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Joined: Jul 07, 2005
Posts: 1566
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(from the Van Nuys Daily News 22 January 1973)
Luau Stays Popular With 'In Group'
Steve Crane recently inaugurated
a surprise cocktail
hour between 4 and 6
p.m. at his Luau Restaurant
in Beverly Hills. „
"This popular spot
where there is probably
more action in the bar
lounge than any other
place in the country, has
long been the meeting
rendezvous for stars and
the 'in group,' thus making
this Beverly Hills restaurant
one of the most
popular the world over,"
says Crane.
The Luau Restaurant
now is in its 17th year.
First of the Macrane Restaurants
to-be built back
in 1953, the Luau is headed
by Crane, president of
the Macrane Organization
which now numbers 14
restaurants in the Los
Angeles area and the east.
Polynesian Decor
The Luau is said to be
known today all over the
world as one of the most
popular and beautiful Polynesian
restaurants.
The decor is Polynesian
(Which means "many Islands.")
Grass thatched
huts, bamboo ceilings and
a myriad of red, green and
amber lighted rattan lanterns
and glass Japanese
floats add to the meal.
The main dining area Is
accented by a fluorescent
pool whose cascading waterfalls
and dense thickets
of jungle foliage bring the
Fijiian wilds right to the
dinner table. Stern and
pagan tikis from the rich
myths of their native villages
majestically preside
over the festivities with
tile god of rain, sun and
war among tht many represented.
Meuu Varied
Every fixture from the
hand-carved, life-size Samoan
outriggers to the
brass trimmed tables of
varnished "Monkeypod"
wood reportedly are imported
directly from the
Islands.
The dinner menu offers
almost everything Polynesian
with the exception of
steaks and lamb chops.
Among the entrees are
duck Peking (pressed
young duckling, crisped in
peanut oil and served
with wild plum sauce- and
crushed almonds), and
pork tiki (a combination of
pork, mushrooms and cut
vegetables.)
Luncheon is served
from noon daily (except
Sunday) with a menu of
Polynesian and American
cuisine. Also available
during luncheon is a buffet
of chilled salads and
fresh fruit compotes
served from giant sea
shells.
Executive Chef Bing
has been with the Luau
from its opening day.
Many of the waiters, captains
and bartenders also
are Luau veterans of
many years. . .
The Luau Is open for
lunch, cocktails, dinner
and supper seven days a
week. Intimate banquet
facilities, from 20 to 100
people, also are available.
Joe Stellini is the host-
maitre d'.
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