Among the pre-fire restaurants of note were several Italian places which appealed to the Rohemian spirit through their good cooking and ab- sence of conventionality, together with the inexpensive- ness of the dinners. Among these were the Ruon Gusto, the Fior d'ltalia. La Estrella, Campi's and the Gianduja. Of these Campi's, in Clay street below Sansome, was the most noted, and the primitive style of serving combined with his excellent cooking brought him fame. All of these places, or at least restaurants with these names, are still in existence. Jule's, the Fly Trap, the St. Germain and the Cosmos laid claim to distinction through their inexpensiveness, up to the time of the fire. All of these names are still to be seen over restaurants and they are still in that class, Jule's, possibly, being better than it was before the fire. A good dinner of seven or eight courses, well cooked and well served, could be had in these places for fifty cents. Lombardi's was of the same type but his price was but twenty-five cents for a course dinner in many respects the equal of the others. Pop Floyd, recently killed by his bartender in an altercation, had a place down in California street much patronized by business men. He had very good service and the best of cooking, and for many years hundreds of business men gathered there at luncheon in lieu of a club. The place is still in existence and good service and good food is to be had there, but it has lost its Ro- hemian atmosphere. In Pine street above Montgomery was the Viticul- tural, a restaurant that had great vogue owing to the 25 BOHEMIAN excellence of its cooking. Its specialty was marrow on toast and broiled mushrooms, and game. To speak of Bohemian San Fran- bUMh Cisco and say nothing of the old Hoflf- ITALIAN man saloon, on Second and Market RESTAURANTS streets, would be like the play of Hamlet with Hamlet left out. "Pop" Sullivan, or "Billy" Sullivan, according to the degree of familiarity of the acquaintance, boasted of the fact that from the day this place opened until he sold the doors were closed but once, the keys having been thrown away on opening day. During all the years of its exist- ence the only day it was closed was the day of the funeral of Sullivan's mother. Here was the most mag- nificent bar in San Francisco, and in connection was a restaurant that catered to people who not only knew good things but ordered them. The back part of the place with entrance on Second street was divided off into little rooms with tables large enough for four. These rooms were most lavish in their decoration, the most interesting feature being that they were all made of different beautiful woods, highly polished. Woods were here from all parts of the world, each being dis- tinctive. In these rooms guests were served with the best the market afforded, by discreet darkeys. This place was the best patronized of all the Bohemian re- sorts of the city up to the time of the fire. One of the special dainties served were the Hoffman House biscuits, light and flaky, such as could be found nowhere else. Out by Marshall Square, by the City Hall, was Good Fellow's Grotto, started by Techau, who afterward built and ran the Techau Tavern. This place was in a base- ment and had much vogue among politicians and those connected with the city government. It specialized on beefsteaks.

AI-modernized reading of the original text

Among the pre-fire restaurants of note were several Italian places which appealed to the Bohemian spirit through their good cooking and absence of conventionality, together with the inexpensiveness of the dinners. Among these were the Ruon Gusto, the Fior d'ltalia. La Estrella, Campi's and the Gianduja. Of these Campi's, in Clay street below Sansome, was the most noted, and the primitive style of serving combined with his excellent cooking brought him fame. All of these places, or at least restaurants with these names, are still in existence. Jule's, the Fly Trap, the St. Germain and the Cosmos laid claim to distinction through their inexpensiveness, up to the time of the fire. All of these names are still to be seen over restaurants and they are still in that class, Jule's, possibly, being better than it was before the fire. A good dinner of seven or eight courses, well cooked and well served, could be had in these places for fifty cents. Lombardi's was of the same type but his price was but twenty-five cents for a course dinner in many respects the equal of the others. Pop Floyd, recently killed by his bartender in an altercation, had a place down in California street much patronized by business men. He had very good service and the best of cooking, and for many years hundreds of business men gathered there at luncheon in lieu of a club. The place is still in existence and good service and good food is to be had there, but it has lost its Bohemian atmosphere. In Pine street above Montgomery was the Viticultural, a restaurant that had great vogue owing to the excellence of its cooking. Its specialty was marrow on toast and broiled mushrooms, and game. To speak of Bohemian San Francisco and say nothing of the old Hoflf- ITALIAN man saloon, on Second and Market RESTAURANTS streets, would be like the play of Hamlet with Hamlet left out. "Pop" Sullivan, or "Billy" Sullivan, according to the degree of familiarity of the acquaintance, boasted of the fact that from the day this place opened until he sold the doors were closed but once, the keys having been thrown away on opening day. During all the years of its existence the only day it was closed was the day of the funeral of Sullivan's mother. Here was the most magnificent bar in San Francisco, and in connection was a restaurant that catered to people who not only knew good things but ordered them. The back part of the place with entrance on Second street was divided off into little rooms with tables large enough for four. These rooms were most lavish in their decoration, the most interesting feature being that they were all made of different beautiful woods, highly polished. Woods were here from all parts of the world, each being distinctive. In these rooms guests were served with the best the market afforded, by discreet darkeys. This place was the best patronized of all the Bohemian resorts of the city up to the time of the fire. One of the special dainties served were the Hoffman House biscuits, light and flaky, such as could be found nowhere else. Out by Marshall Square, by the City Hall, was Good Fellow's Grotto, started by Techau, who afterward built and ran the Techau Tavern. This place was in a basement and had much vogue among politicians and those connected with the city government. It specialized on beefsteaks.