FISH AND OYSTER RESTAURANTS

CROATIAN CUISINE

Regional Croatian Cuisine

Many Croatian traditional festivities are pronouncedly linked with food, crop harvest or threshing, grape harvest and christening of wine, completion of a house, religion (Catholic-Christmas, Easter, pilgrimages, local saints days), or memorable moments in a man’s life (baptism, weddings, birthdays, name-days, funeral feasts). Every holiday has its typical dish. Pork-and-potato stew is eaten on pilgrimages and fairs, codfish is prepared for Christmas Eve and Good Friday, pork is eaten on the New Year’s Day, doughnuts are an inseparable part of the carnival festivities, and in the south a similar fried sweet dish called hrostule. Ham and boiled eggs with green vegetables are served for Easter, and the desert is made up of traditional cakes ; kullen (hot-pepper flavored sausage) for harvest, goose for St.Martin’s Day, turkey and other fowl as well as sarma (meat-stuffed cabbage leaves) are served for Christmas Day. On weddings, a variety of dishes with dozes of cookies (breskvice, paws, gingerbread cookies, fritule - plain fritters, etc.). Favorite food among masses of people on all occasions includes spit-roasted lamb and suckling pig, grilled fish, calamari on various ways, barbecue dishes-raznjici and cevapcici and mixed grill, prosciutto and sheep cheese or smoked ham and fishstew, venison.

The Cuisine of Dalmatia

The cuisine of Dalmatia and the islands follows the trend of the modern nutritionist. The method of preparation of foodstuffs (mainly cooking or grilling) and plenty of fish, olive oil, vegetable and self-grown herbs found near the sea is why this cuisine is considered very healthy.

Dalmatian wines, like olive oil and salted olives, have been praised from the ancient times, which the present names of some of the indigenous grape sorts reveal (Grk from the island of Korcula, Prc from the island of Hvar). The famous wines include Dingac and Postup from the Peljesac Peninsula, Babic from Primosten, Vugava and Plancic from the island of Hvar. Posip and Grk from Korcula, Marastina from the island of Lastovo, Malmsy from Dubrovnik, etc. but also Prosecco (sweet desert wine), then very strong grape (loza) and herbal brandies (travarica, grapes with medicinal herbs) and liqueurs (Maraschino, Vlahov).

Although even today every place has its own way of preparing a certain dish, the cuisine of the islands represent a separate world with their distinguishing features, such as the cuisine of the islands of Hvar, Korcula, Brac (vitalac, a dish made of lamb entrails wrapped in lamb intestines and spike-roasted), Vis (spike-roasted pilchards, the flat cake with pilchards from Komiza and Vis, related to today‘s pizza). Fresh sea fish (dog's tooth, giltheat, seabass, grooper, mackerel, pilchard) either grilled or boiled or marinated, then mollusks (squid, cuttlefish, octopus), crustaceans (shrimps, lobster) and shellfish (mussels, oysters, date-shells) boiled, in fish stew or risotto. Of meat prosciutto is certainly unmatched, pork leg smoked and dried in the bora (from Drnis), served with dry, mostly sheep cheese (the famous kinds are those from Pag and Dubrovnik) and salted green and black olives and capers and pickled onions. Lamb is also very praised, especially boiled, baked and barbecued in the open fire (franjevacka begovica from Visovac, or lopiz from the island of Iz, then dried mutton (kastradina), roast beef, Dalmatian stew (pasticada) with gnocchi offered by many restaurants. Light boiled vegetable is also a favorite dish (Swiss chard with potatoes, tomato sauce) often a mixture of cultivated and self-grown vegetables, spiced with olive oil and wine vinegar, or served with meat (manestra - pasta with minced meat, arambasici - stuffed vine leaves).

Regions with plenty of freshwater are famous for frog, eel river crab dishes and oysters (the Neretva valley, Trilj and the Cetina basin). Typical Dalmatian deserts win with their simplicity. The most usual ingredients include Mediterranean fruit, dried figs and raisins, almonds, honey, eggs (rafioli, mandulat, smokvenjak, the gingerbread -cookies from the island of Hvar, rozata).

The Cuisine of Istria and Kvarner Regions

The cuisine of Istria and Kvarner regions represents a special Croatian cuisine, a mixture of the inland and coastal cuisine. These regions are rich in excellent fish and seafood, most valuable among them being north Adriatic scampi (prawns), calamari and shellfish from the Limski Kanal Fiord. After excellent prosciutto, cheese and olives, many traditional wine cellars offer fish soup, fishstew, boiled prawns, black and white seafood risotto as well as other dishes typical of the central part of the peninsula - the traditional wine soup, ragout (jota) similar to minestrone (manistra, menestra), but also pasta and risotto dishes with famous truffles, self-grown precious mushroom species, "dug out" from the underground by specially trained dogs and pigs; these mushrooms have the reputation of an aphrodisias. Excellent Istrian wines include: Malmsy of Buje, Cabernet of Porec, Sauvignon and Merlot, as well as Terrano of Buzet, Zlahtina of Vrbnik, and sparkling wines Bakarska Vodica, etc. There are many fine restaurants in Istria, especially on the Opatija, Crikvenica, Rovinja and Porec littorals, in the interior and on the islands. (Croatian Tourist Bureau)

FISH RECIPES

Crab Cioppino a Croatian-Dalmatian Contribution

In February 1929, Sunset Magazine adopted the editorial policy that still guides it: a magazine of Western living for people who live in the West. Over the years, the recipes that have appeared in its pages have become a history of Western tastes. Such factors as climate, geography, and ethnic mixtures have shaped its regional life style. Informality and a willingness to experiment are a large part of everyday experiences in the West. They first presented San Francisco’s famous Cioppino in 1941, crediting its invention to San Francisco fishermen from the Dalmatian Coast (Croatia) Dungeness crab is the star of this robust shellfish stew; clams and shrimp add their flavors, too. It’s traditional to sop up the thick tomato and garlic sauce with lots of extra-sour sourdough bread.

San Francisco Style Cioppino:

1/4 cup olive oil or salad oil

1 large onion, chopped

2 cloves garlic minced or pressed

1 large green bell pepper, stemmed, seeded, and chopped

2/3 cup chopped parsley

1 can 15oz tomato sauce

1 can 28oz tomatoes

1 cup dry red or white wine

1 bay leaf

1 teaspoon dry basil

1/2 teaspoon dry oregano leaves

12 clams in shell, suitable for steaming, scrubbed

1 pound large shrimp (about 30 per lb), shelled and deveined

2 live or cooked large Dungeness crab (about2lb each), cleaned and cracked

In a 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper, and parsley; cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until slightly thickened, about 20 minutes. To broth, add clams, shrimp, and crab. Cover and simmer gently until clams pop open and shrimp turn pink, about 20 minutes longer. Ladle hot broth and some of each shellfish into large soup bowls or soup plates. Makes 6 servings.

Fish Dishes Dalmatian Style

This is a traditional method of cooking fish dishes on the Dalmatian coast. At the San Francisco Dalmatian restaurants using this method, chefs use Mexican charcoal because it retains heat better, they say, than briquettes. They ignite the coals at least one hour before cooking time. No trace of flame remains. The coals are both glowing red and gray in color.

Sea Bass: use a steak one to two inches thick, dip in vegetable oil mixed with paprika, salt and pepper. For a thicker slice, grill up to ten minutes each side, three or four inches above the coals; a shorter time and closer to the coals if thinner. If you're afraid that fish will burn or dry out if kept too long on the coals, place fish in a 400-degree oven for the final five minutes, using a pan to which you have added a couple tablespoons of fresh lemon juice.

Salmon Steaks: five minutes pre side for a one-inch thick steak. For rex sole (whole, in skin): about three minutes per side. For swordfish: five minutes per side. Times vary slightly according to the heat of the coals and proximity of grate. Sokitch of Tadich's broils fish about 11/2 inches from coals; Henry Chung of Mayes' places grate about three inches above coals.

Sanddabs and Rex Sole, Fried on a Grill: Clean and de-head fish. Dip in cracker meal or flour and place on a flat grill, medium hot (375), on a little vegetable oil, which can be seasoned with paprika, salt and pepper, or lard. Cook three to five minutes pre side. Debone the fish by whacking off the tail with an extra stiff spatula, then running spatula along either side of backbone. If flesh seems too moist or translucent, place filets in warm (not hot) oven for a minute or two. Figure three sand dabs or two sole per person.

Dominic Ivelich's Fried Sanddabs: Tadich's longtime chef, now retired, likes to cook all fish in a ridge-bottomed cast-iron pan broiler. He preheats the pan for five minutes, rolls the sand dabs in flour seasoned with salt, pepper and paprika, then fries the fish without oil over medium heat. Five minutes per side.

Dominic Ivelich's Striped Bass Filets: Using filets of the local salt-water variety (unavailable commercially), he dips each filet in olive oil seasoned with salt and pepper. Again, you need one of those cast-iron pan broilers with ridges on the bottom to keep whatever you're frying above the grease. Cook the fish for five minutes on each side on the pre-heated pan. Squeeze a few drops of lemon juice on fish before serving.

Boiled Sea Bass Dalmatian: The classic method of cooking fish, other than the gradele (grill) or charcoal broiled method, is that of boiling. Actually the fish is simmered gently in a simple court-bouillon.

Dominic Ivelich does it this way: For two bass steaks weighing one-half pound each: water sufficient to cover the fish in a saucepan, one clove of garlic, two bunches green onions cut up, one stalk celery, diced, salt to taste, potatoes optional. Simmer the water with all ingredients except fish for half an hour, add fish, cover and cook until it flakes at the touch of a fork - ten or more minutes, figuring ten minutes per inch of thickness. Serve with lemon.

Ned Boban's recipe calls for juice of one-half lemon, 2 cups water, 2 stalks celery, cut up, 1 onion, cut in half, one dash olive oil, salt and pepper to taste, one tomato, chopped, optional, one or two thick slices fresh sea bass.

Combine all items but sea bass in a sauce pan. Simmer twenty to thirty minutes. Add fish and simmer, covered, until done, ten minutes or more. Figure ten minutes per inch of thickness.

Ernie Aviani's Cioppino: This sort of dish, like bouillabaisse to the French, zuppa di pesce to the Italians, is no stranger to the Dalmatians, many of whom call it Brodetto.

For six to eight persons, you'll need 1 onion, sliced, 1 glass red wine vinegar, 1 clove garlic, chopped, salt and pepper to taste, 12 clams, fresh, 12 uncooked prawns, 1 cup parsley, chopped, olive oil, enough to brown onion and garlic, 1/4 teaspoon celery salt, 4 slices sea bass, fresh, 1 can solid pack tomatoes (large size), 1 live crab, disjointed, dash paprika, dry sherry to taste. Saute onion and garlic in olive oil. When golden, add wine vinegar. Simmer one minute, then add crab, prawns and clams. Saute on low flame for ten minutes, stirring occasionally. Add tomato, salt, pepper, celery salt, paprika and sherry to your taste. Bring to simmer, add fish, cover and cook 15 minutes or until fish done. Serve with French bread.

Dave Berosh: the young proprietor of Mayes', sits in his basement office, totaling bills on ancient adding machine. He does office work and admits he knows nothing about cooking. How, then, will the Dalmatian ways of fish cuisine be carried on with only one Dalmatian chefs left in his kitchens? Where are the young countrymen to carry on the traditions? Berosh sniffs with irritation. "The young Croatian boys are playboys'" he says. "Right away, they want to wear Italian suits and drive new cars. The kids want a job as maitre d' right away. And they want girls." What has happened since his father's day, he explains, is that the Croatian schools now make the study of English compulsory, hence no young man need scrape a living by dishwashing any longer. What about the future of kitchens such as Mayes'? "In the future," muses Berosh, fingering a pencil and staring at a wall, "I think your chefs will all be oriental. They see something done once, they always do it that way."

Walter Seput has finished ordering fish for the day and now prepares the tiny bar at Sam's for the midday rush of patrons. He no longer seems concerned, if he ever was, that the famous kitchen lacks a zemljak. For the future, he thinks that each chef can somehow pass on Sam's traditions to his successor.

Tadich Grill and Chefs

"Where do I get chefs?" asks Tadich's Steve Buich, his eyes flashing. "I steal 'em," he says. Can't you ask the union to supply a Dalmatian chef, skilled in cooking fish? "It is like asking," Buich says, "a blind man for his eyes." (Adams 1976)

Squid With Rice, San Pedro Style

Active Work Time: 20 minutes Total Preparation Time: 2 hours

Chris Lisica contributed this recipe to "Around the World; Around Our Town: Recipes From San Pedro Book 2." In the book, the recipe suggests serving the squid over rice cooked separately, but Lisica recommends cooking it in the pot with the squid and sauce.

1/4 cup oil

1 large onion, chopped

3 pounds squid, cleaned and cut into rings

4 cloves garlic, chopped

1 green bell pepper, seeded and chopped

1/2 cup parsley, chopped

2 (8-ounce) cans tomato sauce

Salt, pepper

13/4 cups rice

Heat oil in heavy-bottomed pot over high heat. Add onion and saute until lightly browned. Add squid rings and tentacles and saute together. Add garlic, bell pepper, parsley, tomato sauce and salt and pepper to taste. Squid will release liquid. Cover and simmer over low heat until squid is tender, 1 to 1 1/2 hours, adding rice last 30 minutes. Stir regularly.

8 servings. Each serving: 302 calories; 425 mg sodium; 222 mg cholesterol; 9 grams fat; 37 grams carbohydrates; 18 grams protein; 0.59 gram fiber.

Lisica has edited two cookbooks that raise funds for the San Pedro branch of the Los Angeles Public Library. Both are titled "Around the World, Around Our Town" and both include Croatian dishes. Lisica's recipe for mostaccioli is in the first book, published in 1986.

Lisica's parents came from Selca, a village on the island of Brac.   Early immigrants were not popular with their non-Croatian neighbors, she says. "We were too noisy. We drank wine. We ate strange food. We ate things like squid, and you know how codfish smells, and sauerkraut. It wasn't what people were used to. Once they tasted it [Croatian food], it worked out differently."

Drago's Charbroiled Oysters, Louisiana

Ingredients:

1/2 dozen Louisiana oysters

1 tbsp. butter garlic sauce (see recipe)

Parmesan cheese and Romano cheese

On outside grill, place half dozen oysters (on the halfshell). Put 1 tbsp. butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.

Caution: We recommend cooking on an outside grill because of intense heat and smoke.

Butter and Garlic Sauce

Ingredients:

10 ounces melted margarine or butter

1 tbsp. black pepper, white pepper, granulated garlic

3 tbsp. minced garlic

And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce. Chef Tommy Cvitanovich, (Internet 2002)

Steak Jurisich, New Orleans

Filet medallions served over our creamy oyster sauce and topped with flash-fried oysters in a garlicky butter sauce. House of Seafood Chef Andrew Jaeger New Orleans

(Internet 2000)

Oyster Shooters a La Uglesich, New Orleans

I watched Gail Uglesich of Uglesich's Restaurant on Baronne Street in New Orleans, Louisiana make these for Martha Stewart one morning. She was kind enough to give out the recipe as she went along, but I'm guessing on total yield. It's one of the many (and often-changing) astonishing appetizers served before the astonishing entrees at Uglesich's, one of the best places to eat in the city.

2 cups olive oil (not extra-virgin)

1/2 cup balsamic vinegar

4 tablespoons Steen’s Cane syrup

1 teaspoon each of salt, black pepper and cayenne pepper

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

2 tablespoons sun-dried tomatoes, minced (dried, not packed in oil)

2 dozen large freshly shucked oysters, in their own liquor

Shuck the oysters, reserving the shells. Mix the first 8 ingredients, and let the marinade sit. The longer it sits, the better it gets. Sauté oysters over medium heat in four batches in about 1/2 cup of the marinade for each batch, until they just start to curl. Do not overcook! Place each oyster back in a shell. Drizzle a little bit of the hot marinade from the pan onto each oyster. Keep warm until all batches are done. Serve 4 oysters per person, on the half-shell, on a bed of romaine lettuce. YIELD:  6 appetizer servings. Chuck Taggart (Internet 2000)

Shrimper's Sauce, Mississippi Style

The fisherman out on the shrimping boat eats but one meal a day, and that's when the day's work is done. His recipe for Shrimper's Sauce has been handed down through many generations of fishermen and, although based on Creole recipes of 200 years ago, it shows by addition of salt pork the Croatian influence among shrimpers.

1/2 cup cooking oil

1 cup chopped salt pork

3 onions

1 can tomato sauce

3 cups hot water

1 teaspoon chili powder

2 cloves garlic

2 bay leaves

1 sprig thyme

1 teaspoon celery salt

salt and pepper to taste

Directions: Fry the chopped salt pork in the oil; add the onions, chopped fine, and fry but do not allow to burn; add tomato sauce, then the boiling water, and never let the water stop boiling; add chili powder, minced garlic and the remaining ingredients. Cook slowly for about 30 minutes, stirring frequently. The sauce made, the cook sets it carefully aside and looks over his supplies to decide what the meal will be.

Fried Oysters, Mississippi Style

1 cup of seasoned corn meal

Prepared egg dip

1 cup bread crumbs

Directions: Use large oysters, looking them over carefully for bits of shell. Wash and roll in seasoned corn meal. Let stand for 10 minutes, then dip in prepared egg dip, and roll in bread crumbs. Let stand another ten minutes. Fry only three or four at a time in hot fat.

To Prepare Seasoned Meal:

1 cup corn meal

2 teaspoons salt

1 1/2 teaspoons paprika

Directions: Mix and sift three times.

To Prepare Egg Dip:

1 egg

1 tablespoon Worcester sauce

1 tablespoon. Salt

1 teaspoon paprika

6 teaspoons of oyster liquid

1 tablespoon grated onion sauce

Directions: Beat well together to mix. To prepare bread crumbs, put dried, stale bread through food chopper.

They were collected for a cookbook called Possum and Pomegranate. John T. Edge, director of the Southern Folkways Alliance at the University of Mississippi, unearthed them for Hidden Kitchen's producer Jamie York. Some of the recipes did not carry attribution information; nobody knows who wrote them. These recipes are untested. Return to 'America Eats': A Hidden Archive from the 1930s. Nov. 19, 2004.

Louis Trebotich Fish Cooking Biloxi Style

Biloxi fisherman emphasize they had no time on board to be lazy or rest, however, meal times provided a short respite from work. The Biloxi Schooners had only a charcoal stove with room for one pot. The cook, an appointed crew member, prepared everything in that one pot, slumgullion style (one ingredient over another in the same pot). Of course, the typical menu included seafood. Shrimp or oyster spaghetti, gumbo, jambalaya, courtboullion, and the Dalmatian bakelar (dried fish) were common meals. The Biloxi bakeries made a special bread for the fishermen called "boat bread" which sold for a nickel a loaf. Boat bread or hard tack accompanied every meal. While the meal was sure to tempt the palate, the choice of beverages usually did not vary: coffee, Barq's rootbeer (originated and brewed in Biloxi), or claret wine (sweet wine) with a little water in it, "so it don't make you droopy."

Time and time again one hears of the culinary talents of the Biloxi fishermen who learned their craft on a boat. Even today at the Slavonian Lodge, the Fleur de Lis Club, or at home the men will take charge of the kitchen. Steve Trebotich was the cook on board a boat for eleven years, and still cooks today. When I interviewed him and his brother, Steve was busy preparing gumbo. Louis testifies that Steve was the best cook on the water. Steve said he had no choice in the matter, but now he enjoys sharing his skill. Trebotich, Louis and Steve. 24 November 1992, Biloxi, Mississippi.

FISH AND OYSTER RESTAURANTS

F

NAME YEAR OCCUPAT COMMENTS ACTIVITY LOC ORIGIN

ANDRIASEVICH, NIKOLA 1892 Restaurant Los Angeles California Konavle

ANTICH, MARTIN 1900 Restaurant Aberdeen Washington Croatia

ANTONIOLI, G 1885 Oyster Saloon San Francisco California Budva

ANTUNOVICH, FLORIO 1899 Restaurant Queen Restaurant Los Angeles California Konavle

ARCICH, JOHN 1935 Restaurant Good Fellows Grill San Pedro California Brac

ARNERICH, FRANK 1980 Restaurant California Grill Watsonville California Brac

ARNERICH, FRANK 1935 Oyster House Oyster Loaf San Jose California Brac

ARNERICH, GEORGE 1901 Fish House Good Fellows Grotto San Francisco California Brac

ARNERICH, JOHN 1980 Restaurant California Grill Watsonville California Brac

ARNERICH, PAUL 1980 Restaurant Royal Grill Watsonville California Brac

AVIANI, ERNEST 1930S Fish House Neptune Fish Grotto San Francisco California Brac

AVIANI, ERNEST 1927 Fish House Saddle Rock Grill San Francisco California Brac

AVIANI, PETER 1894 Restaurant Portland Oregon Brac

BAJURIN, DAN 1937 Fish House Popeyes Fish Grotto San Francisco California Hodilje

BAJURIN, JOHN 1872 Restaurant New Orleans Louisiana Hodilje

BAKULICH, MATO 1897 Oyster Saloon San Francisco California Brac

BALICH, M 1927 Fish House US Rest & Oyster Parlor San Francisco California Dalmatia

BALOVICH, JOHN 1877 Restaurant New Orleans Louisiana Brac

BANOVAC, BOB 1977 Fish House Park Place Seafood San Francisco California Dalmatia

BARBAROVICH, DAN 1900 Restaurant Astoria Oregon Brac

BARBICH, ANTON 1889 Oyster Saloon San Francisco California Silba

BARBICH, JOHN 1897 Oyster Saloon San Francisco California Silba

BARCOTT, JOHN 1921 Oyster House California Oyster House Tacoma Washington Vis

BARCOTT, PROSPER 1921 Oyster House California Oyster House Tacoma Washington Vis

BARISICH, M 1913 Oyster House Oyster Grotto Rest Fresno California Hvar

BASICA, VICKO 1921 Restaurant Monterey California Mljet

BASICA, VINCENT 1920 Restaurant Owl Cafe Monterey California Mljet

BATISTICH, JOHN 1980 Restaurant State Grill Watsonville California Korcula

BATIZA, FRANK 1888 Restaurant Watsonville California Dalmatia

BEBAN, ROKO 1887 Oyster Saloon San Francisco California Zlarin

BEGOVICH, DINKO 1922 Fish House Mayes Oyster House San Francisco California Trpanj

BEGOVICH, DOMINICK 1937 Fish House Polk and Sutter Oyster House San Francisco California Trpanj

BEGOVICH, DOMINICK 1938 Fish House S S Dominick and Johnny San Francisco California Trpanj

BEGOVICH, JAMES 1886 Restaurant San Diego California Dalmatia

BELISICH, JOHN 1880 Restaurant Vienna Chop House Portland Oregon Dalmatia

BENKOVICH, ANDRIA 1910 Restaurant Peninsula Lunch Monterey California Mljet

BENKOVICH, NIKOLA 1910 Fish House Benkovich Grill Monterey California Mljet

BENNIS, MARCO 1880 Restaurant San Diego California Dalmatia

BENNIS, S 1883 Restaurant San Diego California Dalmatia

BERETICH, MARTIN 1900 Restaurant Aberdeen Washington Croatia

BEROS, DAVE 1981 Fish House Mayes Oyster House San Francisco California Dalmatia

BEROSH, MARIAN 1930S Fish House Neptune Fish Grotto San Francisco California Dalmatia

BEZICH, MARION 1921 Oyster House Mecca Oyster House Tacoma Washington Dalmatia

BEZMALINOVICH, ANDR 1926 Restaurant San Pedro California Brac

BILAFER, MITCHELL 1910 Fish House Saddle Rock Grill San Francisco California Budva

BOBAN, JOHN 1879 Oyster Saloon Sacramento California Dalmatia

BOBAN, NED 1981 Fish House Mayes Oyster House San Francisco California Dalmatia

BOGDANOVICH, M 1918 Restaurant Martin's Cafe San Pedro California Vis

BOGOVICH, JOHN 1878 Oyster Saloon San Francisco California Dalmatia

BONACICH, EDWARD 1884 Restaurant Santa Cruz California Brac

BORIES, JOSEPH 1855 Fish House Louisiana Restaurant Sacramento California Dalmatia

BOSILIO, JOHN 1930 Fish House Miramar Fish Grotto San Francisco California Dalmatia

BOSKOVICH, NICK 1980 Restaurant Loma Linda Restaurant Watsonville California Cilipi

BOSKOVICH, NIKOLA 1930 Fish House Miramar Fish Grotto San Francisco California Cilipi

BOSNICH, TONY 1930S Fish House Miramar Fish Grotto San Francisco California Dalmatia

BRAGATTO, MICHEL 1878 Oyster Saloon San Francisco California Losinj

BUDICH, MICHAEL 1871 Oyster Saloon San Francisco California Dalmatia

BUICH, LOUIE 1933 Fish House Tadich Grill San Francisco California Grbovac

BUICH, LUKO 1980 Fish House Gelcos San Francisco California Grbovac

BUICH, MARY 1989 Fish House Tadich Grill San Francisco California Grbovac

BUICH, MITCHELL L 1989 Fish House Tadich Grill San Francisco California Grbovac

BUICH, MITCHELL S 1933 Fish House Tadich Grill San Francisco California Grbovac

BUICH, NIKO 1980 Fish House Gelcos San Francisco California Grbovac

BUICH, ROBERT T 1964 Fish House Tadich Grill San Francisco California Grbovac

BUICH, STEVE L 1964 Fish House Tadich Grill San Francisco California Grbovac

BUICH, TOM 1933 Fish House Tadich Grill San Francisco California Grbovac

BUICH, VLAHO 1980 Fish House Gelcos San Francisco California Grbovac

BURICH, GEORGE 1884 Oyster Saloon San Francisco California Brac

BUTIER, LOUIS 1907 Fish House Saddle Rock Cafe San Francisco California Dubrovnik

BUTIRICH, MARTIN 1937 Restaurant Black Marble Cafe Gretna Louisiana Trpanj

CAR, JOHN 1975 Fish House Quality Seafood Long Beach California Dalmatia

CARATAN, GEORGE 1907 Fish House Spreckles Fish Grotto San Francisco California Pitve

CECICH, W 1921 Oyster House Mecca Oyster House Tacoma Washington Dalmatia

CERNOGORCEVICH, CH 1878 Oyster Saloon San Francisco California Dalmatia

CIBILICH, ANTHONY 1911 Restaurant New Orleans Louisiana Duba

CIBILICH, GEORGE 1889 Restaurant New Orleans Louisiana Duba

COMANDICH, D P 1883 Fish House Los Angeles California Dalmatia

CVITANOVICH, DAVE 1937 Fish House New Orleans Louisiana Dalmatia

CVITANOVICH, T 2000 Fish House Drago's Sea Food Metaire Louisiana Dalmatia

DABELICH, GEORGE 1879 Oyster Saloon Oyster Loaf Restaurant San Francisco California Mljet

DABELICH, GEORGE 1879 Fish House Santa Cruz California Mljet

DABELICH, NICK 1920 Restaurant Overland Lunch Monterey California Mljet

DACOVICH, ANDREW 1870 Restaurant Mobile Alabama Dalmatia

DARKOVICH, ANDREW 1865 Restaurant Mobile Alabama Dalmatia

DINKOVICH, MIKE 1939 Fish House Alaska Inn San Pedro California Croatia

DIVANOVICH, PETER 1910 Restaurant Monterey California Mljet

DIVISICH, NICK 1881 Restaurant Astoria Oregon Dubrovnik

DIVISICH, STEPHEN 1883 Oyster Saloon San Francisco California Dubrovnik

DRAGICH, PETE 1975 Fish House Quality Seafood Redondo Beach California Crikvenica

DRAGOLICH, JOHN 1898 Restaurant Skagway Alaska Boka

DRAGOLICH, JOHN 1925 Restaurant Astoria Oregon Boka

DRPICH, NICK 1940 Fish House Miramar Restaurant Watsonville California Brac

DRPICH, PETE 1999 Fish House Miramar Restaurant Watsonville California Brac

DUBAC, CARL 1938 Fish House Johns Cold Day Restaurant San Francisco California Croatia

DUBRAVCICH, DINKO 1886 Restaurant San Diego California Brac

DUCICH, JOHN 1980 Restaurant Del Monte Cafe Watsonville California Croatia

DUJMOVICH, GEORGE 1870 Restaurant Alabama Chop House Sacramento California Brac

DUJMOVICH, MATEO 1905 Fish House Good Fellows Grotto Los Angeles California Brac

DUJMOVICH, MATEO 1891 Oyster Saloon San Francisco California Brac

DUPRE, TONY 1930S Fish House Miramar Fish Grotto Fish Wharf San Francisco California Dalmatia

