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Where the Wurzburger Flows.

A heaven of Gemutlichkeit (comfortable geniality), Luchow's was located on East 14th Street, once the center of New York's night life.

Founded in 1882 by jolly, rotund Herr August Luchow, it was later owned by Swedish born Jan Mitchell. Mr. Mitchell was a European-trained restaurateur who did his best to keep Luchow's and the glories of its German kitchen unchanged. He has preserved the robust character and traditions, brought back original German delicacies to the menu and revived the festivals, such as Christmas, Venison, Goose and Wine. And the Viennese orchestra entertained diners with Herbert music and Strauss waltzes.

Amidst the warmth and splendor of dark mahogany paneling, enormous mirrors, prized oil painting, gaslight chandeliers, and great antique stein, dined celebrities and gourmets from all parts of the world. Truly it was, as the menu stated, "the gourmet's rendezvous." It was William Steinway of piano fame, with his $1,500 loan, who set August Luchow up in business and who ate there daily.

Luchow's closed in 1982, but among the surviving artifacts of this legendary eating place are a limited number of original Luchow's Ashtrays which appointed the checkered-cloth tables. Each unique piece, with a German beer stein at the center, stands 6-inches high and measures 7-inches in diameter. Epitomizing the distinctive Germanic spirit "Gemutlichkeit."

Luchow's Ashtray.

Price: $95.

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Tankards with History.
During the summers of the late 1400s, central Europe was overwhelmed with swarms of flies. This soon led several principalities in what is now Germany to pass laws requiring food and beverage containers to be covered.
Offering a limited number of original Luchow's tankards with hinged pewter lid and thumblift within reach of the handle. Zum Wohl (or bottoms up)!

Original Luchow's Tankard.

Price: $145.
Sale Price: $95.

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Strike Up the Oompah Band
Published in 1952, a rare First Edition guide to the unique gastronomic festivals that were celebrated each year by Luchow's. Collaborating with Chef Marcel Kilbertus, Gene and Fran Schoor compiled recipes for over 200 of the seasonal specialties of German and Viennese cooking that were served during the January Goose Festival, The Bock Beer Festival, The May Wine Festival, and the Easter Festival. The heady fare that heralded the Sommer and Oktober Fests. And finally, the traditional favorites that capped off the year during the Venison and Christmas Festivals.

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