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In its heyday it seated 2,800 and today, with room for a mere 800 patrons, it' s still no little restaurant. Then and now, Lundy' s served a distinguished American cuisine, with generous portions of fresh seafood -- lobsters, clams, oysters -- perfectly cooked; fluffy biscuits; and well-filled fruit pies. It reminded Brooklyn' s immigrant community of the plenty that was possible in America, and allowed industrial tycoons and working-class families to dine together.
Through his provocative essays, illustrated by distinctive historical photographs, Robert Cornfield celebrates the vibrantly revitalized Lundy' s while breathing life into the old one. He conjures up images of rooms full of women in hats and fur pieces and men in pinstriped suits, all sipping cocktails while requesting more of those incomparably flaky biscuits. Lundy' s diners past and present share their memories of the grand occasion of eating there, and Kathy Gunst' s recipes all cooks to reproduce the nostaligc seafood chowders and bisques, entrees from land and sea, sides such as creamed spinach and buttermilk onion rings, and those fabulous Lundy' s desserts: Blueberry pie, cheesecake and rice pudding.
When Lundy' s closed, says one patron, it "became the the Brooklyn Dodgers of restaurants, but unlike Ebbets Field and the Dodgers, it did come back."
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