This restaurant that sits across from two runways at Los Angeles International Airport was a favorite white tablecloth/steakhouse lunch spot since 1967. It closed for almost a year and in June 2016 it was replaced by a revamped food bazaar with open space and a host of new food offerings, a concept akin to Los Angeles’ Grand Central Market. No word if this favorite dressing was still available. It also shows up as being from Pet Hirshburner, of the Queen Mary Restaurants circa 1970. It is the house dressing of The Specialty Restaurant Corp.
Ingredients:
- 3 c mayonnaise
- 1/2 c sugar
- 1/2 c honey
- 1/4 c prepared mustard
- 1/4 c white vinegar
- 1/4 onion, minced
- 1/4 bunch parsley, chopped
- 1 c vegetable oil
Directions:
- Combine the mayonnaise, sugar, honey, mustard, vinegar, onion and parsley.
- Blend in oil.
- Chill about 1 hour before serving.
Serves: Makes about 6 cups
Source: “Thirty Years of Recipe Requests to the Los Angeles Times” by Rose Dosti (Times Mirror, 1994).