FABIANOVICH, MATE 1918 Restaurant Santa Cruz California Brac

FABRIS, JEREMIAH 1892 Oyster Saloon San Francisco California Hvar

FERICH, JOHN 1949 Fish House Skipper Inn San Pedro California Croatia

FILIPCICH, J 1937 Fish House New Pearle Oyster House San Francisco California Istria

FORENCICH, GEORGE 1980 Restaurant Progress Grill Watsonville California Brac

FORENCICH, MARTIN 1980 Restaurant Progress Grill Watsonville California Brac

FRANCISKOVICH, COSMO 1877 Oyster Saloon San Francisco California Losinj

FRANCISKOVICH, MITCHE 1900 Fish House Aberdeen Washington Losinj

FRANICEVICH, JOHN 1936 Restaurant Waldorf Buffett San Pedro California Hvar

FRANICEVICH, MATO 1910 Fish House Mayes Oyster House San Francisco California Hvar

FRANICH, MARCO 1890 Restaurant Los Angeles California Dalmatia

FRANUSICH, JOHN 1883 Fish House Oyster Loaf Restaurant San Francisco California Dalmatia

FREKLIN, JIM 1995 Restaurant San Pedro California Dalmatia

GENTILICH, JOHN 1934 Restaurant New Orleans Louisiana Molat

GERESEVICH, PETER 1889 Restaurant Los Angeles California Dalmatia

GEVOJCICH, GEORGE 1917 Restaurant Los Angeles California Dalmatia

GOJKOVICH, GEORGE 1884 Oyster House Fairwind Coffee & Oyster Hse San Francisco California Boka

GOSPODNETICH, JOHN 1918 Restaurant Santa Cruz California Brac

GOSPODNETICH, TOM 1935 Restaurant Watsonville California Brac

GREGO, GEORGE 1881 Oyster Saloon San Francisco California Brac

GROSETA, MARTIN 1875 Oyster Saloon San Francisco California Dubrovnik

GUSINA, GEORGE 1869 Oyster Saloon New Orleans Louisiana Dubrovnik

HAIDICH, BALDO 1920 Restaurant Peninsula Lunch Monterey California Mljet

HANDABAKA, PETE 1927 Fish House Dalmatia Restaurant San Francisco California Dalmatia

HAZDOVAC, MIKE 1920 Restaurant Ideal Cafe Monterey California Mljet

HAZDOVAC, PETER 1920 Restaurant Rainbow Cafe Monterey California Mljet

HERZO, ANTONIO JR 1882 Oyster Saloon San Francisco California Dubrovnik

ILICH, JERRY 1874 Fish House Ilich's Restaurant Los Angeles California Brac

ILICH, JOHN 1899 Restaurant National Restaurant Los Angeles California Brac

ILICH, JOHN 1899 Oyster House Restaurant San Francisco California Dalmatia

ILICH, JOHN 1876 Oyster Saloon San Francisco California Dalmatia

ILICH, JOHN 1870 Oyster Saloon San Jose California Dalmatia

ILICH, JOHN JR 1876 Oyster Saloon San Francisco California Dalmatia

ILICH, WILLIAM 1886 Oyster Saloon San Francisco California Dalmatia

ILLICH, JOHN 1906 Fish House Elliches Los Angeles California Brac

IPSVICH, JOHN 1882 Oyster Saloon San Francisco California Dalmatia

IVANOVICH, MARTIN 1910 Fish House Mayes Oyster House San Francisco California Dalmatia

IVANOVICH, N 1840 Restaurant New Orleans Louisiana Dalmatia

IVICH, JOHN 1995 Restaurant San Pedro California Dalmatia

JANGRADOVICH, JOHN 1899 Restaurant Queen Restaurant Los Angeles California Dalmatia

JANKOVICH, LUKA 1876 Oyster Saloon San Francisco California Dalmatia

JELICICH, LOUIS 1924 Fish House Mayes Oyster House San Francisco California Hvar

JURAC, JOHN 1910 Fish House Mississippi Kitchen Sacramento California Brac

JURICH, BOGDAN 1895 Oyster Saloon San Francisco California Dalmatia

JURICH, PROSPER 1921 Restaurant Manager Tacoma Washington Dalmatia

JURICH, THEODORE 1894 Oyster Saloon San Francisco California Boka

JURISICH BROTHERS 1937 Fish House Morning Call New Orleans Louisiana Dalmatia

JURISICH, JOHN 1909 Restaurant New Orleans Louisiana Dalmatia

JURISICH, JOSEPH 1912 Fish House Rockaway Restaurant San Francisco California Brac

KASICH, M 1927 Fish House US Rest & Oyster Parlor San Francisco California Istria

KASTRAPELLI, M 1920 Restaurant Bon Ton Monterey California Mljet

KNEGO, PETER 1980 Restaurant Loma Linda Restaurant Watsonville California Croatia

KOJICH, NIKOLA 1920 Fish House Nick's Cove Seafood Tomales Bay California Mljet

KONATICH, FELIX 1948 Fish House Tony's Oysters Tomales Bay California Iz

KORICH, JOSEPH 1938 Fish House Union Pacific Rest and Oyster San Francisco California Rijeka

KOSTA, SAMUEL 1884 Oyster House Restaurant Oakland California Dalmatia

KOSTICH, B 1936 Restaurant Monterey California Croatia

KOVACICH, JERRY 1899 Restaurant Los Angeles California Brac

KOVACICH, NADE 1910 Restaurant Los Angeles California Brac

KRESAGLIA, MATEO 1879 Oyster Saloon San Francisco California Istria

KRILANOVICH, JOSEPH 1899 Restaurant Los Angeles California Orasac

KRILANOVICH, MITCHEL 1918 Restaurant Santa Cruz California Konavle

KRILETICH, BOZO 1938 Fish House Chris Sea Food San Francisco California Korcula

KRILETICH, CHRIS 1918 Fish House Chris Sea Food San Francisco California Korcula

KRISTINICH, JACOB 1912 Fish House Press Grill and Oyster House San Francisco California Dalmatia

KRISTINICH, JOHN 1916 Fish House Mayes Oyster House San Francisco California Dalmatia

KRISTOVICH, ANTON 1899 Restaurant Los Angeles California Croatia

KRISTOVICH, MARTIN 1890 Restaurant Los Angeles California Dalmatia

KRISTOVICH, STEPHEN 1896 Restaurant Los Angeles California Dalmatia

KRISTOVICH, THOMAS 1899 Restaurant Los Angeles California Croatia

KRIVOKAPICH, GEORGE 1901 Oyster Saloon San Francisco California Dalmatia

KRSTULOVICH, GEORGE 1918 Restaurant Santa Cruz California Brac

KRSTULOVICH, JOHN 1884 Oyster House Restaurant San Francisco California Brac

KUKULICA, GEO 1892 Restaurant Los Angeles California Dalmatia

KUNICH, CARLO 1920 Fish House Star Restaurant Monterey California Mljet

KUSANOVICH, MATE 1898 Fish House City Hall Oyster Fish Grotto San Francisco California Brac

KVESICH, MATT 1908 Restaurant Del Monte Cafe San Pedro California Dalmatia

KVESICH, MATT 1891 Restaurant New Orleans Louisiana Dalmatia

LASINOVICH, ANTON 1883 Oyster House Restaurant San Francisco California Dalmatia

LETTUNICH, PETE 1980 Restaurant Watsonville California Mihanici

LIVACICH, MARTIN 1891 Oyster Saloon San Francisco California Brac

LJUBETICH, ANTON 1876 Restaurant Portland Oregon Brac

LJUBETICH, PETER 1896 Restaurant Los Angeles California Brac

LUKINOVICH, JEROME 1873 Oyster Saloon New Orleans Louisiana Brac

LUKINOVICH, JEROME 1887 Restaurant New Orleans Louisiana Brac

LUKINOVICH, MARTIN 1892 Restaurant New Orleans Louisiana Brac

LUSA, MATO 1937 Restaurant New Orleans Louisiana Dalmatia

LUSICH, JERRY 1880 Restaurant Portland Oregon Brac

MAKALE, JERKO 1900 Restaurant Seattle Washington Zlarin

MANDICH, JOHN 1937 Restaurant New Orleans Louisiana Dalmatia

MANDICH, JOHN 1870 Restaurant Mobile Alabama Molat

MARCEV, JOHN 1937 Restaurant Johnny's Restaurant New Orleans Louisiana Molat

MARCEV, JOHN 1937 Fish House Marble Hall Restaurant New Orleans Louisiana Molat

MARCEV, JOHN P 1919 Restaurant Cafe New Orleans Louisiana Molat

MARCOVICH, JOHN 1911 Restaurant Los Angeles California Dalmatia

MARIETICH, ANDREW 1890 Restaurant Los Angeles California Brac

MARIETICH, G 1883 Restaurant Queen Chop House Los Angeles California Brac

MARIETICH, JACK 1880 Restaurant Los Angeles California Brac

MARINKOVICH, PETER 1875 Fish House Italian Restaurant Los Angeles California Brac

MARINKOVICH, PETER 1880 Fish House US Restaurant Portland Oregon Brac

MARINOVICH, ANDRO 1876 Fish House Santa Cruz California Croatia

MARINOVICH, ANTON 1923 Fish House Calif Oyster House Seattle Washington Dalmatia

MARINOVICH, MIKE 1886 Fish House Santa Cruz California Croatia

MARKET, MARIN 1913 Fish House Monterey California Mljet

MARKET, MARTIN 1920 Fish House Rainbow Cafe Monterey California Mljet

MARKET, PETER 1909 Restaurant Blue Bird Monterey California Mljet

MARKET, PETER 1920 Restaurant Bon Ton Monterey California Mljet

MARKOTICH, DAN 1937 Restaurant French Restaurant Biloxi Mississippi Dalmatia

MARKOVICH, BEN 1932 Fish House Big Bens Fish Grotto San Francisco California Dalmatia

MARKOVICH, J 1932 Fish House Big Bens Fish Grotto San Francisco California Dalmatia

MAROEVICH, ROCCO 1892 Oyster Saloon San Francisco California Dalmatia

MAROVICH, SPIRO 1905 Oyster House Restaurant San Francisco California Dalmatia

MAROVICH, VICTOR 1905 Oyster House Restaurant San Francisco California Dalmatia

MARTINOVICH, GEORGE 1882 Oyster Saloon San Francisco California Dalmatia

MARUSICH, B 1918 Fish House Los Angeles California Croatia

MASICH, FRANK 1860 Restaurant New Orleans Louisiana Sreser

MASICH, PETER 1860 Restaurant New Orleans Louisiana Dalmatia

MASTINICH, MITCHELL 1892 Restaurant Los Angeles California Dalmatia

MASTROVICH, JOSEPH 1899 Restaurant American Eagle Los Angeles California Dalmatia

MATKOVICH, ANDREW 1950 Fish House Nick's Cove Tomales Bay California Hvar

MATKOVICH, MARTIN 1923 Restaurant Union Cafe Seattle Washington Dalmatia

MATKOVICH, NICK 1923 Restaurant Union Cafe Seattle Washington Dalmatia

MATULICH, ALESSANDR 1877 Oyster Saloon San Francisco California Brac

MATULICH, CHRIS 1937 Fish House New Orleans Louisiana Brac

MATULICH, GEORGE 1920 Fish House Rockaway Restaurant San Francisco California Brac

MATULICH, MICHAEL 1887 Oyster Saloon San Francisco California Brac

MAURETICH, ANTONE 1879 Oyster Saloon Tony's Oysters Sacramento California Dalmatia

MEDAK, JOE 1935 Restaurant Palos Verdes Coffee House San Pedro California Dalmatia

MIHALOVICH, CHARLES 1930S Fish House Miramar Fish Grotto San Francisco California Dalmatia

MIHICH, JOHN 1923 Fish House Calif Oyster House Seattle Washington Dalmatia

MIHOJEVICH, LAZAR 1894 Restaurant New Orleans Louisiana Dalmatia

MIKACICH, TONY 1930 Fish House Miramar Fish Grotto San Francisco California Brac

MILANOVICH, JOHN 1912 Fish House Union Pacific Rest & Oyster San Francisco California Istria

MILETICH, SAMUEL 1868 Oyster Saloon Vancouver Canada Dalmatia

MILICH, JOHN 1923 Restaurant Midway Cafe Seattle Washington Dalmatia

MILIN, ANTONE 1880 Restaurant Astoria Oregon Dalmatia

MILINOVICH, C 1852 Restaurant Louisiana Restaurant San Francisco California Boka

MILINOVICH, D 1897 Oyster Saloon New Orleans Louisiana Dalmatia

MILJKOVICH, MIKE 1983 Restaurant Dubrovnik Restaurant Los Angeles California Croatia

MILOVICH, ANTONE 1892 Restaurant American Eagle Los Angeles California Dalmatia

MIRICH, PETE 1936 Fish House Good Fellows Grill San Pedro California Brac

MLADINICH, JAKE 1991 Fish House Sea-Sirloin Biloxi Mississippi Brac

MLADINICH, JOHN 1991 Fish House Sea-Sirloin Biloxi Mississippi Brac

MLADINICH, JOHN 1921 Fish House Tacoma Washington Brac

NABICH, BLAS 1918 Fish House Saddle Rock Grill San Francisco California Dalmatia

NARANCICH, NICK 1921 Restaurant Chef Tacoma Washington Croatia

NICHOLAS, DAVID 1880 Restaurant Astoria Oregon Dalmatia

NICOLOS, GEORGE 1871 Oyster Saloon San Francisco California Dalmatia

NIGRO, JAMES 1876 Oyster Saloon San Francisco California Dalmatia

NIRICH, JOHN 1888 Oyster Saloon San Francisco California Dalmatia

NIZETICH, ANTHONY 1960 Fish House Nizetich's Restaurant San Pedro California Brac

NODILO, JOHN 1920 Restaurant Johnnies Cafe Monterey California Mljet

NODILO, JOHN 1920 Restaurant Overland Lunch Monterey California Mljet

NOLA, B 1927 Fish House US Rest & Oyster Parlor San Francisco California Makarska

PALIHNICH, STEVE 1937 Restaurant New Orleans Louisiana Dalmatia

PALUNCICH, PETER 1925 Restaurant Bon Ton Monterey California Mljet

PALUNCICH, PETER 1925 Restaurant California Monterey California Mljet

PAVICICH, ANDREW 1998 Restaurant A.P. Stumps San Jose California Dalmatia

PAVICICH, ANDREW 111 1998 Restaurant A.P. Stumps San Jose California Dalmatia

PAVICICH, ANTON 1881 Fish House Los Angeles California Premuda

PAVICICH, ANTON 1884 Fish House Santa Ana California Premuda

PAVICICH, ANTON 1880 Fish House San Francisco California Premuda

PAVICICH, DOMENIC 1881 Fish House Los Angeles California Premuda

PAVICICH, DOMENIC 1884 Fish House Santa Ana California Premuda

PAVICICH, DOMENIC 1881 Fish House Orange California Premuda

PAVICICH, DOMENIC 1880 Fish House San Francisco California Premuda

PAVLICH, CHARLES 1930 Fish House Skipper Inn San Pedro California Croatia

PAVLOVICH, JOSEPH 1914 Fish House US Rest & Oyster Parlor San Francisco California Dalmatia

PERICH, PAUL 1885 Fish House Oyster Loaf Restaurant San Francisco California Dalmatia

PERKO, JOHN 1886 Restaurant San Diego California Dalmatia

PERKOCHA, MARTIN 1914 Fish House US Rest & Oyster Parlor San Francisco California Dubrovnik

PERKOCHA, T 1920 Fish House US Rest & Oyster Parlor San Francisco California Dubrovnik

PERKOV, ANTE 1965 Fish House Ante's San Pedro California Tribunj

PERKOV, ANTE 1945 Fish House Tony's San Pedro California Tribunj

PERPICH, ANTONE 1883 Restaurant Los Angeles California Dalmatia

PERPICH, ANTONIO 1874 Restaurant Portland Oregon Croatia

PERPICH, ANTONIO 1886 Restaurant San Diego California Dalmatia

PERSEVICH, JOE 1980 Restaurant Watsonville California Croatia

PERSICH, JOHN 1886 Restaurant People's Restaurant Santa Cruz California Croatia

PERSOVICH, NICK 1980 Restaurant Loma Linda Restaurant Watsonville California Croatia

PETRINOVICH, ANTONIO 1865 Fish House Mobile Alabama Brac

PETRINOVICH, JOE 1980 Restaurant California Grill Watsonville California Brac

PETRINOVICH, JOSEPH 1932 Restaurant Watsonville California Brac

PIEROVICH, JOHN 1884 Restaurant Los Angeles California Dalmatia

PIEROVICH, JOHN 1886 Restaurant San Diego California Dalmatia

PIGNAC, ANTONIO 1884 Oyster Saloon New Bay Oyster House San Francisco California Dalmatia

PINCETICH, DANIEL 1921 Restaurant Tacoma Washington Vis

PURIN, NICK 1927 Fish House Dalmatia Restaurant San Francisco California Dalmatia

RADETICH, NIKOLA 1876 Restaurant New Orleans Louisiana Dalmatia

RADISICH, STEVE 1913 Restaurant Santa Cruz California Vis

RADONICH, MARIN 1907 Fish House Spreckles Fish Grotto San Francisco California Dalmatia

RADONICH, MORRIS 1879 Oyster Saloon Sacramento California Dalmatia

RADONICH, THOMAS 1905 Fish House Alaska Grill Juneau Alaska Dalmatia

RADONICH, THOMAS 1900 Fish House Dawson Cafe Dawson Alaska Dalmatia

RAICEVICH, BOZO 1905 Oyster House Restaurant San Francisco California Dalmatia

RAICEVICH, EDWARD 1892 Oyster Saloon San Francisco California Brac

RAICEVICH, SPIRO 1879 Oyster Saloon San Francisco California Dalmatia

RAICEVICH, TRIPO 1849 Oyster House Restaurant New Orleans Louisiana Dalmatia

RAMADANOVICH, JOHN 1872 Restaurant New Orleans Louisiana Dalmatia

RANDICH, MARIAN 1900 Restaurant Aberdeen Washington Croatia

RASOL, JOHN 1875 Fish House San Francisco California Silba

REMENAR, DAVID 1975 Fish House Sea King Inn Willmington California Croatia

RENDICH, GEORGE 1880 Restaurant Portland Oregon Brac

RESTOVICH, JOHN 1899 Restaurant Central Los Angeles California Brac

RIBOLI, ANTON 1879 Fish House United States Restaurant San Francisco California Dalmatia

RIBOLI, ANTON 1879 Oyster Saloon US Rest & Oyster Parlor San Francisco California Split

ROSTEVICH, MANUEL 1850 Oyster Saloon New Orleans Louisiana Dalmatia

SAICH, BALDO 1896 Restaurant Los Angeles California Dalmatia

SAMBRAILO, JACK 1930S Fish House Neptune Fish Grotto San Francisco California Podstrana

SANTICH, GEORGE 1909 Fish House Rockaway Restaurant San Francisco California Brac

SARICH, JOHN 1980 Fish House Adriatica Seattle Washington Dalmatia

SARICH, JOHN 1980 Fish House Dalmacija Ristoran Seattle Washington Dalmatia

SBISA, ANTONIO 1860 Restaurant New Orleans Louisiana Pula

SECKSO, ANTHONY 1937 Fish House Uncle Tony's Restaurant New Orleans Louisiana Dalmatia

SECONDO, PETER 1980 Restaurant Loma Linda Restaurant Watsonville California Croatia

SEPUT, FRANK 1937 Fish House Sams San Francisco California Vrucica

SEPUT, WALTER 1940S Fish House Sams San Francisco California Vrucica

SIGLIE, MARCO 1895 Restaurant Los Angeles California Dalmatia

SIGLIE, MARTIN 1899 Restaurant Los Angeles California Dalmatia

SIMICH, MICHAEL 1893 Restaurant New Orleans Louisiana Dalmatia

SIMONI, TONY 1981 Fish House Mayes Oyster House San Francisco California Korcula

SKROKOV, L. 1937 Restaurant Broad Restaurant New Orleans Louisiana Dalmatia

SLAVICH, JOHN 1880 Restaurant Louisville Portland Oregon Brac

SLAVICH, L F 1927 Fish House Pearl Oyster House San Francisco California Duba

SLAVICH, L.V. 1910'S Oyster House Slavich's Oyster San Jose California Brac

SLAVICH, LUKA 1907 Fish House Pearl Oyster House San Francisco California Duba

SPIRO, RUDOLPH 1882 Oyster Saloon San Francisco California Dalmatia

SRSEN, MARTIN 1920 Restaurant Ideal Cafe Monterey California Mljet

SRSEN, MARTIN 1920 Fish House Monterey Grill Monterey California Mljet

SRSEN, NICHOLAS 1879 Oyster Saloon San Francisco California Mljet

SRSEN, NICK 1924 Fish House California Monterey California Mljet

SRSEN, NICK 1920 Restaurant The Tavern Monterey California Mljet

SRSEN, PETE 1980 Restaurant California Restaurant Watsonville California Mljet

STANOVICH, JOHN 1879 Restaurant San Diego California Dalmatia

STARCICH, FRANK 1887 Restaurant New Orleans Louisiana Dalmatia

STIEPOVICH, M 1886 Restaurant Santa Cruz California Konavle

STIEPOVICH, PETER 1903 Oyster House Restaurant San Francisco California Dalmatia

STIPELCOVICH, CATHER 1966 Restaurant Port Sulphur Louisiana Dalmatia

STIPOVICH, MITCHEL 1918 Restaurant Santa Cruz California Konavle

STRAZICICH, JOHN 1886 Restaurant Santa Cruz California Mljet

STRAZICICH, STEVE 1980 Restaurant Watsonville California Mljet

SUNAVICH, VINCENT 1876 Oyster Saloon San Francisco California Dalmatia

SUTICH, IVAN 1890 Fish House Dalmatia Restaurant San Francisco California Dubrovnik

SUTICH, IVAN 1916 Fish House Johns Cold Day Restaurant San Francisco California Dubrovnik

SUTICH, PETER 1888 Restaurant Monterey California Dalmatia

SVAINAC, JAS 1884 Fish House Mississippi Sacramento California Brac

SVETINICH, PETER 1896 Oyster House Restaurant San Francisco California Brac

SVIANAC, ANTONIO 1868 Fish House Rockaway Oyster House San Francisco California Brac

SVIANAC, ANTONIO 1874 Oyster Saloon San Francisco California Brac

SVIANAC, ANTONIO 1879 Oyster Saloon San Francisco California Brac

TADICH, JOHN 1887 Fish House Tadich Grill San Francisco California Hvar

TALIANCICH, PASKO 1937 Fish House Mid-City Restaurant New Orleans Louisiana Igrane

TOPPAN, G 1875 Fish House Italian Restaurant Los Angeles California Brac

TOVARAZ, MARTIN 1925 Restaurant Watsonville California Ston

TRUTANICH, TONY 1952 Fish House Old Tony's Redondo Beach California Brac

TRUTANICH, TONY 1952 Fish House Tony's Fish Market Redondo Beach California Brac

TRUTICH, ANTON 1956 Fish House Cigo's San Pedro California Korcula

TRUTICH, ANTON 1937 Fish House Skipper's Inn San Pedro California Korcula

TRUTICH, ANTON 1933 Fish House Tony's Popular Buffet San Pedro California Korcula

TRUTICH, ANTON 1944 Fish House Victory Cafe San Pedro California Korcula

UGLESICH, JOHN 1937 Fish House Uglesich Restaurant New Orleans Louisiana Dalmatia

UTOVAC, JOSEPH 1995 Restaurant San Pedro California Dalmatia

VERSALOVICH, ANTON 1889 Oyster Saloon San Francisco California Brac

VERSALOVICH, VINCENT 1896 Oyster House Restaurant San Francisco California Brac

VESELICH, MARTIN 1911 Restaurant Los Angeles California Dalmatia

VESKOVICH, PETER 1863 Restaurant New Orleans Louisiana Losinj

VIDOJEVICH, NIKOLA 1918 Fish House US Rest & Oyster Parlor San Francisco California Dalmatia

VILICICH, BALDO 1914 Fish House Press Grill and Oyster House San Francisco California Brac

VIOLICH, ANTONIO 1877 Oyster Saloon San Francisco California Dubrovnik

VIOLICH, JOHN 1905 Fish House Violich Grill & Oyster Grotto San Francisco California Kuna

VITAICH, JOHN 1875 Oyster House Restaurant San Francisco California Brac

VITALICH, ANDREW 1959 Fish House Fishermen's Market Rest Bellingham Washington Vis

VLAHOVICH, JOHN 1920 Fish House California Monterey California Mljet

VLAHOVICH, JOHN 1920 Fish House Star Restaurant Monterey California Mljet

VLASICH, SALVE 1936 Restaurant Salves Cafe San Pedro California Dalmatia

VODANOVICH, BOZO 1937 Fish House Bozo’s Seafood Metairie Louisiana Brac

VRANJOS, JOHN 1924 Fish House Mayes Oyster House San Francisco California Peljesac

VRANJOS, JOSEPH 1920 Fish House Mayes Oyster House San Francisco California Peljesac

ZANKI, ANTON 1937 Restaurant Mid-City Restaurant New Orleans Louisiana Makarska

ZANKICH, MITCH 1960 Fish House Tides Wharf Rest Bodega Bay California Vis

ZANZE, LJUBOMIR 1937 Fish House Marine Garden Grotto San Francisco California Prvic Luka

ZARICH, MARIO 1937 Fish House Popeyes Fish Grotto San Francisco California Dalmatia

ZARKO, TONY 1980 Restaurant State Grill Watsonville California Dalmatia

ZARO, M BROS 1883 Fish House Santa Cruz California Brac

ZARO, MARCO 1888 Fish House Santa Cruz California Brac

ZARO, MARCO 1910 Fish House Santa Cruz California Brac

ZARO, NICK 1884 Fish House Santa Cruz California Brac

ZEGURA, DRAGOMIR 1954 Fish House Big Bens Fish Grotto San Francisco California Duba

ZENOVICH, SAM 1905 Fish House Sams San Francisco California Dalmatia

ZIDICH, ANTHONY 1963 Fish House Dominic and Johnnys Oyster San Francisco California Dalmatia

ZIDICH, JOHN 1963 Fish House Dominic and Johnnys Oyster San Francisco California Dalmatia

ZIDICH, JOHN 1937 Fish House Polk & Sutter Oyster House San Francisco California Dalmatia

ZIDICH, JOHN 1938 Fish House S S Dominick and Johnny San Francisco California Dalmatia

ZIDICH, MATT 1963 Fish House Dominic and Johnnys Oyster San Francisco California Dalmatia

ZORICH, CHRIS 1930 Fish House Miramar Fish Grotto San Francisco California Dugi Otok

ZUPAN, THOMAS 1936 Restaurant Radio Cafe San Pedro California Dalmatia

CALIFORNIA CUISINE

“When the press first started to write about the phenomenon of California cuisine, one of the primary characteristics noted was the open restaurant kitchen-a line of cooks visible to the public. In the restaurant business, the open kitchen is not a new concept. Tadich's (Croatian) and most of the Original Joe's (Croatian) have had what are known in the trade as open lines for years. Traditionally, public view of the line of cooks was associated with more casual restaurants. One was never allowed a glimpse into the sacred inner sanctum of formal dining establishments. They wanted to maintain the aura of mystique and fantasy, to distance the diner from the cooking as opposed to the dinning experience. But often this had the effect of intimidating diners who felt they had to talk in hushed whispers and behave formally. But recently, upscale restaurants have been opening the kitchen doors wider and wider so guests can see the cooks at work. Open-kitchen restaurants have their drawbacks, too. Generally, they're noisier that those with the kitchen behind closed doors. Open kitchen or closed kitchen...neither is right or wrong. The restaurant format should fit your mood of the moment.” (Goldstein 1988)

A Special Way With Fish in San Francisco

When discriminating San Franciscans want a good fish dinner, they traditionally head for one group of restaurants with a common ethnic origin. Strangely enough, few of the patrons have a clue as to what that origin is. They just like the fish. Not that the restaurateurs have hidden their foreign identities. They just haven't posted on the door.

Whether you were dining at the old Neptune Grotto at Fisherman's Wharf, at the adjacent Miramar or High Tide, at Big Ben's on Montgomery Street, at Dominic and Johnny Sutter-Polk Grill, at Popeye's Fish Grotto or at those still extant survivors of a once larger group, Sam's, Tadich's, Mayes' or Chris', the operators made and make no promotional hay of their ancestral beginnings in Croatia, or, more accurately, the Dalmatian coast or Istria.

Because of their, call it difference, a significant chapter in San Francisco's culinary history is not known. That tradition generally has been to serve fish that is almost flopping fresh, and to cook it precisely to that evasive instant which barely divides unappetizing translucency from desiccation. Also, to cook it relatively plainly. What you then taste, be it sole, salmon or sea bass, it is flaky flesh with a delicate flavor. There is never a sauce or herbs so strong they cover up the natural flavor. Just a sprinkling of parsley and perhaps a bit of lemon and butter. Sounds ordinary? You just try to achieve that kind of sensitivity at home, let alone among those houses serving the usual over-fried, over-dried and oversauced fishy fare.

