FISH AND OYSTER RESTAURANTS

CROATIAN CUISINE

Regional Croatian Cuisine

Many Croatian traditional festivities are pronouncedly linked with food, crop harvest or threshing, grape harvest and christening of wine, completion of a house, religion (Catholic-Christmas, Easter, pilgrimages, local saints days), or memorable moments in a man’s life (baptism, weddings, birthdays, name-days, funeral feasts). Every holiday has its typical dish. Pork-and-potato stew is eaten on pilgrimages and fairs, codfish is prepared for Christmas Eve and Good Friday, pork is eaten on the New Year’s Day, doughnuts are an inseparable part of the carnival festivities, and in the south a similar fried sweet dish called hrostule. Ham and boiled eggs with green vegetables are served for Easter, and the desert is made up of traditional cakes ; kullen (hot-pepper flavored sausage) for harvest, goose for St.Martin’s Day, turkey and other fowl as well as sarma (meat-stuffed cabbage leaves) are served for Christmas Day. On weddings, a variety of dishes with dozes of cookies (breskvice, paws, gingerbread cookies, fritule - plain fritters, etc.). Favorite food among masses of people on all occasions includes spit-roasted lamb and suckling pig, grilled fish, calamari on various ways, barbecue dishes-raznjici and cevapcici and mixed grill, prosciutto and sheep cheese or smoked ham and fishstew, venison.

The Cuisine of Dalmatia

The cuisine of Dalmatia and the islands follows the trend of the modern nutritionist. The method of preparation of foodstuffs (mainly cooking or grilling) and plenty of fish, olive oil, vegetable and self-grown herbs found near the sea is why this cuisine is considered very healthy.

Dalmatian wines, like olive oil and salted olives, have been praised from the ancient times, which the present names of some of the indigenous grape sorts reveal (Grk from the island of Korcula, Prc from the island of Hvar). The famous wines include Dingac and Postup from the Peljesac Peninsula, Babic from Primosten, Vugava and Plancic from the island of Hvar. Posip and Grk from Korcula, Marastina from the island of Lastovo, Malmsy from Dubrovnik, etc. but also Prosecco (sweet desert wine), then very strong grape (loza) and herbal brandies (travarica, grapes with medicinal herbs) and liqueurs (Maraschino, Vlahov).

Although even today every place has its own way of preparing a certain dish, the cuisine of the islands represent a separate world with their distinguishing features, such as the cuisine of the islands of Hvar, Korcula, Brac (vitalac, a dish made of lamb entrails wrapped in lamb intestines and spike-roasted), Vis (spike-roasted pilchards, the flat cake with pilchards from Komiza and Vis, related to today‘s pizza). Fresh sea fish (dog's tooth, giltheat, seabass, grooper, mackerel, pilchard) either grilled or boiled or marinated, then mollusks (squid, cuttlefish, octopus), crustaceans (shrimps, lobster) and shellfish (mussels, oysters, date-shells) boiled, in fish stew or risotto. Of meat prosciutto is certainly unmatched, pork leg smoked and dried in the bora (from Drnis), served with dry, mostly sheep cheese (the famous kinds are those from Pag and Dubrovnik) and salted green and black olives and capers and pickled onions. Lamb is also very praised, especially boiled, baked and barbecued in the open fire (franjevacka begovica from Visovac, or lopiz from the island of Iz, then dried mutton (kastradina), roast beef, Dalmatian stew (pasticada) with gnocchi offered by many restaurants. Light boiled vegetable is also a favorite dish (Swiss chard with potatoes, tomato sauce) often a mixture of cultivated and self-grown vegetables, spiced with olive oil and wine vinegar, or served with meat (manestra - pasta with minced meat, arambasici - stuffed vine leaves).

Regions with plenty of freshwater are famous for frog, eel river crab dishes and oysters (the Neretva valley, Trilj and the Cetina basin). Typical Dalmatian deserts win with their simplicity. The most usual ingredients include Mediterranean fruit, dried figs and raisins, almonds, honey, eggs (rafioli, mandulat, smokvenjak, the gingerbread -cookies from the island of Hvar, rozata).

The Cuisine of Istria and Kvarner Regions

The cuisine of Istria and Kvarner regions represents a special Croatian cuisine, a mixture of the inland and coastal cuisine. These regions are rich in excellent fish and seafood, most valuable among them being north Adriatic scampi (prawns), calamari and shellfish from the Limski Kanal Fiord. After excellent prosciutto, cheese and olives, many traditional wine cellars offer fish soup, fishstew, boiled prawns, black and white seafood risotto as well as other dishes typical of the central part of the peninsula - the traditional wine soup, ragout (jota) similar to minestrone (manistra, menestra), but also pasta and risotto dishes with famous truffles, self-grown precious mushroom species, "dug out" from the underground by specially trained dogs and pigs; these mushrooms have the reputation of an aphrodisias. Excellent Istrian wines include: Malmsy of Buje, Cabernet of Porec, Sauvignon and Merlot, as well as Terrano of Buzet, Zlahtina of Vrbnik, and sparkling wines Bakarska Vodica, etc. There are many fine restaurants in Istria, especially on the Opatija, Crikvenica, Rovinja and Porec littorals, in the interior and on the islands. (Croatian Tourist Bureau)

FISH RECIPES

Crab Cioppino a Croatian-Dalmatian Contribution

In February 1929, Sunset Magazine adopted the editorial policy that still guides it: a magazine of Western living for people who live in the West. Over the years, the recipes that have appeared in its pages have become a history of Western tastes. Such factors as climate, geography, and ethnic mixtures have shaped its regional life style. Informality and a willingness to experiment are a large part of everyday experiences in the West. They first presented San Francisco’s famous Cioppino in 1941, crediting its invention to San Francisco fishermen from the Dalmatian Coast (Croatia) Dungeness crab is the star of this robust shellfish stew; clams and shrimp add their flavors, too. It’s traditional to sop up the thick tomato and garlic sauce with lots of extra-sour sourdough bread.

San Francisco Style Cioppino:

1/4 cup olive oil or salad oil

1 large onion, chopped

2 cloves garlic minced or pressed

1 large green bell pepper, stemmed, seeded, and chopped

2/3 cup chopped parsley

1 can 15oz tomato sauce

1 can 28oz tomatoes

1 cup dry red or white wine

1 bay leaf

1 teaspoon dry basil

1/2 teaspoon dry oregano leaves

12 clams in shell, suitable for steaming, scrubbed

1 pound large shrimp (about 30 per lb), shelled and deveined

2 live or cooked large Dungeness crab (about2lb each), cleaned and cracked

In a 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper, and parsley; cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until slightly thickened, about 20 minutes. To broth, add clams, shrimp, and crab. Cover and simmer gently until clams pop open and shrimp turn pink, about 20 minutes longer. Ladle hot broth and some of each shellfish into large soup bowls or soup plates. Makes 6 servings.

Fish Dishes Dalmatian Style

This is a traditional method of cooking fish dishes on the Dalmatian coast. At the San Francisco Dalmatian restaurants using this method, chefs use Mexican charcoal because it retains heat better, they say, than briquettes. They ignite the coals at least one hour before cooking time. No trace of flame remains. The coals are both glowing red and gray in color.

Sea Bass: use a steak one to two inches thick, dip in vegetable oil mixed with paprika, salt and pepper. For a thicker slice, grill up to ten minutes each side, three or four inches above the coals; a shorter time and closer to the coals if thinner. If you're afraid that fish will burn or dry out if kept too long on the coals, place fish in a 400-degree oven for the final five minutes, using a pan to which you have added a couple tablespoons of fresh lemon juice.

Salmon Steaks: five minutes pre side for a one-inch thick steak. For rex sole (whole, in skin): about three minutes per side. For swordfish: five minutes per side. Times vary slightly according to the heat of the coals and proximity of grate. Sokitch of Tadich's broils fish about 11/2 inches from coals; Henry Chung of Mayes' places grate about three inches above coals.

Sanddabs and Rex Sole, Fried on a Grill: Clean and de-head fish. Dip in cracker meal or flour and place on a flat grill, medium hot (375), on a little vegetable oil, which can be seasoned with paprika, salt and pepper, or lard. Cook three to five minutes pre side. Debone the fish by whacking off the tail with an extra stiff spatula, then running spatula along either side of backbone. If flesh seems too moist or translucent, place filets in warm (not hot) oven for a minute or two. Figure three sand dabs or two sole per person.

Dominic Ivelich's Fried Sanddabs: Tadich's longtime chef, now retired, likes to cook all fish in a ridge-bottomed cast-iron pan broiler. He preheats the pan for five minutes, rolls the sand dabs in flour seasoned with salt, pepper and paprika, then fries the fish without oil over medium heat. Five minutes per side.

Dominic Ivelich's Striped Bass Filets: Using filets of the local salt-water variety (unavailable commercially), he dips each filet in olive oil seasoned with salt and pepper. Again, you need one of those cast-iron pan broilers with ridges on the bottom to keep whatever you're frying above the grease. Cook the fish for five minutes on each side on the pre-heated pan. Squeeze a few drops of lemon juice on fish before serving.

Boiled Sea Bass Dalmatian: The classic method of cooking fish, other than the gradele (grill) or charcoal broiled method, is that of boiling. Actually the fish is simmered gently in a simple court-bouillon.

Dominic Ivelich does it this way: For two bass steaks weighing one-half pound each: water sufficient to cover the fish in a saucepan, one clove of garlic, two bunches green onions cut up, one stalk celery, diced, salt to taste, potatoes optional. Simmer the water with all ingredients except fish for half an hour, add fish, cover and cook until it flakes at the touch of a fork - ten or more minutes, figuring ten minutes per inch of thickness. Serve with lemon.

Ned Boban's recipe calls for juice of one-half lemon, 2 cups water, 2 stalks celery, cut up, 1 onion, cut in half, one dash olive oil, salt and pepper to taste, one tomato, chopped, optional, one or two thick slices fresh sea bass.

Combine all items but sea bass in a sauce pan. Simmer twenty to thirty minutes. Add fish and simmer, covered, until done, ten minutes or more. Figure ten minutes per inch of thickness.

Ernie Aviani's Cioppino: This sort of dish, like bouillabaisse to the French, zuppa di pesce to the Italians, is no stranger to the Dalmatians, many of whom call it Brodetto.

For six to eight persons, you'll need 1 onion, sliced, 1 glass red wine vinegar, 1 clove garlic, chopped, salt and pepper to taste, 12 clams, fresh, 12 uncooked prawns, 1 cup parsley, chopped, olive oil, enough to brown onion and garlic, 1/4 teaspoon celery salt, 4 slices sea bass, fresh, 1 can solid pack tomatoes (large size), 1 live crab, disjointed, dash paprika, dry sherry to taste. Saute onion and garlic in olive oil. When golden, add wine vinegar. Simmer one minute, then add crab, prawns and clams. Saute on low flame for ten minutes, stirring occasionally. Add tomato, salt, pepper, celery salt, paprika and sherry to your taste. Bring to simmer, add fish, cover and cook 15 minutes or until fish done. Serve with French bread.

Dave Berosh: the young proprietor of Mayes', sits in his basement office, totaling bills on ancient adding machine. He does office work and admits he knows nothing about cooking. How, then, will the Dalmatian ways of fish cuisine be carried on with only one Dalmatian chefs left in his kitchens? Where are the young countrymen to carry on the traditions? Berosh sniffs with irritation. "The young Croatian boys are playboys'" he says. "Right away, they want to wear Italian suits and drive new cars. The kids want a job as maitre d' right away. And they want girls." What has happened since his father's day, he explains, is that the Croatian schools now make the study of English compulsory, hence no young man need scrape a living by dishwashing any longer. What about the future of kitchens such as Mayes'? "In the future," muses Berosh, fingering a pencil and staring at a wall, "I think your chefs will all be oriental. They see something done once, they always do it that way."

Walter Seput has finished ordering fish for the day and now prepares the tiny bar at Sam's for the midday rush of patrons. He no longer seems concerned, if he ever was, that the famous kitchen lacks a zemljak. For the future, he thinks that each chef can somehow pass on Sam's traditions to his successor.

Tadich Grill and Chefs

"Where do I get chefs?" asks Tadich's Steve Buich, his eyes flashing. "I steal 'em," he says. Can't you ask the union to supply a Dalmatian chef, skilled in cooking fish? "It is like asking," Buich says, "a blind man for his eyes." (Adams 1976)

Squid With Rice, San Pedro Style

Active Work Time: 20 minutes Total Preparation Time: 2 hours

Chris Lisica contributed this recipe to "Around the World; Around Our Town: Recipes From San Pedro Book 2." In the book, the recipe suggests serving the squid over rice cooked separately, but Lisica recommends cooking it in the pot with the squid and sauce.

1/4 cup oil

1 large onion, chopped

3 pounds squid, cleaned and cut into rings

4 cloves garlic, chopped

1 green bell pepper, seeded and chopped

1/2 cup parsley, chopped

2 (8-ounce) cans tomato sauce

Salt, pepper

13/4 cups rice

Heat oil in heavy-bottomed pot over high heat. Add onion and saute until lightly browned. Add squid rings and tentacles and saute together. Add garlic, bell pepper, parsley, tomato sauce and salt and pepper to taste. Squid will release liquid. Cover and simmer over low heat until squid is tender, 1 to 1 1/2 hours, adding rice last 30 minutes. Stir regularly.

8 servings. Each serving: 302 calories; 425 mg sodium; 222 mg cholesterol; 9 grams fat; 37 grams carbohydrates; 18 grams protein; 0.59 gram fiber.

Lisica has edited two cookbooks that raise funds for the San Pedro branch of the Los Angeles Public Library. Both are titled "Around the World, Around Our Town" and both include Croatian dishes. Lisica's recipe for mostaccioli is in the first book, published in 1986.

Lisica's parents came from Selca, a village on the island of Brac.   Early immigrants were not popular with their non-Croatian neighbors, she says. "We were too noisy. We drank wine. We ate strange food. We ate things like squid, and you know how codfish smells, and sauerkraut. It wasn't what people were used to. Once they tasted it [Croatian food], it worked out differently."

Drago's Charbroiled Oysters, Louisiana

Ingredients:

1/2 dozen Louisiana oysters

1 tbsp. butter garlic sauce (see recipe)

Parmesan cheese and Romano cheese

On outside grill, place half dozen oysters (on the halfshell). Put 1 tbsp. butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.

Caution: We recommend cooking on an outside grill because of intense heat and smoke.

Butter and Garlic Sauce

Ingredients:

10 ounces melted margarine or butter

1 tbsp. black pepper, white pepper, granulated garlic

3 tbsp. minced garlic

And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce. Chef Tommy Cvitanovich, (Internet 2002)

Steak Jurisich, New Orleans

Filet medallions served over our creamy oyster sauce and topped with flash-fried oysters in a garlicky butter sauce. House of Seafood Chef Andrew Jaeger New Orleans

(Internet 2000)

Oyster Shooters a La Uglesich, New Orleans

I watched Gail Uglesich of Uglesich's Restaurant on Baronne Street in New Orleans, Louisiana make these for Martha Stewart one morning. She was kind enough to give out the recipe as she went along, but I'm guessing on total yield. It's one of the many (and often-changing) astonishing appetizers served before the astonishing entrees at Uglesich's, one of the best places to eat in the city.

2 cups olive oil (not extra-virgin)

1/2 cup balsamic vinegar

4 tablespoons Steen’s Cane syrup

1 teaspoon each of salt, black pepper and cayenne pepper

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

2 tablespoons sun-dried tomatoes, minced (dried, not packed in oil)

2 dozen large freshly shucked oysters, in their own liquor

Shuck the oysters, reserving the shells. Mix the first 8 ingredients, and let the marinade sit. The longer it sits, the better it gets. Sauté oysters over medium heat in four batches in about 1/2 cup of the marinade for each batch, until they just start to curl. Do not overcook! Place each oyster back in a shell. Drizzle a little bit of the hot marinade from the pan onto each oyster. Keep warm until all batches are done. Serve 4 oysters per person, on the half-shell, on a bed of romaine lettuce. YIELD:  6 appetizer servings. Chuck Taggart (Internet 2000)

Shrimper's Sauce, Mississippi Style

The fisherman out on the shrimping boat eats but one meal a day, and that's when the day's work is done. His recipe for Shrimper's Sauce has been handed down through many generations of fishermen and, although based on Creole recipes of 200 years ago, it shows by addition of salt pork the Croatian influence among shrimpers.

1/2 cup cooking oil

1 cup chopped salt pork

3 onions

1 can tomato sauce

3 cups hot water

1 teaspoon chili powder

2 cloves garlic

2 bay leaves

1 sprig thyme

1 teaspoon celery salt

salt and pepper to taste

Directions: Fry the chopped salt pork in the oil; add the onions, chopped fine, and fry but do not allow to burn; add tomato sauce, then the boiling water, and never let the water stop boiling; add chili powder, minced garlic and the remaining ingredients. Cook slowly for about 30 minutes, stirring frequently. The sauce made, the cook sets it carefully aside and looks over his supplies to decide what the meal will be.

