George Diamond’s: A Northwest Indiana Classic

            In 1924, Peter Levant’s opened what was one of Whiting’s famous “perch palaces,” a place that served freshly caught perch right from Lake Michigan. They also advertised such menu items as steak, chicken, and, of course, this being The Region, frog legs—mostly likely from nearby Lake George.

            Indeed, frog legs were so in demand that Vogel’s—which was just down the street and totally classy—raised their own frogs for legs in the lake. But that’s a different story.

            Located at 1247 Calumet Avenue, Levent’s became the home of Juster’s Charcoal Broiled Steaks and then later George Diamond’s. Though my mom liked to cook, my parents were totally into eating out as well and though its been years and years, I remember going with them to George Diamond’s. It was the kind of place where everything was overlarge—the steaks, the salads, the charcoal flames, and even the menus.

            That Diamond (yes, there was a George Diamond) even opened a place in Whiting shows the town’s status as a food destination. Indeed, around that time, there were a lot of great restaurants–and I’m sure I’m leaving a lot of places out–Vogel’s, Phil Smidt’s, Margaret’s Geneva House, Al Knapp’s Restaurant and Lounge, and the Roby Café. But Diamond was international. Besides his flagship restaurant at 630 S. Wabash Avenue in Chicago that was said to have cost over $1 million to renovate in a style I call 1950s swank, all red velvet and red upholstery, he had places in Las Vegas, Palm Springs, Antioch, Illinois on a golf course, and Acapulco, Mexico.

            What I remember most was the house salad dressing which they bottled and sold on the premises. It was so unique that even now it has a cult-like online following with people  searching for the recipe.  It wasn’t Russian and it certainly wasn’t French or at least not the orangish French dressing we buy in bottles now. Diamond’s dressing was an almost translucent reddish pink. And if the recipe I found online is close to the original, it’s main ingredient was tomato soup.

  There’s nothing left of Diamond’s empire today. Diamond died in 1982 at age 80 and the building housing the Wabash Avenue restaurant went up in flames in 2006.  But people still remember that dressing.

George Diamond’s salad dressing

  • 1 (10-ounce) can condensed tomato soup
  • 2/3 cup oil
  • 1/2 cup each: white vinegar, sugar
  • 1 small onion, peeled and grated
  • 1 clove garlic, peeled and halved
  • 1 tablespoon dry mustard
  • 1/4 teaspoon each: salt, ground black pepper

Place undiluted soup, oil, vinegar, sugar, mustard, salt, pepper, onion and garlic in a blender or food processor fitted with a metal blade. Cover and blend or process on high speed until pureed, about 2 minutes. Serve chilled. Store covered leftovers in refrigerator.

            I’ll be signing copies of my book Classic Restaurants of The Region at Miles Books. 2819 Jewett Avenue in Highland on Saturday, August 21st from 11:30-3pm. For more information, 219-838-8700.

               Hope to see you there.

Author: Jane Simon Ammeson

Jane Simon Ammeson is a freelance writer who specializes in travel, food and personalities. She writes frequently for The Times of Northwest Indiana, Kentucky Living magazine, Edible Michiana, Lakeland Boating, Experience Michigan magazine, Indiana Monthly, Cleveland Magazine, Long Weekends Magazine, Food, Wine, Travel magazine and the Herald Palladium where she has a weekly food column. Her TouchScreenTravels include Indiana's Best. She also writes a weekly book review column for The Times of Northwest Indiana as well as food and travel, has authored 16 books including Lincoln Road Trip: The Back-road Guide to America's Favorite President was the winner of the Lowell Thomas Journalism Award in Travel Books, Third Place and also a Finalist for the 2019 Foreword INDIES Book of the Year Awards in the Travel category. Her latest books are America's Femme Fatale: The Story of Serial Killer Belle Gunness and Classic Restaurants of Northwest Indiana. Her other books include How to Murder Your Wealthy Lovers and Get Away with It, A Jazz Age Murder in Northwest Indiana and Murders That Made Headlines: Crimes of Indiana, all historic true crime as well Hauntings of the Underground Railroad: Ghosts of the Midwest, Brown County, Indiana and East Chicago. Jane’s base camp is Stevensville, Michigan on the shores of Lake Michigan. Follow Jane at facebook.com/janesimonammeson; twitter.com/hpammeson; https://twitter.com/janeammeson1; twitter.com/travelfoodin, instagram.com/janeammeson/ and on her travel and food blog janeammeson.com and book blog: shelflife.blog/

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