How a number of Dalmatian immigrants, uninitiated into the mysteries of the great culinary schools of Switzerland, Italy and France, achieve such quality, many of the Dalmatians had been fishermen, so it was natural for them to follow the same occupation here, or, to establish restaurants serving fish-their principal source of protein in the old country.

If they failed to call their restaurants Croatian, this was easily explained, since the nation of that name did not come into existence until 1991. Indeed, the restaurateurs seemed to go out their way to take on an American image. Look at the names of some early twentieth century cafes headed by Dalmatians. As noted in the extensive data by local historian Adam S. Eterovich in the archives of the California Historical Society, they include the Rockaway on Market Street, operated by Anton Svijinac, the City Hall Oyster Grotto of Mate Kusanovich, the United States, headed by Anton Riboli and Anton Gerkovich, the Bay Oyster House of Nikola Rafaelovich and the Pearl Oyster House of Louis Slavich. There was even a Spreckels fish restaurant, run by George Caratan and Martin Radonich.

While serving up blue plate specials and merchant lunches, the Dalmatians may have failed to realize the extent of their own contribution. When I asked Ernie Aviani, long retired chef and proprietor of the old Neptune (and, following the Ernie's Neptune Fish Grotto in the Sunset District) about it, he became almost contemptuous. "Fish is fish," he snorted during a call to his Sonoma home. "There are no recipes." Even among sophisticated Croatians, there is a lack of awareness of a Dalmatian style in fish cookery. Dave Brooks thinks the Dalmatians simply lacked a feeling for public relations. When his father was still running Mayes', he recalls, "You could have the biggest celebrity in the world walk in and they wouldn't pay attention."

Consistently filled dinning rooms at Tadich's, Sam's, Mayes' and Chris' testify otherwise about Dalmatian fish cookery as it has evolved here. How did people in an area almost unknown for its cuisine develop one? As Sam's co-proprietor Walter Seput Jr. sees it, the Dalmatians were obliged to seek their food from the sea because their soil was unproductive. The catch was so precious, moreover, that people prepared it with utmost care. Care in this context means a caution against overcooking, which deprives fish of texture as well as taste. The traditional methods of cooking the fish were plain ones such as charcoal broiling (gradele) and poaching. With their proximity to the Adriatic Sea, the Dalmatians were able to feast on fish so fresh that there was no reason to disguise it with sauces or seasonings.

Is there any reason why the Dalmatians should rival their Adriatic neighbors, the Italians, at fish cookery when they share the same sea? Historian Eterovich believes this was because the Dalmatian was more of a seafarer that the Italian. The Croatian coastline has many islands and inlets which historically have provided harbors of refuge against Adriatic storms, harbors the Italian coast lacks.

Once here, the Dalmatians established their predominance in catching. Eterovich states there were more than two hundred fifty Dalmatian fishermen in San Francisco in the 1870s. Records at the California Historical Society, which he compiled, indicate that the Fisherman's Wharf protective Association was headed by Anton Francovich, a Dalmatian, in 1877 and again in 1884; by another Dalmatian, Anton Mengola, in 1881. (Adams, G. 1976)

Tadich Grill..1849 King of Restaurants

Tadich Grill is the oldest restaurant in San Francisco and California. It has a genealogy of being in Dalmatian-Croatian ownership since 1849. It was located on Long Wharf as the New World Coffee Saloon and Market, the original proprietors were: Nikola Budrovich from the Island of Hvar; Antonio Gasparich from Dalmatia; and Frank Kosta from Dubrovnik.

John Tadich is a native of Starigrad on the Island of Hvar, Dalmatia, Croatia. His restaurant was one of the landmarks of San Francisco and was one among the few that the sponsors of all the great public affairs used to recommend to the visitors as a reliable eating place. In the Diamond Jubilee edition of the “San Francisco Newsletter,” which was issued on September 5, 1925, we find under the heading: “Tadich Grill,” the following article: “There are still landmarks in San Francisco, in spite of the fire of 1906, but they are mostly human landmarks, instead of buildings and monuments, and very few are left at that. Such a one is John V. Tadich, of the original ‘Cold Day Restaurant,’ at 545 Clay Street. “A talk with Mr. Tadich is like turning back the leaves of historical San Francisco; he can tell you of the little tent operating on the northwest corner of Leidesdorff and Commercial Streets, prior to 1849, where coffee was served to sailors and their kind; of a certain Captain Leidesdorff, who docked his ship at this point, with its cargo of iron from Belhouse & Co. of Manchester, England, and whose crew deserted to go out to gold mines; of the small coffee house tent being transformed by this cargo into a corrugated iron house, which stood in this spot until Mr. Tadich, in 1882, turned it into a real restaurant. “He spoke feelingly of the ‘old days’ when most of the publishing houses and newspapers and journals were printed around this neighborhood; when notable men and women writers congregated to have dinner with him; and way, way back in the days when customers paid as much as $1.00 for one boiled egg. “and then he told me how his cafe became appelated with the name: ‘The Cold Day Restaurant.’ “on the corner of Stockton and Geary there used to stand the old ‘Wigman,” the headquarters of the Republican party ticket for assessor, at his nomination spoke the words which later became famous: ‘I thank you, gentlemen,’ he said, and then added: ‘It is a cold day when I get left.’ “But when election came, it was a cold day for Badlam, for John Seibe, the Independent-Republican, was elected. (Diamond Jubilee 1925)

Buich Brother’s and Tadich Grill

Born on the Croatian Coast of Dalmatia, in village of Grbovac, located in the district of Postranje, in the area of Gornja Zupa. In 1922, at age 25, Louie was sponsored to come to the United States by his cousin Antone Ljubimir. Upon his arrival in San Francisco, he began working as a dishwasher and kitchen helper in Tadich Grill where his brother Mitch worked as a cook, His brother Tom was now working as a waiter at John Sutich’s Cold Day Restaurant at 537 Sacramento street. He brought Louie there where he could now train as and apprentice cook. In 1923, both brothers returned to Tadich Grill, Louie as a cook and Tom as a waiter. In 1928, Louie’s brother Mitch and a Tadich Grill waiter, Louie Milich, bought the restaurant from John Tadich for $8,000--- $4,000 each. In 1933, Mitch and Louie Milich’s partnership terminated. The Three brothers became working owners. Mitch was the chef and Louie Became the night chef and relief day chef for Mitch, while Tom became the “front man.” serving as a host and bartender. Until this time, charcoal (mesquite) broilers were traditionally used for meats and poultry. Because Tadich Grill was predominantly a seafood house and the broiler was not used to its fullest potential, Louie introduced the techniques of cooking seafood over a charcoal (mesquite) broiler. This cooking technique immediately became popular with the customers and added to the success of the restaurant.

Louie met Marija Nenad in 1927 in Oakland. She was born in Zakula, Donja Zupa, approximately 2 miles from his birthplace, but they had never met before. They married in February, 1929. Louie and Marija (Mary) had 3 children. Mary, Lucille, Steve, and Robert. In 1961, Louie purchased Mitchel S. and Mitchell A. Buich’s shares of Tadich Grill and Louie’s sons, Steve and Robert, took over the management of the restaurant and later became partners. Steve, who had originally worked at the restaurant as a bartender from 1956 to 1958, left to become an officer of the San Francisco Police Department from 1958 to 1961. Robert had previously worked part-time at Tadich Grill while attending college. Louie remained the primary influence of Tadich Grill until his death in 1965 at the age of 67; he had been in the restaurant industry for 43 years.

Fish Restaurants and Oyster Saloons in San Francisco

There were 95 Fish Restaurants and 68 Oyster Houses or Oyster Saloons owned by Dalmatian-Croatians in San Francisco; most originated prior to 1930. They were well supplied by their Dalmatian fishermen and oystermen. Dalmatians owned their boats in Dalmatia on a share or percentage basis; they owned restaurants on the same basis, the one with the greatest amount of shares was the boss.

Name Year Business Business Name Num# St or Ave Origin

ANTONIOLI, G 1885 Oyster Saloon 1210 Polk Budva

ARNERICH, GEORGE 1901 Fish House Good Fellows Grotto 1372 Market Brac

AVIANI, EARNIE 1952 Fish House Neptune Fish Grotto 1816 Irving Brac

AVIANI, ERNEST 1927 Fish House Saddle Rock Grill 0091 06 Street Brac

BAKULICH, MATO 1897 Oyster Saloon 0613 McAllister Brac

BALICH, M 1927 Fish House US Restaurant and Oyster Parlor 431 Columbus Dalmatia

BALICH, M 1927 Fish House US Restaurant and Oyster Parlor 1434 Stockton Dalmatia

BANOVAC, BOB 1977 Fish House Park Place Seafood House 1980 Union Dalmatia

BARBICH, ANTON 1889 Oyster Saloon 0625 Mission Silba

BARBICH, JOHN 1897 Oyster Saloon 0124 03 Street Silba

BARBICH, JOHN 1899 Oyster Saloon 0200 04 Street Silba

BARBICH, JOHN 1903 Oyster Saloon 0108 Taylor Silba

BEBAN, ROKO 1887 Oyster Saloon 0531 Broadway Zlarin

BEGOVICH, DINKO 1922 Fish House Mayes Oyster House 1233 Polk Trpanj

BEGOVICH, DOMINICK 1937 Fish House Polk and Sutter Oyster House 1160 Polk Trpanj

BEGOVICH, DOMINICK 1938 Fish House S S Dominick and Johnny 1160 Polk Trpanj

BEROS, DAVE 1981 Fish House Mayes Oyster House 1233 Polk Dalmatia

BILAFER, MITCHELL 1910 Fish House Saddle Rock Grill 0091 06 Street Budva

BOBAN, NED 1981 Fish House Mayes Oyster House 1233 Polk Brac

BOGOVICH, JOHN 1878 Oyster Saloon 0831 Kearny Dalmatia

BRAGATTO, MICHEL 1878 Oyster Saloon 0808 Kearny Losinj

BUDICH, MICHAEL 1871 Oyster Saloon 0826 Kearny Dalmatia

BUICH, LOUIE 1933 Fish House Original Cold Day Tadich Grill 0545 Clay Grbovac

BUICH, LUKO 1980 Fish House Gelcos 1450 Lombard Grbovac

BUICH, MARY 1989 Fish House Original Cold Day Tadich Grill 0240 California Grbovac

BUICH, MITCHELL L 1989 Fish House Original Cold Day Tadich Grill 0240 California Grbovac

BUICH, MITCHELL S 1933 Fish House Original Cold Day Tadich Grill 0545 Clay Grbovac

BUICH, NIKO 1980 Fish House Gelcos 1450 Lombard Grbovac

BUICH, ROBERT T 1989 Fish House Original Cold Day Tadich Grill 0240 California Grbovac

BUICH, STEVE L 1989 Fish House Original Cold Day Tadich Grill 0240 California Grbovac

BUICH, TOM 1933 Fish House Original Cold Day Tadich Grill 0545 Clay Grbovac

BUICH, VLAHO 1980 Fish House Gelcos 1450 Lombard Grbovac

BURICH, GEORGE 1885 Oyster Saloon 1210 Polk Brac

BUTIER, LOUIS 1907 Fish House Saddle Rock Cafe Clay and Battery Dubrovnik

CARATAN, GEORGE 1907 Fish House Spreckles Fish Grotto 0751 Market Pitve

CERNOGORCEVICH, C 1878 Oyster Saloon 0526 Sacramento Dalmatia

CRESAGLIA, MATEO 1879 Oyster Saloon 0015 03 Street Istria

DABELICH, GEORGE 1883 Fish House Oyster Loaf Restaurant 232 Brannan Mljet

DABELICH, GEORGE 1888 Fish House Oyster Loaf Restaurant Leidesdorff - Sacto Mljet

DABELICH, GEORGE 1879 Oyster Saloon Oyster Loaf Restaurant 0139 03 Street Mljet

DIVISICH, STEPHEN 1883 Oyster Saloon 332 East (Embarcadero) Dubrovnik

DUBAC, CARL 1938 Fish House Johns Cold Day Restaurant 0537 Sacramento

DUJMOVICH, MATEO 1891 Oyster Saloon 0020 Taylor Brac

FABRIS, JEREMIAH 1892 Oyster Saloon 0820 Larkin Hvar

FILIPCICH, J 1937 Fish House New Pearle Oyster House 0442 Pine Istria

FRANCISKOVICH, COS 1877 Oyster Saloon 0006 04 Street Losinj

FRANICEVICH, MATO 1910 Fish House Mayes Oyster House 0468 Pine Hvar

FRANICEVICH, MATO 1924 Fish House Mayes Oyster House 1233 Polk Hvar

FRANUSICH, JOHN 1883 Fish House Oyster Loaf Restaurant 232 Brannan Dalmatia

FRANUSICH, JOHN 1935 Fish House Marine Garden Fish Grotto Polk-Sacrame Ston

GOJKOVICH, GEORGE 1884 Oyster House Fairwind Coffee and Oyster House 303 East Boka

GREGO, GEORGE 1881 Oyster Saloon Hayes Valley Brac

GREGO, GEORGE 1882 Oyster Saloon Laguna Grove Brac

GROSETA, MARTIN 1889 Oyster Saloon 0515 Clay Dubrovnik

GROSETA, MARTIN 1875 Oyster Saloon 527 Commercial Dubrovnik

GROSETA, MARTIN 1884 Oyster Saloon 1203 Polk Dubrovnik

GUIRICH, BOGDAN 1895 Oyster Saloon 0529 Stevenson Dalmatia

HANDABAKA, PETE 1927 Fish House Dalmatia Restaurant 0450 Sansome Dalmatia

HERZO, ANTONIO JR 1882 Oyster Saloon 04 Street and Berry Dubrovnik

ILICH, JOHN 1899 Oyster House 0397 GrantDupont Dalmatia

ILICH, JOHN 1886 Oyster Saloon 0107 05 Street Dalmatia

ILICH, JOHN 1876 Oyster Saloon 0334 Bush Dalmatia

ILICH, JOHN JR 1876 Oyster Saloon 0334 Bush Dalmatia

ILICH, JOHN JR 1879 Oyster Saloon 0036 Geary Dalmatia

ILICH, WILLIAM 1886 Oyster Saloon 0107 05 Street Dalmatia

IPSVICH, JOHN 1882 Oyster Saloon 90 Center Market Dalmatia

IVANOVICH, MARTIN 1910 Fish House Mayes Oyster House 0468 Pine Dalmatia

JANKOVICH, LUKA 1876 Oyster Saloon Davis Clark Dalmatia

JELECICH, LOUIS 1924 Fish House Mayes Oyster House 1233 Polk Hvar

JURICH, THEODORE 1894 Oyster Saloon 0040 Ellis Boka

JURISICH, JOSEPH 1912 Fish house Rockaway Restaurant 0246 Leavenworth Brac

KASICH, M 1927 Fish House US Restaurant and Oyster parlor 431 Columbus Dalmatia

KASICH, M 1927 Fish House US Restaurant and Oyster parlor 1434 Stockton Dalmatia

KORICH, JOSEPH 1938 Fish House Union Pacific Rest and Oyster 0684 Broadway Rijeka

KRILETICH, CHRIS 1918 Fish House Chris Sea Food 0694 Mission Korcula

KRISTINICH, JACOB 1912 Fish House Press Grill and Oyster House 0030 03 Street Dalmatia

KRISTINICH, JOHN 1916 Fish House Mayes Oyster House 0468 Pine Dalmatia

KRIVOKAPICH, GEORGE 1901 Oyster Saloon 0160 03 Street Dalmatia

KRSTULOVICH, JOHN 1884 Oyster House 0108 05 Street Brac

KUSANOVICH, MATE 1898 Fish House City Hall Oyster Fish Grotto Market nr 6th Brac

LASINOVICH, ANTON 1883 Oyster House 2016 Fillmore Dalmatia

LIVACICH, MARTIN 1891 Oyster Saloon 0024 Folsom Brac

MARKOVICH, BEN 1932 Fish House Big Bens Fish Grotto 0645 Montgomery Dalmatia

MARKOVICH, J 1932 Fish House Big Bens Fish Grotto 0645 Montgomery Dalmatia

MAROEVICH, ROCCO 1892 Oyster Saloon 0109 Eddy Dalmatia

MAROVICH, SPIRO 1905 Oyster House 0050 07 Street Dalmatia

MAROVICH, VICTOR 1905 Oyster House 0050 07 Street Dalmatia

MARTINOVICH, GEORGE 1882 Oyster Saloon 305 East (Embar) Dalmatia

MATULICH, ALESSAND 1877 Oyster Saloon 1004 Market Brac

MATULICH, GEORGE 1920 Fish house Rockaway Restaurant 0246 Leavenworth Brac

MATULICH, MICHAEL 1887 Oyster Saloon 0361 16 Street Brac

MILANOVICH, JOHN 1912 Fish House Union Pacific Rest and Oyster 0684 Broadway Istria

NABICH, BLAS 1918 Fish House Saddle Rock Grill 0091 06 Street Dalmatia

NICOLOS, GEORGE 1871 Oyster Saloon 0826 Kearny Dalmatia

NIGRO, JAMES 1876 Oyster Saloon 0209 Grant Dupont Dalmatia

NIRICH, JOHN 1888 Oyster Saloon 0901 Stockton Dalmatia

NOLA, B 1927 Fish House US Restaurant and Oyster parlor 431 Columbus Makarska

NOLA, B 1927 Fish House US Restaurant and Oyster parlor 1434 Stockton Makarska

PAVLOVICH, JOSEPH 1914 Fish House US Restaurant and Oyster parlor 431 Columbus Dalmatia

PAVLOVICH, JOSEPH 1920 Fish House US Restaurant and Oyster parlor 1434 Stockton Dalmatia

PERICH, PAUL 1885 Fish House Oyster Loaf Restaurant 232 Brannan Dalmatia

PERKOCHA, MARTIN 1914 Fish House US Restaurant and Oyster parlor 431 Columbus Dubrovnik

PERKOCHA, T 1920 Fish House US Restaurant and Oyster parlor 1434 Stockton Dubrovnik

PIGNAC, ANTONIO 1884 Oyster Saloon New Bay Oyster House 0029 03 Street Dalmatia

PURIN, NICK 1927 Fish House Dalmatia Restaurant 0450 Sansome Dalmatia

RADONICH, MARIN 1907 Fish House Spreckles Fish Grotto Market bet4-5 Dalmatia

RAICEVICH, BOZO 1905 Oyster House 0050 07 Street Dalmatia

RAICEVICH, EDWARD 1892 Oyster Saloon 0308 06 Street Brac

RAICEVICH, SPIRO 1879 Oyster Saloon 0808 Kearny Dalmatia

RIBOLI, ANTON 1879 Fish House United States Restaurant Montgomery Dalmatia

RIBOLI, ANTON 1879 Oyster Saloon US Restaurant and Oyster Parlor 0003 Clay Split

SANTICH, GEORGE 1909 Fish house Rockaway Restaurant 0246 Leavenworth Brac

SEPUT, FRANK 1937 Fish House Sams 0374 Bush Vrucica

SEPUT, FRANK 1937 Fish House Sams 0561 California Vrucica

SEPUT, WALTER 1940S Fish House Sams 0374 Bush Vrucica

SIMONI, TONY 1981 Fish House Mayes Oyster House 1233 Polk Korcula

SLAVICH, L F 1927 Fish House Pearl Oyster House Calif Mkt 0442 Pine Duba

SLAVICH, LUKA 1907 Fish House Pearl Oyster House Calif Mkt Calif Market Duba

SLAVICH, LUKA 1912 Fish House Pearl Oyster House Calif Mkt 0444 Pine Duba

SPIRO, RUDOLPH 1882 Oyster Saloon 0808 Kearny Dalmatia

SRSEN, NICHOLAS 1879 Oyster Saloon 0800 03 Street Mljet

STIEPOVICH, PETER 1903 Oyster House 0531 Taylor Dalmatia

SUNAVICH, VINCENT 1876 Oyster Saloon 1204 Stockton Dalmatia

SUTICH, IVAN 1890 Fish House Dalmatia Restaurant Clay Sansom Dubrovnik

SUTICH, IVAN 1916 Fish House Johns Cold Day Restaurant 0537 Sacramento Dubrovnik

SVETINICH, PETER 1896 Oyster House 0631 Laguna Brac

SVIANAC, ANTONIO 1868 Fish house Rockaway Oyster House 0510 Market Brac

SVIANAC, ANTONIO 1879 Oyster Saloon 1002 Market Brac

SVIANAC, ANTONIO 1874 Oyster Saloon Union Market Brac

TADICH, JOHN 1887 Fish House Cold Day Tadich Grill 221 Leidesdorff Hvar

VERSALOVICH, ANTON 1889 Oyster Saloon GrandCenMkt Brac

VERSALOVICH, ANTON 1896 Oyster Saloon 1342 Market Brac

VERSALOVICH, VINCEN 1896 Oyster House 0028 08 Street Brac

VERSALOVICH, VINCEN 1899 Oyster House 1906 Devisadero Brac

VERSALOVICH, VINCEN 1897 Oyster House GrandCenMkt Brac

VIDOJEVICH, NIKOLA 1918 Fish House US Restaurant and Oyster parlor 431 Columbus Dalmatia

VILICICH, BALDO 1914 Fish House Press Grill and Oyster House 0030 03 Street Dalmatia

VIOLICH, ANTONIO 1877 Oyster Saloon 727 Davis Dubrovnik

VIOLICH, JOHN 1910 Fish House Violich Grill and Oyster Grotto 0008 06 Street Kuna

VITAICH, JOHN 1875 Oyster House 0111 02 Street Brac

VRANJOS, JOHN 1924 Fish House Mayes Oyster House 1233 Polk Peljesac

VRANJOS, JOSEPH 1920 Fish House Mayes Oyster House 1064 Jackson Peljesac

ZANZE, LJUBOMIR 1937 Fish House Marine Garden Grotto 1507 Polk Dalmatia

ZEGURA, DRAGOMIR 1954 Fish House Big Bens Fish Grotto 0645 Montgomery Duba

ZENOVICH, SAM 1905 Fish House Sams Calif Market Dalmatia

ZIDICH, ANTHONY 1963 Fish House Dominic and Johnnys Oyster Steak 1160 Polk Dalmatia

ZIDICH, JOHN 1937 Fish House Polk and Sutter Oyster House 1160 Polk Dalmatia

ZIDICH, JOHN 1938 Fish House S S Dominick and Johnny 1160 Polk Dalmatia

ZIDICH, MATT 1963 Fish House Dominic and Johnnys Oyster Steak 1160 Polk Dalmatia

First Restaurants on Fishermen’s Wharf

Miramar at Fishermen’s Wharf: Chris Zorich was one of eleven children, born in Bozava in the Dugi Otok Group, Dalmatia, Croatia. At the age of thirteen, his uncle arranged for him to work as a cabin boy on a passenger ship called the Dubrovnik which traveled between Rijeka and Kotor. Before the age of 17 Chris had traveled to Cairo, Bombay, Singapore, Hong Kong, Cardiffe, England and Rotterdam, Holland and New Orleans. In 1921, he borrowed some $300.00 from his dad to venture to America and join his brother in Astoria, Oregon to work on a large salmon trawler called the Arizona where he earned some $1,400 in just 45 days of fishing.

A fortune in the late 20’s. He returned to San Francisco with his wife, Antonia, and his son, Joseph and opened the very first restaurant on Fisherman Wharf called the Miramar. This was in 1930. Chris was to run this business with different patterns of 33 years until 1963 when he was to sell to the Alioto Family. Chris is the Father of Joseph and Betty and a great-grandfather.

Next time you are at the wharf, think of the first three restaurants there...The Miramar, Neptune and Popeyes Fish Grotto all Dalmatian fish houses amongst blocks of lumber yards, and the little one cylinder crab boats bobbing on the Bay...Interesting trivia about the Fishermans Wharf area in the 30’s and early 40’s most of the major restaurants employed Dalmatian chefs-Sabellas chef was for many years Mario “Popeye” Zorich, Chris’s cousin. The Exposition chef was Frank Pavich and Fisherman’s Grotto also employed a Dalmatian chef whose name escaped Chris at this time. (SMBS 2000)

At Fishermen’s Wharf

BOSILIO, JOHN 1930 Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Dalmatia

BOSKOVICH, NIKOLA 1930 Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Cilipi

BOSNICH, TONY 1930S Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Dalmatia

DUPRE, TONY 1930S Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Dalmatia

MIHALOVICH, CHARLES 1930S Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Dalmatia

MIKACICH, TONY 1930 Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Brac

ZORICH, CHRIS 1930 Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Bozava

AVIANI, ERNEST 1936 Fish House Neptune Fisherman Wharf 2737 Taylor Brac

BEROSH, MARIAN 1930S Fish House Neptune Fisherman Wharf 2737 Taylor Dalmatia

SAMBRAILO, JACK 1930S Fish House Neptune Fisherman Wharf 2737 Taylor Podstrana

SOLJACK, ROBERT 1936 Fish House Neptune Fishermens Wharf 2737 Taylor Dalmatia

BAJURIN, DAN 1936 Fish House Popeyes Fish Grotto Fish Wharf 2770 Taylor Dalmatia

ZARICH, MARIO 1936 Fish House Popeyes Fish Grotto Fish Wharf 2770 Taylor Dalmatia

Neptune at Fishermen’s Wharf: Ernest Aviani and Robert Soljack. One of the first good fish eating places upon approaching Fisherman’s wharf is the Neptune at 2737 Taylor Street. The proprietors are Robert Soljack and Ernest Aviani from the Island of Brac, Dalmatia, Croatia. Robert Soljack claims five years of experience at Fisherman’s Wharf and he and Chef Aviani took over this historic location about one year ago in 1936. They renovated the building, made some changes and today have a comfortable eating house and surely a suggestion of good sea food with the open kitchen and charcoal broiler. When lunching or dining at the Neptune one may eat at the counter, or at open tables or in booths. About 140 persons can be accommodated at one time.  The place is famous for its cioppino, fried crab legs, abalone, deviled crabs, charcoal broiled fish of various types, and other seafood specialties. Fish is bought from the boats when they arrive from the sea at Fisherman’s Wharf, and is served the same day. Menus are made out according to fish available. Some 300 meals are served daily. With such food, with such panorama of hills and bay, with such a picture of fishing scenes, a net mending, of crab cooking, of displays of fish for sale, of the teeming life of those who make their living by the sea spread before one, it is indeed a treat of treats to enjoy a fish dinner prepared as the specialists of the Neptune know how to cook it, and thus enter into one of the typical phases of life in San Francisco.

Popeye’s Fish Grotto at Fishermen’s Wharf: Dan Bajurin. What more appropriate name could be chosen for a restaurant specializing in sea food than Popeye? That popular sailor popped into mind of Dan Bajurin when he planned his new eating house in September, 1936, at picturesque Fisherman’s Wharf, 2770 Taylor Street in San Francisco.  And so, when you step past the large stove on the sidewalk where fresh lobsters, shrimps and crab are cooked, into the dining room, you meet Popeye face to face in the amusing paintings on the wall of the Popeye Fish Grotto. You see him in his various sea adventures which are delightfully intriguing. Then when you are seated in one of the comfortable open booths, he again greets you on the menu. It is always gay and interesting relaxation to go to Fisherman’s Wharf. The atmosphere of the sea, of fishing, of the ships which sail the seas, always enfold one and carry the mind to distant shores, from whence came these men of many lands, where fishing was their calling in the old country. Quite in keeping with this are the four partners of Popeye Fisherman/s Grotto. Two of them, Dan Bajurin and Mario Zarish, are from Dalmatia. When Dan came to California in 1929 he missed his fishing adventures and decided to have a restaurant where fish would be the specialty. He has worked and had restaurants since that time in Sacramento and San Francisco. Before opening Popeye Fish Grotto, he worked in one of the most popular of the fish grottoes in Fisherman’s Wharf. Airy, bright, new and clean, the dinning room can accommodate as many as 92. The charcoal broiler is of the latest type and not only is broiled fish a specialty but this one eating place at Fisherman’s Wharf where one may feast upon tender broiled steaks and chicken. And, if some of the party desire fish and others do not care for it, each may be satisfied to his taste. The pots of chowder, Boston clam and Coney Island clam chowder, the mackerel pickled by the chef that day, the trays of freshly shelled shrimps, the great jars of newly made dressings, all were in readiness for customers.

