I admired her as I know hundreds of others did.” – Baltimore SunĪpparently, Mrs. Haussner was a tireless person who was always there. It was one of those rare places,” said Carleton Jones, retired Sunday Sun feature writer and restaurant critic. Haussner’s “didn’t have a rival in the 1940s, 1950s and into the 1960s, and for years, there was simply no point in going anywhere else. She was an art collector both behind and ahead of fashion, and the art made Haussner’s a nationally cited tourist attraction. “She had a strong business sense, and her warm, welcoming, kindly presence, together with the comfortable food, made you happy there. Dorsey, former Sun art critic and restaurant reviewer. Haussner was the soul of Haussner’s,” said John R. Haussner passed away a year after the restaurant closed. William Haussner passed away in 1963 but the restaurant continued for several decades under Mrs. It is said that their novel-length menu boasted 112 entrees. “Master chef” William Henry Haussner opened the restaurant in 1926 upon emigrating from Germany. Haussner’s was known for their crab cakes, their beloved strawberry pie, and above all, their fine art collection.Ĭollected by the owner’s wife, Frances Wilke Haussner over the course of 73 years, the collection sold for ten million dollars after the restaurant’s closing. For the many who have, there has been no shortage of nostalgia stirred as a result of the announcement. While I did fortunately have the chance to visit Eichenkranz, the city’s last remaining German restaurant, before it closed this past May, I had never been to Haussners. Haussner’s Menu, 1967, New York Public Library Last month it was finally announced that the building would be demolished to make way for an apartment building. It has stood vacant, going through numerous sales and auctions while the surrounding neighborhood of Highlandtown slowly transforms around it. The fate of the building once occupied by the famed Haussner’s restaurant has been uncertain for a decade now. For this week’s installment, I turned to the news for inspiration. November is upon us, and although the autumnal comforts of the past few posts (biscuits, pies, and cornbread) have been pleasant, I thought I’d better branch out, lest I lose my *edge*.
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