Fried Oysters, Mississippi Style

1 cup of seasoned corn meal

Prepared egg dip

1 cup bread crumbs

Directions: Use large oysters, looking them over carefully for bits of shell. Wash and roll in seasoned corn meal. Let stand for 10 minutes, then dip in prepared egg dip, and roll in bread crumbs. Let stand another ten minutes. Fry only three or four at a time in hot fat.

To Prepare Seasoned Meal:

1 cup corn meal

2 teaspoons salt

1 1/2 teaspoons paprika

Directions: Mix and sift three times.

To Prepare Egg Dip:

1 egg

1 tablespoon Worcester sauce

1 tablespoon. Salt

1 teaspoon paprika

6 teaspoons of oyster liquid

1 tablespoon grated onion sauce

Directions: Beat well together to mix. To prepare bread crumbs, put dried, stale bread through food chopper.

They were collected for a cookbook called Possum and Pomegranate. John T. Edge, director of the Southern Folkways Alliance at the University of Mississippi, unearthed them for Hidden Kitchen's producer Jamie York. Some of the recipes did not carry attribution information; nobody knows who wrote them. These recipes are untested. Return to 'America Eats': A Hidden Archive from the 1930s. Nov. 19, 2004.

Louis Trebotich Fish Cooking Biloxi Style

Biloxi fisherman emphasize they had no time on board to be lazy or rest, however, meal times provided a short respite from work. The Biloxi Schooners had only a charcoal stove with room for one pot. The cook, an appointed crew member, prepared everything in that one pot, slumgullion style (one ingredient over another in the same pot). Of course, the typical menu included seafood. Shrimp or oyster spaghetti, gumbo, jambalaya, courtboullion, and the Dalmatian bakelar (dried fish) were common meals. The Biloxi bakeries made a special bread for the fishermen called "boat bread" which sold for a nickel a loaf. Boat bread or hard tack accompanied every meal. While the meal was sure to tempt the palate, the choice of beverages usually did not vary: coffee, Barq's rootbeer (originated and brewed in Biloxi), or claret wine (sweet wine) with a little water in it, "so it don't make you droopy."

Time and time again one hears of the culinary talents of the Biloxi fishermen who learned their craft on a boat. Even today at the Slavonian Lodge, the Fleur de Lis Club, or at home the men will take charge of the kitchen. Steve Trebotich was the cook on board a boat for eleven years, and still cooks today. When I interviewed him and his brother, Steve was busy preparing gumbo. Louis testifies that Steve was the best cook on the water. Steve said he had no choice in the matter, but now he enjoys sharing his skill. Trebotich, Louis and Steve. 24 November 1992, Biloxi, Mississippi.

FISH AND OYSTER RESTAURANTS

F

NAME YEAR OCCUPAT COMMENTS ACTIVITY LOC ORIGIN

ANDRIASEVICH, NIKOLA 1892 Restaurant Los Angeles California Konavle

ANTICH, MARTIN 1900 Restaurant Aberdeen Washington Croatia

ANTONIOLI, G 1885 Oyster Saloon San Francisco California Budva

ANTUNOVICH, FLORIO 1899 Restaurant Queen Restaurant Los Angeles California Konavle

ARCICH, JOHN 1935 Restaurant Good Fellows Grill San Pedro California Brac

ARNERICH, FRANK 1980 Restaurant California Grill Watsonville California Brac

ARNERICH, FRANK 1935 Oyster House Oyster Loaf San Jose California Brac

ARNERICH, GEORGE 1901 Fish House Good Fellows Grotto San Francisco California Brac

ARNERICH, JOHN 1980 Restaurant California Grill Watsonville California Brac

ARNERICH, PAUL 1980 Restaurant Royal Grill Watsonville California Brac

AVIANI, ERNEST 1930S Fish House Neptune Fish Grotto San Francisco California Brac

AVIANI, ERNEST 1927 Fish House Saddle Rock Grill San Francisco California Brac

AVIANI, PETER 1894 Restaurant Portland Oregon Brac

BAJURIN, DAN 1937 Fish House Popeyes Fish Grotto San Francisco California Hodilje

BAJURIN, JOHN 1872 Restaurant New Orleans Louisiana Hodilje

BAKULICH, MATO 1897 Oyster Saloon San Francisco California Brac

BALICH, M 1927 Fish House US Rest & Oyster Parlor San Francisco California Dalmatia

BALOVICH, JOHN 1877 Restaurant New Orleans Louisiana Brac

BANOVAC, BOB 1977 Fish House Park Place Seafood San Francisco California Dalmatia

BARBAROVICH, DAN 1900 Restaurant Astoria Oregon Brac

BARBICH, ANTON 1889 Oyster Saloon San Francisco California Silba

BARBICH, JOHN 1897 Oyster Saloon San Francisco California Silba

BARCOTT, JOHN 1921 Oyster House California Oyster House Tacoma Washington Vis

BARCOTT, PROSPER 1921 Oyster House California Oyster House Tacoma Washington Vis

BARISICH, M 1913 Oyster House Oyster Grotto Rest Fresno California Hvar

BASICA, VICKO 1921 Restaurant Monterey California Mljet

BASICA, VINCENT 1920 Restaurant Owl Cafe Monterey California Mljet

BATISTICH, JOHN 1980 Restaurant State Grill Watsonville California Korcula

BATIZA, FRANK 1888 Restaurant Watsonville California Dalmatia

BEBAN, ROKO 1887 Oyster Saloon San Francisco California Zlarin

BEGOVICH, DINKO 1922 Fish House Mayes Oyster House San Francisco California Trpanj

BEGOVICH, DOMINICK 1937 Fish House Polk and Sutter Oyster House San Francisco California Trpanj

BEGOVICH, DOMINICK 1938 Fish House S S Dominick and Johnny San Francisco California Trpanj

BEGOVICH, JAMES 1886 Restaurant San Diego California Dalmatia

BELISICH, JOHN 1880 Restaurant Vienna Chop House Portland Oregon Dalmatia

BENKOVICH, ANDRIA 1910 Restaurant Peninsula Lunch Monterey California Mljet

BENKOVICH, NIKOLA 1910 Fish House Benkovich Grill Monterey California Mljet

BENNIS, MARCO 1880 Restaurant San Diego California Dalmatia

BENNIS, S 1883 Restaurant San Diego California Dalmatia

BERETICH, MARTIN 1900 Restaurant Aberdeen Washington Croatia

BEROS, DAVE 1981 Fish House Mayes Oyster House San Francisco California Dalmatia

BEROSH, MARIAN 1930S Fish House Neptune Fish Grotto San Francisco California Dalmatia

BEZICH, MARION 1921 Oyster House Mecca Oyster House Tacoma Washington Dalmatia

BEZMALINOVICH, ANDR 1926 Restaurant San Pedro California Brac

BILAFER, MITCHELL 1910 Fish House Saddle Rock Grill San Francisco California Budva

BOBAN, JOHN 1879 Oyster Saloon Sacramento California Dalmatia

BOBAN, NED 1981 Fish House Mayes Oyster House San Francisco California Dalmatia

BOGDANOVICH, M 1918 Restaurant Martin's Cafe San Pedro California Vis

BOGOVICH, JOHN 1878 Oyster Saloon San Francisco California Dalmatia

BONACICH, EDWARD 1884 Restaurant Santa Cruz California Brac

BORIES, JOSEPH 1855 Fish House Louisiana Restaurant Sacramento California Dalmatia

BOSILIO, JOHN 1930 Fish House Miramar Fish Grotto San Francisco California Dalmatia

BOSKOVICH, NICK 1980 Restaurant Loma Linda Restaurant Watsonville California Cilipi

BOSKOVICH, NIKOLA 1930 Fish House Miramar Fish Grotto San Francisco California Cilipi

BOSNICH, TONY 1930S Fish House Miramar Fish Grotto San Francisco California Dalmatia

BRAGATTO, MICHEL 1878 Oyster Saloon San Francisco California Losinj

BUDICH, MICHAEL 1871 Oyster Saloon San Francisco California Dalmatia

BUICH, LOUIE 1933 Fish House Tadich Grill San Francisco California Grbovac

BUICH, LUKO 1980 Fish House Gelcos San Francisco California Grbovac

BUICH, MARY 1989 Fish House Tadich Grill San Francisco California Grbovac

BUICH, MITCHELL L 1989 Fish House Tadich Grill San Francisco California Grbovac

BUICH, MITCHELL S 1933 Fish House Tadich Grill San Francisco California Grbovac

BUICH, NIKO 1980 Fish House Gelcos San Francisco California Grbovac

BUICH, ROBERT T 1964 Fish House Tadich Grill San Francisco California Grbovac

BUICH, STEVE L 1964 Fish House Tadich Grill San Francisco California Grbovac

BUICH, TOM 1933 Fish House Tadich Grill San Francisco California Grbovac

BUICH, VLAHO 1980 Fish House Gelcos San Francisco California Grbovac

BURICH, GEORGE 1884 Oyster Saloon San Francisco California Brac

BUTIER, LOUIS 1907 Fish House Saddle Rock Cafe San Francisco California Dubrovnik

BUTIRICH, MARTIN 1937 Restaurant Black Marble Cafe Gretna Louisiana Trpanj

CAR, JOHN 1975 Fish House Quality Seafood Long Beach California Dalmatia

CARATAN, GEORGE 1907 Fish House Spreckles Fish Grotto San Francisco California Pitve

CECICH, W 1921 Oyster House Mecca Oyster House Tacoma Washington Dalmatia

CERNOGORCEVICH, CH 1878 Oyster Saloon San Francisco California Dalmatia

CIBILICH, ANTHONY 1911 Restaurant New Orleans Louisiana Duba

CIBILICH, GEORGE 1889 Restaurant New Orleans Louisiana Duba

COMANDICH, D P 1883 Fish House Los Angeles California Dalmatia

CVITANOVICH, DAVE 1937 Fish House New Orleans Louisiana Dalmatia

CVITANOVICH, T 2000 Fish House Drago's Sea Food Metaire Louisiana Dalmatia

DABELICH, GEORGE 1879 Oyster Saloon Oyster Loaf Restaurant San Francisco California Mljet

DABELICH, GEORGE 1879 Fish House Santa Cruz California Mljet

DABELICH, NICK 1920 Restaurant Overland Lunch Monterey California Mljet

DACOVICH, ANDREW 1870 Restaurant Mobile Alabama Dalmatia

DARKOVICH, ANDREW 1865 Restaurant Mobile Alabama Dalmatia

DINKOVICH, MIKE 1939 Fish House Alaska Inn San Pedro California Croatia

DIVANOVICH, PETER 1910 Restaurant Monterey California Mljet

DIVISICH, NICK 1881 Restaurant Astoria Oregon Dubrovnik

DIVISICH, STEPHEN 1883 Oyster Saloon San Francisco California Dubrovnik

DRAGICH, PETE 1975 Fish House Quality Seafood Redondo Beach California Crikvenica

DRAGOLICH, JOHN 1898 Restaurant Skagway Alaska Boka

DRAGOLICH, JOHN 1925 Restaurant Astoria Oregon Boka

DRPICH, NICK 1940 Fish House Miramar Restaurant Watsonville California Brac

DRPICH, PETE 1999 Fish House Miramar Restaurant Watsonville California Brac

DUBAC, CARL 1938 Fish House Johns Cold Day Restaurant San Francisco California Croatia

DUBRAVCICH, DINKO 1886 Restaurant San Diego California Brac

DUCICH, JOHN 1980 Restaurant Del Monte Cafe Watsonville California Croatia

DUJMOVICH, GEORGE 1870 Restaurant Alabama Chop House Sacramento California Brac

DUJMOVICH, MATEO 1905 Fish House Good Fellows Grotto Los Angeles California Brac

DUJMOVICH, MATEO 1891 Oyster Saloon San Francisco California Brac

DUPRE, TONY 1930S Fish House Miramar Fish Grotto Fish Wharf San Francisco California Dalmatia

FABIANOVICH, MATE 1918 Restaurant Santa Cruz California Brac

FABRIS, JEREMIAH 1892 Oyster Saloon San Francisco California Hvar

FERICH, JOHN 1949 Fish House Skipper Inn San Pedro California Croatia

FILIPCICH, J 1937 Fish House New Pearle Oyster House San Francisco California Istria

FORENCICH, GEORGE 1980 Restaurant Progress Grill Watsonville California Brac

FORENCICH, MARTIN 1980 Restaurant Progress Grill Watsonville California Brac

FRANCISKOVICH, COSMO 1877 Oyster Saloon San Francisco California Losinj

FRANCISKOVICH, MITCHE 1900 Fish House Aberdeen Washington Losinj

FRANICEVICH, JOHN 1936 Restaurant Waldorf Buffett San Pedro California Hvar

FRANICEVICH, MATO 1910 Fish House Mayes Oyster House San Francisco California Hvar

FRANICH, MARCO 1890 Restaurant Los Angeles California Dalmatia

FRANUSICH, JOHN 1883 Fish House Oyster Loaf Restaurant San Francisco California Dalmatia

FREKLIN, JIM 1995 Restaurant San Pedro California Dalmatia

GENTILICH, JOHN 1934 Restaurant New Orleans Louisiana Molat

GERESEVICH, PETER 1889 Restaurant Los Angeles California Dalmatia

GEVOJCICH, GEORGE 1917 Restaurant Los Angeles California Dalmatia

GOJKOVICH, GEORGE 1884 Oyster House Fairwind Coffee & Oyster Hse San Francisco California Boka

GOSPODNETICH, JOHN 1918 Restaurant Santa Cruz California Brac

GOSPODNETICH, TOM 1935 Restaurant Watsonville California Brac

GREGO, GEORGE 1881 Oyster Saloon San Francisco California Brac

GROSETA, MARTIN 1875 Oyster Saloon San Francisco California Dubrovnik

GUSINA, GEORGE 1869 Oyster Saloon New Orleans Louisiana Dubrovnik

HAIDICH, BALDO 1920 Restaurant Peninsula Lunch Monterey California Mljet

HANDABAKA, PETE 1927 Fish House Dalmatia Restaurant San Francisco California Dalmatia

HAZDOVAC, MIKE 1920 Restaurant Ideal Cafe Monterey California Mljet

HAZDOVAC, PETER 1920 Restaurant Rainbow Cafe Monterey California Mljet

HERZO, ANTONIO JR 1882 Oyster Saloon San Francisco California Dubrovnik

ILICH, JERRY 1874 Fish House Ilich's Restaurant Los Angeles California Brac

ILICH, JOHN 1899 Restaurant National Restaurant Los Angeles California Brac

ILICH, JOHN 1899 Oyster House Restaurant San Francisco California Dalmatia

ILICH, JOHN 1876 Oyster Saloon San Francisco California Dalmatia

ILICH, JOHN 1870 Oyster Saloon San Jose California Dalmatia

ILICH, JOHN JR 1876 Oyster Saloon San Francisco California Dalmatia

ILICH, WILLIAM 1886 Oyster Saloon San Francisco California Dalmatia

ILLICH, JOHN 1906 Fish House Elliches Los Angeles California Brac

IPSVICH, JOHN 1882 Oyster Saloon San Francisco California Dalmatia

IVANOVICH, MARTIN 1910 Fish House Mayes Oyster House San Francisco California Dalmatia

IVANOVICH, N 1840 Restaurant New Orleans Louisiana Dalmatia

IVICH, JOHN 1995 Restaurant San Pedro California Dalmatia

JANGRADOVICH, JOHN 1899 Restaurant Queen Restaurant Los Angeles California Dalmatia

JANKOVICH, LUKA 1876 Oyster Saloon San Francisco California Dalmatia

JELICICH, LOUIS 1924 Fish House Mayes Oyster House San Francisco California Hvar

JURAC, JOHN 1910 Fish House Mississippi Kitchen Sacramento California Brac

JURICH, BOGDAN 1895 Oyster Saloon San Francisco California Dalmatia

JURICH, PROSPER 1921 Restaurant Manager Tacoma Washington Dalmatia

JURICH, THEODORE 1894 Oyster Saloon San Francisco California Boka

JURISICH BROTHERS 1937 Fish House Morning Call New Orleans Louisiana Dalmatia

JURISICH, JOHN 1909 Restaurant New Orleans Louisiana Dalmatia

JURISICH, JOSEPH 1912 Fish House Rockaway Restaurant San Francisco California Brac

KASICH, M 1927 Fish House US Rest & Oyster Parlor San Francisco California Istria

