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New York’s veteran waiters aren’t going anywhere


Tommy Rowles has been working at the Carlyle's Bemelman's Bar for 51 years. (Photo: Joel Meares)

Tommy Rowles has been working at the Carlyle's Bemelman's Bar for 51 years. (Photo: Joel Meares)

By JOEL MEARES

Tommy Rowles has been shaking martinis at the Carlyle Hotel’s swish Bemelmans’ Bar for 51 years. He was 17 and fresh from Dublin when he first got the job.

“I came in to go to the bathroom and there was this Irish bartender here,” says Rowles, standing at the bar on a quiet November morning. “He said, ‘Are you looking for a job?’ Then he asked, ‘Do you own a pair of black socks?’”

Rowles told the man to mind his own business – he wanted to work in an Irish pub, not a ritzy hotel – but he was soon swayed. Just weeks later, he was serving his first drink in the bar named for “Madeline” creator Ludwig Bemelmans.

New York is famed for its old-time waiters, bartenders and deli workers; raspy raconteurs like Rowles who have taken tips for decades at places like Bemelmans’, Peter Luger’s and Katz’s. They’re as familiar as the towering pastrami on rye at the Carnegie Deli: always there, always smiling and always with a special in mind. Some are as famous as the celebrities they serve. This June, Vanity Fair profiled Elaine Kaufman, of Elaine’s on the Upper East Side.

While many of these familiar faces say they’ll never retire, others are hanging up their aprons. Bartender Hoy Wong, who worked at the Algonquin Hotel past his 90th birthday, retired this year, and the veteran waiters at the Café des Artistes lost their jobs when the restaurant shut its doors in September. But there are those, like Rowles, who are defying the clock and keeping the spirit of the long-serving New York server alive.

New York Times writer William Grimes, who recently released the book “Appetite City: A Culinary History of New York,” says the city’s dining and drinking scene has been transformed by this changing of the guard. Flair is being replaced by expertise as diner legends retire.

“The younger generation of waiters is required to be much more knowledgeable about what’s on the menu and the ingredients that are in each dish and be intimately familiar with the wine list,” says Grimes. “There’s almost a requirement that waiters be foodies. I think that in the old days the personal touch of the waiter was much more important than technical knowledge. People went to a particular restaurant because they knew their waiter and cultivated a relationship with him and trusted their dining fate to his capable hands.”

Carnegie Deli’s Jack Sirota might have had the New York food scene’s most famous personal touch. The 77-year-old began working night shifts at the Seventh Avenue deli in 1959, the same year he married his wife, Renee. Grimes says delis like Carnegie are legendary for waiters who gave “not just instruction on the menu, but on how to live your life.” Sirota did just that.

Through his 44 years at Carnegie, where he later switched to lunches, Sirota kept customers smiling with stories, advice like “you can’t go wrong with pastrami,” starred as himself in Woody Allen’s “Broadway Danny Rose” and wrote a chapter of a book about the deli, “How to Feed Friends and Influence People.”

Sirota officially retires this year, though he has been on sick leave since 2003 when he fell from a footstool in his kitchen. He was later told he had an enlarged heart and never returned to work. Over the phone from his home in Lakewood, N.J., he says he misses the buzz of the busy diner and its regular customers.

“I loved being around people and I had a good time,” he says. “My philosophy was, every day is Christmas; every day was good.”

Sirota’s customers miss him too. “Bert and Ruth,” who ate at the Carnegie seven nights a week when they lived in Manhattan, were delighted to run into Sirota at a bakery in Lakewood this year. And he hasn’t lost the waiter’s wit that made him a hit on the floor. To a doctor who’d just put a stint in a blocked artery, he said: “I bet you took out the pastrami!”

If gregariousness was Sirota’s secret to success, Rowles’ says his is discretion.

“They tell you that everything that’s done in Vegas stays in Vegas and it doesn’t,” he says, looking as though he might be hiding a million secrets in his flash red Carlyle jacket. “Everything that happens here stays in the Carlyle. People know that if they screw up, they’re not going to see it in the paper in the morning.”

Rowles works the lunchtime shift Tuesdays to Fridays and drives in from Pearl River, N.Y. He says he had a regular crew of men who drank at his bar during the day, but “I’ve buried them all in the last three years.”

His favorite customer was one of his earliest. On his first day of work, the then 17-year-old Rowles served Harry S. Truman. The former president became a regular, drinking bourbon with the young Irish bartender most nights before heading off to visit his grandchildren on the Upper East Side. “He was really nice,” says Rowles, “an American hero.”

Rose Donaghey, an 89-year-old Ulster native still carrying burgers at the east Bronx’s Wicked Wolf restaurant, treats all her customers equally. She says it’s the secret to a 50-year career as a waitress in the city. “I didn’t care, rich or poor, I treated everybody the same,” she said over the phone from her home in the Bronx. “It didn’t matter who they were, I made them feel at home.”

