibrant and diverse Indian food scene. Here are a few highly-rated options:

• Dhamaka: This acclaimed restaurant in the East Village celebrates the regional cuisines of India.
• Semma: This West Village hotspot showcases the bold flavors of South Indian cuisine.
• Junoon: This Michelin-starred restaurant in Flatiron offers a sophisticated take on Indian fine dining.

Remember, this is just a small taste of what New York City’s culinary scene has to offer. So, put on your explorer’s hat and discover your own favorite spots!

Happy cooking and eating!