Classic Foods and Cocktails Invented in the San Francisco Bay Area | Eater SF
"A dish called Crab Leg à Louis appears on a 1908 menu at the classic high-end SF spot The Old Poodle Dog, and in 1910, St. Francis hotel chef Victor Hirtzler had a version on his menu as well. By 1914, the recipe for this mayonnaise-y crab salad would make an appearance in the cookbook A Bohemian Guide to San Francisco Restaurants by Clarence Edwords, the same one that first featured Celery Victor. Around town you’ll still find plenty of versions of this simple, cold shellfish dish made with shrimp, as well as crab, but the old-school versions are at the OG spots like Tadich Grill and Swan Oyster Depot." - Jay C. Barmann
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