Tadich Grill: The Story of San Francisco's Oldest Restaurant, With Recipes (Hardcover)

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Editorial Reviews

Review

"Superb account of San Francisco's oldest restaurant . . . Briscoe has done an excellent job . . . he has written the account with wit and an obvious warm love for the restaurant." —San Francisco Museum and Historical Society "Tadich Grill is a serving of old San Francisco." —San Jose Mercury News

Product Description

The Tadich Grill A History of San Francisco’s Oldest Restaurant, with Recipes by John Briscoe In 1849, an unassuming coffee stand was founded on the San Francisco waterfront. Enduring earthquakes, fires, and changes of name, location, and ownership, that establishment still stands, now known as the Tadich Grill, California’s oldest restaurant. The constants throughout the Tadich’s evolution have been hearty seafood and other local specialties, and the stewardship of Croatian American families. John Tadich immigrated to San Francisco in 1872 and started working at the then-called New World Coffee Saloon soon after, becoming sole owner in 1887. He sold the restaurant in 1928 to the Buich family, which has carried on the Tadich tradition ever since. A destination restaurant and a local treasure, the Tadich Grill continues to evoke an old-world feel. THE TADICH GRILL captures the history, ambiance, and flavors of this San Francisco institution, presenting a warm portrait of a true culinary success story.

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Product Details

• Hardcover: 2008 pages
• Publisher: Ten Speed Press (March 1, 2004)
• Language: English
• ISBN-10: 1580084257
• ISBN-13: 978-1580084253
• Product Dimensions: 10.3 x 8.4 x 0.7 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #166,465 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 15 people found the following review helpful:

4.0 out of 5 stars It's a great book. It's just not that much of a COOKbook, January 27, 2003

By	Esther Schindler (Scottsdale, AZ USA) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

The description makes it sound as though this book is chock full of recipes from this very-old, very-beloved restaurant. But note carefully that it says 30 recipes. These are good recipes, without doubt. While I haven't tried them yet, they seem to be excellent instructions for the most old-standard of established San Francisco cooking, from sand dabs to cioppino. But 30 recipes isn't a lot, and you won't find anything very surprising. Get the best quality stuff and cook it simply -- that seems to be the Tadich Grill's key to success.

More than making me want to cook, however, this book makes me want to hop on a plane to the coast and rush over to the restaurant. It's more a history of the Tadich Grill, in the context of the history of San Francisco -- a foodie's guide to the City. And in that regard it succeeds very well. If you're curious how San Francisco restaurants came to be dominated by Croats, or you're interested in the culture that creates such a long standing institution, you'll enjoy this book. I'm not sure whether it's worth a full-scale investment to put it on your shelf (I took the book out of the library), but it's certainly an enjoyable read.

Now, let's see if there are any airline specials for San Francisco right now... I'm hungry!

8 of 8 people found the following review helpful:

4.0 out of 5 stars Terrific Tadich Grill, October 18, 2002

By	Dr Lim Michael "thetravellinggourmet" (Asia) - See all my reviews (REAL NAME)

If you have ever been to this old restaurant near the Financial District of San Francisco, you will like and appreciate this book. The SAS (steak & seafood) here is simply seasoned but very good to eat. The book's old pictures are fascinating. Try the recipes at home and impress your dinner guests. If you have some cooking skills, you will have few problems following the recipes. As Tony Bennett sang, " I left my heart in San Francisco.. or was it the Tadich Grill?" By Dr. Michael Lim The Travelling Gourmet