Restaurant Crillon
December 1919–?
French and Viennese


Max A. Haering (December 1919–?)

Otto J. Baumgarten (President and General Manager, December 1919–?)


The Hecksher Apartments, 277 Park Avenue / 116 East 48th Street

The Hecksher Apartments, 277 Park Avenue (ca. 1934)

15 East 48th Street (December 1919–?)


Maiden, Rachel Bell. “The Canape Book.” Reddich, United Kingdom: Read Books Ltd., April 16, 2013: n.p. [Recipes included for Zephyr Crillon and Maryland Morsel. See (1) below.]

Grimes, William. Appetite City: A Culinary History of New York. New York: North Point Press, 2009: 224, 226.

James, Rian. Dining in New York. New York: John Day Company, 1930: 187, 215.

“Crillon Added to Places Accepting 6 Weeks’ Padlock.” New York Herald, April 11, 1925: 7.

Crawford, M.D.C. “Design Department: Exhibition of Batiks by Winold Reiss Opened at The Crillon in Conjunction with Restaurant.” New York 20, 132 (June 7, 1920): 4.

“At Hotels and Restaurants.” New York Tribune, December 28, 1919: III-7.

“In the Hotels and Restaurants.” New York Herald, December 21, 1919: IV-8.


  • The hand-painted walls at 15 East 48th Street were arranged to create themed rooms with particular color combinations, including the Duncan Room, painted in Isadora blue, the Red Room, decorated in grey, vermilion, and black, the Batik Room, the Winter Garden in black and white, and a main dining room in emerald green, ultramarine, and black. (2)
  • In 1926 a legal dispute arose with the Pullman Holding Company in “Pullman Holding Co. v. Restaurant Crillon, Inc.”; result, “application denied, with ten dollars cost.” The case related to the use of certain premises for the illegal trade or sale of alcohol. (3)
  • Regarding Crillon’s two-story location at 116 East 48th Street: “If hungry, you could leave your apartment and via the arcade enter the Crillon’s 2nd floor, or if you were so inclined, dinner would be brought to your apartment on a cart.” (4)

Related Restaurants:



The New Yorker, October 3, 1925: back page

Restaurant Crillon.png

(1) Recipes from Restaurant Crillon, New York in The Canape Book:

Zephyr Crillon: Use three-inch wide unsweetened puff paste strip (the same as used in Napoleons). Spread with anchovy butter (sweet butter mixed with anchovy paste). Lay nice anchovy fillets rhythmically across the canapé, cut into one and a half inch strips. Garnish edges with finely chopped egg and parsley.

Maryland Morsel: Heap round Butterthin biscuits with one-inch high mounds of deviled crab meat; stew with white breadcrumbs, mustard powder, a little fresh butter, and bake until golden brown.

(2) New York Tribune, 1919.
(3) 215 App. Div. 802 (N.Y. App. Div. 1926).
(4) “277 Park Avenue – Hecksher Apartments.” Christine Allison. Blog, March 23, 2013.

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