If you two are a seafood fan in New York City between 1930 and 1998, there’s a decent possibility you eat at a joint called Sloppy Louie’s.
It was located in Lower Manhattan, at 92 South Street, at the southwest corner of South and Fulton streets. It’s owner, Louis Morini, was carry in 1887 in Recco, Italy, a angling and resort village on the Riviera merely east of Genoa. “His fathers” was a angler, and specialized in catching squid and octopus. In 1905, at the tender age of 17, Morini immigrated to the U.S ., and soon find restaurant work in the city. He would await tables all over the Bronx, Brooklyn and Manhattan for the next 25 years.
But by 1930, Morini wanted to become his own boss, and began scouting places in midtown. He also got a tip about a rough-around-the-edges place farther downtown, next to the Fulton Fish Market, and Morini went for a appear. He was captivated at once, as the area reminded him of his childhood in Recco:” The fish aroma, the general gone-to-pot looking, the trading that goes on in the streets, the roof over the sidewalks, the cats in corners chewing on fish heads, the suckers in the gutters, the style everybody’s on to everybody else, the quarreling and the arguing ,” Morini explained to famed New Yorker columnist Joseph Mitchell( depicted above, standing near South Street ). Indeed, the Fulton Fish Market boasted” forty to sixty various kinds of finfish and shellfish from the East Coast, the Western coast, the Gulf Coast, and half a dozen foreign countries .” The market, amazingly, served as the city’s primary wholesale seafood source from 1822 till it moved to Hunts Point in the Bronx in 2005.
Morini decided to purchase the lease of the former Fulton Restaurant, which had been run by John Barbagelata and nicknamed “Sloppy John’s” by the locals. Morini gave his new establishment the simple title of “Louie’s Restaurant.” It didn’t take long for the wisecracking fishmongers to dub it “Sloppy Louie’s,” and the more Morini chafed at the moniker, the more it stayed. So, Morini wisely adopted an if-you-can’t-beat-’em-join-’em position, and officially changed the name to “Sloppy Louie’s.”( For the record, Morini was anything but sloppy; described as “fastidious,” he garmented impeccably in suits from a high-priced tailor in financing of the district .)
As described in his 1976 obituary in the New York Times , the service at Sloppy Louie’s” was fast, simple and straightforward. He always believed in stating plainly on the menu the name of the seafood and its provenance .” For example, the Times quoth a menu from 1959 that listed Montauk Swordfish, Virginia Cape Sea Bass Fillet, Massachusetts Codfish, Provincetown Haddock Fillet and Long Island Calamari.( His eatery voices a lot like many modern farm-to-table establishments that tout the provenance of their parts .)
Morini was described by Joseph Mitchell as” five feet six, and stocky ,” and having” an owl-like face–his nose is hooked, his eyebrows are tufted, and his eyes are large and brown and observant. He is white-haired. His complexion is reddish, and the backs of his hands are speckled with freckles and liver places .”
Mitchell became not only a regular of Sloppy Louie’s but a friend of Morini, lovingly commemorating the restaurant and surrounding neighborhood in his legendary 1952 book, Up in the Old Hotel . Mitchell noted that many of Louie’s bowls” are rarely had participated in other eateries ,” notably” cod cheeks, salmon cheeks, cod tongues, sturgeon liver, blue-shark steak, tuna steak, squid stew, and five kinds of roe–shad roe, cod roe, mackerel roe, herring roe, and yellow-pike roe .” Mitchel ventured that” Louie’s undoubtedly serves a wider variety of seafood than any other restaurant in the country .”
He was particularly fond of Louie’s in the mornings, where he had been able to enjoy” a big, inexpensive, invigorating breakfast–a kippered herring and clambered eggs, or a shad-roe omelet, or divide sea scallops and bacon, or some other breakfast specialty of the place .”
During its 68 -year tenure, Louie’s was an integral part of the neighborhood, particularly among the Fulton Fish Market crowd, becoming its unofficial breakfast joint. But while Louie’s attracted a very working-class clientele, as the 20 th century progressed, the restaurant became popular with the white-collar mob, mainly Wall Street types. While Morini undoubtedly enjoyed his resulting prosperity, he complained to Mitchell that the idea of customers having to wait in line for lunch” get on his nerves .”