KASTRAPELLI, M 1920 Restaurant Bon Ton Monterey California Mljet

KNEGO, PETER 1980 Restaurant Loma Linda Restaurant Watsonville California Croatia

KOJICH, NIKOLA 1920 Fish House Nick's Cove Seafood Tomales Bay California Mljet

KONATICH, FELIX 1948 Fish House Tony's Oysters Tomales Bay California Iz

KORICH, JOSEPH 1938 Fish House Union Pacific Rest and Oyster San Francisco California Rijeka

KOSTA, SAMUEL 1884 Oyster House Restaurant Oakland California Dalmatia

KOSTICH, B 1936 Restaurant Monterey California Croatia

KOVACICH, JERRY 1899 Restaurant Los Angeles California Brac

KOVACICH, NADE 1910 Restaurant Los Angeles California Brac

KRESAGLIA, MATEO 1879 Oyster Saloon San Francisco California Istria

KRILANOVICH, JOSEPH 1899 Restaurant Los Angeles California Orasac

KRILANOVICH, MITCHEL 1918 Restaurant Santa Cruz California Konavle

KRILETICH, BOZO 1938 Fish House Chris Sea Food San Francisco California Korcula

KRILETICH, CHRIS 1918 Fish House Chris Sea Food San Francisco California Korcula

KRISTINICH, JACOB 1912 Fish House Press Grill and Oyster House San Francisco California Dalmatia

KRISTINICH, JOHN 1916 Fish House Mayes Oyster House San Francisco California Dalmatia

KRISTOVICH, ANTON 1899 Restaurant Los Angeles California Croatia

KRISTOVICH, MARTIN 1890 Restaurant Los Angeles California Dalmatia

KRISTOVICH, STEPHEN 1896 Restaurant Los Angeles California Dalmatia

KRISTOVICH, THOMAS 1899 Restaurant Los Angeles California Croatia

KRIVOKAPICH, GEORGE 1901 Oyster Saloon San Francisco California Dalmatia

KRSTULOVICH, GEORGE 1918 Restaurant Santa Cruz California Brac

KRSTULOVICH, JOHN 1884 Oyster House Restaurant San Francisco California Brac

KUKULICA, GEO 1892 Restaurant Los Angeles California Dalmatia

KUNICH, CARLO 1920 Fish House Star Restaurant Monterey California Mljet

KUSANOVICH, MATE 1898 Fish House City Hall Oyster Fish Grotto San Francisco California Brac

KVESICH, MATT 1908 Restaurant Del Monte Cafe San Pedro California Dalmatia

KVESICH, MATT 1891 Restaurant New Orleans Louisiana Dalmatia

LASINOVICH, ANTON 1883 Oyster House Restaurant San Francisco California Dalmatia

LETTUNICH, PETE 1980 Restaurant Watsonville California Mihanici

LIVACICH, MARTIN 1891 Oyster Saloon San Francisco California Brac

LJUBETICH, ANTON 1876 Restaurant Portland Oregon Brac

LJUBETICH, PETER 1896 Restaurant Los Angeles California Brac

LUKINOVICH, JEROME 1873 Oyster Saloon New Orleans Louisiana Brac

LUKINOVICH, JEROME 1887 Restaurant New Orleans Louisiana Brac

LUKINOVICH, MARTIN 1892 Restaurant New Orleans Louisiana Brac

LUSA, MATO 1937 Restaurant New Orleans Louisiana Dalmatia

LUSICH, JERRY 1880 Restaurant Portland Oregon Brac

MAKALE, JERKO 1900 Restaurant Seattle Washington Zlarin

MANDICH, JOHN 1937 Restaurant New Orleans Louisiana Dalmatia

MANDICH, JOHN 1870 Restaurant Mobile Alabama Molat

MARCEV, JOHN 1937 Restaurant Johnny's Restaurant New Orleans Louisiana Molat

MARCEV, JOHN 1937 Fish House Marble Hall Restaurant New Orleans Louisiana Molat

MARCEV, JOHN P 1919 Restaurant Cafe New Orleans Louisiana Molat

MARCOVICH, JOHN 1911 Restaurant Los Angeles California Dalmatia

MARIETICH, ANDREW 1890 Restaurant Los Angeles California Brac

MARIETICH, G 1883 Restaurant Queen Chop House Los Angeles California Brac

MARIETICH, JACK 1880 Restaurant Los Angeles California Brac

MARINKOVICH, PETER 1875 Fish House Italian Restaurant Los Angeles California Brac

MARINKOVICH, PETER 1880 Fish House US Restaurant Portland Oregon Brac

MARINOVICH, ANDRO 1876 Fish House Santa Cruz California Croatia

MARINOVICH, ANTON 1923 Fish House Calif Oyster House Seattle Washington Dalmatia

MARINOVICH, MIKE 1886 Fish House Santa Cruz California Croatia

MARKET, MARIN 1913 Fish House Monterey California Mljet

MARKET, MARTIN 1920 Fish House Rainbow Cafe Monterey California Mljet

MARKET, PETER 1909 Restaurant Blue Bird Monterey California Mljet

MARKET, PETER 1920 Restaurant Bon Ton Monterey California Mljet

MARKOTICH, DAN 1937 Restaurant French Restaurant Biloxi Mississippi Dalmatia

MARKOVICH, BEN 1932 Fish House Big Bens Fish Grotto San Francisco California Dalmatia

MARKOVICH, J 1932 Fish House Big Bens Fish Grotto San Francisco California Dalmatia

MAROEVICH, ROCCO 1892 Oyster Saloon San Francisco California Dalmatia

MAROVICH, SPIRO 1905 Oyster House Restaurant San Francisco California Dalmatia

MAROVICH, VICTOR 1905 Oyster House Restaurant San Francisco California Dalmatia

MARTINOVICH, GEORGE 1882 Oyster Saloon San Francisco California Dalmatia

MARUSICH, B 1918 Fish House Los Angeles California Croatia

MASICH, FRANK 1860 Restaurant New Orleans Louisiana Sreser

MASICH, PETER 1860 Restaurant New Orleans Louisiana Dalmatia

MASTINICH, MITCHELL 1892 Restaurant Los Angeles California Dalmatia

MASTROVICH, JOSEPH 1899 Restaurant American Eagle Los Angeles California Dalmatia

MATKOVICH, ANDREW 1950 Fish House Nick's Cove Tomales Bay California Hvar

MATKOVICH, MARTIN 1923 Restaurant Union Cafe Seattle Washington Dalmatia

MATKOVICH, NICK 1923 Restaurant Union Cafe Seattle Washington Dalmatia

MATULICH, ALESSANDR 1877 Oyster Saloon San Francisco California Brac

MATULICH, CHRIS 1937 Fish House New Orleans Louisiana Brac

MATULICH, GEORGE 1920 Fish House Rockaway Restaurant San Francisco California Brac

MATULICH, MICHAEL 1887 Oyster Saloon San Francisco California Brac

MAURETICH, ANTONE 1879 Oyster Saloon Tony's Oysters Sacramento California Dalmatia

MEDAK, JOE 1935 Restaurant Palos Verdes Coffee House San Pedro California Dalmatia

MIHALOVICH, CHARLES 1930S Fish House Miramar Fish Grotto San Francisco California Dalmatia

MIHICH, JOHN 1923 Fish House Calif Oyster House Seattle Washington Dalmatia

MIHOJEVICH, LAZAR 1894 Restaurant New Orleans Louisiana Dalmatia

MIKACICH, TONY 1930 Fish House Miramar Fish Grotto San Francisco California Brac

MILANOVICH, JOHN 1912 Fish House Union Pacific Rest & Oyster San Francisco California Istria

MILETICH, SAMUEL 1868 Oyster Saloon Vancouver Canada Dalmatia

MILICH, JOHN 1923 Restaurant Midway Cafe Seattle Washington Dalmatia

MILIN, ANTONE 1880 Restaurant Astoria Oregon Dalmatia

MILINOVICH, C 1852 Restaurant Louisiana Restaurant San Francisco California Boka

MILINOVICH, D 1897 Oyster Saloon New Orleans Louisiana Dalmatia

MILJKOVICH, MIKE 1983 Restaurant Dubrovnik Restaurant Los Angeles California Croatia

MILOVICH, ANTONE 1892 Restaurant American Eagle Los Angeles California Dalmatia

MIRICH, PETE 1936 Fish House Good Fellows Grill San Pedro California Brac

MLADINICH, JAKE 1991 Fish House Sea-Sirloin Biloxi Mississippi Brac

MLADINICH, JOHN 1991 Fish House Sea-Sirloin Biloxi Mississippi Brac

MLADINICH, JOHN 1921 Fish House Tacoma Washington Brac

NABICH, BLAS 1918 Fish House Saddle Rock Grill San Francisco California Dalmatia

NARANCICH, NICK 1921 Restaurant Chef Tacoma Washington Croatia

NICHOLAS, DAVID 1880 Restaurant Astoria Oregon Dalmatia

NICOLOS, GEORGE 1871 Oyster Saloon San Francisco California Dalmatia

NIGRO, JAMES 1876 Oyster Saloon San Francisco California Dalmatia

NIRICH, JOHN 1888 Oyster Saloon San Francisco California Dalmatia

NIZETICH, ANTHONY 1960 Fish House Nizetich's Restaurant San Pedro California Brac

NODILO, JOHN 1920 Restaurant Johnnies Cafe Monterey California Mljet

NODILO, JOHN 1920 Restaurant Overland Lunch Monterey California Mljet

NOLA, B 1927 Fish House US Rest & Oyster Parlor San Francisco California Makarska

PALIHNICH, STEVE 1937 Restaurant New Orleans Louisiana Dalmatia

PALUNCICH, PETER 1925 Restaurant Bon Ton Monterey California Mljet

PALUNCICH, PETER 1925 Restaurant California Monterey California Mljet

PAVICICH, ANDREW 1998 Restaurant A.P. Stumps San Jose California Dalmatia

PAVICICH, ANDREW 111 1998 Restaurant A.P. Stumps San Jose California Dalmatia

PAVICICH, ANTON 1881 Fish House Los Angeles California Premuda

PAVICICH, ANTON 1884 Fish House Santa Ana California Premuda

PAVICICH, ANTON 1880 Fish House San Francisco California Premuda

PAVICICH, DOMENIC 1881 Fish House Los Angeles California Premuda

PAVICICH, DOMENIC 1884 Fish House Santa Ana California Premuda

PAVICICH, DOMENIC 1881 Fish House Orange California Premuda

PAVICICH, DOMENIC 1880 Fish House San Francisco California Premuda

PAVLICH, CHARLES 1930 Fish House Skipper Inn San Pedro California Croatia

PAVLOVICH, JOSEPH 1914 Fish House US Rest & Oyster Parlor San Francisco California Dalmatia

PERICH, PAUL 1885 Fish House Oyster Loaf Restaurant San Francisco California Dalmatia

PERKO, JOHN 1886 Restaurant San Diego California Dalmatia

PERKOCHA, MARTIN 1914 Fish House US Rest & Oyster Parlor San Francisco California Dubrovnik

PERKOCHA, T 1920 Fish House US Rest & Oyster Parlor San Francisco California Dubrovnik

PERKOV, ANTE 1965 Fish House Ante's San Pedro California Tribunj

PERKOV, ANTE 1945 Fish House Tony's San Pedro California Tribunj

PERPICH, ANTONE 1883 Restaurant Los Angeles California Dalmatia

PERPICH, ANTONIO 1874 Restaurant Portland Oregon Croatia

PERPICH, ANTONIO 1886 Restaurant San Diego California Dalmatia

PERSEVICH, JOE 1980 Restaurant Watsonville California Croatia

PERSICH, JOHN 1886 Restaurant People's Restaurant Santa Cruz California Croatia

PERSOVICH, NICK 1980 Restaurant Loma Linda Restaurant Watsonville California Croatia

PETRINOVICH, ANTONIO 1865 Fish House Mobile Alabama Brac

PETRINOVICH, JOE 1980 Restaurant California Grill Watsonville California Brac

PETRINOVICH, JOSEPH 1932 Restaurant Watsonville California Brac

PIEROVICH, JOHN 1884 Restaurant Los Angeles California Dalmatia

PIEROVICH, JOHN 1886 Restaurant San Diego California Dalmatia

PIGNAC, ANTONIO 1884 Oyster Saloon New Bay Oyster House San Francisco California Dalmatia

PINCETICH, DANIEL 1921 Restaurant Tacoma Washington Vis

PURIN, NICK 1927 Fish House Dalmatia Restaurant San Francisco California Dalmatia

RADETICH, NIKOLA 1876 Restaurant New Orleans Louisiana Dalmatia

RADISICH, STEVE 1913 Restaurant Santa Cruz California Vis

RADONICH, MARIN 1907 Fish House Spreckles Fish Grotto San Francisco California Dalmatia

RADONICH, MORRIS 1879 Oyster Saloon Sacramento California Dalmatia

RADONICH, THOMAS 1905 Fish House Alaska Grill Juneau Alaska Dalmatia

RADONICH, THOMAS 1900 Fish House Dawson Cafe Dawson Alaska Dalmatia

RAICEVICH, BOZO 1905 Oyster House Restaurant San Francisco California Dalmatia

RAICEVICH, EDWARD 1892 Oyster Saloon San Francisco California Brac

RAICEVICH, SPIRO 1879 Oyster Saloon San Francisco California Dalmatia

RAICEVICH, TRIPO 1849 Oyster House Restaurant New Orleans Louisiana Dalmatia

RAMADANOVICH, JOHN 1872 Restaurant New Orleans Louisiana Dalmatia

RANDICH, MARIAN 1900 Restaurant Aberdeen Washington Croatia

RASOL, JOHN 1875 Fish House San Francisco California Silba

REMENAR, DAVID 1975 Fish House Sea King Inn Willmington California Croatia

RENDICH, GEORGE 1880 Restaurant Portland Oregon Brac

RESTOVICH, JOHN 1899 Restaurant Central Los Angeles California Brac

RIBOLI, ANTON 1879 Fish House United States Restaurant San Francisco California Dalmatia

RIBOLI, ANTON 1879 Oyster Saloon US Rest & Oyster Parlor San Francisco California Split

ROSTEVICH, MANUEL 1850 Oyster Saloon New Orleans Louisiana Dalmatia

SAICH, BALDO 1896 Restaurant Los Angeles California Dalmatia

SAMBRAILO, JACK 1930S Fish House Neptune Fish Grotto San Francisco California Podstrana

SANTICH, GEORGE 1909 Fish House Rockaway Restaurant San Francisco California Brac

SARICH, JOHN 1980 Fish House Adriatica Seattle Washington Dalmatia

SARICH, JOHN 1980 Fish House Dalmacija Ristoran Seattle Washington Dalmatia

SBISA, ANTONIO 1860 Restaurant New Orleans Louisiana Pula

SECKSO, ANTHONY 1937 Fish House Uncle Tony's Restaurant New Orleans Louisiana Dalmatia

SECONDO, PETER 1980 Restaurant Loma Linda Restaurant Watsonville California Croatia

SEPUT, FRANK 1937 Fish House Sams San Francisco California Vrucica

SEPUT, WALTER 1940S Fish House Sams San Francisco California Vrucica

SIGLIE, MARCO 1895 Restaurant Los Angeles California Dalmatia

SIGLIE, MARTIN 1899 Restaurant Los Angeles California Dalmatia

SIMICH, MICHAEL 1893 Restaurant New Orleans Louisiana Dalmatia

SIMONI, TONY 1981 Fish House Mayes Oyster House San Francisco California Korcula

SKROKOV, L. 1937 Restaurant Broad Restaurant New Orleans Louisiana Dalmatia

SLAVICH, JOHN 1880 Restaurant Louisville Portland Oregon Brac

SLAVICH, L F 1927 Fish House Pearl Oyster House San Francisco California Duba

SLAVICH, L.V. 1910'S Oyster House Slavich's Oyster San Jose California Brac

SLAVICH, LUKA 1907 Fish House Pearl Oyster House San Francisco California Duba

SPIRO, RUDOLPH 1882 Oyster Saloon San Francisco California Dalmatia

SRSEN, MARTIN 1920 Restaurant Ideal Cafe Monterey California Mljet

SRSEN, MARTIN 1920 Fish House Monterey Grill Monterey California Mljet

SRSEN, NICHOLAS 1879 Oyster Saloon San Francisco California Mljet

SRSEN, NICK 1924 Fish House California Monterey California Mljet

SRSEN, NICK 1920 Restaurant The Tavern Monterey California Mljet

SRSEN, PETE 1980 Restaurant California Restaurant Watsonville California Mljet

STANOVICH, JOHN 1879 Restaurant San Diego California Dalmatia

STARCICH, FRANK 1887 Restaurant New Orleans Louisiana Dalmatia

STIEPOVICH, M 1886 Restaurant Santa Cruz California Konavle

STIEPOVICH, PETER 1903 Oyster House Restaurant San Francisco California Dalmatia

STIPELCOVICH, CATHER 1966 Restaurant Port Sulphur Louisiana Dalmatia

STIPOVICH, MITCHEL 1918 Restaurant Santa Cruz California Konavle

STRAZICICH, JOHN 1886 Restaurant Santa Cruz California Mljet

STRAZICICH, STEVE 1980 Restaurant Watsonville California Mljet

SUNAVICH, VINCENT 1876 Oyster Saloon San Francisco California Dalmatia

SUTICH, IVAN 1890 Fish House Dalmatia Restaurant San Francisco California Dubrovnik

