The Lost Daiy's Restaurant Building - 20 East 42nd Street

 

The Brickbuilder, October 10, 1916 (copyright expired)

Born in Ireland in 1865, Bernard Daly arrived in New York City in 1883.  Although he never dabbled in politics, according to The New York Times years later, he "was a personal friend of many Tammany Hall figures."  Among those were Tammany bosses John F. Curry and Charles F. Murphy.

In 1885, Daly opened a saloon on Eleventh Avenue and West 42nd Street.  He lost the business in bankruptcy in 1908, creating a problem for Judge Hough.  He appointed a businessman who was not affiliated with the courts to "carry on the business," according to the New York Herald.  The article explained, "A lawyer remarked that Uncle Sam running a liquor saloon would not please the Prohibitionists."

Bernard Daly began anew, opening a restaurant and bar in a renovated three-story townhouse at 20 East 42nd Street, just east of Fifth Avenue.  Daly subleased the space from the New York Real Estate and Security Company, which was renting the property from Caroline Cochard, who lived in Paris.  Spaces in the upper portion of the building was occupied by offices, at least two of which held well known architects--Emery Roth and Oscar Lowinson.

In 1913, the New York Real Estate and Security Company failed.  The New York Times reported on January 17, 1914, "Agnes Daly, wife of Bernard Daly, the tenant of the property," had leased the old building.  The New York Herald noted that the lease would extend for 19 years.

The Dalys hired architect John Philip Voelker to remodel the vintage house into a romantic, five-story-and-attic building.  The Daly Restaurant would occupy the lower three floors of the Tyrolean-style structure, and the upper portion would hold apartments.  Voelker was assisted by architect Oscar Lowinson.  (The latter's fees were covered by Caroline Cochard.)  Lowinson was charged with designing the striking glass-and-iron marquee, an extension in the rear, and (less glamorous) the plumbing.

Voelker gave the side piers a striated effect by alternating red brick and stone.  A long arcade fronted the second floor and three grouped windows dominated the third.  The upper floors sat back, allowing for a crenellated balcony at the fourth floor.  The step-gabled attic was decorated with half-timbering.

Oscar Lowinson worked "in co-operation with Jack Abrams & Bro., Inc.," on the up-to-date plumbing, according to The Plumbers' Trade Journal, Steam and Hot Water Fitters' Review on September 15, 1915.  The journal called it "a very fine installation of modern plumbing work," and described, "The changes and alterations consist of providing extensive kitchen plumbing equipment, a six-station bar 67 feet long, a two commodious toilet rooms, one in the basement for men and one on [the] second floor for women."

Unlike his previous saloon, Daly's was a proper restaurant and barroom.  The New York Times would recall in 1933 that it "was noted for many specialties both in its cuisine and at its bar, one of the longest in the city at that time."

The price for the above meal would translate to about $38 in 2026.  from the collection of the New York Public Library

Shortly after the restaurant opened, tragedy occurred.   Myles Carroll, who was employed by the Knickerbocker Ice Company, drove his ice wagon to the restaurant on September 22, 1914.  Court papers documented that he was delivering ice in the cellar when "the ice tongs slipped and a 300-lb cake of ice fell upon him, striking him in the abdomen."  The injured man died in a hospital six days later.

Like the modern plumbing, Bernard Daly kept up with technological advances.  Early in 1916, he converted the kitchen from coal ranges to gas.  In its April 1916 issue, Gas Logic published two photographs, explaining:

It was an over-night change of kitchen.  The chef and his three assistants left Daly's Restaurant, No. 20 East Forty-second Street, after the coal fires had been "drawn."  The next morning the chef was prepared to cook the means of 500 customers on Gas Ranges.

Kitchen workers among the coal-fired equipment. Gas Logic, April 1916 (copyright expired)

The kitchen with its gas-fed equipment.  Gas Logic April 1916 (copyright expired)

Although the article's photographs did not reveal dramatic transformations, it noted, "The heat in the Daly Restaurant kitchen had always been excessive...That kitchen is cool and comfortable today."

Bernard Daly's first trouble with authorities came in 1918.  To conserve oil and coal for the war effort, the Federal Government instituted "Lightless Sundays and Thursdays."  On those nights, no exterior lighting other that street lights was allowed.  Storefronts and displays were ordered shut off.

The electric sign outside Daly's Restaurant burned brightly on Thursday night, March 29, 1918.  The infraction cost Daly dearly.  The following day, The Evening World reported, "Ten firms...had their electric current turned off to-day by order of Deputy Fuel Administrator Edwin O. Norma. for violation of the 'lightless Thursday' rule last night."  Among those businesses was Daly's Restaurant.  The article said that it was Daly's second offense, and he received a warning the first time.

Another war restriction would get Daly into hot water.  Eight months later, in November 1918, the Government passed the Wartime Prohibition Act, banning the sale of intoxicating liquors.  At 7:00 on September 17, 1919, according to The New York Times, "dinner was being served and the restaurant upstairs and the barroom was crowded."  About 50 patrons were eating in the dining room.  The article added that the cabaret and dancing room on the second floor "was well filled."  Suddenly Federal agents entered and "quietly walked to the end of the bar and told the man behind the bar there that he was under arrest."

The agents spread throughout the premises.  The New York Times said, "Those in the barroom were startled when a file of some half a dozen men, each displaying a gilt badge, started down the bar, moving aside the bartenders and gathering up the stock.  Flasks, demijohns, and bottles were passed back to the end of the counter."  In all, four of Daly's employees were arrested.  The New York Hotel Record added that the agents, "took with them to the Federal Building about four gallons of gin, whisky, brandy, and sherry."

Disgusted, Bernard Daly sold his business and his lease.  The New York Times later reminisced, "Persons in many walks of life frequented Daly's Restaurant and Grill.  Society folk, politicians, stage celebrities, authors and commuters mingled there.  For the last of these a late afternoon drink or two of ale often meant running for a Grand Central train."

(A calmer Daly would soon have seller's regret.  "Not long afterward, however, he opened another Daly's Restaurant and Grill at 17 East Fifty-ninth Street," said The New York Times.)

The ground floor of 20 East 42nd Street became a C. & L. Luncheonette, and the second floor was leased in February 1920 to Irving Chen and Chin Goon, "who will occupy the premises with a first-class Chinese-American restaurant," reported The New York Times.

The restaurants' tenancies would be short-lived.  On December 10, 1922, The New York Times remarked on the proposed "erection of the 20 East Forty-second Street Building" on the site as part of the "peak of the building movement in the Terminal zone."  

The replacement building.  image via the NYC Dept of Records & Information Services.

The Daly's Restaurant Building was demolished to be replaced by a six-story structure designed by Dennison & Hirons, completed in 1924.  That structure survives.

many thanks to reader Doug Wheeler for prompting this post