Historic Hood River
What’s For Dinner?
Notes
here
We’ve seen the Hotel Waucoma/ Hotel Oregon building many times before, but I finally tracked down the details of the 1913 lawsuit concerning the sidewalks and the veranda. Long story short: the city was building sidewalks so ordered the poles supporting the verandas removed (the grade was being changed, so paving around them wasn’t an option). The building owner removed the support posts plus the verandas. Lessee/hotel operator stopped paying rent, owner tries to evict operator, lawsuit ensues. Operator claims verandas could have been retained with “brackets” to support instead of posts. There was eventually a settlement with the owners buying out the lease.
While researching this I found this great 1910 menu, as printed in the Glacier. Perhaps an idea for a holiday meal?
The building has new owners now who are apparently working to restore the building the a functioning hotel. I don’t believe their has been occupancy allowed above the first floor since 1973.
Tags: 1910s, 2nd Street, Cascade Avenue, Hotel Oregon, Hotel Waucoma, menu, restaurant
kmb
A lot of good selections here…I wasn't sure about St. Honore Cream Tarts under Entrees so I looked it up. Turns out it's a French pastry dessert so I wonder why it appears under Entrees and not Dessert. Since there are no prices on individual dishes, I am left wondering if this is a menu for an eight course meal, where you can make one selection under each course. If this is the case, then I am curious about the Roast section being a separate course from the Entrees. Maybe that is how it was done back then at a fancy multi-course restaurant. I wonder what this meal would have cost back in the day.
ArthurB
I found a 1909 menu, just before the name change from Hotel Waucoma to Hotel Oregon, which listed Sunday Dinner @ 50 cents, which is roughly the buying power of $20 today. Not a bad deal. I'd be eating there every Sunday.
L.E.
I am curious about the fried Columbia River Smelt. Smelt don't run in October, and in 1910 I doubt that they had frozen smelt from the previous winter.
Smelt generally run around February/March.
nels
Similar to the tomatoes on the menu. Vine tomatoes and fresh smelt might
give a hint of the timing for this menu.