SUTICH, IVAN 1916 Fish House Johns Cold Day Restaurant San Francisco California Dubrovnik

SUTICH, PETER 1888 Restaurant Monterey California Dalmatia

SVAINAC, JAS 1884 Fish House Mississippi Sacramento California Brac

SVETINICH, PETER 1896 Oyster House Restaurant San Francisco California Brac

SVIANAC, ANTONIO 1868 Fish House Rockaway Oyster House San Francisco California Brac

SVIANAC, ANTONIO 1874 Oyster Saloon San Francisco California Brac

SVIANAC, ANTONIO 1879 Oyster Saloon San Francisco California Brac

TADICH, JOHN 1887 Fish House Tadich Grill San Francisco California Hvar

TALIANCICH, PASKO 1937 Fish House Mid-City Restaurant New Orleans Louisiana Igrane

TOPPAN, G 1875 Fish House Italian Restaurant Los Angeles California Brac

TOVARAZ, MARTIN 1925 Restaurant Watsonville California Ston

TRUTANICH, TONY 1952 Fish House Old Tony's Redondo Beach California Brac

TRUTANICH, TONY 1952 Fish House Tony's Fish Market Redondo Beach California Brac

TRUTICH, ANTON 1956 Fish House Cigo's San Pedro California Korcula

TRUTICH, ANTON 1937 Fish House Skipper's Inn San Pedro California Korcula

TRUTICH, ANTON 1933 Fish House Tony's Popular Buffet San Pedro California Korcula

TRUTICH, ANTON 1944 Fish House Victory Cafe San Pedro California Korcula

UGLESICH, JOHN 1937 Fish House Uglesich Restaurant New Orleans Louisiana Dalmatia

UTOVAC, JOSEPH 1995 Restaurant San Pedro California Dalmatia

VERSALOVICH, ANTON 1889 Oyster Saloon San Francisco California Brac

VERSALOVICH, VINCENT 1896 Oyster House Restaurant San Francisco California Brac

VESELICH, MARTIN 1911 Restaurant Los Angeles California Dalmatia

VESKOVICH, PETER 1863 Restaurant New Orleans Louisiana Losinj

VIDOJEVICH, NIKOLA 1918 Fish House US Rest & Oyster Parlor San Francisco California Dalmatia

VILICICH, BALDO 1914 Fish House Press Grill and Oyster House San Francisco California Brac

VIOLICH, ANTONIO 1877 Oyster Saloon San Francisco California Dubrovnik

VIOLICH, JOHN 1905 Fish House Violich Grill & Oyster Grotto San Francisco California Kuna

VITAICH, JOHN 1875 Oyster House Restaurant San Francisco California Brac

VITALICH, ANDREW 1959 Fish House Fishermen's Market Rest Bellingham Washington Vis

VLAHOVICH, JOHN 1920 Fish House California Monterey California Mljet

VLAHOVICH, JOHN 1920 Fish House Star Restaurant Monterey California Mljet

VLASICH, SALVE 1936 Restaurant Salves Cafe San Pedro California Dalmatia

VODANOVICH, BOZO 1937 Fish House Bozo’s Seafood Metairie Louisiana Brac

VRANJOS, JOHN 1924 Fish House Mayes Oyster House San Francisco California Peljesac

VRANJOS, JOSEPH 1920 Fish House Mayes Oyster House San Francisco California Peljesac

ZANKI, ANTON 1937 Restaurant Mid-City Restaurant New Orleans Louisiana Makarska

ZANKICH, MITCH 1960 Fish House Tides Wharf Rest Bodega Bay California Vis

ZANZE, LJUBOMIR 1937 Fish House Marine Garden Grotto San Francisco California Prvic Luka

ZARICH, MARIO 1937 Fish House Popeyes Fish Grotto San Francisco California Dalmatia

ZARKO, TONY 1980 Restaurant State Grill Watsonville California Dalmatia

ZARO, M BROS 1883 Fish House Santa Cruz California Brac

ZARO, MARCO 1888 Fish House Santa Cruz California Brac

ZARO, MARCO 1910 Fish House Santa Cruz California Brac

ZARO, NICK 1884 Fish House Santa Cruz California Brac

ZEGURA, DRAGOMIR 1954 Fish House Big Bens Fish Grotto San Francisco California Duba

ZENOVICH, SAM 1905 Fish House Sams San Francisco California Dalmatia

ZIDICH, ANTHONY 1963 Fish House Dominic and Johnnys Oyster San Francisco California Dalmatia

ZIDICH, JOHN 1963 Fish House Dominic and Johnnys Oyster San Francisco California Dalmatia

ZIDICH, JOHN 1937 Fish House Polk & Sutter Oyster House San Francisco California Dalmatia

ZIDICH, JOHN 1938 Fish House S S Dominick and Johnny San Francisco California Dalmatia

ZIDICH, MATT 1963 Fish House Dominic and Johnnys Oyster San Francisco California Dalmatia

ZORICH, CHRIS 1930 Fish House Miramar Fish Grotto San Francisco California Dugi Otok

ZUPAN, THOMAS 1936 Restaurant Radio Cafe San Pedro California Dalmatia

CALIFORNIA CUISINE

“When the press first started to write about the phenomenon of California cuisine, one of the primary characteristics noted was the open restaurant kitchen-a line of cooks visible to the public. In the restaurant business, the open kitchen is not a new concept. Tadich's (Croatian) and most of the Original Joe's (Croatian) have had what are known in the trade as open lines for years. Traditionally, public view of the line of cooks was associated with more casual restaurants. One was never allowed a glimpse into the sacred inner sanctum of formal dining establishments. They wanted to maintain the aura of mystique and fantasy, to distance the diner from the cooking as opposed to the dinning experience. But often this had the effect of intimidating diners who felt they had to talk in hushed whispers and behave formally. But recently, upscale restaurants have been opening the kitchen doors wider and wider so guests can see the cooks at work. Open-kitchen restaurants have their drawbacks, too. Generally, they're noisier that those with the kitchen behind closed doors. Open kitchen or closed kitchen...neither is right or wrong. The restaurant format should fit your mood of the moment.” (Goldstein 1988)

A Special Way With Fish in San Francisco

When discriminating San Franciscans want a good fish dinner, they traditionally head for one group of restaurants with a common ethnic origin. Strangely enough, few of the patrons have a clue as to what that origin is. They just like the fish. Not that the restaurateurs have hidden their foreign identities. They just haven't posted on the door.

Whether you were dining at the old Neptune Grotto at Fisherman's Wharf, at the adjacent Miramar or High Tide, at Big Ben's on Montgomery Street, at Dominic and Johnny Sutter-Polk Grill, at Popeye's Fish Grotto or at those still extant survivors of a once larger group, Sam's, Tadich's, Mayes' or Chris', the operators made and make no promotional hay of their ancestral beginnings in Croatia, or, more accurately, the Dalmatian coast or Istria.

Because of their, call it difference, a significant chapter in San Francisco's culinary history is not known. That tradition generally has been to serve fish that is almost flopping fresh, and to cook it precisely to that evasive instant which barely divides unappetizing translucency from desiccation. Also, to cook it relatively plainly. What you then taste, be it sole, salmon or sea bass, it is flaky flesh with a delicate flavor. There is never a sauce or herbs so strong they cover up the natural flavor. Just a sprinkling of parsley and perhaps a bit of lemon and butter. Sounds ordinary? You just try to achieve that kind of sensitivity at home, let alone among those houses serving the usual over-fried, over-dried and oversauced fishy fare.

How a number of Dalmatian immigrants, uninitiated into the mysteries of the great culinary schools of Switzerland, Italy and France, achieve such quality, many of the Dalmatians had been fishermen, so it was natural for them to follow the same occupation here, or, to establish restaurants serving fish-their principal source of protein in the old country.

If they failed to call their restaurants Croatian, this was easily explained, since the nation of that name did not come into existence until 1991. Indeed, the restaurateurs seemed to go out their way to take on an American image. Look at the names of some early twentieth century cafes headed by Dalmatians. As noted in the extensive data by local historian Adam S. Eterovich in the archives of the California Historical Society, they include the Rockaway on Market Street, operated by Anton Svijinac, the City Hall Oyster Grotto of Mate Kusanovich, the United States, headed by Anton Riboli and Anton Gerkovich, the Bay Oyster House of Nikola Rafaelovich and the Pearl Oyster House of Louis Slavich. There was even a Spreckels fish restaurant, run by George Caratan and Martin Radonich.

While serving up blue plate specials and merchant lunches, the Dalmatians may have failed to realize the extent of their own contribution. When I asked Ernie Aviani, long retired chef and proprietor of the old Neptune (and, following the Ernie's Neptune Fish Grotto in the Sunset District) about it, he became almost contemptuous. "Fish is fish," he snorted during a call to his Sonoma home. "There are no recipes." Even among sophisticated Croatians, there is a lack of awareness of a Dalmatian style in fish cookery. Dave Brooks thinks the Dalmatians simply lacked a feeling for public relations. When his father was still running Mayes', he recalls, "You could have the biggest celebrity in the world walk in and they wouldn't pay attention."

Consistently filled dinning rooms at Tadich's, Sam's, Mayes' and Chris' testify otherwise about Dalmatian fish cookery as it has evolved here. How did people in an area almost unknown for its cuisine develop one? As Sam's co-proprietor Walter Seput Jr. sees it, the Dalmatians were obliged to seek their food from the sea because their soil was unproductive. The catch was so precious, moreover, that people prepared it with utmost care. Care in this context means a caution against overcooking, which deprives fish of texture as well as taste. The traditional methods of cooking the fish were plain ones such as charcoal broiling (gradele) and poaching. With their proximity to the Adriatic Sea, the Dalmatians were able to feast on fish so fresh that there was no reason to disguise it with sauces or seasonings.

Is there any reason why the Dalmatians should rival their Adriatic neighbors, the Italians, at fish cookery when they share the same sea? Historian Eterovich believes this was because the Dalmatian was more of a seafarer that the Italian. The Croatian coastline has many islands and inlets which historically have provided harbors of refuge against Adriatic storms, harbors the Italian coast lacks.

Once here, the Dalmatians established their predominance in catching. Eterovich states there were more than two hundred fifty Dalmatian fishermen in San Francisco in the 1870s. Records at the California Historical Society, which he compiled, indicate that the Fisherman's Wharf protective Association was headed by Anton Francovich, a Dalmatian, in 1877 and again in 1884; by another Dalmatian, Anton Mengola, in 1881. (Adams, G. 1976)

Tadich Grill..1849 King of Restaurants

Tadich Grill is the oldest restaurant in San Francisco and California. It has a genealogy of being in Dalmatian-Croatian ownership since 1849. It was located on Long Wharf as the New World Coffee Saloon and Market, the original proprietors were: Nikola Budrovich from the Island of Hvar; Antonio Gasparich from Dalmatia; and Frank Kosta from Dubrovnik.

John Tadich is a native of Starigrad on the Island of Hvar, Dalmatia, Croatia. His restaurant was one of the landmarks of San Francisco and was one among the few that the sponsors of all the great public affairs used to recommend to the visitors as a reliable eating place. In the Diamond Jubilee edition of the “San Francisco Newsletter,” which was issued on September 5, 1925, we find under the heading: “Tadich Grill,” the following article: “There are still landmarks in San Francisco, in spite of the fire of 1906, but they are mostly human landmarks, instead of buildings and monuments, and very few are left at that. Such a one is John V. Tadich, of the original ‘Cold Day Restaurant,’ at 545 Clay Street. “A talk with Mr. Tadich is like turning back the leaves of historical San Francisco; he can tell you of the little tent operating on the northwest corner of Leidesdorff and Commercial Streets, prior to 1849, where coffee was served to sailors and their kind; of a certain Captain Leidesdorff, who docked his ship at this point, with its cargo of iron from Belhouse & Co. of Manchester, England, and whose crew deserted to go out to gold mines; of the small coffee house tent being transformed by this cargo into a corrugated iron house, which stood in this spot until Mr. Tadich, in 1882, turned it into a real restaurant. “He spoke feelingly of the ‘old days’ when most of the publishing houses and newspapers and journals were printed around this neighborhood; when notable men and women writers congregated to have dinner with him; and way, way back in the days when customers paid as much as $1.00 for one boiled egg. “and then he told me how his cafe became appelated with the name: ‘The Cold Day Restaurant.’ “on the corner of Stockton and Geary there used to stand the old ‘Wigman,” the headquarters of the Republican party ticket for assessor, at his nomination spoke the words which later became famous: ‘I thank you, gentlemen,’ he said, and then added: ‘It is a cold day when I get left.’ “But when election came, it was a cold day for Badlam, for John Seibe, the Independent-Republican, was elected. (Diamond Jubilee 1925)

Buich Brother’s and Tadich Grill

Born on the Croatian Coast of Dalmatia, in village of Grbovac, located in the district of Postranje, in the area of Gornja Zupa. In 1922, at age 25, Louie was sponsored to come to the United States by his cousin Antone Ljubimir. Upon his arrival in San Francisco, he began working as a dishwasher and kitchen helper in Tadich Grill where his brother Mitch worked as a cook, His brother Tom was now working as a waiter at John Sutich’s Cold Day Restaurant at 537 Sacramento street. He brought Louie there where he could now train as and apprentice cook. In 1923, both brothers returned to Tadich Grill, Louie as a cook and Tom as a waiter. In 1928, Louie’s brother Mitch and a Tadich Grill waiter, Louie Milich, bought the restaurant from John Tadich for $8,000--- $4,000 each. In 1933, Mitch and Louie Milich’s partnership terminated. The Three brothers became working owners. Mitch was the chef and Louie Became the night chef and relief day chef for Mitch, while Tom became the “front man.” serving as a host and bartender. Until this time, charcoal (mesquite) broilers were traditionally used for meats and poultry. Because Tadich Grill was predominantly a seafood house and the broiler was not used to its fullest potential, Louie introduced the techniques of cooking seafood over a charcoal (mesquite) broiler. This cooking technique immediately became popular with the customers and added to the success of the restaurant.

Louie met Marija Nenad in 1927 in Oakland. She was born in Zakula, Donja Zupa, approximately 2 miles from his birthplace, but they had never met before. They married in February, 1929. Louie and Marija (Mary) had 3 children. Mary, Lucille, Steve, and Robert. In 1961, Louie purchased Mitchel S. and Mitchell A. Buich’s shares of Tadich Grill and Louie’s sons, Steve and Robert, took over the management of the restaurant and later became partners. Steve, who had originally worked at the restaurant as a bartender from 1956 to 1958, left to become an officer of the San Francisco Police Department from 1958 to 1961. Robert had previously worked part-time at Tadich Grill while attending college. Louie remained the primary influence of Tadich Grill until his death in 1965 at the age of 67; he had been in the restaurant industry for 43 years.

Fish Restaurants and Oyster Saloons in San Francisco

There were 95 Fish Restaurants and 68 Oyster Houses or Oyster Saloons owned by Dalmatian-Croatians in San Francisco; most originated prior to 1930. They were well supplied by their Dalmatian fishermen and oystermen. Dalmatians owned their boats in Dalmatia on a share or percentage basis; they owned restaurants on the same basis, the one with the greatest amount of shares was the boss.

