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Old menu cover, original Trader Vic's, Oakland. Trader Vic's is a restaurant and tiki bar chain headquartered in Emeryville, California, United States.Victor Jules Bergeron, Jr. (December 10, 1902 in San Francisco – October 11, 1984 in Hillsborough, California) founded a chain of Polynesian-themed restaurants that bore his nickname, "Trader Vic".
From 1934 Into the Twenty-First Century. If you were to create a list of American restaurant brands that have existed since the 1930s, that list would be fairly short.
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The complex, originally known as Fallbrook Square, opened between November 1963 and November 1966. Housing eighty stores and services in an open-air format, it was anchored by large Sears and JCPenney locations and included F.W. Woolworth, Harris & Frank, [5] Ontra Cafeteria, House of Sight and Sound, Karl's Toys, Nibblers Restaurant, and a Market Basket supermarket.
Always the showman, Trader Vic included a hibachi grill when presenting a pu pu platter at the table. [10] Others say that the idea could have come from Donn Beach. [13] No one can agree, but everyone else appeared to have copied the idea. By the twenty-first century, the tiki bars and the flaming pu pu platter had become a dying art.
Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, in Oakland, California, US. [2] Trader Vic's forerunner, Donn Beach, claimed to have instead first created it in 1933, although a longtime colleague said that Beach was actually just alleging that the Mai Tai was based on his Q.B. Cooler cocktail.
While attending college at Stanford University they often visited Trader Vic's restaurant in San Francisco. In 1955 after completing service in the armed forces, the brothers settled in Fort Lauderdale, Florida. Still less than 30 years old, they decided to open a Polynesian restaurant in an undeveloped area of Oakland Park, a suburb of Fort ...
Trader Vic is largely credited with inventing the Scorpion Bowl, which after the Mai Tai and the Fog Cutter was Vic's third most famous cocktail. [5] As called for in his Bartender's Guide from 1947, his Scorpion Punch was meant for twelve people with listed ingredients of: 1 1/2 bottles of Puerto Rican rum, 2 oz gin, 2 oz brandy, 1 pt fresh lemon juice, 1/2 pt fresh orange juice, 1/2 pt ...