New York Stock Exchange · 2012

The Bread
Service at 1792

Before the meal, before anything else—
the bread arrived.

Take a seat

Twelve original photographs · Benny Doro’s recollection

The warm interior of 1792 with wooden chairs, set tables, leather seating and a large framed painting — Inside 1792 · Date unrecorded

Benny’s view through the restaurant window onto Broad Street in New York City — My view while eating the bread. Broad Street, New York City. · Date unrecorded

Old habits

1792 · 11 Wall Street

We still called it
the lunch club.

Remembered by Benny Doro

Charlie and I had eaten together for years at the old Stock Exchange Luncheon Club. That club officially closed in 2006, and afterwards the exchange opened a new private restaurant called 1792.

We still called it the lunch club. Old habits die hard.

And the one thing I remember most about 1792 was the bread service. No matter what, if you were hungry when we sat down, this place delivered within 60 seconds.

You had bread service that was something you’d be paying $15 to $18 today at some of those uppity restaurants. But this came with your meal and your experience.

Sharp flour-dusted dark rolls, golden bread, vivid pesto and onion-topped focaccia filling the table — October 3, 2012 · 12:48

An abundant plate of rolls, focaccia, olive oil and dips right at the edge of the table — Date unrecorded · Benny recalls circa 2012

Textured dark rolls beside olive oil, hummus and pesto — July 25, 2012 · 12:38

Textured crusty rolls, vivid green pesto, butter and hummus beside a water goblet at 1792 — Date unrecorded · Owner-supplied photograph

A different welcome, every day

You never knew
what was coming.

A plate of focaccia and rolls with three dipping sauces at 1792 — August 29, 201213:17 · 1792

As soon as you sat down, you didn’t know what you were going to get for that day. Sometimes it was fantastic focaccia with grilled onions on it and sautéed tomatoes with pesto sauce to dip in, or other different kinds of focaccias, more traditional.

There was always olive oil and hummus, Portuguese rolls, multigrain rolls, sourdough, crusty rolls, croissant-type rolls. You name it, the kitchen churned it out.

Focaccia topped with red vegetables beside rolls and dipping sauces — September 20, 2012 · 13:01

Focaccia topped with onions and small golden tomatoes on a plate at 1792 — October 2, 2012 · 13:03

“All this was baked there,
and you could tell.”

At the table

The surviving photographs

Lunch after lunch.

Little variations. The same welcome.

A glass with ice and a lime wedge in sharp foreground focus, with bread rolls, butter and pesto on the table behind — Date unrecorded · Owner-supplied photograph

Dark and light rolls around olive oil, hummus and a green sauce — July 25, 2012 · 12:38

Crusty rolls and tomato-topped focaccia with olive oil and dips — Date unrecorded · Benny recalls circa 2012

A selection of freshly baked rolls and focaccia on the white-clothed table — October 3, 2012 · 12:48

The Benny Doro Collection

Enjoy bread service
at the New York
Stock Exchange.

— Benny Doro

The BreadService at 1792

We still called itthe lunch club.

You never knewwhat was coming.

Lunch after lunch.

It came withthe experience.

Enjoy bread serviceat the New YorkStock Exchange.

The Bread
Service at 1792

We still called it
the lunch club.

You never knew
what was coming.

It came with
the experience.

Enjoy bread service
at the New York
Stock Exchange.