SAN PEDRO

Lunch at Ante’s

Plates heaped with cabbage rolls in sweet-sour sauce, spareribs and sausage nestled in sauerkraut and pot roast with mostaccioli emerge from the kitchen of Ante's Restaurant in San Pedro. Salads that mix iceberg lettuce, cucumber, red cabbage and onion with octopus appear on some tables. And dessert is flaky apple strudel that sends up clouds of powdered sugar at the touch of a fork. It's probably not surprising that there's a Croatian restaurant in San Pedro--by one estimate, there are roughly 15,000 Croatians living in this small city, probably the largest community in Southern California and possibly the West. What might be surprising is that Croatians aren't the main customers at Ante's. "They're good cooks. They don't eat out," explains Ante "Tony" Perkov, who took over the restaurant from his immigrant father, also named Ante. In Ante's kitchen, cooks are at work on stewed tripe, stuffed peppers, veal risotto, fish dishes and other Croatian favorites. Among the cooks is Vinka Popov, a blond Dalmatian woman who has worked for the Perkovs for 30 years. Popov, who makes the strudel, is from Komiza on the island of Vis, and a seaside scene of Vis decorates a wall at the front of the restaurant. Perkov's father came from Tribunj, another of the many places that line the Dalmatian coast.

Lunch in San Pedro

It is a little past noon on a Friday, and the high-ceilinged ballroom in San Pedro's venerable Dalmatian-American Club is packed with people and redolent with the scent of pasta and swordfish steaks. Black-and-white-uniformed waitresses carry trays from the kitchen down elegant staircases to the long rows of cloth-covered tables laden with china and carafes of white and blush wine. Greetings and gossip from the lips of some 400 diners flow as freely as the wine. Business cards change hands between courses. The bimonthly Fish Luncheon is in full swing. Part tribute to portside San Pedro's roots as a fishing community populated by Croatian-Dalmatian and Italian immigrants, part modern business and civic get-together, the Fish Luncheon has long been one of the hottest tickets in town.

"We started with about 12 of us around 1960 mostly people who worked around here, as kind of a PR thing." recalls Rudy Svorinch Sr., a longtime member of the Dalmatian-American Club and its president for four years in the early 1980's. "Now we have people coming from all over, and sometimes they've had to wait to get tickets because we're sold out," says Svorinch, whose son, Rudy Svornich Jr., is a Los Angeles city councilman and a former Dalmatian-American Club president. Sixteen dollars (plus a tip for the basket circulated at meal's end) buys generous portions, served family-style, of salad, rolls, tomato-based vegetable-laden-clam chowder, the sauce-covered tubular pasta known as mostaccioli and juicy swordfish steaks. Desert, for those who have room for it, is an iced cookie. "I hope you're hungry, " club President Anthony M. Misetich deadpans to a first-time Fish Luncheon participant. "You'll have to pace yourself."

The menu never varies. "People would complain if they changed it - It's part of the tradition," says Eva Frlekin. And Frlekin knows a lot about tradition here. Born and raised in San Pedro, she met her husband-to-be on New Year's Eve at the club in 1938, when she was 17. She is heading a committee to erect a fishermen's memorial, to be unveiled this spring in John S. Gibson Jr. Park near the waterfront.

Like countless other Fish Luncheon-goers, Frlekin knows people don't attend just for the food - good and plentiful as it is. They go also to make business, social and political contacts - and to catch up on happenings in one of Los Angeles' most colorful communities. Although the club has a rule against politicking (no campaign literature, no speeches allowed), the Fish Luncheon has long been a must-do-stop on the campaign trail for once and furture candidates.

On this particular Friday, they include Rep. Steve Kuykendall (R-Rancho Palos Verdes), Assemblyman Alan Lowandthal (D-Long Beach), Los Angeles City Atty. James K. Hahn and his sister Janice Hahn, a member of the elected city charter reform commission who is said to be considering another run for the City Council. They are part of the attraction for Odie Powell, who lives in Huntington Beach but who has been a regular at the Fish Luncheon ever since his friend Augie Bezmalinovich brought him to one about four years ago. You get to associate with people you wouldn't normally get a chance to talk to, "he says."

The tradition-laced tenor of San Padre and the luncheon reminds him of the ethnic neighborhoods of his native Chicago. There's a reason. Founded by Starkist tuna cannery owner Martin J. Bogdanovich in the 1920's, the club helped its immigrant members keep customs from their homeland of Dalmatia, on the Adriatic Coast of what is now the Republic of Croatia. Over the years it has become a touchstone for the entire San Pedro community, hosting social events from weddings and holiday parties to sports banquets for Mary Star of the Sea High School.

Councilman Svorinch sweated out election night returns here, surrounded by several hundred well-wishers. Mayor Richard Riordan included the club on his first Harbor area visit as leader of the nation's second-largest city. Not everyone, however, has found the club's traditional leanings to their liking. Three years ago the Los Angeles City Council canceled plans to hold a meeting here because of suspicions of sexism at the club. Learning that the club had no women members, several council members threatened to boycott the meeting. Fearing that it could not get a quorum, the council switched meeting places after a highly publicized debate that embarrassed and frustrated Svorinch. None of this apparently has affected the popularity of the Fish Luncheon, whose organizers were scrambling at the latest session to set up enough tables to accommodate the last-minute ticket-seekers.

Like the menu, the format never changes: a welcome from the president, a prayer, the Pledge of Allegiance. While others are passing the steaming platters and digging into the food, First Vice President Bezmalinovich sits at the head table, busily sorting the 50 to 60 business cards and scribbled notes from people who want their names mentioned during announcements later in the meal. In addition to the politicians, the business owners, the civic group leaders, there are several officials from various city departments and agencies, a couple of judges and three representatives of the Croatian consul general.

Bezmalinovich deftly arranges the cards "in order of importance," and tries out his pronunciation on a few of the more daunting names. He stumbles over a couple of them, but grins as he comes across a more familiar name. I do OK, "he jokes, "as long as it ends in ich."

Food and Feasts in San Pedro

"When we were kids [in the 1950s], you really didn't need to speak English. Every other house on the block was Croatian," says Andrew M. Mardesich over lunch at the Dalmatian-American Club of San Pedro. The club is down the street from Ante's in a two-story building that overlooks the 22nd Street Landing. On this day, 400 people are lined up at long tables for a bimonthly fish luncheon. The food is Dalmatian-Croatian, and it is served family style, which helps to promote the camaraderie that the club encourages. Decanters of white wine stand on each table--Dalmatia is known for wine, as well as olive trees and fishing. The menu will consist of iceberg lettuce salad with garbanzos, Manhattan clam chowder, mostaccioli, barbecued swordfish and green beans mixed with potatoes. Dessert is only a cookie, but in December, the women of the club will bake their finest cakes and pastries for an annual party honoring St. Nicholas. (Most Croatians are Roman Catholic.) Founded in 1926, the founding group of 25 Americans of Slavic descent has grown to 650 members today. Not all are Croatian. "I would guess maybe 85% are," says Anthony M. Misetich, club president. "We take everybody who would like to be a member." The club auxiliary has compiled a cookbook, "Homemade With Love," that contains recipes ranging from Mexican chili corn casserole to Zagreb cake. The diversity of food results from the diversity of membership, says Lore Barhanovic, cookbook chairwoman. The club's acclaimed version of mostaccioli is not included. "I think it's a trade secret," Misetich says. Mostaccioli is a hearty dish of meat and pasta in a rich sauce. Lisica has edited two cookbooks that raise funds for the San Pedro branch of the Los Angeles Public Library. Both are titled "Around the World, Around Our Town" and both include Croatian dishes. Lisica's recipe for mostaccioli is in the first book, published in 1986. Lisica's parents came from Selca, a village on the island of Brac. Born in San Pedro, she has noticed a change in the pattern of immigration. "There isn't the immigration push now that there was right after the Second World War," she says. "They came then with the idea of spending their entire lives here. Many of the people coming now have the idea of going back eventually." Early immigrants were not popular with their non-Croatian neighbors, she says. "We were too noisy. We drank wine. We ate strange food. We ate things like squid, and you know how codfish smells, and sauerkraut. It wasn't what people were used to. Once they tasted it [Croatian food], it worked out differently."

WASHINGTON

Join host Rick Gregorek this week on the Real Wealth Network, as he welcomes Chateau Ste. Michelle’s Culinary Director John Sarich to the studio.  John will be sharing his expertise and enthusiasm for wine and food with our listeners as we discuss how to make the most of your backyard barbecuing.  Wine and food are the topic for this week’s show, because “Real Wealth” lies not only in saving, investing and planning, but also in creating the opportunity to enjoy the finer things in life.  Tune in this Sunday from 8-9 am only on KVI Talk Radio 570.   Show Airing Sunday, July 28, 2002

Founded in 1934, Château Ste. Michelle is the oldest winery in Washington with some of the most mature vineyards in the Columbia Valley. The winery combines Old World winemaking tradition with New World innovation and is best known for its award-winning Chardonnay, Merlot and Cabernet Sauvignon.

Chateau Ste. Michelle is one of the few premium wineries in the world with two state-of-the-art winemaking operations, one devoted to whites and another to reds. This dedicated approach to winemaking has allowed white winemaker Erik Olsen and red winemaker Ron Bunnell to build winemaking programs to their unique specifications.

While all of Chateau Ste. Michelle's vineyards are located on the east side of the Cascade Mountains where the climate is dry and sunny, Erik and his team make white wines in Woodinville, Washington. The winery's expansive, 87-acre estate hosts more than 250,000 visitors annually for tours, tastings, dinners and outdoor concerts. As Stimson Lane's flagship winery, the Woodinville location also serves as company headquarters.

Chateau Ste. Michelle's red wines are made at River Ridge Winery on the eastside of the state. Situated on a steep slope overlooking the Columbia River, the winery is in close proximity to Chateau Ste. Michelle's best vineyards including Cold Creek, Indian Wells, Horse Heaven and Canoe Ridge Estate.

Recognized not only as a pioneer of vinifera grape growing in the Columbia Valley, Chateau Ste. Michelle is acknowledged today as a leader in modern day viticultural research.

John Sarich joined the Chateau Ste. Michelle in 1976 as a winery guide during the first summer the winery opened its doors.  John’s extensive knowledge and enthusiasm for wine and food made it so that before long he was teaching cooking classes in the winery’s historic Manor House.  Next, he moved into sales as a wine and food consultant for chefs up and down the pacific coast.

Adriatica Restaurant and then Dalmacija Ristoran:  In 1980 John left the Chateau Ste. Michelle and opened Seattle’s highly acclaimed Adriatica Restaurant and then Dalmacija Ristoran in Pike Place Market.  During his time at Adriatica, John was selected by Esquire Magazine as one of the country’s “hot new chef” and listed by the Seattle Times as one of the city’s top five chefs.

In 1990 Mr. Sarich returned to the Chateau Ste. Michelle and became the Winery’s Culinary Director.  During the next four years John hosted the Emmy-Nominated cooking show Taste of the Northwest.  In 1993 he published his first cookbook, John Sarich’s Food & Wine of the Pacific Northwest.  His second cookbook, John Sarich at Chateau Ste. Michelle, was published in 1997.

 Currently, at Château Ste. Michelle, John conducts cooking classes, wine and food tastings, wine dinners, and special events, all designed to further people’s enjoyment and understanding of wine and food.  He is also the host of the nationally and internationally syndicated TV show Best of Taste: Flavors of the Pacific Coast.  A companion cookbook, Best of Taste, was published last April and his fourth cookbook Entertaining Simply – Celebrate the Season was published last September.  

John has presented training seminars and classes to wine and food professionals and aficionados around the world.  Culinary tours have led John from Disney World in Orlando, to the Culinary Institute of America in New York, to hotels in Singapore, Bangkok, and Hawaii, to name a few.  

 Over the last 26 years John Sarich has helped to establish the Chateau Ste. Michelle as a dominant focus on the Northwest culinary scene. (Internet 2002)

Oyster Loaf Restaurant

ARNERICH, FRANK Restaurant-Goldminer: Among the rising young men of San Jose, California who have accomplished much, although young in years, is Frank N. Arnerich, who started in the restaurant business when only a lad of seventeen and now owns a place of business under the name of The Oyster Loaf Restaurant. He was born on the Island of Brac, Dalmatia, Croatia on June 11, 1888, and was the son of Nicholas and and Antoinette (Chargin) Arnerich. His father came to California in the year 1875 and settled in Amador County in 1900, joining his brother, and there attended the public schools of Amador City and later went to night school in San Francisco. Having learned the business of restaurateur in San Francisco and in San Jose, at the early age of seventeen he engaged in this line in San Jose in the year of 1905, and has continued here ever since. He engaged in business for himself and with his experience in this line, he has built up a good trade, and he has since been very successful; his up-to-date restaurant, The Oyster Loaf, being both popular among the San Jose’s residents and increasingly profitable to himself. Mr. Arnerich’s marriage united him with Miss Lucy Chargin, who was also a native of Brac, and a sister of Joseph, Jerry, and Nicholas Chargin. They are the parents of three children-Antoinette, Frances, Lawrence Nicholas, and Beverly Lucille, and the family reside at 137 North Sixth Street. Mr. Arnerich is a member of the Order of Red Men, and of the Slavonic-American Society, and San Jose and is past officer in both orders. He is a member of the Chamber of Commerce, Elks, and is a charter member of the Commercial Club. (Sawyer, E. 1922)

Neptune Fish Grotto

AVIANI, ERNEST Restaurant:One of the first good fish eating places upon approaching Fisherman’s wharf is the Neptune Fish Grotto at 2737 Taylor Street, San Francisco, California. The proprietors are Robert Soljack and Ernest Aviani from the Island of Brac, Dalmatia, Croatia. Robert Soljack claims five years of experience at Fisherman’s Wharf and he and Chef Aviani took over this historic location about one year ago in 1936. They renovated the building, made some changes and today have a comfortable eating house and surely a suggestion of good sea food with the open kitchen and charcoal broiler. When lunching or dining at the Neptune one may eat at the counter, or at open tables or in booths. About 140 persons can be accommodated at one time.  The place is famous for its cioppino, fried crab legs, abalone, deviled crabs, charcoal broiled fish of various types, and other seafood specialties. Fish is bought from the boats when they arrive from the sea at Fisherman’s Wharf, and is served the same day. Menus are made out according to fish available. Some 300 meals are served daily. With such food, with such panorama of hills and bay, with such a picture of fishing scenes, a net mending, of crab cooking, of displays of fish for sale, of the teeming life of those who make their living by the sea spread before one, it is indeed a treat of treats to enjoy a fish dinner prepared as the specialists of the Neptune know how to cook it, and thus enter into one of the typical phases of life in San Francisco. (Thompson, R. 1937)

Popeye Fish Grotto

BAJURIN, DAN Restaurant: What more appropriate name could be chosen for a restaurant specializing in sea food than Popeye? That popular sailor popped into mind of Dan Bajurin when he planned his new eating house in September, 1936, at picturesque Fisherman’s Wharf, 2770 Taylor Street in San Francisco, California.  And so, when you step past the large stove on the sidewalk where fresh lobsters, shrimps and crab are cooked, into the dining room, you meet Popeye face to face in the amusing paintings on the wall of the Popeye Fish Grotto. You see him in his various sea adventures which are delightfully intriguing. Then when you are seated in one of the comfortable open booths, he again greets you on the menu. It is always gay and interesting relaxation to go to Fisherman’s Wharf. The atmosphere of the sea, of fishing, of the ships which sail the seas, always enfold one and carry the mind to distant shores, from whence came these men of many lands, where fishing was their calling in the old country. Quite in keeping with this are the four partners of Popeye Fisherman/s Grotto. Two of them, Dan Bajurin and Mario Zarish, are from Dalmatia, in Croatia. When Dan came to California in 1929 he missed his fishing adventures and decided to have a restaurant where fish would be the specialty. He has worked and had restaurants since that time in Sacramento and San Francisco. Before opening Popeye Fish Grotto, he worked in one of the most popular of the fish grottoes in Fisherman’s Wharf. Airy, bright, new and clean, the dinning room can accommodate as many as 92. The charcoal broiler is of the latest type and not only is broiled fish a specialty but this one eating place at Fisherman’s Wharf where one may feast upon tender broiled steaks and chicken. And, if some of the party desire fish and others do not care for it, each may be satisfied to his taste. The pots of chowder, Boston clam and Coney Island clam chowder, the mackerel pickled by the chef that day, the trays of freshly shelled shrimps, the great jars of newly made dressings, all were in readiness for customers. (Thompson, R. 1937)

Park Place Seafood House

BANOVAC, BOB Restaurant: Park Place, 1980 Union St., San Francisco, California. Park Place, opened in 1977, has everything you always wanted in a seafood house but were afraid to ask for. The old Cooperage interior has been artfully expanded to seat 75 on two levels (the back section is now raised instead of sunken), redone in natural wood with elegant simplicity, and now much larger patio area encased in glass, with outdoor lighted planting. The casement windows at tableside (in beautiful doweled frames) all open out, while overhead a massive redwood structure supports a “cathedral” ceiling of clear glass whose great panes also open. Two intrepid window-washers have at them daily, and even at night some of the panes are open, freshening the air. Hurricane mantle lamps light the tables, in white and brown linen, matching a sparingly used brown-check wallpaper. Seating is in cane armchairs. It’s a beautiful dining environment. Park Place, is the first to offer the specifically San Francisco style of that cookery- Dalmatian cuisine in the tradition of Tadich’s, Sam's and Maye’s. There’s nothing imitative about this. Principal owner is Dalmatian-American Bob Banovac and the manager is Tony Ivelich, whose father Dominic was chef at Tadich’s for 40 years. Here you’re served the seafood you were born and raised to recognize as right. For example, I had the day’s special- broiled red snapper (a fillet the length and breadth of the fish), striped black from the grill and tasting of the charcoal, but so moist it was still seeping its juices. Only Dalmatians from Croatia can do that. (Read, R. B. 1977)

Palace Restaurant

BARETICH, SAM Restaurant: Sam Baretich ( wife, Mary Haramia ) owned and operated the Ideal Café about 1900 and went on to become associated with the Palace and Vienna in Aberdeen, Washington, two of Aberdeen's best known eateries of the early days. Once established, he sponsored many Croatians to come here and either put them to work in his business or helped them locate in one of the many mills. (Randich, J.)

Polk and Sutter Oyster House

BEGOVICH, DOMINICK AND ZIDICH, JOHNNY Restaurant: It was the late Governor James Rolph, Jr., who started the political stampede at mealtime to Johnny and Domink’s restaurant, the Polk and Sutter Oyster House, located at Polk and Sutter Streets, San Francisco, California. And today the stampede continues, for the food in delicious, the surroundings have the degree of privacy which conferences of various sorts demand- and they serve old-fashioneds in steins! In real life the well-known and popular partners are Johnny Zidich and Dominik Begovich. But to everyone who knows them they are just Johnny and Dominik. These two have been partners for the past 15 years and are both from Dalmatia in Croatia. They began to work at an early age to learn the restaurant trade. Dominik was aboard a boat in a galley at the age of 10. Later he migrated to New Orleans and became chef in one of the large hotels. He came to San Francisco in 1906 and for the past 27 years has been at Polk and Sutter Streets. It was Gov. Rolph who proclaimed vehemently and often that Dominick is the best chef in the world! Later he came to San Francisco and was at the old Portola. He advanced form one stage to another in various restaurants, and in 1920 he became connected with the Polk and Sutter Oyster House. He has been there ever since. When entering this unique grill, one has a choice of going in to the main dinging room and to the booths and banquet room, from either street. But if entering one of the Sutter Street doors, one find himself in a very large market and sees merely the hint of what is behind the scenes of the restaurant proper. For there is the open stove and broiler, there is the counter at which 22 may dine at one time. there is the hall which leads to the booths and dining room downstairs and to the banquet room and booths upstairs. To his staff of 14, Johnny points with pride they are men of his own country. One waiter has been with this famous establishment for 30 years. Others have served many years. And there's a customer, says Johnny, who has appeared every morning for his ham and eggs for the past 10 years. (Thompson, R. 1937)

Maye’s Oyster House

BOBAN, NED Restaurant: A native of the Island of Brac, Dalmatia, Croatia he lived in San Francisco and Marin County since 1938. He served in the Pacific with the United States Army Air Forces in WW 11. Ned owned Maye's Oyster House at 1233 Polk Street in San Francisco, California until he retired and sold the restaurant in 1986. He was married to his wife, Lepa Boban, and had one daughter Nina Nikolich. Ned passed away on Sunday, April 15, 2001. Ned was a member of the Slavonic Mutual and Benevolent Society of San Francisco. (SF Chronicle 2001)

Gelco’s Rendezvous

BUICH BROTHERS LUKO-VLAHO Restaurant: When you turn from Van Ness on to Lombard in San Francisco, California you can see Gelco’s Rendezvous on the right, with signs in the window that read “Original House of Baby Lamb” and “The Buich Brothers form Dubrovnik” and you get Luko Buich in a tuxedo, standing behind a small bar, pleasant, friendly and willing to talk about Dalmatia until closing time. Buich, 36, came to America 10 years ago in 1977 from Dubrovnik, a town on the Adriatic Coast in Croatia built in the 13th century. His brother, Vlaho, had come to San Francisco about 20 years before, but the family name goes further back than that. Buich talks about his great-uncles coming to California during the Gold Rush, cutting their lives short- one died when he was 40, another when he was 21- to try and find gold nuggets in the streams around Jackson. He points with pride to his countymen’s accomplishments in California across the years, and to the community of 35,000 Croatians who have settled in the Bay Area. Gelco’s Rendezvous is best known for its lamb dishes and fish specialties, but it is also a small museum of Croatian artifacts. The walls are covered with cases of dolls and bottles, hand-woven blankets and paintings of Dubrovnik. In addition, every third Friday of the month, Gelco’s offers native Croatian tamburitza music. Buich finds himself missing Dubrovnik from time to time- swimming in the warm sea, walking in the heat of July and August, the slow days on the outer islands when you would see across the Adriatic to the coast of Italy. He brought out tour books, thick with color pictures of Dubrovnik, and reminisced about the inland villages, about the houses along the River Trebisnica and the cafes sitting on the sea side of the coast. Then he poured the Slivovitz, topped it with pear liquor, and held it up to the light. “Zivili!” he said. (Beirkis, E.)

Tadich Grill

BUICH, LOUIE-MITCH-TOM Restaurant: Born on the Croatian Coast of Dalmatia, in village of Grbovac, located in the district of Postranje, in the area of Gornja Zupa. In 1922, at age 25, Louie was sponsored to come to the United States by his cousin Antone Ljubimir. Upon his arrival in San Francisco, he began working as a dishwasher and kitchen helper in Tadich Grill where his brother Mitch worked as a cook, His brother Tom was now working as a waiter at John Sutich’s Cold Day Restaurant at 537 Sacramento street. He brought Louie there where he could now train as and apprentice cook. In 1923, both brothers returned to Tadich Grill, Louie as a cook and Tom as a waiter. In 1928, Louie’s brother Mitch and a Tadich Grill waiter, Louie Milich, bought the restaurant from John Tadich for $8,000--- $4,000 each. In 1933, Mitch and Louie Milich’s partnership terminated. The three brothers became working owners. Mitch was the chef and Louie became the night chef and relief day chef for Mitch, while Tom became the “front man.” serving as a host and bartender. Until this time, charcoal (mesquite) broilers were traditionally used for meats and poultry. Because Tadich Grill was predominantly a seafood house and the broiler was not used to its fullest potential, Louie introduced the techniques of cooking seafood over a charcoal (mesquite) broiler. This cooking technique immediately became popular with the customers and added to the success of the restaurant. Louie met Marija Nenad in 1927 in Oakland. She was born in Zakula, Donja Zupa, approximately 2 miles from his birthplace, but they had never met before. They married in February, 1929. Louie and Marija (Mary) had 3 children. Mary Lucille, Steve, and Robert. In 1961, Louie purchased Mitchel S. and Mitchell A. Buich’s shares of Tadich Grill and Louie’s sons, Steve and Robert, took over the management of the restaurant and later became partners. Steve, who had originally worked at the restaurant as a bartender from 1956 to 1958, left to become an officer of the San Francisco Police Department from 1958 to 1961. Robert had previously worked part-time at Tadich Grill while attending college. Louie remained the primary influence of Tadich Grill until his death in 1965 at the age of 67; he had been in the restaurant industry for 43 years. (Buich, S. 2000)

Seafood Bay

BUNTICH, SIMON Restaurant: Simon Buntich owns a pair of restaurants along Sunset Boulevard in Silver Lake, Los Angeles, California. that he calls “Inflation fighters.” One is Simon’s, a good place to eat more food than you ever thought possible for a ridiculously low price. The other is Seafood Bay, where you can devour some exquisitely well prepared fish dishes for prices that went the way of all flesh at least a decade ago. The thing that really gets me about Seafood Bay is not how cheap it is, but how good it is.  There are lots of places around town where you can get large quantities of food for very low prices.  The problem is the food often isn’t very good. This is anything but the case at Seafood Bay, where protein is the name of the game. Bread comes immediately, in quantities that are both generous and excessive when you consider the amount of food that follows.  The seafood cocktails are the best outside of the Mexican seafood houses. 1982. (Los Angeles H)

Saddle Rock Cafe

BUTIER, LOUIS Saloon-Restaurant: “Harpoon Louie” Butier, the immigrant tavern owner whose hefty drinks pumped life into the San Francisco Financial District for 55 years was born Louis Butier 77 years ago in Dubrovnik, Croatia. But from the day a malevolent barroom pot enjoined him to “Give ‘em the harpoon, Louie,” he’s never been called anything else. He came from Croatia as a 10-year-old boy, friendless, alone and unable to speak a word of English. He sailed from Dubrovnik with his older brother, a physician. But the brother died aboard the ship before it reached San Francisco, California. Harpoon Louie was raised by an Oakland police captain but he went to work as a boy and never attended school. He never learned to read or write but he did learn how to tend bar- first at the old Eagle Cafe in Oakland, then at the Idora amusement park. The first liquor license issued in San Francisco after the 1906 fire went to Harpoon Louie and his Saddle Rock Cafe at Clay and Battery streets. Louie stayed there through prohibition, depression and two wars. And he never measured a drink. This was a policy that made the old Saddle Rock, a ramshackle establishment even in its earliest days, the most popular saloon in the Financial District. “I never lose a friend,” Harpoon Louis often bragged. His half-century of service to thirsty financiers was abruptly halted last March in 1962, when Redevelopment moved in. The Saddle Rock stood squarely on the site of the Redevelopment Agency’s Golden Gateway Project. Louie closed down his old bar last March 17. 1966 with a drinking bout attended by his old friends and some newcomers who thought Harpoon Louie was some kind of a shrimp cocktail. The bar was torn down last month, only a few weeks before the death of its famed barkeep. (SF Examiner)

Black Marble Cafe

BUTIRICH, MARTIN M Restaurant-Oysterman: Martin was born 1886 in Trpanj, Dalmatia, Croatia. His father, Marko, was a fisherman and mother Mary nee Barbic. He finished grammar school in his place of birth and obtained a job as sales aid working for M. Markovic in Metkovic. He arrived in New Orleans, Louisiana in 1902 and worked with his brother, Ivo, who was cultivating oysters. He stayed with his brother five years, then found a job as machinist on the ship "Enterprise" where he worked two years. He then opened his own restaurant in New Orleans, and stayed until 1920. The same year he moved to Gretna, Louisiana. Due to his natural talent and hard work, Butirich built a good size homestead. In the center of town he built a modern house where he opened a restaurant. Through his hard work and integrity he became well known with Americans as a very respected citizen. In 1924 he visited his homeland and at that time he married Darinka Butiric. They had two sons, Marko and Nikola. They are going to grammar school. Little Marko is an artist, at seven years old he plays violin. Once a week you can hear him on the radio station WGBW. Martin Butirich is a member of the Slavonian Society and several American societies. (Pejovic, L. 1935)

