The classic Russian cuisine created in pre-revolutionary days, before 1917, is comprised of Scandinavian, Mediterranean-Baltic, Georgia, Armenian, and Eastern Mongol elements. It borrowed strongly too, from the French, German and Dutch cuisines... all this of course intermarried with the hearty Russian peasant food that is centuries old in origin... Faith Stewart-Gordon

{HISTORY}

It's impossible to talk about the Russian Tea Room without mentioning its celebrity clientele with as much interest and enthusiasm as its food. First opened in New York City in 1927 as a tea and pastry shop, The Russian Tea Room was founded by former members of the Russian Ballet as a convivial hangout spot for Russian refugees working in the performing arts in NYC.  Quickly it gained attention for its heritage fare and creative atmosphere. Not long after, it turned into a full-scale restaurant located across the street from its original storefront and became an artistic hotspot for NYC's theater, dance, film, publishing, and music industry notables.

Like many iconic restaurants in Manhattan, The Russian Tea Room had many ups and downs as it changed owners over the course of the 20th century. The owner who ran it the longest, and also happened to be the only female proprietor in the restaurant's history was Faith Stewart-Gordon (1932-2020) who served at the helm of the restaurant from 1967 until 1995. 

Taking on the full responsibility of this iconic NYC dining establishment after her husband, previous RTR owner Sidney Kaye passed away was an intimidating prospect for Faith, but she couldn't bear to throw this artistic haven to the winds of fate. For thirty years she kept the spirit of the Russian Tea Room alive by continuously enhancing and diversifying the menu, collecting Russian art and antiques to enhance the interior decor, and emulating the warm hospitality the restaurant had been known for since its early days. 

In 1981, Faith published The Russian Tea Room Cookbook with the help of international cookbook author, Nika Standen Hazleton who paired down the large-scale restaurant recipes to more appropriate sizes suitable for a home kitchen.

What results is a cookbook featuring of the restaurant's most requested Russian recipes along with other favorite American dishes prepared for the Russian Tea Room's most regular and loyal customers.  

Interesting recipes include Beef Duchesse with Mushroom, Chunky Cherry Sauce, Blinchiki, Tefteli, Pressed Chicken Tabaka, Green Schi, Hot Borscht, Stuffed Grape Leaves, Russian Egg Salad, Kasha a la Gourieff, Baba au Rhum, Baklava and Napoleans along with a host of vodka cocktail recipes.

A detailed history of the restaurant's cultural significance and a brief history of Russian cuisine add context to the food, and restaurant stories and anecdotes provide a personal glimpse into life at the restaurant among the glittering guests.

In 1996, Faith sold The Russian Tea Room and retired to Connecticut to pursue painting and a quieter life. Changing hands several times following her exit, the Russian Tea Room is still in business today serving lunch, dinner, cocktails, and afternoon tea from its iconic location on West 57th Street. 

Interior RTR restaurant photograph by Martyna Borkowski. Exterior photograph by Tony Hisgett. 

{SPECIAL FEATURES}

• 1981 Edition published by Richard Marek
• 239 pages including detailed index
• Delightfully illustrated throughout by Richard Giglio
• Includes original dust jacket 

{CONDITION}

In gorgeous vintage condition, this cookbook contains no cooking spots, stains or notations. Very clean and bright inside and out. The dust jacket is in strong and sturdy shape with just the slightest bit of scuffing on the spine at the bottom edge. The spine is tight and all pages are intact.

{SIZE}

Measures 9.25" inches (length)  x 6 " inches (width) x 1" inch (thickness) and weighs 1.3 lbs

{FOR THE LOVE OF NYC RESTAURANTS}

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