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This is Fred Ball for Zions Bank, speaking on business.
The New Yorker Club, consistently voted "best" in the Zagat Survey of Top Restaurants, was an afterthought in 1977 when John Williams and Tom Seig originally began their mission to salvage the old New York Hotel. At the time, John was studying architecture at the University of Utah and Tom was serving on the Board of the Utah Heritage Foundation.
The New York Building had fallen on hard times. The hotel rooms were being rented by the hour and the lower floor was home to the Salvation Army Soup Kitchen. Once John and Tom became owners of the building, they decided to put the lower level into productive use and a private club was their choice.
With the help of Utah architect Prescott Muir, Tom and John designed a space reminiscent of a 1940s New York Club, featuring glorious skylights and lavish banquettes that had been salvaged from the old Hotel Utah Coffee Shop.
The New Yorker opened its doors in March of 1978 with 200 members. I'm proud to say I was one of the very first Equity Members to carry the New Yorker card. I have been a very regular patron for over the past 25 years.
The venture was an immediate success. Because John loved fresh fish and Tom's grandmother, Stella, had a delicious recipe for Chicken-Fried Steak, those items headed the menu selections -- and are still on the menu today.
The last 25 years have been punctuated with menu changes, famous guests, special celebrations and unique requests. To keep the New Yorker's ambiance and menu current, chefs and managers make frequent trips to New York and other key dining cities.
John Williams, Tom Seig and Tom Guinney have been successful in keeping the New Yorker Utah's most popular private club and restaurant. Happy 25th Anniversary, New Yorker and congratulations to John, Tom and Tom!
For Zions Bank, I'm Fred Ball. I'm speaking on business.