Name Year Business Business Name Num# St or Ave Origin

ANTONIOLI, G 1885 Oyster Saloon 1210 Polk Budva

ARNERICH, GEORGE 1901 Fish House Good Fellows Grotto 1372 Market Brac

AVIANI, EARNIE 1952 Fish House Neptune Fish Grotto 1816 Irving Brac

AVIANI, ERNEST 1927 Fish House Saddle Rock Grill 0091 06 Street Brac

BAKULICH, MATO 1897 Oyster Saloon 0613 McAllister Brac

BALICH, M 1927 Fish House US Restaurant and Oyster Parlor 431 Columbus Dalmatia

BALICH, M 1927 Fish House US Restaurant and Oyster Parlor 1434 Stockton Dalmatia

BANOVAC, BOB 1977 Fish House Park Place Seafood House 1980 Union Dalmatia

BARBICH, ANTON 1889 Oyster Saloon 0625 Mission Silba

BARBICH, JOHN 1897 Oyster Saloon 0124 03 Street Silba

BARBICH, JOHN 1899 Oyster Saloon 0200 04 Street Silba

BARBICH, JOHN 1903 Oyster Saloon 0108 Taylor Silba

BEBAN, ROKO 1887 Oyster Saloon 0531 Broadway Zlarin

BEGOVICH, DINKO 1922 Fish House Mayes Oyster House 1233 Polk Trpanj

BEGOVICH, DOMINICK 1937 Fish House Polk and Sutter Oyster House 1160 Polk Trpanj

BEGOVICH, DOMINICK 1938 Fish House S S Dominick and Johnny 1160 Polk Trpanj

BEROS, DAVE 1981 Fish House Mayes Oyster House 1233 Polk Dalmatia

BILAFER, MITCHELL 1910 Fish House Saddle Rock Grill 0091 06 Street Budva

BOBAN, NED 1981 Fish House Mayes Oyster House 1233 Polk Brac

BOGOVICH, JOHN 1878 Oyster Saloon 0831 Kearny Dalmatia

BRAGATTO, MICHEL 1878 Oyster Saloon 0808 Kearny Losinj

BUDICH, MICHAEL 1871 Oyster Saloon 0826 Kearny Dalmatia

BUICH, LOUIE 1933 Fish House Original Cold Day Tadich Grill 0545 Clay Grbovac

BUICH, LUKO 1980 Fish House Gelcos 1450 Lombard Grbovac

BUICH, MARY 1989 Fish House Original Cold Day Tadich Grill 0240 California Grbovac

BUICH, MITCHELL L 1989 Fish House Original Cold Day Tadich Grill 0240 California Grbovac

BUICH, MITCHELL S 1933 Fish House Original Cold Day Tadich Grill 0545 Clay Grbovac

BUICH, NIKO 1980 Fish House Gelcos 1450 Lombard Grbovac

BUICH, ROBERT T 1989 Fish House Original Cold Day Tadich Grill 0240 California Grbovac

BUICH, STEVE L 1989 Fish House Original Cold Day Tadich Grill 0240 California Grbovac

BUICH, TOM 1933 Fish House Original Cold Day Tadich Grill 0545 Clay Grbovac

BUICH, VLAHO 1980 Fish House Gelcos 1450 Lombard Grbovac

BURICH, GEORGE 1885 Oyster Saloon 1210 Polk Brac

BUTIER, LOUIS 1907 Fish House Saddle Rock Cafe Clay and Battery Dubrovnik

CARATAN, GEORGE 1907 Fish House Spreckles Fish Grotto 0751 Market Pitve

CERNOGORCEVICH, C 1878 Oyster Saloon 0526 Sacramento Dalmatia

CRESAGLIA, MATEO 1879 Oyster Saloon 0015 03 Street Istria

DABELICH, GEORGE 1883 Fish House Oyster Loaf Restaurant 232 Brannan Mljet

DABELICH, GEORGE 1888 Fish House Oyster Loaf Restaurant Leidesdorff - Sacto Mljet

DABELICH, GEORGE 1879 Oyster Saloon Oyster Loaf Restaurant 0139 03 Street Mljet

DIVISICH, STEPHEN 1883 Oyster Saloon 332 East (Embarcadero) Dubrovnik

DUBAC, CARL 1938 Fish House Johns Cold Day Restaurant 0537 Sacramento

DUJMOVICH, MATEO 1891 Oyster Saloon 0020 Taylor Brac

FABRIS, JEREMIAH 1892 Oyster Saloon 0820 Larkin Hvar

FILIPCICH, J 1937 Fish House New Pearle Oyster House 0442 Pine Istria

FRANCISKOVICH, COS 1877 Oyster Saloon 0006 04 Street Losinj

FRANICEVICH, MATO 1910 Fish House Mayes Oyster House 0468 Pine Hvar

FRANICEVICH, MATO 1924 Fish House Mayes Oyster House 1233 Polk Hvar

FRANUSICH, JOHN 1883 Fish House Oyster Loaf Restaurant 232 Brannan Dalmatia

FRANUSICH, JOHN 1935 Fish House Marine Garden Fish Grotto Polk-Sacrame Ston

GOJKOVICH, GEORGE 1884 Oyster House Fairwind Coffee and Oyster House 303 East Boka

GREGO, GEORGE 1881 Oyster Saloon Hayes Valley Brac

GREGO, GEORGE 1882 Oyster Saloon Laguna Grove Brac

GROSETA, MARTIN 1889 Oyster Saloon 0515 Clay Dubrovnik

GROSETA, MARTIN 1875 Oyster Saloon 527 Commercial Dubrovnik

GROSETA, MARTIN 1884 Oyster Saloon 1203 Polk Dubrovnik

GUIRICH, BOGDAN 1895 Oyster Saloon 0529 Stevenson Dalmatia

HANDABAKA, PETE 1927 Fish House Dalmatia Restaurant 0450 Sansome Dalmatia

HERZO, ANTONIO JR 1882 Oyster Saloon 04 Street and Berry Dubrovnik

ILICH, JOHN 1899 Oyster House 0397 GrantDupont Dalmatia

ILICH, JOHN 1886 Oyster Saloon 0107 05 Street Dalmatia

ILICH, JOHN 1876 Oyster Saloon 0334 Bush Dalmatia

ILICH, JOHN JR 1876 Oyster Saloon 0334 Bush Dalmatia

ILICH, JOHN JR 1879 Oyster Saloon 0036 Geary Dalmatia

ILICH, WILLIAM 1886 Oyster Saloon 0107 05 Street Dalmatia

IPSVICH, JOHN 1882 Oyster Saloon 90 Center Market Dalmatia

IVANOVICH, MARTIN 1910 Fish House Mayes Oyster House 0468 Pine Dalmatia

JANKOVICH, LUKA 1876 Oyster Saloon Davis Clark Dalmatia

JELECICH, LOUIS 1924 Fish House Mayes Oyster House 1233 Polk Hvar

JURICH, THEODORE 1894 Oyster Saloon 0040 Ellis Boka

JURISICH, JOSEPH 1912 Fish house Rockaway Restaurant 0246 Leavenworth Brac

KASICH, M 1927 Fish House US Restaurant and Oyster parlor 431 Columbus Dalmatia

KASICH, M 1927 Fish House US Restaurant and Oyster parlor 1434 Stockton Dalmatia

KORICH, JOSEPH 1938 Fish House Union Pacific Rest and Oyster 0684 Broadway Rijeka

KRILETICH, CHRIS 1918 Fish House Chris Sea Food 0694 Mission Korcula

KRISTINICH, JACOB 1912 Fish House Press Grill and Oyster House 0030 03 Street Dalmatia

KRISTINICH, JOHN 1916 Fish House Mayes Oyster House 0468 Pine Dalmatia

KRIVOKAPICH, GEORGE 1901 Oyster Saloon 0160 03 Street Dalmatia

KRSTULOVICH, JOHN 1884 Oyster House 0108 05 Street Brac

KUSANOVICH, MATE 1898 Fish House City Hall Oyster Fish Grotto Market nr 6th Brac

LASINOVICH, ANTON 1883 Oyster House 2016 Fillmore Dalmatia

LIVACICH, MARTIN 1891 Oyster Saloon 0024 Folsom Brac

MARKOVICH, BEN 1932 Fish House Big Bens Fish Grotto 0645 Montgomery Dalmatia

MARKOVICH, J 1932 Fish House Big Bens Fish Grotto 0645 Montgomery Dalmatia

MAROEVICH, ROCCO 1892 Oyster Saloon 0109 Eddy Dalmatia

MAROVICH, SPIRO 1905 Oyster House 0050 07 Street Dalmatia

MAROVICH, VICTOR 1905 Oyster House 0050 07 Street Dalmatia

MARTINOVICH, GEORGE 1882 Oyster Saloon 305 East (Embar) Dalmatia

MATULICH, ALESSAND 1877 Oyster Saloon 1004 Market Brac

MATULICH, GEORGE 1920 Fish house Rockaway Restaurant 0246 Leavenworth Brac

MATULICH, MICHAEL 1887 Oyster Saloon 0361 16 Street Brac

MILANOVICH, JOHN 1912 Fish House Union Pacific Rest and Oyster 0684 Broadway Istria

NABICH, BLAS 1918 Fish House Saddle Rock Grill 0091 06 Street Dalmatia

NICOLOS, GEORGE 1871 Oyster Saloon 0826 Kearny Dalmatia

NIGRO, JAMES 1876 Oyster Saloon 0209 Grant Dupont Dalmatia

NIRICH, JOHN 1888 Oyster Saloon 0901 Stockton Dalmatia

NOLA, B 1927 Fish House US Restaurant and Oyster parlor 431 Columbus Makarska

NOLA, B 1927 Fish House US Restaurant and Oyster parlor 1434 Stockton Makarska

PAVLOVICH, JOSEPH 1914 Fish House US Restaurant and Oyster parlor 431 Columbus Dalmatia

PAVLOVICH, JOSEPH 1920 Fish House US Restaurant and Oyster parlor 1434 Stockton Dalmatia

PERICH, PAUL 1885 Fish House Oyster Loaf Restaurant 232 Brannan Dalmatia

PERKOCHA, MARTIN 1914 Fish House US Restaurant and Oyster parlor 431 Columbus Dubrovnik

PERKOCHA, T 1920 Fish House US Restaurant and Oyster parlor 1434 Stockton Dubrovnik

PIGNAC, ANTONIO 1884 Oyster Saloon New Bay Oyster House 0029 03 Street Dalmatia

PURIN, NICK 1927 Fish House Dalmatia Restaurant 0450 Sansome Dalmatia

RADONICH, MARIN 1907 Fish House Spreckles Fish Grotto Market bet4-5 Dalmatia

RAICEVICH, BOZO 1905 Oyster House 0050 07 Street Dalmatia

RAICEVICH, EDWARD 1892 Oyster Saloon 0308 06 Street Brac

RAICEVICH, SPIRO 1879 Oyster Saloon 0808 Kearny Dalmatia

RIBOLI, ANTON 1879 Fish House United States Restaurant Montgomery Dalmatia

RIBOLI, ANTON 1879 Oyster Saloon US Restaurant and Oyster Parlor 0003 Clay Split

SANTICH, GEORGE 1909 Fish house Rockaway Restaurant 0246 Leavenworth Brac

SEPUT, FRANK 1937 Fish House Sams 0374 Bush Vrucica

SEPUT, FRANK 1937 Fish House Sams 0561 California Vrucica

SEPUT, WALTER 1940S Fish House Sams 0374 Bush Vrucica

SIMONI, TONY 1981 Fish House Mayes Oyster House 1233 Polk Korcula

SLAVICH, L F 1927 Fish House Pearl Oyster House Calif Mkt 0442 Pine Duba

SLAVICH, LUKA 1907 Fish House Pearl Oyster House Calif Mkt Calif Market Duba

SLAVICH, LUKA 1912 Fish House Pearl Oyster House Calif Mkt 0444 Pine Duba

SPIRO, RUDOLPH 1882 Oyster Saloon 0808 Kearny Dalmatia

SRSEN, NICHOLAS 1879 Oyster Saloon 0800 03 Street Mljet

STIEPOVICH, PETER 1903 Oyster House 0531 Taylor Dalmatia

SUNAVICH, VINCENT 1876 Oyster Saloon 1204 Stockton Dalmatia

SUTICH, IVAN 1890 Fish House Dalmatia Restaurant Clay Sansom Dubrovnik

SUTICH, IVAN 1916 Fish House Johns Cold Day Restaurant 0537 Sacramento Dubrovnik

SVETINICH, PETER 1896 Oyster House 0631 Laguna Brac

SVIANAC, ANTONIO 1868 Fish house Rockaway Oyster House 0510 Market Brac

SVIANAC, ANTONIO 1879 Oyster Saloon 1002 Market Brac

SVIANAC, ANTONIO 1874 Oyster Saloon Union Market Brac

TADICH, JOHN 1887 Fish House Cold Day Tadich Grill 221 Leidesdorff Hvar

VERSALOVICH, ANTON 1889 Oyster Saloon GrandCenMkt Brac

VERSALOVICH, ANTON 1896 Oyster Saloon 1342 Market Brac

VERSALOVICH, VINCEN 1896 Oyster House 0028 08 Street Brac

VERSALOVICH, VINCEN 1899 Oyster House 1906 Devisadero Brac

VERSALOVICH, VINCEN 1897 Oyster House GrandCenMkt Brac

VIDOJEVICH, NIKOLA 1918 Fish House US Restaurant and Oyster parlor 431 Columbus Dalmatia

VILICICH, BALDO 1914 Fish House Press Grill and Oyster House 0030 03 Street Dalmatia

VIOLICH, ANTONIO 1877 Oyster Saloon 727 Davis Dubrovnik

VIOLICH, JOHN 1910 Fish House Violich Grill and Oyster Grotto 0008 06 Street Kuna

VITAICH, JOHN 1875 Oyster House 0111 02 Street Brac

VRANJOS, JOHN 1924 Fish House Mayes Oyster House 1233 Polk Peljesac

VRANJOS, JOSEPH 1920 Fish House Mayes Oyster House 1064 Jackson Peljesac

ZANZE, LJUBOMIR 1937 Fish House Marine Garden Grotto 1507 Polk Dalmatia

ZEGURA, DRAGOMIR 1954 Fish House Big Bens Fish Grotto 0645 Montgomery Duba

ZENOVICH, SAM 1905 Fish House Sams Calif Market Dalmatia

ZIDICH, ANTHONY 1963 Fish House Dominic and Johnnys Oyster Steak 1160 Polk Dalmatia

ZIDICH, JOHN 1937 Fish House Polk and Sutter Oyster House 1160 Polk Dalmatia

ZIDICH, JOHN 1938 Fish House S S Dominick and Johnny 1160 Polk Dalmatia

ZIDICH, MATT 1963 Fish House Dominic and Johnnys Oyster Steak 1160 Polk Dalmatia

First Restaurants on Fishermen’s Wharf

Miramar at Fishermen’s Wharf: Chris Zorich was one of eleven children, born in Bozava in the Dugi Otok Group, Dalmatia, Croatia. At the age of thirteen, his uncle arranged for him to work as a cabin boy on a passenger ship called the Dubrovnik which traveled between Rijeka and Kotor. Before the age of 17 Chris had traveled to Cairo, Bombay, Singapore, Hong Kong, Cardiffe, England and Rotterdam, Holland and New Orleans. In 1921, he borrowed some $300.00 from his dad to venture to America and join his brother in Astoria, Oregon to work on a large salmon trawler called the Arizona where he earned some $1,400 in just 45 days of fishing.

A fortune in the late 20’s. He returned to San Francisco with his wife, Antonia, and his son, Joseph and opened the very first restaurant on Fisherman Wharf called the Miramar. This was in 1930. Chris was to run this business with different patterns of 33 years until 1963 when he was to sell to the Alioto Family. Chris is the Father of Joseph and Betty and a great-grandfather.

Next time you are at the wharf, think of the first three restaurants there...The Miramar, Neptune and Popeyes Fish Grotto all Dalmatian fish houses amongst blocks of lumber yards, and the little one cylinder crab boats bobbing on the Bay...Interesting trivia about the Fishermans Wharf area in the 30’s and early 40’s most of the major restaurants employed Dalmatian chefs-Sabellas chef was for many years Mario “Popeye” Zorich, Chris’s cousin. The Exposition chef was Frank Pavich and Fisherman’s Grotto also employed a Dalmatian chef whose name escaped Chris at this time. (SMBS 2000)

At Fishermen’s Wharf

BOSILIO, JOHN 1930 Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Dalmatia

BOSKOVICH, NIKOLA 1930 Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Cilipi

BOSNICH, TONY 1930S Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Dalmatia

DUPRE, TONY 1930S Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Dalmatia

MIHALOVICH, CHARLES 1930S Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Dalmatia

MIKACICH, TONY 1930 Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Brac

ZORICH, CHRIS 1930 Fish House Miramar Fish Grotto Fish Wharf 2739 Taylor Bozava

AVIANI, ERNEST 1936 Fish House Neptune Fisherman Wharf 2737 Taylor Brac

BEROSH, MARIAN 1930S Fish House Neptune Fisherman Wharf 2737 Taylor Dalmatia

SAMBRAILO, JACK 1930S Fish House Neptune Fisherman Wharf 2737 Taylor Podstrana

SOLJACK, ROBERT 1936 Fish House Neptune Fishermens Wharf 2737 Taylor Dalmatia

BAJURIN, DAN 1936 Fish House Popeyes Fish Grotto Fish Wharf 2770 Taylor Dalmatia

ZARICH, MARIO 1936 Fish House Popeyes Fish Grotto Fish Wharf 2770 Taylor Dalmatia

Neptune at Fishermen’s Wharf: Ernest Aviani and Robert Soljack. One of the first good fish eating places upon approaching Fisherman’s wharf is the Neptune at 2737 Taylor Street. The proprietors are Robert Soljack and Ernest Aviani from the Island of Brac, Dalmatia, Croatia. Robert Soljack claims five years of experience at Fisherman’s Wharf and he and Chef Aviani took over this historic location about one year ago in 1936. They renovated the building, made some changes and today have a comfortable eating house and surely a suggestion of good sea food with the open kitchen and charcoal broiler. When lunching or dining at the Neptune one may eat at the counter, or at open tables or in booths. About 140 persons can be accommodated at one time.  The place is famous for its cioppino, fried crab legs, abalone, deviled crabs, charcoal broiled fish of various types, and other seafood specialties. Fish is bought from the boats when they arrive from the sea at Fisherman’s Wharf, and is served the same day. Menus are made out according to fish available. Some 300 meals are served daily. With such food, with such panorama of hills and bay, with such a picture of fishing scenes, a net mending, of crab cooking, of displays of fish for sale, of the teeming life of those who make their living by the sea spread before one, it is indeed a treat of treats to enjoy a fish dinner prepared as the specialists of the Neptune know how to cook it, and thus enter into one of the typical phases of life in San Francisco.