Chargin’s Grill

CHARGIN, JOSEPH Restaurant-Orchard-Goldminer-Bank: Joseph A. Chargin, of San Jose, California was born in Mirca, Island Brac, Dalmatia, Croatia, on April 10, 1865, the son of Anthony and Frances (Lebedina) Chargin, vineyardists in Dalmatia. He was educated in part in his native country, and continued his studies in America, at night schools and through private teachers. In 1881, he first came to California, and goldmined in Amador County. Then he removed to San Jose, but not until he had tried restaurant management in San Francisco, and somewhat similar work in Hollister. For a quarter of a century he has been in San Jose, and he is probably the oldest merchant in his line here, and Chargins Grill, through his enterprise and affability became one of the most popular restaurants in the city. However, catering was not the limit of his capabilities, for Mr. Chargin had become interested in farming and owned several ranches, which began to take so much of his time that in 1920 he turned the management and development of his orchards in which he is ably assisted by his sons. Associated with his sons he owns thirty acres in Evergreen district devoted to raising prunes and apricots and with his son-in-law, another ranch of twenty-four acres in the Quito district, where he grows prunes, and with his brother Jeremiah, he still owns another eleven acres a short distance south of Morgan Hill. Mr. Chargin is also a member of the California Walnut Growers Association of California. He was one of the organizers and has been a director of the Growers Bank of San Jose since its incorporation, and is also interested in other financial and manufacturing establishments. In 1890 Mr. Chargin was married at Plymouth, California, to Miss Josephine Smith of Amador County. A daughter, Frances, is a graduate of both the San Jose Normal and Notre Dame College and is now the wife of Dr. D. H. Lawrence of San Jose; Victor A., a graduate of Santa Clara University is an attorney-at-law practicing in this city; Joseph A., Jr., is also a graduate of Santa Clara University as a civil engineer. He was with the county surveyor and during the World War was commissioned a first lieutenant in the U. S. Army and served overseas for two years. He is now engaged in ranching; Lawrence J., a graduate of Santa Clara University, is now engaged as a horticulturist here; the younger members of the family are Madeline J.,, Gerald J., Maryon and John M., Maryon passing away at the age of eight years. Mr. Chargin resides with his family at his comfortable residence, 167 Vine Street, and they attend St. Joseph’s Catholic Church. He belongs to several fraternal orders and civic organizations and was several years president of the Slavonian-American Benevolent Society. (Sawyer, E. 1922)

Morning Star Restaurant

CUMBELICH CLAN: Alex Cumbelich reported storm damage from a hurricane at New Orleans, Louisiana in 1874 while H. Cumbelich from San Francisco and John Cumbelich were mining gold in Placerville County, California in 1879. John Cumbelich reported to the Census taker in 1880 that he was hauling goldminers across the Sacramento River as a boatman. John Cumbelich turned his bag of gold into the Morning Star Restaurant in Oakland in the 1880’s. This started the rush of islanders from Mljet to Oakland. Three brothers from Babino PoIje, Island of Mljet, Croatia Vicko, Petar and Ivan Cumbelich-Regio, went to California in 1907. Petar Cumbelich, born in Babino Polje in 1887, died in Oakland in 1909, and Ivan Cumbelich also died in Oakland in 1920, also as a young man. P., P.J., and Vicko were members of the Slavonic Society in San Francisco in the 1900’s. The Cumbelich Clan were also members of the Croatian Fraternal Union. Catherine and Maria Cumbelich were witnesses at the Croatian Church of Nativity in San Francisco in the 1910’s and Maria Cumbelich-Novak baptized John, Lucretia, Maria and Nikola at the church. (Dabelic, I 1993)

Drago’s Restaurant

CVITANOVICH, DRAGO Restaurant-King of Mardi Gras-Oysterman: The City of New Orleans is world famous for the annual Mardi Gras celebration which draws millions of people there for this grand pre-Lenten festivity. This year has special significance for Croatians, not only in the Louisiana and Mississippi areas but everywhere. For the first time ever, a Croatian, Drago Cvitanovich, a prominent restauranteur and businessman in that area was named "King of Krewe of Argus" and in this role, led one of the major parades on Mardi Gras day, and was accorded the highest honors of the community throughout those festive days. For a person to be named "King of Argus" as was Drago Cvitanovich, you have to be a well established and respected citizen of the area. Also you need to be recognized for your contributions for the welfare of others there and elsewhere. When Drago was selected this year, there was universal rejoicing. I could not believe the great number of people who showed up for the parade to cheer him on, but they also came to special events honoring him, such as the gala and formal "King's Ball" at the Hilton Hotel (more than 800 invited guests attended!) and the pleasant country club brunch prior to the parade as well as the informal gathering, at the Drago Restaurant afterwards. Drago and his wife Klara have been leaders in the Louisiana area in promoting awareness of the Croatian cause and working with Archbishop Hannan, they have been responsible for obtaining hundreds of thousands of dollars worth of humanitarian aid for our people in the homeland. They are proud to be Croatian and speak fondly of their birthplaces there. They as well as their sons and countless relatives who came from as far as California for the celebration, all speak Croatian. Everyone knows who they are and where they came from. While all of the Mardi Gras celebrations were taking place, thanks to the leadership. of Drago Cvitanovich, another significant thing happened for Croatians. One of the oldest organizations for our people in the United States (125 years old) the Slavonian benevolent association in Louisiana officially changed their name to "Croatian Benevolent Association! Drago Cvitanovich is president of this great group and led them to a recognition of their true identity as Croatians. Drago was born in Igrane near Makarska on the Dalmatian coast of Croatia. It was there that he learned his skills as a fisherman and culinary artist, especially with the preparation of oysters. He loves to tell that since his days on Adriatic until today he must have shucked 10 million oysters. People still flock from far and near to his restaurant for this specialty. If you are ever in Louisiana, a visit to Drago's restaurant in Metaire is a must. He migrated to Canada in 1954 and in 1961 went to Louisiana. He married his lovely wife, Klara Buconic, who was born near Dubrovnik in 1958 in Louisiana. They are the proud parents of two fine sons, Tommy, who runs the Drago restaurant and Doctor Gerry who practices emergency medicine at a large local hospital. They are likewise proud of their membership in the Croatian Catholic Union. (Petrusic, A 1995)

Drago’s Seafood

CVITANOVICH, TOMMY Restaurant: Croatian Restaurateur, Tommy Cvitanovich, son of Drago and Klara was named Restaurateur of the Year for 2001 by the Louisiana Restaurant Association. New Orleans is a mecca of fine dining and home of the world's most famious restaurants. It has the second largest Restaurant Association in the USA. Drago's Seafood Restaurant was opened by Drago and Klara Cvitanovich 32 years ago and very soon became one of the finest seafood restaurants. Drago's is famous for serving the best oysters anywhere. Oysters are a Croatian tradition in Louisiana. Croatian Fisherman have been the best oyster cultivators for over 130 years. Because of this connection with Croatian fisherman it is not a surprise that Drago's has the best oysters around. Drago's signature dish is Charbroiled Oysters, which is Tommy's brainchild. It has put Drago's --on Travel and Leisure, September 1996 list of the World's Best Restaurants. It is a great honor for all Croatians in Louisiana that Tommy excelled: to be named the best. Louisiana's Governor, Mike Foster, appointed Tommy to the Louisiana Seafood Promotion and Marketing Board in the year 2000. He is working very hard in his business and also in seafood industry for advancement for all. He is a director on Louisiana Restaurant Association State Board. He is hundred percent Croatian American, born in Vancouver B.C. Canada to Croatian immigrants. With his parents and brother he immigrated to the United States to New Orleans at the age of three. He speaks Croatian and has Croatian and American passports. Tommy has kept Croatia near his heart all his life. He has visited Dalmatian Coast multiple times. During the war he assisted in collecting and shipping over one hundred containers of relief supplies to Croatia. Last summer he took his wife and four children to Croatia to visit his grandmother, aunts, uncles and cousins. He plans to visit Croatia again this summer. Tommy, congratulation and thanks for putting Drago's and Croatians on the culinary map of the United States! (CAT 2002)

Restaurant in Pioneer Square

CVITKOVICH-CORAK, MATILDA-JOHN Restaurant-Saloon: Matilda (Tillie) Corak was Seattle, Washington Croatian Fraternal Union Lodge 439's oldest member--passing away the day before her 99th birthday. Tillie was born March 14, 1902 in Prizna, Croatia not far from Karlobag on the northern Adriatic coast. She was the daughter of Juraj and Marija (Matijevic) Prpic. Because her mother died at childbirth and her father left for America when she was only 5, Tillie was raised by her paternal grandparents, Ivan and Eka Prpic. Tillie came to America in 1921, joining her father in the coal-mining town of Roslyn, Washington. Following her marriage to Croatian miner John Cvitkovich, the couple left Roslyn and moved to Seattle. John and his brother Joe opened a restaurant in Pioneer Square (the oldest part of Seattle) where Tillie cooked and served meals to mainly loggers and seamen. It was there that she developed the "colorful" vocabulary that was to remain one of her trademarks. On weekends these same customers, mostly Croatians, would gather at the Cvitkovich home to feast, drink homemade wine and enjoy the Cvitkovich family tamburitza orchestra made up of daughters Mary and Helen, son Joe and nephew John. Tillie's husband John died in 1945 and shortly thereafter she married Nick Corak. The couple, in turn, operated the Sunset Tavern in the Pike Place Market area of Seattle for many years. Sister Corak was always intensely proud of her Croatian origin so it followed that she joined the Croatian Fraternal Union in 1923, shortly after her arrival in America. She had thus been an adult member of the Society 78 years at the time of her passing. Tillie Corak is survived by her daughters Helen (Rick) Richter, Rose (Bob) Badda, five grandchildren, five great grandchildren and two great great grandchildren. She was also survived by her sisters Mary Irby of Montana (subse-quently deceased) and Dora Gibson of GoIdendale, Washington. (Major, R. 2001)

Miramar Restaurant

DERPICH, NICK Restaurant: A cheerful and happy man, loved and respected by all who he ever met. He was born on the Island of Brac in Dalmatia, Croatia and came to live in Watsonville at the age of 20 where he worked with his brother on a ranch. He then moved to San Francisco, worked in restaurants and joined the Slavonic Society July 3, 1921. He returned to Watsonville and with former Slavonic member Peter Knego operated the Royal Grill for 19 years. He then founded and operated the Miramar Restaurant till his retirement. Nick married Katie in 1928 and they were inseparable throughout the years. They had a daughter Geri and also raised a niece, Frannie Derpich Colendich. Nick was extremely proud of this Croatian roots and traditions and did his most to promote our culture. Throughout the years he maintained close ties with his native Brac and was active in helping others come to the US; sending money and aid and tutoring them in English and helping them become US citizens. Nick was a small man in stature but had a magnetic charm and personality always sporting a great smile and sparkling eyes that set him apart from others. (Eterovich, A. 2000)

Restaurant in Skagway

DRAGOLICH, JOHN Fisherman-Restaurant-Goldminer: John Dragolich, one of the oldest and best known pioneer fishermen of the Columbia River, died last evening at a local hospital in Astoria, Oregon. Mr. Dragolich was born in Boka Kotor, Dalmatia, January 13, 1850. He began fishing in the Columbia River about 50 years ago. In 1897 he tried his luck in the Alaska gold fields; he ran a restaurant at Skagway, Alaska for about a year, then returned to Astoria. About 35 years later, he became the proprietor of a local restaurant and continued in active business until recently when failing health caused him to retire from active work. The decedent was a member of Concomly Tribe, No. 7, Improved Order of Redmen. He is survived by four children: George Dragolich of Centralia, Spiro Dragolich of Tacoma, Bella Dragolich of Astoria, and Mrs. Mary Pincetich of Portland; a nephew Joseph Dragolich of Aberdeen. (Morning Astorian 1929)

Goodfellows Grotto

DUJMOVICH, MATTEO Restaurant-Gambling Hall-Variety Show: Los Angeles’ oldest restaurant, the Goodfellows Grotto, will end the year next Thursday, December 31, 1953 by locking its doors forever. If its faded paintings, corroded metal chandeliers and crumbling walls could speak to today’s throngs on Main St.. they would recall nostalgic memories of famous guests. Long decades ago- the divine Sarah Bernhardt. Two weeks ago- Jack Dempsey at one table and John Wayne’s wife, Esperanza, at another. And in between these years- every Los Angeles Mayor, every District Attorney, every Governor, every Senator and hundreds of other public officials have eaten in the steak, chop and seafood house which has only a 20-foot frontage at 341 S Main Street. With them have been stars of the sports world- Jim Flynn, the only man who ever knocked out Jack Dempsey (Flynn ran bar at 3rd and Main) and Jim Jeffries (who ran a bar right behind Good Fellows on Spring St., beside the old Empress Theater). And in the little curtained booths behind the private door marked “Family Entrance” have sat the stars of yesteryear who appeared in the Grand Opera house, two blocks north on Main St., or in the Belasco, two doors north of Goodfellows, or the Adolphus (later called the Hippodome) across the street. “I guess we’ve been here too long. The town has moved away from us,” explained John L. Dujmovich yesterday. He is the son of Matteo C. Dujmovich, born on the Island of Brac, Dalmatia who founded Good Fellows in July, 1905 in Los Angeles, California. John Dujmovich assumed operation of the restaurant after the death of his father, and with the assistance of Curley Arnerich and Mike Kovacevich, ran the Grotto until it closed for good on December 31, 1953. The elder Dujmovich was second cook at the old Baldwin in San Francisco before he ran a gambling hall and variety show in Phoenix.  He tried restaurant work again in San Diego and returned to found Goodfellows Grotto in Los Angeles when Main St. was the hub of the theatrical and sports world. Within two or three blocks, mostly on Main and Spring, were the city’s great stores- the N.B. Blackstone Co., F. B. Silverwood, Desmond’s, Hale’s, Hamburger’s (predecessor of the May Co.), the J.W. Robinson Co., Harris & Frank and the Coulter Dry Goods Co. When Goodfellows opened the Orpheum behind it had vaudeville, the Belasco had a stock company playing “What Happened to Jones” and the Mason was boasting of Nat. C. Goodwin “and an excellent supporting company.” (Only three decades ago the Mason was still in its prime, with David Warfield playing Shylock in “Merchant of Venice.”) The older Dujmovich, a Croatian, proved a successful restaurateur from the start. All his steaks were charcoal broiled. His bouillabaisse, lobster thermador and boiled crab were quick favorites. For luncheon, his filet of sole and cracked crab remained popular to the end. Joseph Scott and the criminal trial wizard, Earl Rogers, led parades of lawyers from courtrooms to the restaurant. It survived competition from neighboring Mme. Zucca’s and the Victor Hugo. (Columnist McIntyre once pointed out that Los Angeles’ most expensive and cheapest restaurants were next door to each other. One was the old Victor Hugo’s; the other was a 5-cent hot dog stand.) As years passed, some customers died. But the rest kept returning. George (Curly) Arnerich, 68, who has been with Goodfellows for 42 years as a waiter, recalls many. Lewis Stone and H.F. Sinclair used to come often,” he said.  Joe E. Brown, Zasu Pitts and Edward G. Robinson still come in. I’ve served Clark Gable, Adolphe Menjou, and Chiefs of Police all the way from Chief Sebastian to Chief Parker. I remember Mayor Snyder and Mayor Porter well. Mayor Cryer used to come in almost every day. Mayor Poulson hasn’t appeared so frequently. “Governors? I remember Jim Rolph, Gov. Young and Gov. Merriam well. They always brought friends.  “Movie people? Louis B. Mayer has eaten here many times- and still does.” Catholics like Joe Scott and Appellate Justice Thomas P. White have patronized the Grotto often because it is near St. Vibiana’s Cathedral. Board Chairman Victor H. Rossetti and other officers of the city’s oldest bank, the Farmers & Merchant, found it only a few steps from their doors at 4th & Main. Only the Goodfellows’ walls know how many big business deals or lawsuits have been settled at the tables seating a total of 75 in the main room or the booths holding 75 more. I decided to tell my crew of 22 that we’ll have to close Dec. 31 I gave notice to the bank, which represents an estate owning the building. “I suppose they’ll tear it down and make this another auto park,” Dujmovich said wistfully. “I’ll be sorry...I don’t have any plans to reopen anywhere else at present.” (Zeman, R. 1953)

Skipper Inn Motel and Restaurant

FERICH, JOHN Skipper Inn: Born near Slavonska Pozega, Croatia in 1900. John arrived in Gary, Indiana in 1925 and found work at the Gary Steel Mills. Moving to San Pedro in 1949 he and his brother-in-law Charles Pavlich opened the Skipper Inn Motel and Restaurant. For many years Ferich was a member of Croatian Fraternal Union Lodge 588, Dalmatinska Sloga. He died in 1982. (Zajednicar 1982)

Workingman’s Restaurant

FRANCISCOVICH, MITCHELL Restaurant-Boardinghouse: Mitchell Franciscovich (wife Kirincich) started a workingman's restaurant on Heron Street in Aberdeen, Washington in the early 1900’s. In addition he built a large two story house in East Aberdeen so that arriving countrymen would have a place to stay while they found work. It was his practice to take a horse and wagon to the railroad station every day to greet the train and any Croatian immigrants aboard. If they had a local address to find he would see they reached there. If not, it was off to his home or a boarding house. (Randich, J.)

Oakland Seafood Grotto

FRANICEVICH, ANDY Restaurant: Over a couple glasses of wine, Tony Markovich, Andy Franicevich, and Mike Stipic had the idea of building a grand and elegant restaurant on the Wharf at Jack London Square in Oakland, California. Having worked as a trio for ten years at the Oakland Seafood Grotto, they had acquired a food clientele. But rather than renovating the old site, they decided to embark upon a new and challenging adventure, which was not only to be costly, but would involve numerable plans- thus following their fathers’ footsteps. Andy’s father left the Island of Hvar, Dalmatia, Croatia. to settle in Louisiana where he worked the oyster farms. It was San Francisco, however here he ended up owning a chain of restaurants, all but one fell victim to the Depression. Tony’s Markovich’s father migrated from the Island of Brac in Dalmatia and settled in San Francisco where he started as a dishwasher, waiter, and advanced to cook before he owned four restaurants. Somehow they all seemed to end up working at Maye’s Oyster House where Mike’s father was cook. Mike’s father came from Montenegro and enlisted in the U.S. Army during W.W.I. when he met the sister of Andy’s mother, he married her- all three families were very close over the years. It was in 1955, when the sons of these immigrants became partners. The Grotto finally became a reality in 1966. Upon entering this famous establishment, you are greeted by your congenial hosts (Andy, Tony, or Mike). The warmth of their personalities, as well as the interesting decor makes on feel very relaxed and welcomed. Sport memorabilia fill the walls for all three partners participated in athletics. Tony was an outstanding pitcher for St. Ignatius, and Andy and Mike played football for Mission. Their love and respect for sports is reflected in the displays of autographed photos of famed athletics, such as Joe Dimaggio and Croatian football star, George Blanda of the Oakland Raiders. A football and shoe belonging to Blanda are enclosed in glass as tribute to him. Also displayed are the golfclubs of Tony Lema, golf pro and a long time friend of Andy’s, who died in a plane crash. As your eyes scan further, you notice pictures of team members of the 49ers, Oakland A’s, and the Oakland Raiders who frequently visit the Grotto. With a large fireplace in the center of the room, the dining atmosphere is romantic as well as captivating. It gives pleasure to look out upon the water at small luxury boats, and then to see tugboats guiding in a ship, while a large container ship looms in the distance. And as night falls, and lights dazzle on the blackened water, the enchantment is total. Whether dining early or late, you’ll find the cuisine exquisite, and the help as gracious as the owners. (Farac, R.)

Maye’s Oyster House

FRANICEVICH, MATO AND SOPHIE Restaurant: Mato and Sophie Franicevich opened the first restaurant in what is now Oakland’s Jack London Square. She was married in 1914 to the late Mato Franicevich, who operated the historic Maye’s Oyster House in San Francisco, California until 1936, when he opened the Oakland Seafood Grotto on the Estuary. Mrs. Franicevich remained active in the operation of that family owned restaurant until shortly before her death. She was a charter member and past president of the American Yugoslav Women’s Club; a board member of the International Institute of the East bay, past president of the Activities Council and a member of the California Club. Mrs. Franicevich, 81, was a native of Sucuraj, Island of Hvar, Dalmatia, Croatia who came to Oakland with her parents when she was 11. She is survived by three sons: Andrew of Oakland, Thomas of San Francisco and Robert of Sacramento; a sister, Slavka Stipic; seven grandchildren and two great-grandchildren. (Thompson, R. 1937)

Marine Garden Fish Grotto

FRANUSICH, JOHN Restaurant: From 1935 to 1939, Mr. Franusich operated the Marine Garden Fish Grotto at Polk and California streets in San Francisco, California and for the ensuing 17 years, until he retired, he operated a restaurant of the same name in Sacramento. He is married to Angela of Sacramento, brother of Luce Baca of Croatia and the late Antone Franusich. He is the uncle of Jack Franusich of Sacramento, Danny Franusich and Rina Miklausic, both of Canada; cousin of Frank Franusich of Sacramento and the late J. F. Franusich of San Francisco; a native of Ston, Luka, Dalmatia, Croatia. (Eterovich, A. 2000)

Sea Side Restaurant

GASPAR, ANTON Restaurant-Fisherman: Anton Gaspar was born 1889 on the Island of Dugi Otok, Dalmatia, Croatia. His father was Josip and mother Maria. He arrived to America in 1907. He owns the Sea Side Restaurant, well known in Biloxi, Mississippi and the greater area. He was married in 1925, and has two sons. He is a member of Slavonian Society in Biloxi. (Pejovic, L. 1935)

Marble Hall Restaurant

GENTILICH, JOHN P. Saloon-Restaurant: An era ended here Friday night. With the casual-but final-locking of a door, John P. Gentilich closed forever (1985) the Marble Hall Restaurant at 720 Lafayette St. New Orleans, Louisiana, a tradition-packet establishment which has hosted the great and the lowly who passed through its portals. When the lights were finally doused at the Marble Hall, a bit of history faded into the Crescent City's fabled past. For it was there that past New Orleans mayors and unnumbered other local politicos met and discussed issues of the day. Although the exact opening date has been lost to the ages, an 1856 edition of The Daily Piccayne records that gourmet fare was to be had at the Marble Hall. Since the early 20th Century, the bar, adjacent to the restaurant section, has been operated by the Gentilich family. Even during famine years of Prohibition, the business managed to thrive. Among its customers during the "Roaring 20's" was the Bambino himself-Babe Ruth. Called Sultan of Swat, Ruth and the rest of the New York Yankee squad were training in New Orleans at the time. Although it is legend that multitudinous containers of moonshine whiskey changed hands in and about the Marble Hall Saloon during Prohibition, it is equally well known that no contraband was ever found there (legal dockets indicate). The list of those who dined and supped within the confines of Marble Hall is worthy of note - they include, to mention only a few: Mayors deLesseps S. Morrison, Robert S. Maestri, John Fitzpatrick (1892-96), W. C. Flower (1896-1900), Paul Capdeville (1900-04), Martin Behrman (1904-20), Arthur J. O'Keefe (1926-30), T. Semmers Walmsley (1930-36), Victor H. Schiro, Governor Huey, P. Long, Governor Earl K. Long, Governor Jimmie H. Davis, Governor Robert F. Kennon and Governor John J. McKeithen. Among other long-known attractions, the Marble Hall boasted what has been termed as the most imposing bar in the city. The mahogany structure-complete with huge mirror-has been there for some 90 years, having been-acquired from the old Flanders Bar at 3 Carondelet shortly after the Civil War. (Eterovich, A. 2000)

Delmonico Oyster House and the Olympic Oyster House

GIVULINOVICH, MARTIN-LAWRENCE Restaurants-Goldmining: Very few were able to emigrate with their immediate families in the early part of the century. An exception to this was made by Lawrence, Martin, Ann, and Mary Givulinovich, four of the five children of a family of restauranteurs from the village of Rozat near Dubrovnik, Croatia who came to America between the years of 1903 and 1905. Lawrence was the first to leave. He came to San Francisco in 1897. He was followed by brother Martin. Both worked in restaurants in that city and in Oakland before coming to Seattle in 1898. They traveled to Alaska to search for gold and then returned to Rozat. In 1903, Lawrence returned to Seattle with a wife and two children. In 1904, Martin secretly fled Rozat where he was about to be conscripted into the army, and returned to Seattle to work and await the arrival of his sisters and his future bride, Luce. Luce Antica Givins is the one hundred-year-old matriarch of the Givulinovich family. (The name had been shortened in the 1920s.) Luce, who had been educated in Dubrovnik as a school teacher, was twenty years old when she emigrated to Seattle. She married Martin in St. Mary's Church upon her arrival in 1905. The brothers worked in restaurants in and about Seattle and in 1912 founded their own establishment, The Delmonico Oyster House, on First Avenue and James Street. Luce remembered: "There were so many oysters here, the men worked all day shucking sacks full of oysters around Washington Street." The brothers began to work independently. Lawrence had a series of restaurants. He operated one in the Bush Hotel in 1920 and another, the Fairfield Cafe, on Madison Street. He was forced to move from the Olympic Oyster House on Fourth Avenue when this was torn down to build the Bon Marche Building. Together they speculated in land purchases on the Denny Regrade where the Seattle Center now stands. (Petrich, M.)

Old Maison Doree

ILLICH, JERRY Restaurant-Oyster Bar: Born in 1850 on the Island of Brac, Dalmatia, Croatia, Jerry Illich sailed the seas for seven years before leaving his ship at San Francisco.  He then found work in restaurants before heading south to Los Angeles, California where in the late 1870s he opened a small chophouse on North Main Street.  His business grew rapidly to the point where he became proprietor of the largest restaurant in the city.  Illich’s ownership of the Old Maison Doree on North Main made that resort extremely popular with politicians, businessman and club leaders. One of the several fine restaurants owned and operated by Jerry Illich. “Jerry’s” was headquarters for political and social banquets and was celebrated for its elegant interior, oyster bar, “paste” and other foreign dishes that were served at midday luncheon. In 1896, Illich moved to Third Street opposite the Bradbury block, and his customers enthusiastically followed.  Illich died in 1902. (LA Scrap Book)

Good Fellows Grotto

IVANAC, MARCO Restaurant: The owner and proprietor of Good Fellows’ Grotto, at 207 Vernon Street, Roseville, is Marco Ivanac.  He has fitted up a modern grill, and held his grand opening, with appropriate music by the Boys’ Band of Roseville, on September 17, 1924. It is one of the best of Roseville’s many excellent eating places, being up-to-date in appointments; and he serves the best in eatables that the market affords. Marco Ivanac was born at Zadar, Dalmatia, Croatia April 13, 1884, a son of Sime and Helen Ivanac. Marco Ivanac grew up on his father’s thirty-acre farm, and came to America in 1900, landing at Newport News, Virginia, December 29, 1900. He worked his way across the ocean as a deck-hand. Upon arrival in the United states he found work in the shipyards at Newport News for seven months, after which he came out to Hobart Mills, California, in 1901, where his brother was then foreman for the Hobart Estate Lumber Company. Marco went to work for that company as swamper, serving as such for three years. In 1904 he went to San Francisco and for several years worked as cook and waiter in various restaurants.  he became the owner of the Strand Grill, at 419 O’Farrell Street, San Francisco, and ran it successfully for three years, when he disposed of it and came to Roseville in 1919, and ran the P. F. E. Club Restaurant for three years. Mr. Ivanac was married at San Francisco in 1914, to Miss Ellen Kovacich, who was also born in Croatia. They are the parents of three children: Annie, attending the Roseville Grammar School; and Clara and Helen.  Mr. Ivanac bought the residence property at 136 Clinton Street, and there he and his family enjoy the comforts of a modern home. (Lardner, A 1924)

Saddle Rock Cafe

KISICH, PASQUAL Restaurant: Pasqual Kisich, who has been a resident of Oakland for more than a quarter of a century, is the well known proprietor of the beautiful Saddle Rock Cafe at No. 418 Thirteenth street. His birth occurred in Dubrovnik, Croatia, on the 16th of October, 1869, his parents being Michael and Svieta Kisich. At the age of seventeen he emigrated to the United States and settled in California, being employed on a ranch near Santa Clara for three months. He then came to Oakland and worked in a restaurant for two years. On the expiration of that period, in association with John Marcovich, he opened the Saddle Rock Cafe at the corner of Twelfth and Washington streets and in 1893 purchased the interest of his partner. In 1900 he removed to Broadway, between Thirteenth and Fourteenth streets, there remaining until 1905, when he came to his present place of business at No. 418 Thirteenth street. Here he conducts an attractive and handsomely appointed cafe that is considered the best in Oakland. As the years have gone by he has won a measure of success that is well merited and that entitles him to recognition among the prosperous and representative citizens of his community. On the 12th of April, 1898, in Oakland, Mr. Kisich was united in marriage to Miss Nettie C. Stroinski, by whom he has three children, namely: Oliver, who is fourteen years of age and a high-school student; Bernice, eight years old, who is in school in a convent; and Pasqual, a little lad of three. Mr. Kisich is a republican in politics, while fraternally he is identified with the Benevolent Protective Order of Elks, the Fraternal Order of Eagles and the Loyal Order of Moose.  He is a member of organizations whose aim is to promote the expansion of Oakland, belonging to the Chamber of Commerce, the Oakland Commercial Club and the Merchants Exchange, of which he is a director. (Baker, J. 1914)

