The Hotel Alcazar in Chicago. A "Green Book" Approved Hotel for Negro Guests.

Hotel Alcazar, 3000 Washington Boulevard, Chicago, Illinois. — Tel: VAn Buren 6-7500 (826-7500)

The Hotel Alcazar on Washington Street at Sacramento Avenue in Chicago. 1920s

The Hotel Alcazar was one of the businesses listed in the "Green Book" in 1961-1964 and 1966-1967. In the June 1963 Ebony magazine, Hotel Alcazar was listed with 200 newly furnished rooms with private baths.

The Hotel Alcazar Lobby

The Hotel Alcazar Lobby, 1965

The first edition of the Green Book, officially known as the "Negro Motorist Green Book," was published in 1936, initially as a guide solely to the New York City metro area. 

The popularity of that inaugural issue prompted publisher Victor Hugo Green to expand the Green Book to cover the entire U.S., and eventually destinations outside the country. Aside from the years 1942-1946, when the publication was suspended during World War II, editions were released annually until the final double issue of 1966-67. 

By the mid-1960s, the final issues of the Green Book included listings for previously whites-only hotels including the Conrad Hilton, the Ambassador East, and the Ambassador West, and the famous, 5-star, Drake Hotel.

Compiled by Neil Gale, Ph.D.

The Real Blackhawk Restaurant's Famous Spinning-Bowl Salad Dressing Recipe, created by Otto Roth.

The Blackhawk Restaurant's Famous Spinning-Bowl Salad was created by Otto Roth and made ahead of time. Owner Don Roth prepares the Spinning-Bowl Salad table-side for diners, including actor Buster Keaton (at the right).

Without argument, the Blackhawk's signature offering was the Spinning-Bowl Salad, a flamboyant presentation with a bowl spinning on a bed of ice as a waiter or waitress proceeded to create it using 21 ingredients. As one waiter once described, "We would spin the bowl, and we would talk as we spun, and add the ingredients and toss the greens. No matter what was happening at the table — even if the guests were deep in discussion or having drinks — everything at the table would stop as we spun the bowl."

21 INGREDIENTS 

NOTICE: Do not skip or substitute a single ingredient or change the proportions the first time you make this.

1. 1/4 cup red wine vinegar
2. 1/4 teaspoon Dijon mustard
3. 1/2 clove garlic
4. 1 chopped hard-boiled egg
5. 1 cup quality extra-virgin olive oil
6. 1 raw egg
7. 1 tablespoon + 1 1/2 teaspoons freshly squeezed lemon juice
8. 1 tablespoon sugar
9. 1 1/4 teaspoons white pepper
10. 1 1/2 teaspoons Worcestershire sauce
11. 2 tablespoons freshly chopped chives
12. 2 tablespoons mayonnaise (do not use lite or fat-free mayo)
13. 3 ounces of crumbled blue cheese
14. 3 ounces softened Philadelphia Original or a firm style Cream Cheese
15. 3/4 teaspoon paprika
16. 3/4 teaspoon salt
17. 4 anchovy fillets packed in oil, drained 
18. 4 cups torn romaine lettuce
19. 4 cups torn salad greens
20. 5 tablespoons of water 
21. House-made unseasoned croutons

DIRECTIONS

• Beat cream cheese and blue cheese in a small bowl until smooth. 
• Beat in water, 1 tablespoon at a time, until the mixture is pourable, and set aside
• Combine egg, lemon juice, and 1/4 cup oil in a blender and mix on medium speed for 15 seconds. 
• Increase speed to high and add remaining oil in a slow, steady stream, occasionally stopping to scrape down the sides of the container. 
• Add mayonnaise, vinegar, sugar, chives, Worcestershire, salt, paprika, garlic, white pepper, mustard and anchovies, and blend until smooth. 
• Combine salad greens in a large bowl with enough dressing to coat. 
• Sprinkle with chopped egg and season with salt and pepper; add the croutons. Add 2/3 tablespoon cheese mixture and toss 

ONLY TOSS THE SALAD THREE TIMES, NO MORE, SO NOT TO BRUISE THE LETTUCE.

The remaining dressing and cheese mixture can be covered and kept in the refrigerator for up to two weeks.

SOURCE OF RECIPE
Otto Roth's Blackhawk Restaurant, Chicago, Illinois.

ADDITIONAL READING

The History of the "Original" Blackhawk Restaurant on Wabash Avenue in Chicago's Loop.