Popeye’s Fish Grotto at Fishermen’s Wharf: Dan Bajurin. What more appropriate name could be chosen for a restaurant specializing in sea food than Popeye? That popular sailor popped into mind of Dan Bajurin when he planned his new eating house in September, 1936, at picturesque Fisherman’s Wharf, 2770 Taylor Street in San Francisco.  And so, when you step past the large stove on the sidewalk where fresh lobsters, shrimps and crab are cooked, into the dining room, you meet Popeye face to face in the amusing paintings on the wall of the Popeye Fish Grotto. You see him in his various sea adventures which are delightfully intriguing. Then when you are seated in one of the comfortable open booths, he again greets you on the menu. It is always gay and interesting relaxation to go to Fisherman’s Wharf. The atmosphere of the sea, of fishing, of the ships which sail the seas, always enfold one and carry the mind to distant shores, from whence came these men of many lands, where fishing was their calling in the old country. Quite in keeping with this are the four partners of Popeye Fisherman/s Grotto. Two of them, Dan Bajurin and Mario Zarish, are from Dalmatia. When Dan came to California in 1929 he missed his fishing adventures and decided to have a restaurant where fish would be the specialty. He has worked and had restaurants since that time in Sacramento and San Francisco. Before opening Popeye Fish Grotto, he worked in one of the most popular of the fish grottoes in Fisherman’s Wharf. Airy, bright, new and clean, the dinning room can accommodate as many as 92. The charcoal broiler is of the latest type and not only is broiled fish a specialty but this one eating place at Fisherman’s Wharf where one may feast upon tender broiled steaks and chicken. And, if some of the party desire fish and others do not care for it, each may be satisfied to his taste. The pots of chowder, Boston clam and Coney Island clam chowder, the mackerel pickled by the chef that day, the trays of freshly shelled shrimps, the great jars of newly made dressings, all were in readiness for customers.

SAN PEDRO

Lunch at Ante’s

Plates heaped with cabbage rolls in sweet-sour sauce, spareribs and sausage nestled in sauerkraut and pot roast with mostaccioli emerge from the kitchen of Ante's Restaurant in San Pedro. Salads that mix iceberg lettuce, cucumber, red cabbage and onion with octopus appear on some tables. And dessert is flaky apple strudel that sends up clouds of powdered sugar at the touch of a fork. It's probably not surprising that there's a Croatian restaurant in San Pedro--by one estimate, there are roughly 15,000 Croatians living in this small city, probably the largest community in Southern California and possibly the West. What might be surprising is that Croatians aren't the main customers at Ante's. "They're good cooks. They don't eat out," explains Ante "Tony" Perkov, who took over the restaurant from his immigrant father, also named Ante. In Ante's kitchen, cooks are at work on stewed tripe, stuffed peppers, veal risotto, fish dishes and other Croatian favorites. Among the cooks is Vinka Popov, a blond Dalmatian woman who has worked for the Perkovs for 30 years. Popov, who makes the strudel, is from Komiza on the island of Vis, and a seaside scene of Vis decorates a wall at the front of the restaurant. Perkov's father came from Tribunj, another of the many places that line the Dalmatian coast.

Lunch in San Pedro

It is a little past noon on a Friday, and the high-ceilinged ballroom in San Pedro's venerable Dalmatian-American Club is packed with people and redolent with the scent of pasta and swordfish steaks. Black-and-white-uniformed waitresses carry trays from the kitchen down elegant staircases to the long rows of cloth-covered tables laden with china and carafes of white and blush wine. Greetings and gossip from the lips of some 400 diners flow as freely as the wine. Business cards change hands between courses. The bimonthly Fish Luncheon is in full swing. Part tribute to portside San Pedro's roots as a fishing community populated by Croatian-Dalmatian and Italian immigrants, part modern business and civic get-together, the Fish Luncheon has long been one of the hottest tickets in town.

"We started with about 12 of us around 1960 mostly people who worked around here, as kind of a PR thing." recalls Rudy Svorinch Sr., a longtime member of the Dalmatian-American Club and its president for four years in the early 1980's. "Now we have people coming from all over, and sometimes they've had to wait to get tickets because we're sold out," says Svorinch, whose son, Rudy Svornich Jr., is a Los Angeles city councilman and a former Dalmatian-American Club president. Sixteen dollars (plus a tip for the basket circulated at meal's end) buys generous portions, served family-style, of salad, rolls, tomato-based vegetable-laden-clam chowder, the sauce-covered tubular pasta known as mostaccioli and juicy swordfish steaks. Desert, for those who have room for it, is an iced cookie. "I hope you're hungry, " club President Anthony M. Misetich deadpans to a first-time Fish Luncheon participant. "You'll have to pace yourself."

The menu never varies. "People would complain if they changed it - It's part of the tradition," says Eva Frlekin. And Frlekin knows a lot about tradition here. Born and raised in San Pedro, she met her husband-to-be on New Year's Eve at the club in 1938, when she was 17. She is heading a committee to erect a fishermen's memorial, to be unveiled this spring in John S. Gibson Jr. Park near the waterfront.

Like countless other Fish Luncheon-goers, Frlekin knows people don't attend just for the food - good and plentiful as it is. They go also to make business, social and political contacts - and to catch up on happenings in one of Los Angeles' most colorful communities. Although the club has a rule against politicking (no campaign literature, no speeches allowed), the Fish Luncheon has long been a must-do-stop on the campaign trail for once and furture candidates.

On this particular Friday, they include Rep. Steve Kuykendall (R-Rancho Palos Verdes), Assemblyman Alan Lowandthal (D-Long Beach), Los Angeles City Atty. James K. Hahn and his sister Janice Hahn, a member of the elected city charter reform commission who is said to be considering another run for the City Council. They are part of the attraction for Odie Powell, who lives in Huntington Beach but who has been a regular at the Fish Luncheon ever since his friend Augie Bezmalinovich brought him to one about four years ago. You get to associate with people you wouldn't normally get a chance to talk to, "he says."

The tradition-laced tenor of San Padre and the luncheon reminds him of the ethnic neighborhoods of his native Chicago. There's a reason. Founded by Starkist tuna cannery owner Martin J. Bogdanovich in the 1920's, the club helped its immigrant members keep customs from their homeland of Dalmatia, on the Adriatic Coast of what is now the Republic of Croatia. Over the years it has become a touchstone for the entire San Pedro community, hosting social events from weddings and holiday parties to sports banquets for Mary Star of the Sea High School.

Councilman Svorinch sweated out election night returns here, surrounded by several hundred well-wishers. Mayor Richard Riordan included the club on his first Harbor area visit as leader of the nation's second-largest city. Not everyone, however, has found the club's traditional leanings to their liking. Three years ago the Los Angeles City Council canceled plans to hold a meeting here because of suspicions of sexism at the club. Learning that the club had no women members, several council members threatened to boycott the meeting. Fearing that it could not get a quorum, the council switched meeting places after a highly publicized debate that embarrassed and frustrated Svorinch. None of this apparently has affected the popularity of the Fish Luncheon, whose organizers were scrambling at the latest session to set up enough tables to accommodate the last-minute ticket-seekers.

Like the menu, the format never changes: a welcome from the president, a prayer, the Pledge of Allegiance. While others are passing the steaming platters and digging into the food, First Vice President Bezmalinovich sits at the head table, busily sorting the 50 to 60 business cards and scribbled notes from people who want their names mentioned during announcements later in the meal. In addition to the politicians, the business owners, the civic group leaders, there are several officials from various city departments and agencies, a couple of judges and three representatives of the Croatian consul general.

Bezmalinovich deftly arranges the cards "in order of importance," and tries out his pronunciation on a few of the more daunting names. He stumbles over a couple of them, but grins as he comes across a more familiar name. I do OK, "he jokes, "as long as it ends in ich."

Food and Feasts in San Pedro

"When we were kids [in the 1950s], you really didn't need to speak English. Every other house on the block was Croatian," says Andrew M. Mardesich over lunch at the Dalmatian-American Club of San Pedro. The club is down the street from Ante's in a two-story building that overlooks the 22nd Street Landing. On this day, 400 people are lined up at long tables for a bimonthly fish luncheon. The food is Dalmatian-Croatian, and it is served family style, which helps to promote the camaraderie that the club encourages. Decanters of white wine stand on each table--Dalmatia is known for wine, as well as olive trees and fishing. The menu will consist of iceberg lettuce salad with garbanzos, Manhattan clam chowder, mostaccioli, barbecued swordfish and green beans mixed with potatoes. Dessert is only a cookie, but in December, the women of the club will bake their finest cakes and pastries for an annual party honoring St. Nicholas. (Most Croatians are Roman Catholic.) Founded in 1926, the founding group of 25 Americans of Slavic descent has grown to 650 members today. Not all are Croatian. "I would guess maybe 85% are," says Anthony M. Misetich, club president. "We take everybody who would like to be a member." The club auxiliary has compiled a cookbook, "Homemade With Love," that contains recipes ranging from Mexican chili corn casserole to Zagreb cake. The diversity of food results from the diversity of membership, says Lore Barhanovic, cookbook chairwoman. The club's acclaimed version of mostaccioli is not included. "I think it's a trade secret," Misetich says. Mostaccioli is a hearty dish of meat and pasta in a rich sauce. Lisica has edited two cookbooks that raise funds for the San Pedro branch of the Los Angeles Public Library. Both are titled "Around the World, Around Our Town" and both include Croatian dishes. Lisica's recipe for mostaccioli is in the first book, published in 1986. Lisica's parents came from Selca, a village on the island of Brac. Born in San Pedro, she has noticed a change in the pattern of immigration. "There isn't the immigration push now that there was right after the Second World War," she says. "They came then with the idea of spending their entire lives here. Many of the people coming now have the idea of going back eventually." Early immigrants were not popular with their non-Croatian neighbors, she says. "We were too noisy. We drank wine. We ate strange food. We ate things like squid, and you know how codfish smells, and sauerkraut. It wasn't what people were used to. Once they tasted it [Croatian food], it worked out differently."

WASHINGTON

Join host Rick Gregorek this week on the Real Wealth Network, as he welcomes Chateau Ste. Michelle’s Culinary Director John Sarich to the studio.  John will be sharing his expertise and enthusiasm for wine and food with our listeners as we discuss how to make the most of your backyard barbecuing.  Wine and food are the topic for this week’s show, because “Real Wealth” lies not only in saving, investing and planning, but also in creating the opportunity to enjoy the finer things in life.  Tune in this Sunday from 8-9 am only on KVI Talk Radio 570.   Show Airing Sunday, July 28, 2002

Founded in 1934, Château Ste. Michelle is the oldest winery in Washington with some of the most mature vineyards in the Columbia Valley. The winery combines Old World winemaking tradition with New World innovation and is best known for its award-winning Chardonnay, Merlot and Cabernet Sauvignon.

Chateau Ste. Michelle is one of the few premium wineries in the world with two state-of-the-art winemaking operations, one devoted to whites and another to reds. This dedicated approach to winemaking has allowed white winemaker Erik Olsen and red winemaker Ron Bunnell to build winemaking programs to their unique specifications.

While all of Chateau Ste. Michelle's vineyards are located on the east side of the Cascade Mountains where the climate is dry and sunny, Erik and his team make white wines in Woodinville, Washington. The winery's expansive, 87-acre estate hosts more than 250,000 visitors annually for tours, tastings, dinners and outdoor concerts. As Stimson Lane's flagship winery, the Woodinville location also serves as company headquarters.

Chateau Ste. Michelle's red wines are made at River Ridge Winery on the eastside of the state. Situated on a steep slope overlooking the Columbia River, the winery is in close proximity to Chateau Ste. Michelle's best vineyards including Cold Creek, Indian Wells, Horse Heaven and Canoe Ridge Estate.

Recognized not only as a pioneer of vinifera grape growing in the Columbia Valley, Chateau Ste. Michelle is acknowledged today as a leader in modern day viticultural research.

John Sarich joined the Chateau Ste. Michelle in 1976 as a winery guide during the first summer the winery opened its doors.  John’s extensive knowledge and enthusiasm for wine and food made it so that before long he was teaching cooking classes in the winery’s historic Manor House.  Next, he moved into sales as a wine and food consultant for chefs up and down the pacific coast.

Adriatica Restaurant and then Dalmacija Ristoran:  In 1980 John left the Chateau Ste. Michelle and opened Seattle’s highly acclaimed Adriatica Restaurant and then Dalmacija Ristoran in Pike Place Market.  During his time at Adriatica, John was selected by Esquire Magazine as one of the country’s “hot new chef” and listed by the Seattle Times as one of the city’s top five chefs.

In 1990 Mr. Sarich returned to the Chateau Ste. Michelle and became the Winery’s Culinary Director.  During the next four years John hosted the Emmy-Nominated cooking show Taste of the Northwest.  In 1993 he published his first cookbook, John Sarich’s Food & Wine of the Pacific Northwest.  His second cookbook, John Sarich at Chateau Ste. Michelle, was published in 1997.

 Currently, at Château Ste. Michelle, John conducts cooking classes, wine and food tastings, wine dinners, and special events, all designed to further people’s enjoyment and understanding of wine and food.  He is also the host of the nationally and internationally syndicated TV show Best of Taste: Flavors of the Pacific Coast.  A companion cookbook, Best of Taste, was published last April and his fourth cookbook Entertaining Simply – Celebrate the Season was published last September.  

John has presented training seminars and classes to wine and food professionals and aficionados around the world.  Culinary tours have led John from Disney World in Orlando, to the Culinary Institute of America in New York, to hotels in Singapore, Bangkok, and Hawaii, to name a few.  

