University of South Carolina Libraries
Y esterda The West is still young, the homecooked and the dress code unh in Yesterday's Restaurant at Five "You won't find this cooking an else, it's all special," said Scott McCr owner of the establishment. "Obviously the fish that got awa; /~1?1 1 _ r> T-l. _ 1 m ' - - v,uiuittuu jran r neu i roue is tried in with a sprinkling of seasoned flou London Broil is marinated in a t concoction of soy sauce, ginger and All the main dishes, includin Fashioned Pot Roast," Confederate Steak and Kiron Kettle Stew are serv* hot biscuits, combread and a choice vegetables. From 5 to 10 p.m. mei Gate Ho Dit cor By AMY SPIEGEL Since 1930 the Gate House Restaurant on Bluff Road in Columbia has been serving the finest in international cuisine. Whether your choice is from the sea or from the broiler, you will be wined and dined with the utmost courtesy and charm. A diversified selection of foods ranging from poultry and game to gourmet specials awaits you. A jopular selection is the Tournedos T Tl r " ? iiciuy iv, or me veal Cordon Bleu, )r on the other hand the Alaska King Crab Legs served with butter night be what your palate desires. Included with your entree is another choice. Which appetizer? There is Shrimp Monte Carlo, shrimp cocktail, Crepes Imperial, Oysters Rockefeller, fruit cocktail, or Les Escargots Bourguignonne (snails). After that course a trip to I the salad bar follows. You also will have a choice of potatoes. Bread i ! Pinball Palace OVER 18 MACHINES TO { CHOOSE FROM POOL TABLES 800 HARDEN STREET { @?H Largest variety of pinball in 2-5 ball games for $.25 Some machines 3-5 ball gam ty's - coo . under $4. meals . "it's an opportunity to eard of meal, wine and mixed dri Points. $10," said Darrell Ban ywhere Yesterday's. ae, one ink prints of days gone 1 and wagon wheels adorn y," the dining area. Large woo< l butter, cnnpiniiclv nlo<?wl toV.1/^ . W^mvivmuaj J/IUWU UXl/l^d ir. The; the low lights and soft mt eriyaki, kegs separate the restaur; sugar.. Friends Tavern in the bac ig Old) Bread pudding, strawb Friedt walnut layer cake and ban ed with; made "just like mom's." 1 of two | part owner, has a cache ol lis are) including a cabbage treat. use )ersified menu, j itribute to relax and butter is given and so is the begetable of the day. Upon entering the restaurant, you might feel you've stepped into another land. A spouting fountain welcomes you along with a hostess who escorts vnu tn vnnr y ?? WW J V/Ml VUllUl^lll table. YOUR WAITRESS, dressed attractively in red, white, and blue is not the only person concerned about the quality of your meal, for the manager, Max Egloff, will converse with you as to your impression of the meal. The Gatehouse is fairly expensive, as it tends to draw an older crowd and caters to civic clubs. This however is not meant to discourage those failing these qualifications, for an excellent meal for two will range from $30$40. Entertainment is offered, but only as a supplement to the meal. The patron is the most important factor in dining at the Gate House. There is a bar off on the side in Frank's THE ONLY LICENSED HOT DOG IN SOUTH CAROLINA WITH HOMEMADE CHILI *00 HARDEN STREET Phone 771 -7994 Now serving , AAicheloh nnH Budweiser on tap. area COLD es for $.25 BEER king of I Qi? jn(A t "There was a vc a Columbia," Barm nks for less than choice in cuisi nes, partner in RESTING ON th by, dried flowers, bridge at the bar, \ the walls of the a church pew, ien booths and reminiscent of ai illow privacy in. O'Hara, "that mat isic. Rustic beeri 13 ounce Kamaain; mt from the Old served along with k. con queso dip, roas erry shortcake, * cheese and cracke ana pudding are to 7 p.m. Duncan McCrae, McCrae said f special recipes gra(juate student riendly se rvice ed atmosphere another room, which is a nice diversion to the rich and filling atmosphere of the dining room. The Gate House serves lunch 11:30-2, Monday through Friday and dinner 5:30-11, Monday through Saturday. Take a trip in the Rusi During Internationa the Russell Horn each evening fro Monday: Africai baked c Tuesday: Asian/ ChopS | a medle Wednesday: Mid ground Thursday: Latin pork wi potatoes Friday: German a Germ; the past, today | >id for homecooked food in response from campus to their free meal 1 ? said of the restaurant's and T-shirt contest was small. ? "We decided to fill it." Each day from 11 a.m. to 3 p.m. lunch with g . two plate specials, tacos, submarine sand- I e beams of an old covered wicjies and salads with drinks are sold for f )laying darts, or seated in uncjer $2.70. Lunch plates vary each day I even the drinks are with shrjmp Bayou, Chicken Fricaisse and I lother era. The Scarlet yeaj cutlet among the favorites. I Les you give a damn," the Healthy portions, friendly service. i fi onrl fViO Ma Mnnono ? ??? v..- reasonable prices and location make late night snacks of chili yesterday's an ideal student spot. >ted peanuts, sandwiches, "This is the place for students, lawyers rs. Happy hour is from 5 an(j business people to relax in their tennis . J . shoes and blue jeans after a long day,", they are considering McCrae said. discounts even though Lion's Head QSI? Restaurant 741 Saluda Ave. i phone: 799-6303 Steak N ight Every Mon.,Tues. & Wed. $3.39 I Reservations Required. Special not good for private parties or groups of more than six people. i around the world sell House Cafeteria il Students W eek, April 3-7 SP will ^ ? ?*.*ih ?t 111 icaiuu* <tn entree | in a different part of the world. a- Congo Chicken hieken with green peppers Australian- Chicken uey y of chicken & Chinese vegetables I - Eastern -Kifta with tomatoes beef with Mid-Eastern spices America -Chancho Adobado th orange & lemon sauee with sweet s - Sauerbraten in favorite - marinated beef 1 sponsored by University Dining Services & International Students