A wonderful bar extends halfway through the restaurant with excellent drinks prepared as you order them. No Martinis poured from a pitcher or Manhattans out of a bottle. The menu is long and tremendously varied, with hearty simple dishes in the majority. Ye Olde Dutch Tavern is well known for its Sauerbraten, corned beef and cabbage, chicken potpie, Hungarian goulash (not the usual restaurant variety), and curries.
Summer brings a wealth of cold dishes—sea food, salmon, Nuss-Schinken, and a large variety of salads. The regular hot dishes include such hearty things as beef stew and liver dumplings and sauerkraut. It is definitely a menu slanted toward the old-fashioned male appetite and much appreciated by the regulars. All pastries and pies are made right there and disappear like magic. And with reason. I have tasted their strawberry tarts and their coconut custard pie and can vouch for their both being what I choose to call real baking. That is a compliment from a person who usually spurns in public places anything with pie crust or any other type of pastry.
Entrees run from ＄1 to ＄3.25 (this for a whole broiled lobster), while appetizers and soups, et cetera, are reasonably priced. There is a most comprehensive wine list at what would be considered very low prices. In fact, the wine list would do credit to many uptown spots which claim to be definitely in the know.
To many of us it never occurs that, when we are driving out of town in the evening to Long Island or Jersey or Pennsylvania, it is a time-saver to stop and dine on the way out. Or if you are going to the theater and have transportation handy, it is often a more pleasant experience to have a leisurely dinner downtown where there are no crowds than to try to crush your way into an uptown restaurant. Everyone knows the superior quality of Massoletti's (70 Pine Street) for luncheon, but few enough realize the pleasure of dining there. Try it and see.
Joe Massoletti runs one of the most nearly unique restaurants in New York or, rather, one of the most nearly unique restaurants in the country. Despite the fact that there are two large dining rooms seating over six hundred persons, there is still a pervading impression of the personality of the host. The staff is perfectly trained and knowing, the linen and silver are spotless and gleaming, and the kitchens are models of their type—air-conditioned for more efficient operations. Prices are exceedingly reasonable, and food is of the best quality with no stint on good butter, olive oil, and cream where they are necessary. If you are a crab-meat fancier, you will find the finest available in New York, especially sent in for Mr. Massoletti. All the pastries and ice creams are made on the spot, and there is a goodly variety if your sweet tooth is prominent.
The wine list is ample and reasonably priced, and the bar serves excellent drinks at lower prices than most restaurants.
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