 Over the last 26 years John Sarich has helped to establish the Chateau Ste. Michelle as a dominant focus on the Northwest culinary scene. (Internet 2002)

Oyster Loaf Restaurant

ARNERICH, FRANK Restaurant-Goldminer: Among the rising young men of San Jose, California who have accomplished much, although young in years, is Frank N. Arnerich, who started in the restaurant business when only a lad of seventeen and now owns a place of business under the name of The Oyster Loaf Restaurant. He was born on the Island of Brac, Dalmatia, Croatia on June 11, 1888, and was the son of Nicholas and and Antoinette (Chargin) Arnerich. His father came to California in the year 1875 and settled in Amador County in 1900, joining his brother, and there attended the public schools of Amador City and later went to night school in San Francisco. Having learned the business of restaurateur in San Francisco and in San Jose, at the early age of seventeen he engaged in this line in San Jose in the year of 1905, and has continued here ever since. He engaged in business for himself and with his experience in this line, he has built up a good trade, and he has since been very successful; his up-to-date restaurant, The Oyster Loaf, being both popular among the San Jose’s residents and increasingly profitable to himself. Mr. Arnerich’s marriage united him with Miss Lucy Chargin, who was also a native of Brac, and a sister of Joseph, Jerry, and Nicholas Chargin. They are the parents of three children-Antoinette, Frances, Lawrence Nicholas, and Beverly Lucille, and the family reside at 137 North Sixth Street. Mr. Arnerich is a member of the Order of Red Men, and of the Slavonic-American Society, and San Jose and is past officer in both orders. He is a member of the Chamber of Commerce, Elks, and is a charter member of the Commercial Club. (Sawyer, E. 1922)

Neptune Fish Grotto

AVIANI, ERNEST Restaurant:One of the first good fish eating places upon approaching Fisherman’s wharf is the Neptune Fish Grotto at 2737 Taylor Street, San Francisco, California. The proprietors are Robert Soljack and Ernest Aviani from the Island of Brac, Dalmatia, Croatia. Robert Soljack claims five years of experience at Fisherman’s Wharf and he and Chef Aviani took over this historic location about one year ago in 1936. They renovated the building, made some changes and today have a comfortable eating house and surely a suggestion of good sea food with the open kitchen and charcoal broiler. When lunching or dining at the Neptune one may eat at the counter, or at open tables or in booths. About 140 persons can be accommodated at one time.  The place is famous for its cioppino, fried crab legs, abalone, deviled crabs, charcoal broiled fish of various types, and other seafood specialties. Fish is bought from the boats when they arrive from the sea at Fisherman’s Wharf, and is served the same day. Menus are made out according to fish available. Some 300 meals are served daily. With such food, with such panorama of hills and bay, with such a picture of fishing scenes, a net mending, of crab cooking, of displays of fish for sale, of the teeming life of those who make their living by the sea spread before one, it is indeed a treat of treats to enjoy a fish dinner prepared as the specialists of the Neptune know how to cook it, and thus enter into one of the typical phases of life in San Francisco. (Thompson, R. 1937)

Popeye Fish Grotto

BAJURIN, DAN Restaurant: What more appropriate name could be chosen for a restaurant specializing in sea food than Popeye? That popular sailor popped into mind of Dan Bajurin when he planned his new eating house in September, 1936, at picturesque Fisherman’s Wharf, 2770 Taylor Street in San Francisco, California.  And so, when you step past the large stove on the sidewalk where fresh lobsters, shrimps and crab are cooked, into the dining room, you meet Popeye face to face in the amusing paintings on the wall of the Popeye Fish Grotto. You see him in his various sea adventures which are delightfully intriguing. Then when you are seated in one of the comfortable open booths, he again greets you on the menu. It is always gay and interesting relaxation to go to Fisherman’s Wharf. The atmosphere of the sea, of fishing, of the ships which sail the seas, always enfold one and carry the mind to distant shores, from whence came these men of many lands, where fishing was their calling in the old country. Quite in keeping with this are the four partners of Popeye Fisherman/s Grotto. Two of them, Dan Bajurin and Mario Zarish, are from Dalmatia, in Croatia. When Dan came to California in 1929 he missed his fishing adventures and decided to have a restaurant where fish would be the specialty. He has worked and had restaurants since that time in Sacramento and San Francisco. Before opening Popeye Fish Grotto, he worked in one of the most popular of the fish grottoes in Fisherman’s Wharf. Airy, bright, new and clean, the dinning room can accommodate as many as 92. The charcoal broiler is of the latest type and not only is broiled fish a specialty but this one eating place at Fisherman’s Wharf where one may feast upon tender broiled steaks and chicken. And, if some of the party desire fish and others do not care for it, each may be satisfied to his taste. The pots of chowder, Boston clam and Coney Island clam chowder, the mackerel pickled by the chef that day, the trays of freshly shelled shrimps, the great jars of newly made dressings, all were in readiness for customers. (Thompson, R. 1937)

Park Place Seafood House

BANOVAC, BOB Restaurant: Park Place, 1980 Union St., San Francisco, California. Park Place, opened in 1977, has everything you always wanted in a seafood house but were afraid to ask for. The old Cooperage interior has been artfully expanded to seat 75 on two levels (the back section is now raised instead of sunken), redone in natural wood with elegant simplicity, and now much larger patio area encased in glass, with outdoor lighted planting. The casement windows at tableside (in beautiful doweled frames) all open out, while overhead a massive redwood structure supports a “cathedral” ceiling of clear glass whose great panes also open. Two intrepid window-washers have at them daily, and even at night some of the panes are open, freshening the air. Hurricane mantle lamps light the tables, in white and brown linen, matching a sparingly used brown-check wallpaper. Seating is in cane armchairs. It’s a beautiful dining environment. Park Place, is the first to offer the specifically San Francisco style of that cookery- Dalmatian cuisine in the tradition of Tadich’s, Sam's and Maye’s. There’s nothing imitative about this. Principal owner is Dalmatian-American Bob Banovac and the manager is Tony Ivelich, whose father Dominic was chef at Tadich’s for 40 years. Here you’re served the seafood you were born and raised to recognize as right. For example, I had the day’s special- broiled red snapper (a fillet the length and breadth of the fish), striped black from the grill and tasting of the charcoal, but so moist it was still seeping its juices. Only Dalmatians from Croatia can do that. (Read, R. B. 1977)

Palace Restaurant

BARETICH, SAM Restaurant: Sam Baretich ( wife, Mary Haramia ) owned and operated the Ideal Café about 1900 and went on to become associated with the Palace and Vienna in Aberdeen, Washington, two of Aberdeen's best known eateries of the early days. Once established, he sponsored many Croatians to come here and either put them to work in his business or helped them locate in one of the many mills. (Randich, J.)

Polk and Sutter Oyster House

BEGOVICH, DOMINICK AND ZIDICH, JOHNNY Restaurant: It was the late Governor James Rolph, Jr., who started the political stampede at mealtime to Johnny and Domink’s restaurant, the Polk and Sutter Oyster House, located at Polk and Sutter Streets, San Francisco, California. And today the stampede continues, for the food in delicious, the surroundings have the degree of privacy which conferences of various sorts demand- and they serve old-fashioneds in steins! In real life the well-known and popular partners are Johnny Zidich and Dominik Begovich. But to everyone who knows them they are just Johnny and Dominik. These two have been partners for the past 15 years and are both from Dalmatia in Croatia. They began to work at an early age to learn the restaurant trade. Dominik was aboard a boat in a galley at the age of 10. Later he migrated to New Orleans and became chef in one of the large hotels. He came to San Francisco in 1906 and for the past 27 years has been at Polk and Sutter Streets. It was Gov. Rolph who proclaimed vehemently and often that Dominick is the best chef in the world! Later he came to San Francisco and was at the old Portola. He advanced form one stage to another in various restaurants, and in 1920 he became connected with the Polk and Sutter Oyster House. He has been there ever since. When entering this unique grill, one has a choice of going in to the main dinging room and to the booths and banquet room, from either street. But if entering one of the Sutter Street doors, one find himself in a very large market and sees merely the hint of what is behind the scenes of the restaurant proper. For there is the open stove and broiler, there is the counter at which 22 may dine at one time. there is the hall which leads to the booths and dining room downstairs and to the banquet room and booths upstairs. To his staff of 14, Johnny points with pride they are men of his own country. One waiter has been with this famous establishment for 30 years. Others have served many years. And there's a customer, says Johnny, who has appeared every morning for his ham and eggs for the past 10 years. (Thompson, R. 1937)

Maye’s Oyster House

BOBAN, NED Restaurant: A native of the Island of Brac, Dalmatia, Croatia he lived in San Francisco and Marin County since 1938. He served in the Pacific with the United States Army Air Forces in WW 11. Ned owned Maye's Oyster House at 1233 Polk Street in San Francisco, California until he retired and sold the restaurant in 1986. He was married to his wife, Lepa Boban, and had one daughter Nina Nikolich. Ned passed away on Sunday, April 15, 2001. Ned was a member of the Slavonic Mutual and Benevolent Society of San Francisco. (SF Chronicle 2001)

Gelco’s Rendezvous

BUICH BROTHERS LUKO-VLAHO Restaurant: When you turn from Van Ness on to Lombard in San Francisco, California you can see Gelco’s Rendezvous on the right, with signs in the window that read “Original House of Baby Lamb” and “The Buich Brothers form Dubrovnik” and you get Luko Buich in a tuxedo, standing behind a small bar, pleasant, friendly and willing to talk about Dalmatia until closing time. Buich, 36, came to America 10 years ago in 1977 from Dubrovnik, a town on the Adriatic Coast in Croatia built in the 13th century. His brother, Vlaho, had come to San Francisco about 20 years before, but the family name goes further back than that. Buich talks about his great-uncles coming to California during the Gold Rush, cutting their lives short- one died when he was 40, another when he was 21- to try and find gold nuggets in the streams around Jackson. He points with pride to his countymen’s accomplishments in California across the years, and to the community of 35,000 Croatians who have settled in the Bay Area. Gelco’s Rendezvous is best known for its lamb dishes and fish specialties, but it is also a small museum of Croatian artifacts. The walls are covered with cases of dolls and bottles, hand-woven blankets and paintings of Dubrovnik. In addition, every third Friday of the month, Gelco’s offers native Croatian tamburitza music. Buich finds himself missing Dubrovnik from time to time- swimming in the warm sea, walking in the heat of July and August, the slow days on the outer islands when you would see across the Adriatic to the coast of Italy. He brought out tour books, thick with color pictures of Dubrovnik, and reminisced about the inland villages, about the houses along the River Trebisnica and the cafes sitting on the sea side of the coast. Then he poured the Slivovitz, topped it with pear liquor, and held it up to the light. “Zivili!” he said. (Beirkis, E.)

Tadich Grill

BUICH, LOUIE-MITCH-TOM Restaurant: Born on the Croatian Coast of Dalmatia, in village of Grbovac, located in the district of Postranje, in the area of Gornja Zupa. In 1922, at age 25, Louie was sponsored to come to the United States by his cousin Antone Ljubimir. Upon his arrival in San Francisco, he began working as a dishwasher and kitchen helper in Tadich Grill where his brother Mitch worked as a cook, His brother Tom was now working as a waiter at John Sutich’s Cold Day Restaurant at 537 Sacramento street. He brought Louie there where he could now train as and apprentice cook. In 1923, both brothers returned to Tadich Grill, Louie as a cook and Tom as a waiter. In 1928, Louie’s brother Mitch and a Tadich Grill waiter, Louie Milich, bought the restaurant from John Tadich for $8,000--- $4,000 each. In 1933, Mitch and Louie Milich’s partnership terminated. The three brothers became working owners. Mitch was the chef and Louie became the night chef and relief day chef for Mitch, while Tom became the “front man.” serving as a host and bartender. Until this time, charcoal (mesquite) broilers were traditionally used for meats and poultry. Because Tadich Grill was predominantly a seafood house and the broiler was not used to its fullest potential, Louie introduced the techniques of cooking seafood over a charcoal (mesquite) broiler. This cooking technique immediately became popular with the customers and added to the success of the restaurant. Louie met Marija Nenad in 1927 in Oakland. She was born in Zakula, Donja Zupa, approximately 2 miles from his birthplace, but they had never met before. They married in February, 1929. Louie and Marija (Mary) had 3 children. Mary Lucille, Steve, and Robert. In 1961, Louie purchased Mitchel S. and Mitchell A. Buich’s shares of Tadich Grill and Louie’s sons, Steve and Robert, took over the management of the restaurant and later became partners. Steve, who had originally worked at the restaurant as a bartender from 1956 to 1958, left to become an officer of the San Francisco Police Department from 1958 to 1961. Robert had previously worked part-time at Tadich Grill while attending college. Louie remained the primary influence of Tadich Grill until his death in 1965 at the age of 67; he had been in the restaurant industry for 43 years. (Buich, S. 2000)

Seafood Bay

BUNTICH, SIMON Restaurant: Simon Buntich owns a pair of restaurants along Sunset Boulevard in Silver Lake, Los Angeles, California. that he calls “Inflation fighters.” One is Simon’s, a good place to eat more food than you ever thought possible for a ridiculously low price. The other is Seafood Bay, where you can devour some exquisitely well prepared fish dishes for prices that went the way of all flesh at least a decade ago. The thing that really gets me about Seafood Bay is not how cheap it is, but how good it is.  There are lots of places around town where you can get large quantities of food for very low prices.  The problem is the food often isn’t very good. This is anything but the case at Seafood Bay, where protein is the name of the game. Bread comes immediately, in quantities that are both generous and excessive when you consider the amount of food that follows.  The seafood cocktails are the best outside of the Mexican seafood houses. 1982. (Los Angeles H)

Saddle Rock Cafe

BUTIER, LOUIS Saloon-Restaurant: “Harpoon Louie” Butier, the immigrant tavern owner whose hefty drinks pumped life into the San Francisco Financial District for 55 years was born Louis Butier 77 years ago in Dubrovnik, Croatia. But from the day a malevolent barroom pot enjoined him to “Give ‘em the harpoon, Louie,” he’s never been called anything else. He came from Croatia as a 10-year-old boy, friendless, alone and unable to speak a word of English. He sailed from Dubrovnik with his older brother, a physician. But the brother died aboard the ship before it reached San Francisco, California. Harpoon Louie was raised by an Oakland police captain but he went to work as a boy and never attended school. He never learned to read or write but he did learn how to tend bar- first at the old Eagle Cafe in Oakland, then at the Idora amusement park. The first liquor license issued in San Francisco after the 1906 fire went to Harpoon Louie and his Saddle Rock Cafe at Clay and Battery streets. Louie stayed there through prohibition, depression and two wars. And he never measured a drink. This was a policy that made the old Saddle Rock, a ramshackle establishment even in its earliest days, the most popular saloon in the Financial District. “I never lose a friend,” Harpoon Louis often bragged. His half-century of service to thirsty financiers was abruptly halted last March in 1962, when Redevelopment moved in. The Saddle Rock stood squarely on the site of the Redevelopment Agency’s Golden Gateway Project. Louie closed down his old bar last March 17. 1966 with a drinking bout attended by his old friends and some newcomers who thought Harpoon Louie was some kind of a shrimp cocktail. The bar was torn down last month, only a few weeks before the death of its famed barkeep. (SF Examiner)

Black Marble Cafe

BUTIRICH, MARTIN M Restaurant-Oysterman: Martin was born 1886 in Trpanj, Dalmatia, Croatia. His father, Marko, was a fisherman and mother Mary nee Barbic. He finished grammar school in his place of birth and obtained a job as sales aid working for M. Markovic in Metkovic. He arrived in New Orleans, Louisiana in 1902 and worked with his brother, Ivo, who was cultivating oysters. He stayed with his brother five years, then found a job as machinist on the ship "Enterprise" where he worked two years. He then opened his own restaurant in New Orleans, and stayed until 1920. The same year he moved to Gretna, Louisiana. Due to his natural talent and hard work, Butirich built a good size homestead. In the center of town he built a modern house where he opened a restaurant. Through his hard work and integrity he became well known with Americans as a very respected citizen. In 1924 he visited his homeland and at that time he married Darinka Butiric. They had two sons, Marko and Nikola. They are going to grammar school. Little Marko is an artist, at seven years old he plays violin. Once a week you can hear him on the radio station WGBW. Martin Butirich is a member of the Slavonian Society and several American societies. (Pejovic, L. 1935)

Chargin’s Grill

CHARGIN, JOSEPH Restaurant-Orchard-Goldminer-Bank: Joseph A. Chargin, of San Jose, California was born in Mirca, Island Brac, Dalmatia, Croatia, on April 10, 1865, the son of Anthony and Frances (Lebedina) Chargin, vineyardists in Dalmatia. He was educated in part in his native country, and continued his studies in America, at night schools and through private teachers. In 1881, he first came to California, and goldmined in Amador County. Then he removed to San Jose, but not until he had tried restaurant management in San Francisco, and somewhat similar work in Hollister. For a quarter of a century he has been in San Jose, and he is probably the oldest merchant in his line here, and Chargins Grill, through his enterprise and affability became one of the most popular restaurants in the city. However, catering was not the limit of his capabilities, for Mr. Chargin had become interested in farming and owned several ranches, which began to take so much of his time that in 1920 he turned the management and development of his orchards in which he is ably assisted by his sons. Associated with his sons he owns thirty acres in Evergreen district devoted to raising prunes and apricots and with his son-in-law, another ranch of twenty-four acres in the Quito district, where he grows prunes, and with his brother Jeremiah, he still owns another eleven acres a short distance south of Morgan Hill. Mr. Chargin is also a member of the California Walnut Growers Association of California. He was one of the organizers and has been a director of the Growers Bank of San Jose since its incorporation, and is also interested in other financial and manufacturing establishments. In 1890 Mr. Chargin was married at Plymouth, California, to Miss Josephine Smith of Amador County. A daughter, Frances, is a graduate of both the San Jose Normal and Notre Dame College and is now the wife of Dr. D. H. Lawrence of San Jose; Victor A., a graduate of Santa Clara University is an attorney-at-law practicing in this city; Joseph A., Jr., is also a graduate of Santa Clara University as a civil engineer. He was with the county surveyor and during the World War was commissioned a first lieutenant in the U. S. Army and served overseas for two years. He is now engaged in ranching; Lawrence J., a graduate of Santa Clara University, is now engaged as a horticulturist here; the younger members of the family are Madeline J.,, Gerald J., Maryon and John M., Maryon passing away at the age of eight years. Mr. Chargin resides with his family at his comfortable residence, 167 Vine Street, and they attend St. Joseph’s Catholic Church. He belongs to several fraternal orders and civic organizations and was several years president of the Slavonian-American Benevolent Society. (Sawyer, E. 1922)