Sloppy Louie’s opened before dawn, and was a favorite breakfast joint of the dockworkers. It rarely stayed open past 8: 00 PM, and never had a liquor license( though B.Y.O. was permitted ). His bouillabaisse( see the recipe below) was world renowned and went by the Italian name ciuppin di pesce .
The bouillabaisse was described in the Brooklyn Daily Eagle in 1949 as containing as many as a dozen different varieties of fish, in addition to” oysters, clam or scallops” and” shrimp or crab .” You know, whatever was in season and whatever they had on hand at the market. A years later, the Detroit Free Press reported that” broiled babe lobster, fried eel, oysters, shrimp and pan-fried fish” were the house specialties, and the recipe for its Whiting Stew could be found in 1955′ s Holiday Book of Food and Drink . Like I said, if you two are a seafood buff, there was something at Louie’s for you.
The layout of Louie’s was pretty simple, twelve rectangular tables, two rows of six each, protruding out from opposing walls creating a wide aisle in between. A crowded lunchtime would see as many as 80 diners. The tables were made of black walnut, sturdy as a battleship. Seating was communal, ensuing in interesting dialogues among the eclectic diners that Louie’s attracted. The walls were mirrored, and near the door to the kitchen, Morini would handwrite with moistened chalk each day’s menu. The ceiling was covered with stamped tin, and three electric fans with wooden blades, resembling airplane propellers, moved the often stale air around.
Louie’s was located at purpose of the historical Schermerhorn Row Block, which was made up of a series of ruby-red brick builds that date back to around to the early 1800 s. After the Civil War, according to James M. Lindgren’s Preserving South Street Seaport: The Dream and Reality of a New York Urban Renewal District , the Schermerhorn family renovated the buildings, adding a sixth storey and a mansard roof.
One building housed the new Fulton Ferry Hotel, which operated until at the least the 1930 s. In the hotel’s early days, the South Street ports teemed with ferry crafts bound for Brooklyn, and ocean-going steamships carrying goods and passengers to and from ports of call worldwide. As a result, the Fulton Ferry Hotel and surrounding saloons did a booming business, including the Hotel’s ground floor saloon, which later housed Louie’s.
But when the Brooklyn Bridge opened in 1883, and the steamship lines left for roomier slips on the bank of the Hudson River, the neighborhood got a bit seedier, and the old inn became, in the words of Mitchell in his most famous tale,” one of those waterfront inns that rummies hole up in, and age-old boys on pensions, and age-old nuts, and sailors on the beach .” Eventually, the old inn closed down for good, and Morini was left with two abandoned storeys above his eatery. One he used for storage and additional seat, the others he left to gather dust.
Today, Blazing Saddles, a bicycle rental store, fills the locating of Louie’s. Next door is Clio Nicci, an upscale eyewear retailer. During the 1980 s and 1990 s, the Clio Nicci space was filled by an English-style bar called the North Star Pub, where none other than noted bartending large and cocktail novelist Gary Regan operated behind the stay. Regan told me that many a time folks would stray into North star, reckoning it was Louie’s.
Indeed, from 1930 until its demise in 1998, Sloppy Louie’s was an icon among New York eateries. Now 20 year later, it’s on an ever-growing listing of now lost joints that will forever be in our hearts.
For a taste of Sloppy Louie’s, try building its award-winning ciuppin di pesce. You won’t be disappointed.
Ciuppin di Pesce
INGREDIENTS 😛 TAGEND
1 medium Carrot, sliced
2 medium Onions, sliced
1 clove Garlic
4 Tbsp Olive oil
3 lbs Fish in season, cooked and boned
1 cup Tomatoes
1 Bay leaf
2 beakers Fish stock or water
1 dozen Oysters, clams or scallops
1 cup Shrimp or crab
3 tsp Salt
. 5 tsp Pepper
2 Tbsp Lemon juice
. 25 cup Sherry
DIRECTIONS 😛 TAGEND
Brown the carrot, onions, and garlic in hot olive oil in a large pot. Remove the garlic clove. Add the fish, tomatoes, bay foliage and inventory. Let the mixture to simmer for 15 minutes. Remove the bay foliage and add all the remaining ingredients, except for the sherry. Add the sherry right before serving.
The recipe is accommodated from a 1949 tale in the Brooklyn Daily Eagle.