Nick’s Cove Seafood

KOJICH, NIKOLA Restaurant-Fisherman-Croatian Activities: In the year 1906 Nikola Kojich of Babino Polje, Island of Mljet, Dalmatia, Croatia came straight to Oakland and stayed there until 1919. Soon after his arrival in America he became a member of the Croatian Benevolent Society "Tomislav" of Oakland, lodge number 356 of the National Croatian Union. In 1918 he was elected to represent the Croatian Benevolent Society "Tomislav" at a convention of the Union in Chicago. From 1918 to 1926 Nikola Kojich was a member of the Union's main board and actively took part in the organization. When the first Croatian Sokol club was created on the Pacific coast in Oakland, Nikola helped to organize it and eventually became its leader. He was also a member of other emigrant organizations. From 1914 to 1918, he purchased and ran his own store in Oakland. As this job didn't go very well, in 1919 he moved to Tomales Bay, which is 80 km from San Francisco. There, with his wife Franica's brothers Grga, Miho, and Andrija Matkovich, originally from Hvar, he fished mainly herring. Often he fished alone in his motor launch along the Pacific, from San Diego and San Pedro in Southern California, to Eureke, 320 miles north of San Francisco. His fishing expeditions along the Pacific, usually alone, but sometimes with additional fishermen, were written about in four issues of Oakland's "Narod", arranged by the journalist Frane Akacich. Nikola Kojich owned the seafood restaurant "Nick's Cove" in Tomales Bay. When he was not on the Pacific he was often visited by emigrants, and he went to visit them in Monterey, San Pedro and other cities also. He died in 1961, without ever having had children. (Dabelic 1993)

Tony’s Oyster and Fish Restaurant

KONATICH, TONY Oyster and Fish Restaurant-Fisherman: One Marin county writer has nicknamed the eastern shore of Tomales Bay "Iz" after the Dalmatian island on the Adriatic Sea, largely because some of the local residents are Croatians who originated there. "The inhabitants of Iz are gentle, friendly and civilized people' he says. There’s nothing in the way of action at Marshal but a couple of restaurants and some fishing boats. But the nothing, the no-action, is precisely the appeal of this little station midway along the eastern shore of Tomales Bay, that 10-mile, watery expanse of healing serenity- nude hills and gentle waves changing color and feeling as the light builds into afternoon then dies away. It’s just eight miles north of Pt. Reyes Station (roughly 50 miles from the City), and as the peaceful finale to an active day on Pt. Reyes Seashore, or even as a escapist destination in and for itself, dinner at Marshall can be very rewarding. Of Marshall’s two restaurants, Tony’s Oyster and Fish Restaurant is not the chic place where the Beautiful People gather. Tony’s- paper-napkin plain and functional, but with window tables on the water- is the traditional spot for Marin ranchers and fishermen, as well as people from afar who know of its specialties. Tony’s has been here for 30 years- “the oldest place on the Bay”- and it needs no glitter to fill is tables. Tony’s allure is fish and shellfish, crystalline-fresh from he local waters, simply cooked and served at prices city-dwellers can’t believe are real. On Saturday and Sunday there’s a particular treat, which alone draws many people, On a windowed porch at the far end, two cooks barbecue oysters on order, over charcoal in one of those hooded, globular grills. Behind the bar is Felix Konatich, and waiting table is his wife Anna. Both came from Croatia’s Dalmatian coast- Felix in 1935, coming directly to Marshall to join his fisherman father, and Anna in 1946. Their sons John and Anton now fish commercially out of Marshall and supply the restaurant’s fresh catch. (SF Examiner 7-2-1978)

Spring Valley House

KOVACICH, ANTONIO Goldminer-Restaurant-Saloon: Antonio Covacich, vice president of the Slavonic Society in 1860, became a naturalized citizen at Philadelphia, Pennsylvania in 1849. He was a pioneer gold miner at Placerville, El Dorado County and was proprietor of the Spring Valley House Restaurant on famed Presidio Road, San Francisco in 1867. He owned various saloons on Davis, Jackson and Broadway streets in the notorious Barbary Coast district in San Francisco. He died at the age of 71 in 1882. (Eterovich, A. 2000)

Chris’ Sea Food Restaurant

KRILETICH, CHRIS Restaurant: Western gourmets today, October 5, 1960, mourned a legendary purveyor of sea foods, Chris (Bozo) Kriletich, 66, founder and for 42 years proprietor of Chris’ Sea Food Restaurant at 694 Mission st., near Third Street in San Francisco, California. Born in the village of Lumbarda, on the Island of Korcula, in the Adriatic Sea, part of Croatia, Bozo was a fisherman from youth. He was the second of a family of four brothers and a sister who began coming to San Francisco beginning in 1913. Bozo and his older brother Kuzma followed the sea food tradition here, working in the famous old Poppy Restaurant. Bozo started his own restaurant just off Newspaper Row and on the main stream of commuter traffic to the financial district, in 1918. For decades Bozo did all the fry cooking himself. He was proud of “the best prawns in town” and of sauce with wide repute among gourmets. Two years ago, his lovely brunette daughter, Pat, long a drummer in major night spots, joined her father and took over gradually the actual operation of Chris’s. Requiem mass was offered at the Croatian Church of the Nativity. Also surviving are Bozo’s widow, Onorina, his sister, Mrs. Mandelina Antunovich, and brothers Nick, Roy and Gus. (SF Chronicle 1960)

Mission Dolores Grill

KRISTOVICH, TOM Restaurant: One of the Missions district’s most popular restaurant men, Tom Kristovich, has taken charge of the Mission Dolores Grill, 3042 16th Street, San Francisco, California in 1937. His customers of the past are welcoming this excellent new food center. He has chosen this time a large place with a counter, open tables and 21 private booths in another room. He has an excellent chef and a fine staff of obliging waiters.   The menu is such that it can cater in a short time to anyone’s taste and Tom believes only in the best. If it is business or rest, or exclusiveness one prefers, it is available a the Mission Dolores Grill. The private booth hall is large and roomy, is attractive with dark wooden panels and lighter plaster walls mounting towards the high ceiling. As one enters he finds, too, that there is counter service, and here beverages are also served. The kitchen is commodious and up-to-date, facilitating service and ease of preparation. Tom Kristovich was born in Croatia and came here as a boy.   Beginning as a pantry boy, working up to cashier, and then owner are the steps mounted by Mr. Kristovich in his career of more than a quarter of a century. (Thompson, R. 1937)

Saddle Rock Cafe

KRSTULOVICH-CARSTULOVICH, GEORGE Restaurant: George J. Krstulovich, the smiling and genial proprietor of the Saddle Rock Cafe, at 73 Pacific Avenue, Santa Cruz, California was born March 12, 1877, on the Island of Brac. Dalmatia, Croatia a son of Antone and Margarete Carstulovich. Three sons of the family came to this country, including John, who emigrated to America before George was born, and they did not meet until 1905. The other brother to choose the United States as his home was Pete. George Carstulovich attended both the grammar and the high schools in Dalmatia, and then entered the University of Agriculture, where he pursued practical courses for five years. At the age of twenty-eight years he crossed the ocean to the United States, having already served the time required of him by his government in the army, and here he joined his brothers in the cafe business. Later one of the trio returned to the old country and sold one-half of his interest to George, and in 1911 John died. George Carstulovich then continued to conduct the cafe for the estate but in 1914 came into possession of the whole property. The Saddle Rock Cafe is the second oldest restaurant in Santa Cruz, having been opened 1890 by George Dabelich and in its management are now employed eight people. Mr. Carstulovich is fond of outdoor life and given to hunting. Fraternally he is a member of the Foresters and the Eagles. (Clarke, S. J.)

Overland Restaurant and Saloon

LJUBETICH, MICHAEL, MARKO Restaurant-Saloon-Goldminer: Marco and Michael were from the Island of Brac. They operated a saloon at 605 Davis Street in San Francisco, California in 1862. Marco owned and operated the famed San Francisco Saloon at Virginia City, Nevada. Michael mined gold in Butte County, then opened the Overland Restaurant and Saloon at 29 North 1st street in San Jose in 1870.

Young American Restaurant

LUCICH, MARCO Restaurant: A leader among those to whom Sacramento, California owes much for its excellent catering is Marco Lucich, the genial and popular proprietor of the Young American Restaurant, at 1026 Fourth Street, Sacramento.  he was born on the Island of Brac, Dalmatia, Croatia, on September 8, 1878, and in 1894, or at the age of sixteen, he came to America. He could not speak a word of English when he reached Denver, Colorado, and the first work he was able to secure was the washing of dishes in a restaurant.  he then became a waiter, and finally a cook. In 1906, he came to Sacramento, remaining for a short time, and then he went to San Francisco after the big fire and earthquake.  In the autumn of the same year he opened a restaurant at the corner of Second and Townsend Streets. He sold out, and in 1908 came back to Sacramento. On June 15 of that year he opened the Young American Restaurant, and on the 15th of June, 1923, he celebrated his fifteenth business anniversary here. While in Colorado, in 1902, M. Lucich was married to Miss Katie German, a native of Croatia, by whom he has had a family of five children, bearing his names of Vincent, Mary, Lucile, Marco, Jr., and Paul. Mr. Lucich was always been a public-spirited and ever ready to help along movements of benefit to the community. Starting with very small capital, he not only owns his own home, but valuable real estate in Sacramento, including an apartment house on O Street; he has great faith in the future of the capital city, as is evidenced by the fact that he has invested his earnings right here. (Reed, G.)

Restaurant in New Orleans

LUSA, MATO Oysterman-Restaurant: Mato P. Lusa was born in Krapanj near Sibenik, Croatia where he attended grammar school. He came to New Orleans, Louisiana in 1920 where he started as fisherman and later opened his own business. Now he has modern restaurant in the center of town, corner of Camp and Common Streets in New Orleans. He also maintains oyster beds. He married an American woman and has one daughter. (Pejovic, L 1935)

Queen Chop House

MARIETICH, JACK Restaurant: Jack Marietich was born in Milna, Island of Brac, Croatia about 1840. After relocating to Los Angeles, and establishing himself as a storekeeper and restaurant proprietor the Queen Chop House. He decided to marry in 1880 and his wife was Rose Garcia, the 18 year old daughter of the San Fernando Garcias. Jack and his bride spent the next eleven months in Europe, four of which were in his home village of Milna. The Marietichs had a son, James, who studied medicine and eventually became director of the Los Angeles Fire Department Rescue Squad. Jack passed away in 1908. (Eterovich, A. 2000)

Delmonico Restaurant in Nevada

United States Restaurant in Oregon

Overland Chophouse in California

MARINKOVICH CLAN: Mateo Marinkovich had the famed Delmonico Restaurant at Treasure City, Nevada in 1864. This town in the Nevada desert, now a ghost town, boasted of a Delmonico Restaurant serving oysters, eggs and wines, with private rooms for ladies. Mateo Marinkovich and Koschina were from the island of Brac. Peter Marinkovich had a restaurant in Los Angeles in 1875 and the United States Restaurant at Portland, Oregon in 1883. John Marinkovich operated the Overland Chophouse at San Jose, California in 1878. George Marinkovich was goldmining on the Calaveras in California in 1852. (Eterovich, A. 2000)

Star Restaurant

MARKET, MARIN Restaurant: Marin Market born in Babino Polje, Island of Mljet, Dalmatia, Croatia on July 7, 1887, had a great desire and a great need to go to America. To realize this wish he had to sail to Dubrovnik (30 miles) in a small boat, and then had to take a steamship to Naples. There he transferred to a trans-oceanic steamboat "Algeria" with which he successfully arrived in New York, and from there he took a train to Hollister, California arriving on July 27, 1907. In this town he got a job in a restaurant. He washed dishes and did a variety of other jobs, while learning how to cook. He moved to Monterey, California in 1911 where he was a cook in his own restaurant, named "Star". Towards the end of 1913 in Monterey Marin married Ana Hazdovac, born on November 4, 1889 in Mljet. They had four children, Martin, born on December 2, 1914, Nike, born on December 4, 1916, Mary, born on June 21, 1918, and Ann, born on March 4, 1924. Martin and his wife Joan had three children, Janice (7. XI 1948), Maureen (30 IV 1952), and Cheryl (13. VIII 1956). Their daughter Maureen, married Fleischman, has two sons: Nicholas (14 vi 1988), and Drew (28 111 1992). Sisters Nika and Mary both married. Nika married Mr. Flaws and had daughter Carolyn, who married Mr. Harbin, and had three daughters: Debbie, Lisa, and Julia. Mary married Mr. Wathen and had a son Robert and a daughter Linda. Robert had a son. Shaun, and Linda, married Espejo, had a daughter Mary Anna, Anna Market lives in Monterey in the family home. (Dabelic, I. 1993)

Bon Ton Restaurant

MARKET, PETAR Fisherman-Restaurant: Petar Market-Pasa, born on March 4, 1877 in Babino PoIje, Island of Mljet, Croatia went to America in 1908 on the steamship "Grof Valdersen". In the beginning he worked on the railroad in Oakland, California. There he married Marija Cumbelich, born on February 6, 1884 in Babino PoIje. In 1918 the family moved to Monterey where Petar fished along the Monterey coast, and later managed to open his own restaurant, the Bon Ton, in the same town. They had six children in their marriage: Anna, born on 10. IX 1909 in Oakland, Paulina born 13. IV 1913 in Oakland, Mary, born on 2. VII 1917 in Oakland, Mark, born 16. IX 1919 in Monterey, Joaquin, born on 8. 1. 1925 in Monterey, and Helen, born on 18. VIII 1926 in Monterey. Their daughter Anna married Mr. Paul and had a son Wilbur and a daughter Pauline. When she became a widow, she married Petar Hazdovac, also a widower. Daughter Pauline, married Carlsen, had a son Lerry and a daughter Paula. Mary, married Necker, had two sons, John and Bernard, and a daughter Chris. Daughter Helen, married Ancich, had three sons: Martin, Anton and Thomas. Mark and Joaquin did not marry, they are both living in Monterey. The children often wrote to their relatives in Babino PoIje, and visited Mljet, the birth place of their parents. Ana Cumbelich, the sister of Marija Market, came to Oakland, California in 1912. She lived with her sister, where she helped with the household and children. She never got married. (Dabelic 1993)

Fisherman’s Grotto

MARKOVICH, ANTONE Restaurant: Tony Markovich, the son of the late Jerry and Vinka Markovich, was raised and schooled here in the Excelsior District of San Francisco, California. He went on to St. Ignatius High and to San Francisco State University. In 1941, with the advent of WW 11, he volunteered in the Army and had duty in the European Theater as a sergeant in a culinary capacity. Upon his discharge he resumed employment in the restaurant field and subsequently became a partner of the " Fisherman’s Grotto" at Jack London Square. Tony had the capacity to efficiently and harmoniously handle all the facets of a large restaurant operation with a smile. After the sale of the Grotto, Tony and his spouse, Norma, relocated to "Pine Mountain Lake" in the Sierras near Yosemite. Tony was born July 9, 1918 and died June 25, 1992. Tony leaves his loving wife, Norma; daughter, Barbara; and son, Ricky, and three stepchildren. Tony was a member of the Slavonic Society since November 15, 1946 just as both of his parents, Jerry and Vinka, were before him. (Eterovich, A. 2000)

William Tell Restaurant and Saloon

MARKOVICH, JOHN AND NIKOLA Saloon-Hotel-Restaurant: John and Nikola owned the New Orleans Saloon on the corner of Commercial and Davis St., San Francisco, California in 1856. John moved to Sacramento, California in 1861 and operated the William Tell Restaurant and Saloon at 258 J Street. John had married an Irish girl and owned a hotel in Placer County in 1870. (Eterovich, A. 2000)

Big Ben Fish Grotto

MARKOVICH, BEN AND JACK Restaurant: Jack Markovich, who came to San Francisco from his native Croatia at the turn of the century, joined his cousin Ben in founding and operating the Big Ben Fish Grotto in the heart of the financial district. He was host to a generation before selling the 645 Montgomery St. spot five years ago to Dragomir Zegura. Proud of robust health- he was an honorary member of the Croatian Sokol (Eagle) athletic group here and a popular hunter and fisherman- he hadn’t known illness for half a century when death struck him in 1960. Starr King lodge of Masons conducted services at H. F. Suhr’s yesterday. The popular restaurateur is survived by his widow, Antiza; daughters Mrs. Kay Simon and Mrs. Nida Devoto and brothers Vlaho and Bernado Markovich. (Eterovich, A. 2000)

Nick’s Cove

MATKOVICH, ANDREW AND GREGORY Fisherman-Restaurant: The Matkovich family hailed from Vrboska, Island of Hvar, Dalmatia, Croatia. Grgo (Gregory) Matkovich came to the United States in the first years of the century, working in coal mines near Chicago and financing the immigration of six of his brothers and sisters to America. Around 1906 the family moved to Oakland, where Gregory's sister Frances Matkovich married fellow Croatian immigrant Nicola (Nick) Kojich who reportedly operated a public house, perhaps a restaurant and/or bar. Hearing of the thriving Croatian settlement on Tomales Bay and frustrated with work in Oakland, the Matkovich brothers moved to Tomales Bay in 1911. They rented a house at which would become Nick's Cove from the Blake family and started a fishing business, working alongside of the Vilicich's, Cosmitich's and others. Their neighbors in the cove included the Miller family a short distance to the north and the Blake's to the south. The Matkovich brothers' fishing business consisted of several boats, including at least one of the classic Monterey double-enders common at Fisherman's Wharf in San Francisco. The men tended nets which they had made themselves and shipped their catch to San Francisco markets, including Paladini Fish Company and probably the P.E. Booth Company, on the freight trains out of Hamlet. The catch was seasonal with the winter herring season being the busiest. Fish shipped to market included perch, shrimp, herring, salmon, halibut, smelt, and sea bass. Around 1917 or 1918 the brothers moved from the east side of the bay to the west, building a house, sheds and pier in a small cove opposite Hog Island which they rented from the owners of the Pierce dairy ranch. Gregory's children, as well as the others living in numerous coves on the bay, attended school at the ranch. In the late teens Nick Kojich also went into the fishing business, first at Monterey where he fished in the waters south of there. Nick and Frances Kojich had remained close with her family on Tomales Bay, often taking care of the children in Oakland while things were busy on the bay. The Kojich's moved to the bay in 1920. A few years after the Matkovich brothers left Tomales Bay around 1927, Nick Kojich bought the fishing business and buildings at Pierce Point. Nick and Frances Kojich remained at Nick's Cove until they died, but in 1950 brought Frances's nephew Andrew and his wife Dorothy to be partners in the business. Andrew Matkovich was a son of bay pioneer Gregory Matkovich and had been born in one of the cabins now used as a rental cottage. That year the restaurant had been burned down and Andrew Matkovich helped build a new one on the same site. They developed the restaurant with a full menu, still specializing in seafood (featuring local oysters from Hamlet) but offering traditional road food as well. Within a decade as Nick went into a slow retirement, the Matkovich's took over the business fully; they raised a family at Nick's Cove. As when the Kojich's managed the business, the Nick's Cove cabins during the 1950s and 1960s were occupied by families and the Matkovich's' hunting friends on a long-term rental basis. The Matkovich's hosted an annual Stingray Derby and a Shark Derby, and held traditional events such as clam digs and crab feeds. They rented small boats with oars and motors, keeping them tied up to the south side of the pier; neighboring fishermen also ported their boats at Nick's Cove. Visitors on boats could tie up at the pier for a meal at the restaurant, and in the early days fishing boats called at Nick's Cove with their catches which ended up on the menu (this practice was later discounted due to state regulations). Andrew Matkovich, and the aging Nick Kojich, fished the bay and ocean commercially for smelt, salmon and other fishes as their predecessors had done for a half a century. Nick Kojich died around 1960, Frances having died previously. In 1973, Dorothy Matkovich, by this time a widow (Andrew died in 1969), sold Nick's Cove to Alfred and Ruth Gibson, ending more than 40 years of family ownership. The development of Nick's Cove by Nick and Frances Kojich and Andrew and Dorothy Matkovich reflects a number of historical themes which are important to the Tomales Bay area and the California coastal area in general: They were built by ambitious immigrants who had worked their way up from tenant fishermen to landowners, finding the American Dream to be attainable; a number of the Croatian immigrants continue to be represented by later generations still living on Tomales Bay with successful businesses. (Clark, P.)

Oberon

MATULICH, ZORAN Restaurant: What makes a restaurant work? For me, food counts the most, but I am in the tiny minority. Most restaurant customers are seduced by a mysterious potion of location, setting, decor, service, menu and price. Every time I have visited Oberon, its three little dining rooms have been full. Even the small bar offered no empty seats. Oberon has become a Russian Hill/Marina/Pacific Heights hangout where everyone seems to know the maitre d'/co-owner Zoran Matulich from the Island of Brac, Dalmatia, Croatia former king of the door at Vanessi's on Broadway. Oberon brings together Old World style ( violinist strolling from table to table, candlelight, white linen, intimate surroundings) with current eastern and western Mediterranean cooking, the idea being to give patrons a big, luxurious, dining-out experience at a discounted price. Gelco's specialized in lamb-rack, moussaka and kebabs and fish dishes. Oberon continues to offer these dishes and they're good. Everything on the plate was delicious. Zoran told me that he composed an interesting and fairly priced wine list. He knows what's he doing. With a Croatian 1988 Postup, Plavac mali and all other wines on the list that I tasted were very much alive and intriguing. The cheese and fruit plate , also assembled by Zoran, presents a fine excuse to have a last glass of wine. Again, the selection is astonishingly well informed. Six cheeses, all in perfect condition, of varying flavor and texture. I walked into Oberon for the first time expecting the worst and ended up, well, enhanced, Oberon worked its magic, gradually revealing its tastiest morsels, its loveliest wines, its cheese treasures. I was transformed from a skeptic to a believer. (S F Examiner 1998)

Sea-N-Sirloin

MLADINICH, JAKE AND JOHN Sea-Sirloin Restaurant: John and A. Jake Mladinich, proprietors of a Biloxi, Mississippi restaurant and tavern, Fiesta Night Club and Sea-Sirloin Restaurant. The tavern is owned by John Mladinich and A. Jake Mladinich, who are brothers and business partners. The brothers also own the neighboring Sea-N-Sirloin Restaurant. The two establishments share the parking lot. (Eterovich, A. 1991)

Restaurant in New Orleans

NESANOVICH, ANTON Oysterman-Restaurant: Anton A. Nesanovich was born in Trpanj, Dalmatia, Croatia in 1868. His father was a city councilman. He left his father Anton and mother Marija and came to New Orleans in 1886 and started with oyster cultivation, which at that time were available jobs for Dalmatian emigrants. After two years working in the oyster beds, he bought a sail boat to sail on Mississippi River. He is one of our oldest fisherman that bought oysters from local fisherman and transported them to New Orleans markets. Nesanovich was in the oyster business for fifteen years. For several years he opened a restaurant, but decided to go back to the oyster business. His sales were from 12 to 15 thousands sacks per year. He was married to Vojka nee Narsovich in 1900. They had three sons. His youngest son is helping in the business. Anton is the member of Slavonian Society and he was president and vice president for 10 years. (Pejovic 1935)

Nizetich’s Restaurant

NIZETICH CLAN: The three Nizetich families in San Pedro, California are descended from three immigrants from the Island of Brac. These men were Tom (or Baldo) and his cousins Toma and Tomic. Many of the immigrants from Brac went to Alaska first, to find work as fishermen, miners or in the logging camps. They simply jumped ship when the ship docked. Tom (Baldo) was from Selca, on Brac, and joined his father who had already gone to Alaska. Eventually Baldo settled in San Pedro. Along with many other Croatians, all three of the Nizetichs became involved in fishing for sardines and tuna. Baldo had two children: a daughter Winifred, and a son, Anthony, who graduated from the University of Southern California, served as a ship’s navigator in the Pacific during WW II, and later became an attorney for the Star Kist Corporation. Anthony Nizetich is now owner of the popular Nizetich’s Restaurant in San Pedro’s Port of Call. Toma Nizetich’s daughter Asja, was a Croatian Day princess in 1956. (Eterovich, A.)

California Restaurant

PALUNCICH, PETER Fisherman-Restaurant: Petar Paluncich, born November 27, 1896 lived in Monterey, California the longest, where he married Ana Basica in 1930, soon after her arrival from Mljet to Monterey. Petar engaged in fishing and the selling of fish and later he owned his own restaurant, The California. Petar and Ane Paluncich had a son Gaspar, born in 1931, and a daughter Helen,'born in 1932. Gaspar worked in the post office and Helen as a hair stylist. Both live in Monterey. (Dabelic 1993)

A. P. Stump’s

PAVICICH, ANDREW Restaurants: With business booming in the Silicon Valley, San Jose has been ripe for a sophisticated restaurant with an urban feel.  Enter Andrew Pavicich Jr., who unveiled A.P. Stump’s in July. Pavicich, who opened the successful Los Gatos Brewing Company in 1992, selected a space in the historic Lefranc-Masson Building just outside downtown’s San Pedro Square. He executive chef-owner Jim Stump hired Engstron Design Group to create the gorgeous decor. The restaurant is decked our in gold tones with lots of glossy wood. The bar area is furnished with high, small-topped tables and a couple of plush, curved booths. The long, curved wooden bar runs the length of the wall. He bills his menu as “new American cuisine,” which is likely to become the culinary catchphrase of the next decade for restaurants serving food with a variety of influences. Stump’s menu has some classic French, a touch of Asian and many ingredients that have crossed so many borders they’ve become universal. Almost every dish is presented dramatically, and when the flavors match the display, the results are stellar.  Much of the menu is devoted to fish, and Stump is able to get varieties infrequently seen on Northern California menus, like skate wing, opah and black bass. (Internet)

Restaurant at Newport Beach

PAVICICH, DOMENIC and ANTON Silverminer-Restaurant-Fisherman: Domenic and Anton Pavicich were born on the Island of Premuda, Dalmatia, Croatia. The brothers filed for American citizenship while silverminers in Lyon County, Nevada in 1877. They were naturalized in Los Angeles, California in 1881. Domenic and Anton had a restaurant in San Francisco in the 1880’s and then opened restaurants in Orange County, California. Domenic sent to Premuda for his future wife, Maria Sucich, and they married in Santa Ana on August 2, 1883. They had five children: John, Mary, Katie, Julia, and Rosie. Domenic and Anton also had a beach home at Newport Beach and were pioneer fishermen in the 1880’s in southern California. Domenic died in 1914 and his wife in 1922. Anton Pavicich never married. (Eterovich 2000)

Ante’s

PERKOV, ANTE Restaurant

A new street sign will be unveiled July 31, 2003 in the Los Angeles suburb of San Pedro. Renaming streets in Los Angeles is a matter not taken lightly by the City Council. A few weeks ago, after much heated debate, the Council tabled a proposal to rename a Bradley, a long time mayor of Los Angeles. But the Los Angeles City Council, without hesitation, unanimously voted to rename a portion of Palos Verdes Street to Ante Perkov Way. Ante Perkov, a Croatian immigrant, was a renowned restaurateur, philanthropist, and one of San Pedro's most outstanding citizens. While The Los Angeles Times devoted a great deal of space to the Councils decision making process, it only touched briefly upon Perkov's reputation as a community leader and his generosity in feeding the needy. His story could very well epitomize the American story. In 1940, working as a galley boy on a Croatian freighter, he jumped ship in Charleston, South Carolina. Following a series of tragic comic adventures Perkov arrived in San Pedro with two quarters in his pocket. Starting as a dishwasher in a greasy spoon dive, Perkov eventually created a little empire with his restaurant and catering business. Ante's Restaurant put Croatian cuisine in the vocabulary of Los Angeles' diverse gourmand landscape.

His first eating establishment was Tony’s cafe in 1945 with eight stools in the heart of San Pedro's rough and tumble waterfront that was epitomized by notorious Beacon Street. An area filled with watering holes like Shanghai Red's, Tommy's Goodfellows and White Swan were renowned to seamen throughout the world, his cafe soon became a oases for those who indulged in Beacon Street's temptations and politicians from City Hall up the street.

When reform minded do-gooders instituted so called urban renewal the ever colorful historic Beacon Street establishments were razed and irreversibly altered the town's character. The resilient Perkov then opened Ante’s, a restaurant across from the Court House. He often jokingly said that the judges and lawyers that frequented his restaurant were shadier than the ones from old Beacon Street. His restaurant flourished to an extent that he soon outgrew the location. He finally settled in a huge complex on Palos Verdes Street. In the process of assimilating in America, Perkovs Croatian heritage took a back seat since he wholeheartedly embraced all that is good about his adapted country. Perkov's proudest day was when he became an American citizen. He made certain that the largest American flag in San Pedro flies over his restaurant.

