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On the short list of the world's most famous watering holes—Willi's Wine Bar in Paris, Jo's Bar in Prague, the Antico Caffè Greco in Rome—Harry's Bar in Venice stands virtually without peer. Just off the Palazzo San Marco, Harry's is known for its timeless decor and luxurious ambience, which have often been imitated but never duplicated. Though technically a restaurant—carpaccio was invented there in 1950—Harry's has, since 1931, been the preferred place to "bend the elbow" for a diverse assemblage of writers, artists, models, actors, and business tycoons. Ernest Hemingway, Orson Welles, Sinclair Lewis, and Truman Capote are among the celebrity tipplers who have sampled its famous cocktails (most notably the now-ubiquitous Bellini, first concocted there sometime between 1934 and 1948).
Arrigo Cipriani's colorful, anecdotal memoir gives us the view from behind the bar, blending stories from the life of his father, Giuseppe, legendary cofounder of Harry's, with mixocological secrets and tales of famous patrons. Filled with engaging wit and lighthearted charm, Cipriani's history is a delight to read—and the next best thing to a table at Harry's Bar itself.
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Creators
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Publisher
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Release date
October 12, 2011 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781628721935
- File size: 541 KB
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EPUB ebook
- ISBN: 9781628721935
- File size: 541 KB
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Languages
- English
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Reviews
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September 2, 1996
At the height of its fame, before and just after WWII, Harry's Bar in Venice was one of the most popular watering places in Europe. There was a mystique about it--compounded of excellent food and drink, a comfortable atmosphere and the warmth of its host, Giuseppe Cipriani--that attracted a clientele of international celebrities. His son, Arrigo, who took over from his father and is also a novelist (Heloise and Bellinis), chats about its history, the specialties of the house and some of its more eccentric or famous clientele. Hemingway, Capote, Orson Welles, Barbara Hutton, Valentina, the Aga Khan and various European royals make brief and not memorable appearances here, as do other regulars. But much of this memoir focuses on the financial deals and problems of other less famous Cipriani hostelries in Giudecca, Torcello and New York City. The author is at his best when he ruminates about the preferred shape of a table, the difference between snobbery and genuine luxury and the fad for "light" cuisine. But, though often entertaining, this will burden no one with its depth or style or revelations, and it suffers by comparison with more notably literary innkeepers' memoirs. Photos.
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