Wicked Wolf owner Kathy Gallagher, whom Donaghey had worked with for 14 years at another restaurant, Charlie’s Inn, roped her in to the job. She works just two days a week – Tuesdays and Wednesdays, 11 a.m. to 4 p.m.  – and her son drives her to and from the restaurant.

“It’s great therapy,” she says. “If I’m at home, I would be playing games, on the television, going to church, things like that.”

When she began at the Wicked Wolf last year, newspapers across the city covered the story of New York’s oldest waitress. Ellen Degeneres even approached her and offered her a first-class ticket to L.A. to appear on her talk show. Donaghey turned her down. “I didn’t want to fly seven hours,” she says.

Like Rowles and others among the city’s old-timers, Donaghey has no plans to retire and she won’t become a modern “foodie” waiter, either. She says her parents, who were farmers in Ireland, never stopped working.

“It’s in my genes,” she says. “We can’t relax, all my family worked to the very end. If they told me they didn’t need me, I would stop working, but that’s never been a question.”

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For gluten intolerant, happy hour is getting happier


The Dive Bar in Manhattan's Morningside Heights (Courtesy: Dive Bar)

The Dive Bar in Manhattan's Morningside Heights. (Photo: Dive Bar)

By ANDREW TOBIN

Andrue Kahn, a 25 year-old master’s student at Jewish Theological Seminary, had digestive and health issues for most of his life.  At 17 he was told that he had celiac disease.

People with this condition cannot tolerate gluten, a protein that exists in wheat, rye, and barley, as well as in many medications and processed foods.  Their immune systems react to it by damaging their small intestine so that it cannot absorb certain nutrients.

Since his diagnosis, Kahn has observed a relatively strict gluten-free diet.  His health has improved, but he misses many of his favorite foods, like pizza, sandwiches and especially, beer.

Kahn could find gluten-free beers in certain specialty stores in Portland and Seattle, where he divided his time, but was unable to drink beer in pubs.  Being publicly relegated to wine, ciders, and certain liquors made him feel excluded from bar culture.

He said, “It really sucks when I’m sitting around with a few people, and everyone’s buying pitchers and stuff, and I just cannot participate.”

But after moving to Manhattan in August, he found that dozens of bars in the city proffer gluten-free beers, albeit none on tap.

“It’s been life changing,” he said.

Scott Kowalski, the district manager at Merchant Du Vin, has been importing Green’s, a line of gluten-free Belgian beers, for about a year and a half.

He said, “My sales in New York and New Jersey are up 20-25 percent over last year.”

Green’s, like other gluten-free beers, is produced in the same way as regular beers, except that it contains some combination of sorghum, millet, buckwheat and brown rice, as opposed to glutinous grains like wheat and barley.

Kahn said, “Gluten-free beer isn’t as good as real beer, it’s usually a little too sweet.  But when you need a beer, it’s better than nothing.”

Ben Dillon is an area sales manger for Union Beer Distributors, a local wholesaler and one of Kowalski’s clients.

He said, “Awareness and quality have certainly gone up in the last two years, and sales have reflected it. “

This may be because an increasing number of Americans have celiac disease.  A recent Mayo Clinic study shows that it is over four times more common that it was 50 years ago.  Doctors believe that it remains undiagnosed, but public awareness is growing.

Dillon supplies regular and gluten-free beer to the Dive Bar, which has two locations in Morningside Heights.  Lee Seinfeld, the owner, ensures that both sites honor their name with unpretentious and nautically themed décor.

He has an affinity for experimentation, which, in the past, has manifested itself in organic wines, Spam burgers, and meatless Mondays.  After briefly carrying gluten-free beers about three years ago, he stopped because there was minimal demand.

Eighteen months ago he began carrying it again in response, he said, to an inquiry from an attractive female.  Since then sales have been steady.  Several customers regularly order the beers, and he estimates that he goes through two cases a month at his location on 96th Street at Amsterdam Avenue.

This is a lot less than the glutinous beers he sells.  As far he knows, no one without celiac disease has ever ordered one.  Still, he believes that there is more demand than there is awareness.

He said, “Sometimes people ask for it, but even now most people just don’t expect to find it in a bar.”

Seinfeld plans to continue offering gluten-free options to his customers, including food specials like macaroni and cheese and cupcakes.

Heathers, a funky dive bar in the Lower East Side, has been serving regular and gluten-free beers to local hipsters for about four years.

Heather Millstone opened the bar shortly after discovering that her numerous health problems were symptoms of celiac disease.  So she adapted her vision of the perfect pub to include gluten-free libations.

She said, “I want to have a great establishment, and to be gluten-free without having to pat myself on the back.”

Several times a year, Millstone hosts celiac disease meet-up groups, for which gluten-free pastries are provided.

Although few bars are as conscious of celiac disease as Heathers, many of them are becoming more aware.  The Ginger Man, a classy artisanal beer lounge that serves the Wall Street crowd, and The Room, a dark New York University bar, both reported consistent sales since they began offering gluten-free beers earlier this year.

For Kahn, and the growing number of people that are consciously living with celiac disease, this something to toast to.

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