Perkov never forgot the generosity strangers extended to him in his trek across America. With his ever present trademark of wearing a fresh carnation over his right ear, he never turned down a plea from those down on their luck either in form of cash or a meal. A tradition he carried out until his death. Perkov became involved with just about every civic service Club and charitable organization of the harbor. area. America has reciprocated his love and generosity. Aside from being elected Honorary Mayor of San Pedro, recipient of an honorary degree from Pepperdine University for humanitarism during his illustrious career he was honored Man of the Year by: the Salvation Army, Boys Club, Boy Scouts, Toberman Settlement House, and Lions Club. Numerous religious and other civic organizations also honored him. I believe there is no Croatian-American that has been more philanthropic than Perkov. And he has done so without fanfare, strings attached or for tax purposes

In the process he never lost his bearings. He remained the same Ante that he was when he had the little cafe on 7th Street. Ante was born in Tribunj on the Adriatic coast of Dalmatia, Croatia. (Blaskovich 2003)

Alaska Grill and Dawson Cafe

RADONICH, THOMAS Restaurant-Oysters-Goldmine: Thomas Radonich was born September 19, 1869 in Dalmatia, Croatia. He came to the U. S. as a young man and first came to Alaska about 1891, going to Juneau. He was in Skagway and Dawson, Y.T. in the days of the ‘98 gold rush.

In Dawson where he operated a cafe he was known as "Carnation Tom" because despite difficulties of transportation he had regular shipments of fresh carnations and always wore one in his lapel, a custom he followed until recent years. It was in his Dawson Cafe that "Swiftwater Bill" Gates bought up the entire fresh egg supply at $ 1 each to spite his lady fair, whose favorite food it was, an incident made legendary by Jack London. In the early 1900’s Mr. Radonich returned to Juneau and operated the Alaska Grill, for many years Alaska’s biggest restaurant. He was active in civic affairs through those years and was a president of the board of trade, forerunner of the chamber of commerce. He was mainly responsible for instigating league baseball series between Southeastern Alaskan towns and Whitehorse, Y.T. and for a number of years was manager of the Juneau team.

Interested in mining, he had grubstaked prospectors in the Yukon and Southeastern Alaska and had a prospect on Gravina Island in which he was still interested.

Radonich came to Ketchikan in 1921 and operated a fresh oyster business and cafe and other interests here until the early 30’s when he returned to Juneau to make his home. He returned here this past September for the winter with his stepdaughter, Dorothy Pegues of the Daily News staff and her son Bill. Mrs. Radonich whom he married in 1914 died in 1950. Radonich was a member of a landed family of Dalmatia. His brother is the mayor (governor) of a Dalmatian province. He was a member of the Catholic Church. Thomas Gerald Radonich, 87-year old Alaskan pioneer, died shortly after midnight Saturday from injuries received when he was struck by a car Friday night at the intersection of Main and Dock streets.   Survivors are a stepdaughter and her seven sons, including Don and Bill Pegues of Ketchikan, a sister and brother in Dalmatia and nieces and nephews. Memorial services will be held at the Catholic Church at 9 a.m. Wednesday and Radonich’s body will he taken to Juneau for burial. (Sim 1956)

Commercial Cigar and Lunch

RANDICH, PAUL AND EMMA Restaurant: Sister Randich was born May 28, 1914, at Roslyn, Washington to John and Tereza (Stimic) Dragicevich. When she was four, she moved to Axford Prairie and to Aberdeen when she was 16. She attended Aberdeen's Weatherwax High School. On Jan. 5, 1935, she married Paul Randich in Aberdeen. He died in 1968. When she was young, sister Randich worked at Brennan's in Aberdeen. She owned and operated Commercial Cigar and Lunch in Aberdeen from 1944 until retiring in 1968. She was a member of American Legion, Eagles Auxiliary and Stints, Peter and Paul Catholic Church, and St. Catherine's Guild, all of Aberdeen. She enjoyed cooking, crossword puzzles, knitting and watching sports. It is with deep sadness that officers and members of Mirisna Ruza Croatian Fraternal Union Lodge 271 report the passing of sister Emma Randich, 86, on Sunday, March 11, 2001, in Aberdeen, Washington. She was a 44-year member of our lodge. Surviving are her three daughters, Arlene Rikalo and Theresa Hartsoch, both of Aberdeen, and Marian Fitterer of Puyallup; a brother, John, Dragicevich, of Aberdeen; two sisters, Mary Milin of Aberdeen and Eva Cuculich of Tacoma; five granddaughters, Debra Cotter, Jody Gerber, Kimberly Skinner, and Frankie and Mary Fitterer; six great-grandchildren, Sam and William Cotter, Mary and John Gerber, and Emma and Jack Skinner. A brother, Charles Dragecevich, died before her. (Mihovilich, M. 2001)

United States Restaurant and Oyster Parlor

RIBOLI, ANTON Restaurant: Anton Riboli from Split, Dalmatia, Croatia was partner in a restaurant with Anton Gerkovich in San Francisco, California. The restaurant was located north side of Clay Street below Montgomery Street. Later known as United States Restaurant. This was some time in 1880. The slogan was “three dishes for 25c, soup, entree, desert, and coffee.” Mr. Riboli married a San Francisco girl. They had a daughter who married Marko Tasovac, and is a resident of San Francisco. In 1879 it was listed as the US Restaurant and Oyster Parlor. (Eterovich, A. 2000)

Adriatica Restaurant and Dalmacija Ristoran

SARICH, JOHN Chef-Restaurant-TV Cooking & Wine-Writer: Few chefs enjoy access to a greater bounty of world-class wines and fresh foods than John Sarich. “It’s incredibly exciting to live in the Pacific Northwest,” says John. “Not only do we have an outstanding variety of ingredients from the land and sea, we also have exceptional wines from the Columbia Valley, where long summer days and crisp autumn nights produce ideal conditions for well balanced wines.” John joined Washington’s Chateau Ste Michele Winery in 1976, and his enthusiasm and knowledge of the wines and food of the area is unsurpassed. He conducts cooking classes, wine and food tastings, wine dinners and special events throughout the US and internationally. He also presents training seminars and classes for wine and food professionals and aficionados around the world. In 1980, John left Chateau Ste Michele to pursue his dream of owning a restaurant. He founded Seattle’s acclaimed Adriatica Restaurant and later opened Dalmacija Ristoran in Seattle Pike Place Market. While at Adriatica, John was selected by Esquire magazine as one of the country’s “hot new chefs” and listed by The Seattle Times as one of the city’s top five chefs. After returning to Chateau Ste Michelle as Culinary Director in 1990, John hosted the Emmy-nominated cooking show Taste of the Northwest for four years. His first cookbook, John Sarich’s Food & Wine of the Pacific Northwest was published in 1993 and his second book, John Sarich at Chateau Ste Michele was published in 1997. Both books continue to inspire cooks across the country. John is currently working on his new television series (Best of Taste – Flavors of the Pacific Coast) the companion cookbook for which was published in April 2001 by SeaHill Press. (Internet 2001) 

Uncle Tony’s Restaurant

SECKSO, ANTON Restaurant-Saloon: Anton N. Seckso, son of Nikola and Antula, was born in Sibenik, Dalmatia, Croatia in 1895. Upon arrival to New Orleans, Louisiana he worked in a restaurant as a helper, then went to New York where he worked in the Vanderbilt Hotel, and was an expert in mixing drinks. It was interesting to mention that he was one of the first experts in that profession in America and received many awards and prizes. In 1914 the New York Herald Newspaper did a write up on him. He opened his own restaurant-saloon in 1917, Uncle Tony’s Restaurant, and now has a modern restaurant on the corner of Sixth and S. Rampart Streets in New Orleans. He employees many Croatians. He was married 1920 with a girl of Croatian origin, they had two sons. He has two brothers; one in Trieste and another in India. He is the member of the Slavonian Society for 18 years, and was Secretary of the Society. He is well liked and respected. (Pejovic, L. 1935)

Sam’s Grill and Seafood Restaurant

SEPUT, FRANK Restaurant: Frank Seput, 82, who was proprietor of Sam’s Grill and Seafood Restaurant at 374 Bush St., San Francisco, California for 60 years, died Wednesday in a San Rafael hospital., He immigrated to this country from Dalmatia, Croatia, and at 16 began working as a busboy in a restaurant, then worked as a waiter, and finally owned his own business. He leaves his wife, Elizabeth M. Seput; two sons, Frank W. Seput of San Francisco and Walter G. Seput of Hillsborough, and two daughters, Elizabeth Zibilish of Mill Valley and Evelyn Friend of San Diego. There are eight grandchildren. (California Hist. Soc.)

Montgomery Restaurant

SKORLICH, JOE Restaurant: When John Skorlich left his hometown on the Dalmatian coast of Croatia three-quarters of a century ago, he was 12 years old. Skorlich boarded a ship sailing for Trieste in 1910. From Trieste he went onto another ship, where he worked as a deck hand. Over the next several years, Skorlich worked his way up to the position of the ship’s waiter, traveling all over the world, to Bombay, China, Singapore, South America and eventually, the United States. In 1917, Skorlich arrived in San Francisco. He immediately signed papers that said he would fight for the United States. Although he was never called for military duty, his loyalty to America helped him get his citizen’s papers a few years later, in 1927. When the judge examined his application, he pointed to Skorlich and announced to the roomful of hopeful immigrants that here was a man who had volunteered to fight for America. “God Bless him,” the judge said, and then awarded him his citizen papers, with honors. It was one of his proudest moments. Skorlich lived with his wife on Castro Street a long time, working for several years on and off as a waiter at Tadich Grill, where he was affectionately known as ‘Curly”. He owned his own downtown restaurant for about four years during the Depression, called Montgomery Restaurant. He later bought a six-unit apartment building on Gough Street, and eventually moved to Mill Valley before settling in Ross about 20 years ago. The Ross resident will return to the Island of Iz, Dalmatia, Croatia next week to celebrate his 89th birthday with his many nephews, nieces, grandnephews and grandnieces. He has already ordered two lambs for the festivities, which will be roasted on a spit. (Barnett, S.)

Slavich’s Oyster House

SLAVICH, LORENZO V. Restaurant Goldminer: Lorenzo V. Slavich was born on October 30, 1857, in Dalmatia, Croatia, Island of Brac, town of Mirce, a son of John and Katherine (Nizetich) Slavich, well-to-do farmers, and manufacturers of olive oil and wine. Lorenzo V. Slavich attended the public schools of Mirce until he had reached the age of fifteen, when he sailed for America. His uncle, the late George Slavich, proprietor of the Union Restaurant, the oldest business of the kind in San Jose, had written for him to come to California, but was taken seriously ill, and just before the arrival of Lorenzo, had moved away, and the restaurant was disposed of, and it was three years before he saw his uncle.

Thrilled with the stories of wealth to be found in mining, he went to Amador County, where he entered the employ of the Plymouth Consolidated Mining Company, working in their mill; later he removed to Eldorado County, where a large flume was in the course of construction for carrying water for placer mining. He became and American citizen while residing in Eldorado County. He was now twenty-one years old, and concluded to return to San Jose. He conducted a billiard parlor for a time during 1882, but sold out and invested the proceeds in a restaurant in Gilroy, which proved to be a wise move, and which netted his liberal profits during his five years there. However, he disposed of this business and returned to San Jose and became manager of a restaurant, where he remained ten years.

In May 1897, Mr. Slavich purchased a restaurant business on West San Fernando Street, Slavich’s Oyster House, and after spending about $7,000 on improvements, the restaurant was opened for business on June 25, 1897. His venture proved a profitable one, and for many years his establishment has yielded a handsome income, and was known throughout the northern part of the state as a place where one was sure to procure and excellent meal. Very recently, on account of failing health, Mr. Slavich was been forced to relinquish his activity, and has turned over the business to his son-in-law, John V. Slavich, who served as manager of the restaurant for twenty-one years.

The first marriage of Mr. Slavich united his with Miss Annie Winegarden, a daughter of one of Santa Clara County’s pioneer families, born and reared in San Jose, in a house which formerly stood, and where now stands the Federal building, on the corner of Market and San Fernando streets.

Mr. and Mrs. Slavich had three children: John died when two and a half years old; Katherine Married John V. Slavich of San Jose and she died September 5, 1921, leaving a daughter, Gwenny; and Celestina Olga, the wife of Gus Wendt, a well known merchant of San Jose.

He organized and named the Slavonian-American Benefit Society of San Jose in 1894, with a charter membership of thirty-eight, and was president for eleven consecutive years. He was the recipient of two medals presented by the society in appreciation of this untiring energy and efforts in behalf of the work. He is also and active member of the Italian Benevolent society of San Jose, and was a charter member of the Chamber of Commerce. Politically, he is a staunch Democrat, and has served on the local election board as judge for the past twenty-five years. Since the founding of the San Jose branch of the Bank of Italy, Mr. SLavich has been a member of the board of directors.

Mr. Slavich’s life was saddened by the death of his wife on May 26, 1911, a woman of culture and education, a graduate of Notre Dame, speaking fluently both Spanish and English. She was mourned by a host of living friends besides the members of her immediate family. During the year 1893, Mr. Slavich made a tour of France, Germany, Austria, and Italy, spending four months visiting his parents, and renewing the acquaintances of boyhood. After his return to California the residence located at 221 West James Street was built, and has since been center of many happy gatherings. The second marriage of Mr. Slavich occurred December 6, 1914, uniting him with Miss Marica Gligo, also a native of Croatia, and a resident of San Jose since 1914. They are parents of one daughter, Draga. Mrs. Slavich has two brothers, who are merchants in San Pedro, California. (Sawyer, E.)

Nick’s Melrose Grotto

SLAVICH, NICK Restaurant: I kept seeing John Barrymore sitting on his favorite bar stool, drinking 15-cent sherry and reading a radio script. And you could practically hear Al Jolson’s voice, off in a corner of the dining room, as he hummed through a tune he planned to use on his show. Somebody hollered out “Wanna buy a duck?” as he walked by Joe Penner, and Glenn Miller was discussing some new tunes with song pluggers. Ghosts” No, just memories. But there were at least a million of them when the historic old Melrose Grotto reopened yesterday. You wouldn’t have recognized the old place, which has been shuttered for several months. It’s all sparkling pretty, has something called decor and now it’s known as the Melrose Nickodell. But the spirit still is there, a spirit that has been part of Hollywood’s radio and motion picture industry for many years. Television? No, television’s a Johnny-come lately compared to the old timers. Nick Slavich opened the old grotto back in the depression days and it soon became a popular hangout for the radio and motion picture crowd. One reason was its location, because NBC soon opened up it’s West Coast headquarters next door and the actors, writers, directors, musicians, producer, —practically everybody—naturally gravitated to Nick’s Grotto. Through the years practically all the top names in show business looked upon the Grotto as a second home or office. On any given day you could meet Bing Crosby, Bob Hope, Jack Benny, Dorothy Lamour, Ray Noble, Jimmy and Tommy Dorsey, any one of the Barrymores, Parkyakarkus, Ed Wynn and scores of other people up and down the talent ladder. There are a couple of good stories about the old Grotto, too. Nick was telling me about Barrymore’s sherry. “The first day Barrymore came in he ordered a glass of sherry at the bar. The bartender gave him a domestic brand, which sold in those days for 15 cents. “I told the bartender to serve him a better grade of sherry- the 25 cent wine- if he ordered another drink. Well, he did and the bartender switched to the better brand. “Barrymore said: ‘What’s this! You have changed wines, you scoundrel!’ So he went back to the 15 cent sherry.” I also remember those days when old John would sit at the bar, reading a script and never paying his bill. He used to sign all checks and his wife would come in a day or so later to pick them up. Then there was the time the actor stole a turkey. He was a pretty important personality loaded at the bar and decided it would be a good idea to walk out with a cooked turkey. He was very careful to stuff the turkey under his coat and walk out in a nonchalant manner.  It is very difficulty to be nonchalant when you have a turkey under your coat. Actually, everybody in the joint, including Nick, saw the episode and thought the actor gave a bad performance. Nick just put the turkey on the guy’s monthly bill. In the early days, when the Grotto was just getting started, Nick didn’t have a lot of money on hand and the fellows from NBC used to come in to get their paychecks cashed. It was quite an arrangement. Nick would collect the checks, send somebody to the bank to get them cashed while the boys were eating and pay them off after lunch. Everything went great until one day the guy went to the bank and never came back.  He went south with the money. The NBC employees took part of the money that day and the remainder on the following morning.

But eventually the Grotto prospered and Nick carried a lot of hungry radio and film people over the hurdle when they ran out of work and money. If you were a right guy- or gal- and things weren’t going too well, Nick and the Grotto were true friends. A few years ago Nick made a few million dollars or some equally fantastic sum and sold out. The Grotto was never the same and finally the doors were closed. In the meantime, Slavich opened another restaurant, the Nickodell, which almost overnight became the new radio-TV hangout. But I guess there was something about the old Grotto that was a part of Slavich.  He couldn’t forget those years and the memories and he couldn’t see the Grotto as just another broke restaurant. So he reopened the place, now completely remodeled, and all the radio-TV names turned up for the private premiere. Nick was proud as punch. “This place is part of me- it’s in my heart,” he said. Price Tag: And that’s quite a heart, as anybody in radio of TV can tell you.

Born Nikola Slavich-Vladislavich in 1902 in Mirce on the Island of Brac, Dalmatia, Croatia, Nick came to the United States at the age of eleven. He worked in the restaurant business in Los Angeles during the 1920s and opened “Slavich’s Grill” in San Jose, California. He opened two other restaurants throughout his lifetime, including “Nick’s Melrose Grotto” in Hollywood in 1928. Located next to NBC’s west coast headquarters, “Melrose Grotto” became a hot spot for famous radio and film actors during the Depression Days. (L A Daily News 1954)

Neptune Fish Grotto

SOLJACK, ROBERT Restaurant: One of the first good fish eating places upon approaching Fisherman’s wharf is the Neptune at 2737 Taylor Street. The proprietors are Robert Soljack and Ernest Aviani from the Island of Brac, Dalmatia, Croatia. Robert Soljack claims five years of experience at Fisherman’s Wharf and he and Chef Aviani took over this historic location about one year ago in 1936. They renovated the building, made some changes and today have a comfortable eating house and surely a suggestion of good sea food with the open kitchen and charcoal broiler. When lunching or dining at the Neptune one may eat at the counter, or at open tables or in booths. About 140 persons can be accommodated at one time.  The place is famous for its cioppino, fried crab legs, abalone, deviled crabs, charcoal broiled fish of various types, and other seafood specialties. Fish is bought from the boats when they arrive from the sea at Fisherman’s Wharf, and is served the same day. Menus are made out according to fish available. Some 300 meals are served daily. With such food, with such panorama of hills and bay, with such a picture of fishing scenes, a net mending, of crab cooking, of displays of fish for sale, of the teeming life of those who make their living by the sea spread before one, it is indeed a treat of treats to enjoy a fish dinner prepared as the specialists of the Neptune know how to cook it, and thus enter into one of the typical phases of life in San Francisco. (Eterovich, A. 2000)

California Restaurant

SRSEN, NIKOLA Restaurant: Nikola Srsen, born in Govedjari, Island of Mljet, Croatia, November 1, 1889, arrived in Monterey in 1911. Initially he worked in a restaurant, then became the owner of his own named the California. He was married to Olga Kavovich born in Dubrovnik 23 July 1895. In their marriage they had two children, son Nick - born 21 June 1925 - and Tatiana born 24 January 1930. Both children were born in Santa Cruz. Nick completed studies at the university in San Francisco and became a certified public accountant while Tatiana completed her education at San Jose State University and became a music teacher. (Dabelic, I)

Soapy Smith’s

STEPOVICH, NICHOLAS Restaurant: Nicholas Vincent born December 31, 1957. Nick graduated from Southern Oregon State College in 1980. He owns a restaurant called "Soapy Smith's" in Fairbanks, Alaska. Nick works with young people in sports and helps out at Monroe High School when needed. He is active in politics. His father, Michael Stepovich, the youngest and last governor of the Territory of Alaska, led Alaska during its campaign for statehood. In 1959, he succeeded in putting the 40th star on the American flag. Of Croatian descent, Stepovich and his wife Matilda also boast the largest gubernatorial family in United States history: 13 children and (to date) 30 grandchildren. Retells Mike's wife Matilda, "Mike's father and mother met and married in Portland, Oregon. His grandmother and grandfather had come to Portland with their children. All were born in Sutivan on otok (island) Brac, Croatia. His grandfather and two uncles came first to America and earned passage for the six of them. Mike's father was born in Risan, Boka Kotorska on February 16, 1872. He came to Fresno, California, as a young man and packed horses. In 1898, he left for Dawson Yukon Territory to seek gold over the Chilkoot Trail, where few were successful. He went to Alaska to mine gold in 1903, at the time of the founding of the city of Fairbanks." (Krasic, L.)

California Restaurant

STRAZICICH, ANDREW Restaurant-Hotel-Businessman: He was born on the island of Mljet, Dalmatia, Croatia in 1872 and was reared on a farm. Following the example of his two brothers, he came to Watsonville, California as a young man, arriving in this city in 1891. He spent four days in Watsonville and then went to work for his cousin, who was the proprietor of the Saddle Rock restaurant on Pacific Avenue in Santa Cruz. On his return to Watsonville, Mr. Strazicich formed a partnership with his brother George, who had built the Railroad Exchange Hotel on Walker street. They were associated for nine years in the conduct of one of the pioneer hotels of this district and the subject of this sketch then acquired control of the California Restaurant on Main street, which he operated for four years. He next became owner of the City grocery, also located on Main street, and now conducts a similar store at the corner of West Lake avenue and Walker street. Mr. Strazicich has four children: Lena, who was graduated from the Moreland Notre Dame Academy at Watsonville, after which she completed a commercial course, and is now a member of the clerical force of the Pajaro valley Mercantile Company; Angela, who also finished her education in the Moreland Notre Dame Academy at Watsonville; and Irene and Lucille, both of whom are high school students. Mr. Strazicich is identified with the Fraternal Order of eagles and acts as secretary of the local lodge of the National Croatian Society of America, which maintains its headquarters in Pittsburgh, Pennsylvania. It has fifty thousand members and is one of the largest and strongest foreign societies in the United States. Mr. Strazicich organized the Watsonville lodge of this organization, which now has eighty members, and its affairs are in very prosperous condition. He is a self-made man who has made the most of his opportunities, and a life of industry, integrity and usefulness has earned for him the respect, confidence and goodwill of his fellow citizens. (Clarke, S. J.)

Dalmatian Restaurant

SUTICH, I.P. Restaurant: You will get a warm welcome at the “Cold Day Restaurant,” 441 Pine St., San Francisco, warm weather of cold, from Mr. I.P. Sutich, the popular owner and manager. Mr. Sutich will tell you also the origin of the restaurant’s name. It date back into the early history of San Francisco to a wild outburst of pre election oratory form a candidate fro the office of sheriff to the county of and city of S.F. The candidate declared that it would be a “cold day” when he got left. Unfortunately, perhaps he did get left but the phrase stuck. I became a by word of the streets. The “Cold Day” is the meeting place for the more progressive members of the local Slavonian colony. Here local as well as world politics are discussed; here the plans for the Slavonic Day at the Exposition are talked over. Mr. Sutich came to S.F. in 1887 from Dalmatia, Croatia via N.Y. Every since he has been a member of the profession that has made San Francisco restaurants famous. In 1890 he established the Dalmatian Restaurant at the corner of Sansome and Clay streets, which he managed until it was wiped our by the great fire. He has been at his present location ever since. Mr. Sutich is well known in California among men of his nationality. This is well evidenced by the fact that he was the organizer and first president of the Croatian Lodge in California. During the year 1912 he held the office of the Pacific chapter of the same organization. He was chairman of the Croatian Unity of the Pacific, held at Mountain View 1912, and was elected Grand President of the order. In 1902 he married a San Francisco girl, Miss Carrie Zietich. He has two daughters, Zorkia and Evelyn. (Eterovich, A. 2000)

Rockway Oyster House

SVAINAZ, ANTON Oyster House: Anton Svainaz, better known as Anton Smith, and his wife from the Island of Brac, Dalmatia, Croatia was proprietor of the famous Rockway Oyster House on Market Street near 5th in San Francisco, California in 1868. He was a typical Dalmatian with an abundance of energy. They had children. One of his sons is on the stage, acting under the name of Anthony Smythe. (Eterovich, A. 2000)

Tadich Grill

TADICH, JOHN V. Restaurant: John Tadich is a native of Starigrad on the Island of Hvar, Dalmatia, Croatia, whose parents, Vincent and Katherine Tadich, were well-known people in their community. Mr. Tadich had been a resident of San Francisco, California since 1871 and for fifty years was one of the leading men in the restaurant business of this city. He retired from the business in 1929. Mr. Tadich married Antoinette Lanisevich. a member of a prominent family of his home town. He is a father of three children, Danilo, Mabel, and Ruby. Danilo is occupying an official position with the Shell Oil Company, Mabel is on the teaching staff of the San Francisco Public School Department and Ruby is married to Herbert F. Suhr, Jr. a member of a prominent San Francisco family. During the World War Mr. Tadich was president of the local branch of the Croatian League of America, which was organized with the object of upholding the cause of the American government and its European Allies in the World War, and disseminating the idea of liberation and unity. Throughout the war Mr. Tadich played a leading part in the activities of the local Croatian colony in behalf of our war-torn occasions before the war and since, he has demonstrated his abiding loyalty to his people and the country of his birth. His restaurant was one of the landmarks of San Francisco and was one among the few that the sponsors of all the great public affairs used to recommend to the visitors as a reliable eating place. In the Diamond Jubilee edition of the “San Francisco Newsletter,” which was issued on September 5, 1925, we find under the heading: “Tadich Grill,” the following article: “There are still landmarks in San Francisco, in spite of the fire of 1906, but they are mostly human landmarks, instead of buildings and monuments, and very few are left at that. Such a one is John V. Tadich, of the original ‘Cold Day Restaurant,’ at 545 Clay Street. “A talk with Mr. Tadich is like turning back the leaves of historical San Francisco; he can tell you of the little tent operating on the northwest corner of Leidesdorff and Commercial Streets, prior to 1849, where coffee was served to sailors and their kind; of a certain Captain Leidesdorff, who docked his ship at this point, with its cargo of iron from Belhouse & Co. of Manchester, England, and hose crew deserted to go out to gold mines; of the small coffee house tent being transformed by this cargo into a corrugated iron house, which stood in this spot until Mr. Tadich, in 1882, turned it into a real restaurant. “He spoke feelingly of the ‘old days’ when most of the publishing houses and newspapers and journals were printed around this neighborhood; when notable men and women writers congregated to have dinner with him; and way, way back in the days when customers paid as much as $1.00 for one boiled egg. “and then he told me how his cafe became appelated with the name: ‘The Cold Day Restaurant.’ “on the corner of Stockton and Geary there used to stand the old ‘Wigman,” the headquarters of the Republican party ticket for assessor, at his nomination spoke the words which later became famous: ‘I thank you, gentlemen,’ he said, and then added: ‘It is a cold day when I get left.’ “But when election came, it was a cold day for Badlam, for John Seibe, the Independent-Republican, was elected. (SF News 1925)

Mid-City Restaurant

TALIANCICH, PASKO Restaurant-Cultural Activities: Pasko B. Taliancic was born 1902 in Igrane, Dalmatia, Croatia to Barisa and Katarina Taliancic. He attended grammar School in Igrane; after finishing high school in Sarajevo, he attended two years of law school in Zagreb at the University of Zagreb in 1928. At an early age he organized a Croatian Sokol in Igrane; He was a delegate of the Sokol region in Split; In Igrane and Gradac he organized Croatian Radisha and the Croatian singing group "Trbovic". He was very active with youth groups in Sarajevo and in Zagreb. He finished his army duty in Ljubljana and Mostar. He came to New Orleans, Louisiana in 1932 to his brothers Petar and Leopold. Upon arrival he opened a very modern restaurant called Mid-City Restaurant with Anton Zankie at the corner of Canal and David streets in New Orleans and is still at the same location at this date. He was active with Croatian youth groups. Having a higher education than most, he tried to help the New Orleans Croatians to organize singing groups, tamburitza groups and Sokol groups. (Pejovic, L. 1935)

Atlantic Exchange Restaurant and Saloon

Merchant’s Exchange Restaurant, Saloon and Hotel

TROJANOVICH, NIKOLA Goldminer-Hotel-Saloon-Restaurant: Nikola came from Dalmatia to California probably in 1848-49 and tried his luck in the gold fields. He must have struck it rich as he became the owner of the Atlantic Exchange Saloon and Restaurant during the 1850’s in Sacramento on Front Street with this location being designated as one of the first establishments in Sacramento. He then ventured into the Nevada Territory and became the proprietor of the Merchant’s Exchange Hotel, Saloon and Restaurant. With Aurora, Nevada at the height of its mining boom, the following advertisement appeared in the Aurora Times on October 7, 1864: “The Undersigned, one of the owners of the Merchants’ Exchange Building, would respectfully announce to his friends and the public generally, that he has opened the basement of the above building as a FIRST CLASS Dining Saloon which will be furnished with the best the market affords.  And served in good style. Board by Day or Week.  Meals at all hours.” Nick Trojanovich (Eterovich, A. 2000)

Tony’s Fish Market Restaurant

TRUTANICH, TONY Fish Restaurant: Tony’s Fish Market is located on the Redondo Beach Pier in California since 1952. The first pier, known as Wharf No. 1, was completed in 1889, when the developing town was a resort destination served by the Santa Fe railroad. Two other wharves were added, but a storm in 1915 destroyed Wharf No. 1. Wharf No. 2 was badly damaged by a storm in 1919 and torn down soon afterward. Tony Trutanich fell in love with the pier as a child. He grew up in San Pedro and came to the pier to get clams at the fresh-fish markets. Fifty years ago, Trutanich established a two-story, kiosk-shaped restaurant, Old Tony's, that remains a landmark. He also operates Tony's Fish Market, a restaurant with views of the Palos Verdes Peninsula, and raves about the beauty of the setting. "How many places can you go and have a lovely dinner, and see the surf pounding on the beach, and see the boats out there, and the sunsets?" he asks. (Ferrell 2002)

Cigo’s

TRUTICH, ANTON Restaurant-Fisherman: Anton was born in the town of Vela Luka on the Island of Korcula, Dalmatia, Croatia March 21, 1901. In 1920 Anton, his brother Marin, and sister Mara moved to Seattle, Washington. After plying their trade as fishermen along the Northwest coast for several years the Trutich brothers moved south to California in 1927. Anton, who was talented at creating old world dishes, worked as a fishing laborer, chef, and in the local canneries before setting up his own cafe in 1933 Tony’s Popular Buffet. In 1937 he opened the Skipper’s Inn, and in 1944 the Victory Cafe. He operated the Victory Cafe for 12 years before opening his last and most successful restaurant, Cigo’s in 1956. Cigo was a nickname that his friends had given him in his youth while fishing. He was called this since he always loved to sing and play his tamburitza In 1931 Anton married Lena and together raised two daughters; Kathleen and Dianne. A fifty-year member of CFU Lodge 434 in Sacramento, Anton died February 9, 1988. (Eterovich 2000)

Overland Restaurant

Nick’s Place

UCOVICH, MITCHELL, NICK, PETER Restaurant: As keen and progressive businessmen of Santa Clara County, California the three brothers, Mitchell, Nick, and Peter Ucovich, compose a trio of successful restaurateurs, who have taken their place in the ranks of active businessmen. Mitchell Ucovich, the eldest of the three brothers, was born in Dalmatia, Croatia, in 1881, a son of Paul and Mary (Skanse) Ucovich. The father, Paul Ucovich, was a successful farmer in his native land, acquiring some 10,000 acres of land, on which he raised olives and grapes. Both parents are deceased. They were the parents of eight children, one of whom is deceased, the other seven children being their heirs to the estate left intact by the father. Nick Ucovich was born in Dalmatia, Croatia in 1884, and Peter, the youngest of the three brothers, was born in 1886. The boys were raised on the farm, and there learned valuable lessons in industry and thrift. Two of their maternal uncles were early settlers in Leeds City, North Dakota, and wrote such glowing letters to the family in Dalmatia that Mitchell Ucovich determined to seek his fortune in the far-away land of promise, and in 1898 he embarked for America, land of promise, landing in New York City May 2. Remaining there but a short time, he came directly to San Jose, where be began work in the Overland Restaurant. His early lessons in frugality caused him to save his earnings and invest in business for himself. In a few years he was able to purchase the Overland Restaurant, and on April 19, 1906, he was joined by his brother Nick Ucovich, and in 1908 the third brother, Peter, joined them. They became the owners of two restaurants, which they later disposed of, and in 1916 the restaurant known as “Nick’s Place,” at 9 North Market Street, was Established. Nick Ucovich was the originator of the establishment and the name was suggested by him. The marriage of Nick Ucovich united him with Josephine Munoz, and Peter Ucovich married Isabella Munoz, her sister, both natives of San Jose who were daughters of and early Spanish family. Mr. and Mrs. Peter Ucovich have one child, Mitchell. (Sawyer, E.)

