I began this post intending to present some of the history of Partridge’s restaurant that is advertised on many Victorian trade cards of the 1870s and 1880s, such as the one shown above. Despite their age, many of the cards still exist; those in this post are only a few of over a dozen different designs I’ve seen.
As is often the case, sorting out the story of that restaurant became harder the more I learned. In fact, the two restaurants on 8th street, operated by Edward Partridge and his son E. Frank Partridge, turned out to be only part of the story.
In the Philadelphia city directory of 1858 there are five different Partridges operating restaurants, Edward not included. At that time Edward apparently was a seller of cheeses in the city’s food market on the corner of Fourth and Market. He also sold “Cakes, Pies, and Beverages, such as will suit the most delicate and fastidious taste.” I suspect that most of the Partridges were related and had come from Medway in Massachusetts, but haven’t been able to substantiate this.
In 1862 or 1863 Edward moved to North Eighth street near Filbert and opened a restaurant in the heart of the shopping district. It occupied several stories, with a ladies’ dining parlor seating 100 on the second floor. In the early 1880s it acquired a fancy ceiling of Lincrusta wallpaper that mimicked molded decorations of game and fruit. It became one of the city’s best known first-class restaurants, serving three meals a day as well as catering weddings, receptions, and large parties on and off the premises. It also specialized in fancy cakes, ice-creams, and ices. Edward was a generous benefactor to his Presbyterian church, so I seriously doubt that alcoholic drinks were served at his restaurant.
Partridge’s was not a luxury restaurant but a respectable full-service restaurant with moderate prices and no French on the menu. In the second half of the 19th century American cities large and small had at least one such restaurant and Philadelphia undoubtedly had quite a few. In almost all respects it was nearly identical to Thomas Hill’s in Trenton NJ and Barr’s in Springfield MA.
As the back of this trade card states, Partridge’s was proud of its drinkable water, at a time when public water could not be trusted. A story in the Public Ledger said that the restaurant displayed two bottles of water in its windows, “one as clear as crystal, the other the color of weak coffee, due to the mud held in suspension in it.” The crystal-clear bottle, of course, held filtered water that Partridge’s served, the other water came directly out of the tap.
In 1893, the restaurant established by Charles D. Partridge, which had long operated in the old Eastern and Farmers’ Markets, opened as the Reading Terminal Restaurant, in a space attached to the new Reading Terminal Market. Charles, who may have been Edward’s brother, had died in 1877 and his restaurant was taken over by a longtime employee yet it retained the company name of C. D. Partridge & Co. (In much the same way, Frank Partridge retained the name Partridge & Son after his father’s death in 1896.)
When Edward died in 1896, no one knew that disaster was about to strike his landmark restaurant on North Eighth. On the day before Thanksgiving in 1899, a fire started in the neighboring Bee Hive dry goods store, aka Partridge & Richardson (co-owned by yet another Partridge). The massive fire swept through the block, destroying Partridge & Richardson, Strawbridge & Clothier, the J. B. Lippincott publishing offices, Partridge’s restaurant, and numerous other businesses.
Partridge’s restaurant was rebuilt on Market Street in “elaborate Renaissance style,” opening in July of 1900. But less than a year later Frank Partridge died, and his widow closed the restaurant a short time later. The like-new fixtures and furnishings, including electric chandeliers, Wilton carpets, and French mirrors, were sold at auction in 1902.
© Jan Whitaker, 2015