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)