Uglesich’s Restaurant and Oyster Bar

UGLESICH, ANTHONY Restaurant-Oyster Bar: One of the great things about New Orleans cooking is that we treat not only our haute cuisine, but also our everyday, with total seriousness. Take for example the poor boy. 'Nuff said. But when you take your poor boy, by all means take it at Uglesich's - by far the funkiest and the best poor boy joint in New Orleans. Anthony Uglesich's parents opened the restaurant in1924. In Louisiana, Croatians are the heart and soul of the seafood industry. For one thing they make up 90% of the oyster fishermen at the mouth of the Mississippi River where, as we all know, the most succulent and the saltiest oysters in the world are farmed. So when a Croatian opens those dozen raw oysters you're slurping, or connects that oyster loaf (that is, poor boy) you're crunching, you know you're in good hands. Now situated just outside the business district, Uglesich's was once on the other side of Canal on Rampart Street. When Anthony's mother told me that, it occurred to me that that was the time and that was the place where jazz came into its own. "Sure," she said, "there were plenty musicians around. Once my husband was watching TV and ol' Louis Armstrong came on. 'Look,' he said, 'There's a man I've shucked a lot of oysters for.'" Once Satchmo's favorite oyster bar, Uglesich now often serves the musical elite of New York and Los Angeles who, having "discovered" it now often throw as large a party as you can imagine is such a little place. Those parties are private of course; but if he's in town you're quite likely to see Aaron Neville who grew up nearby. Maybe it's the oysters that give Aaron that lovely voice. Be forewarned however, Uglesich's locale and decor are part of the reason we call it funky. Obviously Anthony has used his profits to send his kids to college rather than to renovate. But locally we think the look - with cases of Barq's root beer stacked on the concrete floor of the 10 table dining room - is just right. Too, be warned to come early or late. After 11:30 and until 2:00 you will wait to be seated, or even to stand at the tiny oyster bar - there's room maybe for three if you don't mind an elbow in your ribs. But come expecting to see the political and business elite of New Orleans. What to order? Well, or course expect nothing but seafood, most of it fried (though all fried in canola oil), and all of it with generous caloric counts. The only menu is on the back wall which includes this classic placard, a favorite of many New Orleanians: Grilled and Spicey!, Trout Anthony $ 8. 75,  Shrimp Gail $ 8. 75, Anthony and Gail $10. 75. By the way, don't believe a word of it: Gail and Anthony are not the spiciest, but rather the sweetest couple you'll ever meet. The poor boys are hard to get around because they are so outstanding, and hard to get through because they are so large. Still, it would be a shame to miss their appetizers. Anthony's shrimp remoulade, rich in Creole mustard, paprika, and minced green onions, rivals - dare I say it - the remoulade at Ruth's Chris. And Anthony and his wife Gail have added some incredible and extremely creative tidbits on the appetizer menu. If your pockets are deep ask for an appetizer platter which might include some or all of the following: fried green tomatoes topped with grilled shrimp and their exquisite remoulade; fried mirliton (a favorite local squash) covered with crawfish sauce; or toasted French bread rounds with shrimp and black olives in a vinaigrette. You may not get to your main course! But their new plate lunches are exquisite, too. Paul's Fantasy - named after a local businessman who eats there daily with his extended family - is delicious: grilled shrimp over speckled trout with brabant potatoes. Their soft-shelled crab is truly the most succulent you will ever put in your mouth. But your best bet is to put yourself in Anthony's hands: give him the general directions your tastes go in and he'll send out what just came in off the truck from down the river that morning. At some point, however, the point here is to eat some oysters, raw, fried, or sautéed. After all, who could pass up the opportunity to eat oysters where Baronne meets Erato - the muse of love poetry. (Anderson, B.)

Rosemont Grill

VALERIO, PETE Restaurant: Pete Valerio had one of the most successful restaurants in Sacramento, California from 1915 to the 1980’s. It was called the Rosemont Grill located at 3145 Alhambra Blvd., Sacramento. In the early days his partners were George Lucich and Joe Ostoja. They were all born on the Island of Brac, Dalmatia, Croatia. In February, 1915, Mr. Valerio sold out his interests in San Francisco, and came to Sacramento, and his first business venture in the Capital City was a small lunch room, with just twenty-three stools, located on Ninth Street, and again with his two partners. Every other store on the block, which was was between J and K Streets, was vacant at time, but the lunch room prospered and this site marks the place where now stands the Rosemont Grill, Mr. Lucich’s present establishment and one of the best appointed cafes in Sacramento, remodeled at a cost of $30,000 and opened to the public in December, 1922. He has his own cold storage plant on the premises, and five chefs are kept busy busy supplying the best the seasons afford to its many patrons.  The cafe is always open, day and night; a key to the front door is always open. They also own the Annex Lunch Room at 911 K Street, and in both places employ forty-two people, with a payroll of $900 a week, thus adding materially to the prosperity of the city and making it possible for its residents to enjoy dining in surroundings which are seldom equaled for artistic furnishings and correct service outside of the larger cities. (Eterovich, A.)

Restaurant in New Orleans

VESCOVICH, PETER Oysterman-Restaurant-Mariner: The descendants of Peter Vescovich-Wescovich developed the following information: As far as is now known, Peter Wescovich came from Croatia to the United States with Captain Joseph Rose in the 1850’s. They both purchased property on Mon Louis Island, Mobile County, Alabama in the 1860’s. Peter married Elizabeth Miles, daughter of Enoch and Effie Miles in 1858. Sometime during the Civil War, the Wescovich’s owned and operated a restaurant in New Orleans, Louisiana. Peter also ran a pleasure boat from Pass Christian to New Orleans. Sometime after the War, Peter was poisoned with strychnine and was paralyzed from the waist down for the rest of his life. Peter and Elizabeth had nine children, two of whom died as infants. (See descendant list below.) The family lived in the area of Alabama Port until a storm in 1906 devastated both the Alabama oyster crop and their home. Some of the married children had already moved to Biloxi, Harrison County, Mississippi and the rest of the family followed soon after the storm. There are many descendants of Peter and Elizabeth still living in both Alabama and Mississippi today. According to census records of his children, Peter was born in Austria, Dalmatia, Italy, or Vienna and spoke “Slovak”. This leads one to believe he was actually from the Dalmatian coast, possibly from the Island of Losinj or from the area around Dubrovnik. The names in Croatian would probably be Pero or Pjeor Veskovic and Josip or Josko Roso. Since he was an “oysterman’’, a coastal location seems likely. Peter himself has only been found in the 1880 census records. (a Peter Vescovich is found at age 50 on the 1870 Census of Harrison County, Mississippi as a mariner.) He was apparently born about 1840 and died between 1888 and 1893. This would make him about 10-15 years old when he arrived in America. So far, no record of his entry to the US has been found. His grave is supposed to be in a cemetery at Alabama Port, Alabama but his gravesite has not been found. His wife Elizabeth died in 1934, having lived in both Alabama Port and Biloxi. She’s buried in Biloxi. Elizabeth has been found in the 1850, 1880, 1900, 1920, and 1930 census records. (Eterovich 2003)

Atlantic Seafood Grotto

VIDUCICH, SAM Restaurant: In 1950 young Sam Viducich, a merchant seaman from the Island of Dugi Otok on the Dalmatian coast of Croatia, jumped ship on arrival at the port of New York and took the next train to San Francisco, where he had cousins. He found work here in restaurants, including a stint as busboy at Veneto, later finding home at Tadich Grill, where he began as a waiter, then advanced to cook status. Altogether, he worked at Tadich for 13 years, interrupted by a period when he owned the Kickoff bar near Kezar Stadium. In 1979 he opened the Atlantic Seafood Grotto at 220 B Street, San Mateo. The significance of this story is that the style of seafood cookery we think of as "San Francisco" is in fact Croatian, since the honored names of the local tradition - Mayes, Sam's Grill, Tadich - were Dalmatian. They established the high standards we take for granted. Peninsulans are lucky to have close at hand a classic practitioner. Viducich observes the canons to the last detail, even serving the same bread as Tadich (Parisian's round loaf). He has almost a fetish about total freshness. The fishmonger who was delivering to him arrived only in late afternoon with wilted specimens, having first serviced all his customers to the north, so Sam now does his own shopping in The City, paying cash. Everything is cooked on order - even the fish stew - with Sam as the only cook. His petrale sole is a favorite, pan-broiled and a with butter sauce, and he's still serving fresh northern salmon or, as a special, stuffed with crab and shrimp and similarly stuffed trout or petrale. Snapper, deep-fried oysters or calamari sautéed in garlic butter with tomatoes is also served. There's seating for 70 in a setting of unexpected beauty and good taste, with full-linen table appointments and handsome earthen-ware crockery. (Read, R. B.)

Fishermen’s Market

VITALICH, ANDREW Fish Distribution-Restaurant: For anyone who has spent any time in the fish business or Bellingham, Washington Andy's name is synonymous with great stories and salmon production. Andy is just about the oldest customer at Bellingham Cold Storage since he has roots to the original waterfront complex as far back as the early 1950's. Andy is also one of those rare people who constantly stir things up to the benefit of all those around him. He has more energy than everybody at Hannegan Seafood combined.

Andy basically grew up on the Bellingham Bay, as his father was a gillnetter there. Andy's father immigrated from the island of Vis in Croatia, and his mother from the island of Hvar. Andy commercially fished in the Puget Sound and south east Alaska waters until building his first local business venture, Fisherman's Market. Fisherman's Market, to many locals, is more commonly known as the site where the Shrimp Shack stood until recently. Fisherman's Market was a restaurant and retail outlet for seafood where Andy was involved from 1959 through 1960. From 1961 to 1963 Andy ran Frosty Fish Co. in Bellingham for a Californian named Frank Mataljin.

In 1964 Andy started North Pacific Ocean Products, which, among other things, processed crab, salmon, herring and west coast crawfish for Europe. North Pacific was the first company in the Northwest United States to own and operate the innovative Baader machine from Sweden. It was the beginning of seafood automation. North Pacific was located at the current Bellingham Cold Storage location, as was Marine Manufacturing, his commercial crab pot building company. Marine Manufacturing supplied King and Dungeness crab pots for commercial use to fishermen from Alaska to California.

In 1972, Andy started American-Canadian Fisheries, Inc., a company that brokered salmon, and jointly, with Bob Glenovich of Bellingham, developed an innovative means to catch and keep alive Puget Sound Herring. The "Bring-em-back-alive" was a vessel that harbored the herring in live pens until ready for market. This venture lead to the forming of Allied Fisheries, Inc. The primary business of Allied was buying and processing salmon on the Columbia River, near Bonneville Dam, where the processing plant was built and salmon buying station was located. Even though the offices were kept in Bellingham, Allied was one of the original companies that developed the San Francisco Bay Roe Herring market for export into Japan. Allied Fisheries also marked the beginning of Andy's foray into the salmon hatchery business in Oregon and Washington.

The next chapter begins in 1985 when Andy and Howard Klein of Three Star Smoked Fish Co. started Ocean Star Seafoods. At the same time Andy started Ocean Star he purchased and converted (for fish processing) an old slaughtering plant on the Hannegan Road, 6 miles north of Bellingham. Ocean Star purchased and processed salmon and herring, as well as doing some value-added work such as smoking under rabbinical kosher certification for the Southwest, East Coast and Canadian markets. Under Ocean Star, Andy became our region's largest player in the salmon hatchery business, pulling hatchery fish from Oregon, Washington, California and some from Alaska. in 1995 Andy sold Ocean Star to Howard Klein and Ocean Beauty Seafoods.

In 1999 Ocean Beauty sold the salmon part of Ocean Star and the Bellingham plant back to Andy, which he reformed under American-Canadian Fisheries, Inc. After a remodel to include expansion, this facility had a juice/coffee bar added and a name change to Hannegan Seafoods.

Andy has worked with the state and federal hatcheries for 31 years. Fifty percent of the fish taken from the hatcheries are filleted at Andy's expense and delivered to the Gray's Harbor Food Bank in Washington as well as the Oregon and California food banks. In 2001 Andy converted 5 acres of the Hannegan Property to vegetables which he also donated to the various food banks. Another acre was planted in brilliant Dalhia bulbs and various starter plants to create a "Farmer's Market" and more variety for his retail customers.

Each year Andy's ceaseless enthusiasm and energy comes up with new and innovative ways to please his customers, whether they be the Japanese with his roe "bubling" system he pioneered and is now industry standard, to the elementary school bus drivers that you can see parked 5 deep in the parking lot at Hannegan in the morning for the fresh coffee. Hannegan Seafood's. (Internet 2002)

Bozo’s Seafood Restaurant

VODANOVICH, BOZO Restaurant

Chef Bozo hasn't changed the restaurant's recipes since his parents opened it on St. Ann Street, Metairie, Louisiana in Mid-City on April 1, 1928 (they moved into the larger space with more parking in 1985). While relentless consistency and the changeless welcoming service keep seafood houses like Bozo's going for more than 70 years. Bozo usually pauses graciously next to pans of headless, hammy-tasting shrimp in a simple but superb New Orleans barbecue sauce of bay leaf, peppercorns, soft garlic and lots of rosemary. Bowls of the plain, unseasoned cornmeal lay in wait for their catch, and servers pass with portions of the overly sweet pineapple and raisin bread pudding. Bozo is one of those New Orleans-bred boys for whom fine frying is a dominant gene. French fries and shrimp get their own deep fryers, catfish crisp in skillets and the large stovetop pots are for oysters. Bozo's a great place for fried-food "beginners." Bozo also broils and boils enough seafood to make a dent in the Gulf's population. Crawfish never made it into his kitchen during last year's lame season. Neither crawfish nor boiled shrimp was available during my visits either. Luckily, the latter crustacean shone on Bozo's stuffed shrimp platter. Butterflied and broiled, the pinkish bodies arched over hearty, celery-rich mounds of crabby dressing. That recipe's a keeper. Sara Roahen, Gambit Comm, 2001

Visko’s Seafood

VUSKOVICH CLAN Restaurant-Fishermen: Five years ago brothers Vincent and Joe Vuskovich opened a small seafood cafe in Gretna, Louisiana, just across the Mississippi from New Orleans. It consisted of four tables and a kitchen in an A-frame built of wood from an old Dominican convent. 'It was an experiment," Vincent explains. "'Our family has been in the fishing business for 96 years. We just decided to give the people around here a simple selection of the best of our catch at prices that wouldn't give them heartburn." The restaurant's subsequent success, in an area which certainly doesn't lack for outstanding eating places, is a tribute to Visko's quality menu, limited to only the best fish available, and to its comfortable surroundings. Visko's (named for the brothers' Croatian grandfather) now serves about 9,000 seafood-lovers every week. As the clientele has grown by leaps and bounds so has the building, incorporating a maIange of wood from all parts of the world for a sprawling, summer home effect. The latest addition, the Steam Room, is not a sauna but a special area where only steamed seafood is served. The menu has retained its simplicity. The fried seafood platter is a big seller, along with shrimp, fish and oysters fried or sautéed according to old family recipes. Two salads are offered -crab meat and shrimp on lettuce and spinach with mushrooms-and only one steak is available. Oysters are special here, since they. are all supplied by the two Vuskovich-owned fishing boats. So try them on the half-shell or in the traditional New Orleans loaf (French bread stuffed with fried oysters, cocktail sauce and pickles). California rose, chablis and burgundy are served by the carafe or glass. Visko Vuskovich was born in Supetar, Island of Brac, Dalmatia, Croatia. He was a member of Gundulic Lodge, Croatian Fraternal Union in New Orleans, Louisiana. (Eterovich, A. 2000)

Mid-City Restaurant

ZANKI, ANTON Restaurant-Mariner: Anton N. Zanki was born in Dubrovnik, Dalmatia, Croatia in 1896, where he attended nautical school. After finishing school he worked at a marine organization and then spent three years on American Ships and traveled to all continents. In 1920 he arrived to New Orleans, Louisiana where he worked in restaurants. He opened his own restaurant in 1925, The Mid-City Restaurant; several years later he went into partnership with P. Talijancich. He was married to Marija (Grgurovic) in 1922. They had a son Anton. He was the member of Slavonian Society of New Orleans. (Pejovic, L. 1935)

Tides Wharf Restaurant

ZANKICH, MITCH Restaurant: The Tides Wharf Restaurant and parking lot in Bodega Bay were used for the gas station, cafe and boat dock scenes in Hitchcock’s movie “The Birds”. The Tides complex has been expanded and remodeled several times since then. When the 1960’s owner of The Tides, Mitch Zankich, allowed Hitchcock to use the restaurant in “The Birds”, he made three stipulations: the town in the movie would be called “Bodega Bay;” the male lead played by Rod Taylor would be named “Mitch;” and Zankich would receive a “speaking part.” If you’re listening at the right moment, you can here him say those immortal words: “What happened, Mitch?” In the years following the film’s release, whenever the film was aired on television, The Tides called in extra staff the following day to accommodate the curious. Local Hazel Mitchell worked as a Tides waitress during the filming and waited on the famous director -- who only wanted “green beans and filet of sole and nothing else, Miss” - as well as the stars of the film. The waitress in the movie bears an uncanny resemblance to a youthful Hazel. Unfortunately, these structures burned down in the late sixties. They stood at the current location of the entrance to University of California Bodega Marine Laboratory dormitories. In one of the opening scenes, Tippi Hedren is driving into Bodega Bay on a winding scenic road above the town. Bay Hill Road can be found entering Highway One both north and south of town. At the north end, drive up about a mile until you can safely turn around, come back and park alongside the road and have a look. It’s almost the very same scene that was filmed over 30 years ago. Nearly 40 years later, the Visitor Center in Bodega Bay received thousands of Hitchcock fans every year, hoping for a glimpse of some scenery from the movie that continues to frighten the world. (Internet 2000)

Overland Grill

Zaro’s Grill

ZARO, STEPHEN Restaurant: A man of much enterprise, practical and progressive, Stephen D. Zaro, has attained a good measure of success by his perseverance, energy an ambition. Born on the Island of Brac, Dalmatia, Croatia on July 23, 1865, he is the son of Peter and Madalaine (Sworeicke) Zaro, who were well-to-do farmers of their native land, raising olives and grapes in abundance.

Stephen D. Zaro spent his boyhood days on the farm with his parents, and in the year of 1881 he left home to seek his fortune in the United States, coming directly to Santa Cruz, California where his brother, Mark Zaro, resided, and who was a pioneer in the restaurant business. Stephen D. Zaro was employed by him for more than seven years, learning thoroughly the restaurant business. When Mr. Zaro was twenty-two, he received word from his father that he wished him to come home to be at his bedside when he passed away, which he did, remaining there for a year and a half, until his father died in 1888 at the age of seventy-eight years old. While on this visit to his native land, the Austrian government gave him notice to enlist in the army, or leave the country, and in three days time, he was on his way to America, returning to Santa Cruz; however, he only remained there for six months, when he removed to San Jose, and entered the employ of the Overland Restaurant as night manager, and was thus employed for three years. Desiring to establish his own business, he removed to San Francisco, where he opened a restaurant on East Street opposite the Howard Street wharf, which he conducted for a year and a half with marked success.

The marriage of Mr. Zaro on December 25, 1895, united him with Miss Mary Cusanovich, a native daughter of California born April 2, 1873, at Sutter Creek, Amador County, the daughter of John and Clementine (Lukinovich) Cusanovich, who came to America in 1845, later removing to California in 1849. The father worked in the placer miners of Amador County and died aged sixty-five; the mother resides in San Francisco; her early ancestors were prominent seafaring men and successful commission merchants. Mrs. Zaro was educated in the schools of Sutter Creek, and was especially interested in the study of the Bible, becoming very proficient as a teacher, and was teaching in the Sunday School at the age of eighteen, and continued to follow this line of work until her marriage to Mr. Zaro. They are the parents of five children; Peter died at the age of twenty-two, a fine young man of excellent characteristics; Madeline is employed by the Ford garage as cashier; Maria, deceased, John, a student of the Lincoln school, and Louis, also a student.

In 1895, Mr. Zaro purchased the Overland Grill, the oldest establishment of its kind in San Jose. In 1898 he organized Zaro’s Grill on West Santa Clara Street, and at the end of three years he was forced to enlarge his quarters.

Fraternally, he is a member of the Eagles, Red Men, and is at present the vice-president of the Slavonian Society of San Francisco; he is a charter member of the American-Slavonian Society of San Jose, which was organized in 1894 by ten men, and which he has served for fifteen years as treasurer. In 1909, the family purchased a beautiful home at 152 Spencer Avenue, where they still resided. On the 4th of July, 1917, Mr. Zaro’s daughter was chosen for queen of the float entered in the parade by the American-SLavonian Society. A self-made man, he has worked his way up from a poor boy to a position of affluence, honored and respected as a upright and religious business man. (Sawyer, E.)

Big Ben Restaurant

ZEGURA, DRAGOMIR “BOZO” Restaurant-Military-Oysterman: Dragomir Zegura, "Bozo", was born in the quaint "story book" village of Duba, Dalmatia, Croatia on the water's edge of the Adriatic Sea, and spent his early youth in the adjoining town of Trpanj where his father operated a general store. Bozo came to New Orleans in 1929 at the age of 16. Life working the oyster beds did not appeal to Bozo, and he came west joining his older brother Steve in San Francisco. He worked in restaurants at night and attended school in the day at Parker Grammar, Galileo High, City College, and University of San Francisco. Bozo was in his 2nd year at Hastings Law School when he joined the Air Force serving as an Intelligence Officer. After the war he gave up Law School, and began his restaurant career which spanned 52 years. He was the Maitre D' at Veneto's, Vanessi's, the French Room of the Clift Hotel, and the owner of the Big Ben Restaurant on Montgomery Street. Bozo joined the Slavonic Society on March 2, 1932, and was a 59-year member. He was dedicated to his wife Adele, and his sons, Stephen and Peter, and their families. Bozo was an avid fisherman. One of his great loves was to walk his dogs along Ocean Beach, reminiscent of his earlier years on the Adriatic. He was an interesting man to speak with and commanded the respect of all who worked with, or knew him socially. (SMBS 2000)

S.S. Dominick and Johnny and Sutter-Polk Grill

ZIDICH, JOHNNY Restaurant: World travelers say that no other city of its size is as cosmopolitan as San Francisco. London, Paris, New York- all are bigger, but no greater when it comes to the variety of peoples and their accomplishments. Partly true of any cosmopolitan community are its theaters, its hotels, and its cafes- San Francisco is world famous for all of these! Another interesting fact is that it is usually the men that come to a city from other parts of the world are responsible for that city’s ultimate reknown. Two such men Dominick Begovich and Johnny Zidich who emigrated to San Francisco from Dalmatia in Croatia 30 years ago are in the news again. Epicures in this county and abroad remember these two men from their famous Sutter-Polk Grill. We were there the other night; in fact we happened in unexpectedly. And lo! and behold, there was no more Sutter-Polk Grill, but a new and amazingly clever restaurant- the S.S. Dominick and Johnny. The various rooms have been transformed into the decks of a “streamlined superdiner”-with the canvas ropes, and life preservers found aboard a ship. The walls are beautifully decorated with scenes from the Adriatic Sea- Private dining booths have been transformed into cabins.- In fact now for the first time the atmosphere in his new Dominick and Johnny’s is worthy of the superb food served there. S.S. Dominick and Johnny is still located at Sutter and Polk. The sea food delicacies, steaks and chops are still unsurpassed; and their hundreds of friends predict even greater success in the future than they have enjoyed in the past. (Thompson, R. 1939)

Miramar at Fishermen’s Wharf

ZORICH, CHRIS Restaurant-Fisherman: Chris Zorich was one of eleven children, born on the Island of Bozava in the Dugi Otok Group, Dalmatia, Croatia. At the age of thirteen, his uncle arranged for him to work as a cabin boy on a passenger ship called the Dubrovnik which traveled between Rijeka and Kotor. Before the age of 17 Chris had traveled to Cairo, Bombay, Singapore, Hong Kong, Cardiffe, England and Rotterdam, Holland and New Orleans. In 1921, he borrowed some $300.00 from his dad to venture to America and join his brother in Astoria, Oregon to work on a large salmon trawler called the Arizona where he earned some $1,400 in just 45 days of fishing. A fortune in the late 20’s. He returned to San Francisco with his wife, Antonia, and his son, Joseph and opened the very first restaurant on Fisherman Wharf called the Miramar. This was in 1930. Chris was to run this business with different patterns of 33 years until 1963 when he was to sell to the Alioto Family. Chris is the Father of Joseph and Betty and a great-grandfather. Next time you are at the wharf, think of the first three restaurants there...The Miramar, Neptune and Marine Fish Grotto all Dalmatian, Croatian fish houses amongst blocks of lumber yards, and the little one cylinder crab boats bobbing on the Bay...Interesting trivia about the Fishermans Wharf area in the 30’s and early 40’s most of the major restaurants employed Dalmatian chefs-Sabellas chef was for many years Mario “Popeye” Zorich, Chris’s cousin. The Exposition chef was Frank Pavich and Fisherman’s Grotto also employed a Dalmatian chef whose name escaped Chris at this time. (SMBS 2000)