Go here: http://menus.nypl.org/about...
Read aboout the massive (40,000) collection of menus and how we can help bring those menus into the digital age.
Sardine sandwiches, anchovy sandwiches and mutton were on a lot of menus circa 1900; on the menu I'm working on, Mallard duck is listed at $1.25 ($.75 for half) and Teal duck is listed at $.75 for the whole bird.
Click through the menus to find those that give brief descriptions of offerings, instead of just listing the name of the dish and the price.
It beats playing solitaire while waiting for the next foodpickle to arrive.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)