Morning Star Restaurant

CUMBELICH CLAN: Alex Cumbelich reported storm damage from a hurricane at New Orleans, Louisiana in 1874 while H. Cumbelich from San Francisco and John Cumbelich were mining gold in Placerville County, California in 1879. John Cumbelich reported to the Census taker in 1880 that he was hauling goldminers across the Sacramento River as a boatman. John Cumbelich turned his bag of gold into the Morning Star Restaurant in Oakland in the 1880’s. This started the rush of islanders from Mljet to Oakland. Three brothers from Babino PoIje, Island of Mljet, Croatia Vicko, Petar and Ivan Cumbelich-Regio, went to California in 1907. Petar Cumbelich, born in Babino Polje in 1887, died in Oakland in 1909, and Ivan Cumbelich also died in Oakland in 1920, also as a young man. P., P.J., and Vicko were members of the Slavonic Society in San Francisco in the 1900’s. The Cumbelich Clan were also members of the Croatian Fraternal Union. Catherine and Maria Cumbelich were witnesses at the Croatian Church of Nativity in San Francisco in the 1910’s and Maria Cumbelich-Novak baptized John, Lucretia, Maria and Nikola at the church. (Dabelic, I 1993)

Drago’s Restaurant

CVITANOVICH, DRAGO Restaurant-King of Mardi Gras-Oysterman: The City of New Orleans is world famous for the annual Mardi Gras celebration which draws millions of people there for this grand pre-Lenten festivity. This year has special significance for Croatians, not only in the Louisiana and Mississippi areas but everywhere. For the first time ever, a Croatian, Drago Cvitanovich, a prominent restauranteur and businessman in that area was named "King of Krewe of Argus" and in this role, led one of the major parades on Mardi Gras day, and was accorded the highest honors of the community throughout those festive days. For a person to be named "King of Argus" as was Drago Cvitanovich, you have to be a well established and respected citizen of the area. Also you need to be recognized for your contributions for the welfare of others there and elsewhere. When Drago was selected this year, there was universal rejoicing. I could not believe the great number of people who showed up for the parade to cheer him on, but they also came to special events honoring him, such as the gala and formal "King's Ball" at the Hilton Hotel (more than 800 invited guests attended!) and the pleasant country club brunch prior to the parade as well as the informal gathering, at the Drago Restaurant afterwards. Drago and his wife Klara have been leaders in the Louisiana area in promoting awareness of the Croatian cause and working with Archbishop Hannan, they have been responsible for obtaining hundreds of thousands of dollars worth of humanitarian aid for our people in the homeland. They are proud to be Croatian and speak fondly of their birthplaces there. They as well as their sons and countless relatives who came from as far as California for the celebration, all speak Croatian. Everyone knows who they are and where they came from. While all of the Mardi Gras celebrations were taking place, thanks to the leadership. of Drago Cvitanovich, another significant thing happened for Croatians. One of the oldest organizations for our people in the United States (125 years old) the Slavonian benevolent association in Louisiana officially changed their name to "Croatian Benevolent Association! Drago Cvitanovich is president of this great group and led them to a recognition of their true identity as Croatians. Drago was born in Igrane near Makarska on the Dalmatian coast of Croatia. It was there that he learned his skills as a fisherman and culinary artist, especially with the preparation of oysters. He loves to tell that since his days on Adriatic until today he must have shucked 10 million oysters. People still flock from far and near to his restaurant for this specialty. If you are ever in Louisiana, a visit to Drago's restaurant in Metaire is a must. He migrated to Canada in 1954 and in 1961 went to Louisiana. He married his lovely wife, Klara Buconic, who was born near Dubrovnik in 1958 in Louisiana. They are the proud parents of two fine sons, Tommy, who runs the Drago restaurant and Doctor Gerry who practices emergency medicine at a large local hospital. They are likewise proud of their membership in the Croatian Catholic Union. (Petrusic, A 1995)

Drago’s Seafood

CVITANOVICH, TOMMY Restaurant: Croatian Restaurateur, Tommy Cvitanovich, son of Drago and Klara was named Restaurateur of the Year for 2001 by the Louisiana Restaurant Association. New Orleans is a mecca of fine dining and home of the world's most famious restaurants. It has the second largest Restaurant Association in the USA. Drago's Seafood Restaurant was opened by Drago and Klara Cvitanovich 32 years ago and very soon became one of the finest seafood restaurants. Drago's is famous for serving the best oysters anywhere. Oysters are a Croatian tradition in Louisiana. Croatian Fisherman have been the best oyster cultivators for over 130 years. Because of this connection with Croatian fisherman it is not a surprise that Drago's has the best oysters around. Drago's signature dish is Charbroiled Oysters, which is Tommy's brainchild. It has put Drago's --on Travel and Leisure, September 1996 list of the World's Best Restaurants. It is a great honor for all Croatians in Louisiana that Tommy excelled: to be named the best. Louisiana's Governor, Mike Foster, appointed Tommy to the Louisiana Seafood Promotion and Marketing Board in the year 2000. He is working very hard in his business and also in seafood industry for advancement for all. He is a director on Louisiana Restaurant Association State Board. He is hundred percent Croatian American, born in Vancouver B.C. Canada to Croatian immigrants. With his parents and brother he immigrated to the United States to New Orleans at the age of three. He speaks Croatian and has Croatian and American passports. Tommy has kept Croatia near his heart all his life. He has visited Dalmatian Coast multiple times. During the war he assisted in collecting and shipping over one hundred containers of relief supplies to Croatia. Last summer he took his wife and four children to Croatia to visit his grandmother, aunts, uncles and cousins. He plans to visit Croatia again this summer. Tommy, congratulation and thanks for putting Drago's and Croatians on the culinary map of the United States! (CAT 2002)

Restaurant in Pioneer Square

CVITKOVICH-CORAK, MATILDA-JOHN Restaurant-Saloon: Matilda (Tillie) Corak was Seattle, Washington Croatian Fraternal Union Lodge 439's oldest member--passing away the day before her 99th birthday. Tillie was born March 14, 1902 in Prizna, Croatia not far from Karlobag on the northern Adriatic coast. She was the daughter of Juraj and Marija (Matijevic) Prpic. Because her mother died at childbirth and her father left for America when she was only 5, Tillie was raised by her paternal grandparents, Ivan and Eka Prpic. Tillie came to America in 1921, joining her father in the coal-mining town of Roslyn, Washington. Following her marriage to Croatian miner John Cvitkovich, the couple left Roslyn and moved to Seattle. John and his brother Joe opened a restaurant in Pioneer Square (the oldest part of Seattle) where Tillie cooked and served meals to mainly loggers and seamen. It was there that she developed the "colorful" vocabulary that was to remain one of her trademarks. On weekends these same customers, mostly Croatians, would gather at the Cvitkovich home to feast, drink homemade wine and enjoy the Cvitkovich family tamburitza orchestra made up of daughters Mary and Helen, son Joe and nephew John. Tillie's husband John died in 1945 and shortly thereafter she married Nick Corak. The couple, in turn, operated the Sunset Tavern in the Pike Place Market area of Seattle for many years. Sister Corak was always intensely proud of her Croatian origin so it followed that she joined the Croatian Fraternal Union in 1923, shortly after her arrival in America. She had thus been an adult member of the Society 78 years at the time of her passing. Tillie Corak is survived by her daughters Helen (Rick) Richter, Rose (Bob) Badda, five grandchildren, five great grandchildren and two great great grandchildren. She was also survived by her sisters Mary Irby of Montana (subse-quently deceased) and Dora Gibson of GoIdendale, Washington. (Major, R. 2001)

Miramar Restaurant

DERPICH, NICK Restaurant: A cheerful and happy man, loved and respected by all who he ever met. He was born on the Island of Brac in Dalmatia, Croatia and came to live in Watsonville at the age of 20 where he worked with his brother on a ranch. He then moved to San Francisco, worked in restaurants and joined the Slavonic Society July 3, 1921. He returned to Watsonville and with former Slavonic member Peter Knego operated the Royal Grill for 19 years. He then founded and operated the Miramar Restaurant till his retirement. Nick married Katie in 1928 and they were inseparable throughout the years. They had a daughter Geri and also raised a niece, Frannie Derpich Colendich. Nick was extremely proud of this Croatian roots and traditions and did his most to promote our culture. Throughout the years he maintained close ties with his native Brac and was active in helping others come to the US; sending money and aid and tutoring them in English and helping them become US citizens. Nick was a small man in stature but had a magnetic charm and personality always sporting a great smile and sparkling eyes that set him apart from others. (Eterovich, A. 2000)

Restaurant in Skagway

DRAGOLICH, JOHN Fisherman-Restaurant-Goldminer: John Dragolich, one of the oldest and best known pioneer fishermen of the Columbia River, died last evening at a local hospital in Astoria, Oregon. Mr. Dragolich was born in Boka Kotor, Dalmatia, January 13, 1850. He began fishing in the Columbia River about 50 years ago. In 1897 he tried his luck in the Alaska gold fields; he ran a restaurant at Skagway, Alaska for about a year, then returned to Astoria. About 35 years later, he became the proprietor of a local restaurant and continued in active business until recently when failing health caused him to retire from active work. The decedent was a member of Concomly Tribe, No. 7, Improved Order of Redmen. He is survived by four children: George Dragolich of Centralia, Spiro Dragolich of Tacoma, Bella Dragolich of Astoria, and Mrs. Mary Pincetich of Portland; a nephew Joseph Dragolich of Aberdeen. (Morning Astorian 1929)

Goodfellows Grotto

DUJMOVICH, MATTEO Restaurant-Gambling Hall-Variety Show: Los Angeles’ oldest restaurant, the Goodfellows Grotto, will end the year next Thursday, December 31, 1953 by locking its doors forever. If its faded paintings, corroded metal chandeliers and crumbling walls could speak to today’s throngs on Main St.. they would recall nostalgic memories of famous guests. Long decades ago- the divine Sarah Bernhardt. Two weeks ago- Jack Dempsey at one table and John Wayne’s wife, Esperanza, at another. And in between these years- every Los Angeles Mayor, every District Attorney, every Governor, every Senator and hundreds of other public officials have eaten in the steak, chop and seafood house which has only a 20-foot frontage at 341 S Main Street. With them have been stars of the sports world- Jim Flynn, the only man who ever knocked out Jack Dempsey (Flynn ran bar at 3rd and Main) and Jim Jeffries (who ran a bar right behind Good Fellows on Spring St., beside the old Empress Theater). And in the little curtained booths behind the private door marked “Family Entrance” have sat the stars of yesteryear who appeared in the Grand Opera house, two blocks north on Main St., or in the Belasco, two doors north of Goodfellows, or the Adolphus (later called the Hippodome) across the street. “I guess we’ve been here too long. The town has moved away from us,” explained John L. Dujmovich yesterday. He is the son of Matteo C. Dujmovich, born on the Island of Brac, Dalmatia who founded Good Fellows in July, 1905 in Los Angeles, California. John Dujmovich assumed operation of the restaurant after the death of his father, and with the assistance of Curley Arnerich and Mike Kovacevich, ran the Grotto until it closed for good on December 31, 1953. The elder Dujmovich was second cook at the old Baldwin in San Francisco before he ran a gambling hall and variety show in Phoenix.  He tried restaurant work again in San Diego and returned to found Goodfellows Grotto in Los Angeles when Main St. was the hub of the theatrical and sports world. Within two or three blocks, mostly on Main and Spring, were the city’s great stores- the N.B. Blackstone Co., F. B. Silverwood, Desmond’s, Hale’s, Hamburger’s (predecessor of the May Co.), the J.W. Robinson Co., Harris & Frank and the Coulter Dry Goods Co. When Goodfellows opened the Orpheum behind it had vaudeville, the Belasco had a stock company playing “What Happened to Jones” and the Mason was boasting of Nat. C. Goodwin “and an excellent supporting company.” (Only three decades ago the Mason was still in its prime, with David Warfield playing Shylock in “Merchant of Venice.”) The older Dujmovich, a Croatian, proved a successful restaurateur from the start. All his steaks were charcoal broiled. His bouillabaisse, lobster thermador and boiled crab were quick favorites. For luncheon, his filet of sole and cracked crab remained popular to the end. Joseph Scott and the criminal trial wizard, Earl Rogers, led parades of lawyers from courtrooms to the restaurant. It survived competition from neighboring Mme. Zucca’s and the Victor Hugo. (Columnist McIntyre once pointed out that Los Angeles’ most expensive and cheapest restaurants were next door to each other. One was the old Victor Hugo’s; the other was a 5-cent hot dog stand.) As years passed, some customers died. But the rest kept returning. George (Curly) Arnerich, 68, who has been with Goodfellows for 42 years as a waiter, recalls many. Lewis Stone and H.F. Sinclair used to come often,” he said.  Joe E. Brown, Zasu Pitts and Edward G. Robinson still come in. I’ve served Clark Gable, Adolphe Menjou, and Chiefs of Police all the way from Chief Sebastian to Chief Parker. I remember Mayor Snyder and Mayor Porter well. Mayor Cryer used to come in almost every day. Mayor Poulson hasn’t appeared so frequently. “Governors? I remember Jim Rolph, Gov. Young and Gov. Merriam well. They always brought friends.  “Movie people? Louis B. Mayer has eaten here many times- and still does.” Catholics like Joe Scott and Appellate Justice Thomas P. White have patronized the Grotto often because it is near St. Vibiana’s Cathedral. Board Chairman Victor H. Rossetti and other officers of the city’s oldest bank, the Farmers & Merchant, found it only a few steps from their doors at 4th & Main. Only the Goodfellows’ walls know how many big business deals or lawsuits have been settled at the tables seating a total of 75 in the main room or the booths holding 75 more. I decided to tell my crew of 22 that we’ll have to close Dec. 31 I gave notice to the bank, which represents an estate owning the building. “I suppose they’ll tear it down and make this another auto park,” Dujmovich said wistfully. “I’ll be sorry...I don’t have any plans to reopen anywhere else at present.” (Zeman, R. 1953)

Skipper Inn Motel and Restaurant

FERICH, JOHN Skipper Inn: Born near Slavonska Pozega, Croatia in 1900. John arrived in Gary, Indiana in 1925 and found work at the Gary Steel Mills. Moving to San Pedro in 1949 he and his brother-in-law Charles Pavlich opened the Skipper Inn Motel and Restaurant. For many years Ferich was a member of Croatian Fraternal Union Lodge 588, Dalmatinska Sloga. He died in 1982. (Zajednicar 1982)

Workingman’s Restaurant

FRANCISCOVICH, MITCHELL Restaurant-Boardinghouse: Mitchell Franciscovich (wife Kirincich) started a workingman's restaurant on Heron Street in Aberdeen, Washington in the early 1900’s. In addition he built a large two story house in East Aberdeen so that arriving countrymen would have a place to stay while they found work. It was his practice to take a horse and wagon to the railroad station every day to greet the train and any Croatian immigrants aboard. If they had a local address to find he would see they reached there. If not, it was off to his home or a boarding house. (Randich, J.)

Oakland Seafood Grotto

FRANICEVICH, ANDY Restaurant: Over a couple glasses of wine, Tony Markovich, Andy Franicevich, and Mike Stipic had the idea of building a grand and elegant restaurant on the Wharf at Jack London Square in Oakland, California. Having worked as a trio for ten years at the Oakland Seafood Grotto, they had acquired a food clientele. But rather than renovating the old site, they decided to embark upon a new and challenging adventure, which was not only to be costly, but would involve numerable plans- thus following their fathers’ footsteps. Andy’s father left the Island of Hvar, Dalmatia, Croatia. to settle in Louisiana where he worked the oyster farms. It was San Francisco, however here he ended up owning a chain of restaurants, all but one fell victim to the Depression. Tony’s Markovich’s father migrated from the Island of Brac in Dalmatia and settled in San Francisco where he started as a dishwasher, waiter, and advanced to cook before he owned four restaurants. Somehow they all seemed to end up working at Maye’s Oyster House where Mike’s father was cook. Mike’s father came from Montenegro and enlisted in the U.S. Army during W.W.I. when he met the sister of Andy’s mother, he married her- all three families were very close over the years. It was in 1955, when the sons of these immigrants became partners. The Grotto finally became a reality in 1966. Upon entering this famous establishment, you are greeted by your congenial hosts (Andy, Tony, or Mike). The warmth of their personalities, as well as the interesting decor makes on feel very relaxed and welcomed. Sport memorabilia fill the walls for all three partners participated in athletics. Tony was an outstanding pitcher for St. Ignatius, and Andy and Mike played football for Mission. Their love and respect for sports is reflected in the displays of autographed photos of famed athletics, such as Joe Dimaggio and Croatian football star, George Blanda of the Oakland Rai