The Boston Globe from Boston, Massachusetts • 249

At Jimmy's Harborside Jimmy Doulos: his business is making people happy Seventeen bar stools and one chef. That was the original Fish Pier Liberty Cafeteria in 1923. But Jimmy (The Chowder King) Doulos was the chef, and Jimmy well, Jimmy was a dreamer of fine food. Making people happy was his business. Flash ahead: the year is now 1955, and Jimmy is on the same quay.

Over the years his small establishment has flourished: and kudos have been heaped upon it. As Jimmy's Harbor-side; the restaurant is about to enter a new era. It has a capacity of 75 seats. It's now nore than a decade later October, 1969: For 13 successive years, Jimmy's Harborside has won Holiday Magazine's Distinctive Dining Award, one of the restaurant industry's supreme accolades. Each year one city plays host, and in 1969 Boston is chosen.

Jimmy's is host to fellow restaurent men on a Sunday evening. Jimmy and Charles and the staff. The larger family, two thousand strong, who patronize the restaurant daily. The 185 employees of Jimmy's Harborside enjoy what is probably the first large-scale profit-sharing plan in a major metropolitan restaurant. Seventy-five percent of them are long-term members of the family.

Custer Rockes, the general manager, has this to say: "Jimmy's shows that if you treat your staff well, the staff will reciprocate. It's a two-way street." Ronnie Caragianie, Jimmy's astute office manager, has been with the restaurant since 1955, as has Avery Goulopoulos, one of the head chefs. Pasquale Sac-coni, who shares top billing with Avery, is a chef known wherever gourmets speak of the elect members of the profession. Like symphony conductors, superb chefs are a special breed, and Avery and Pasquale belong among the rare talents. The kitchen hierarchy includes 28 sub-chefs, two bakers, 35 waiters and 25 waitresses.

Only a handful have less than a decade's service. Jimmy's possesses the distinction of smoking its own finnan haddie and an interest in three fishing steamers (average cost, around $700,000 each) which bring in catches fresh off the Grand Banks. Oddly enough, for a restaurant associated with the sea it has an extremely strong following among meat About 30 percent of the orders are for broiled steaks, chops and poultry, Shish Kebab Athenian style and Prime Roast Ribs of Beef. Standing on the high Pilot House looking out over Boston Harbor, Jimmy can reflect that quality has carried him a long way since he arrived at age 15 from a tiny Aegean island to become one of the institutions of Boston. The new room ought to hold 125, his son says.

Jimmy nods. Making people happy is still his business. "My father has never opened on -Sunday," says Charles Doulos, the co-owner. "This is going to be a first, an occasion to remember." And it is. The wines are Pouilly Fuisse, 1967, a 1966 Meursault Perrieres and Bar-sac's Chateau Climens, 1962.

The eight-course meal includes such delicacies as Filet of Fresh Gray Sole Poache, Baked Stuffed Live Lobster and Profiterolles au Chantilly. All from Jimmy's regular menu. 1970: The 17 bar stools have become an opulent din- ing room. Jimmy's Harborside seats 400, the freshly redecorated cocktail lounge with its aquarium mother- of-pearl murals of undersea life, seats 100. The rooms are elevated in subtle layers so that every guest will have an unobstructed view of one of the world's dramatic panoramas Boston Harbor in full swing, fishnets and gulls and trawlers and clouds.

"Upstairs The Pilot House has been redesigned. This is a room with an even more commanding view, the decor is Greek. Hebe, goddess of food, presides over breathtaking aerial harbor views: also present are Apollo, Hermes and Discobolus. Grecian columns, bronze bas-reliefs, the lime-green and blue of the draperies offer a chaste Mediterranean atmosphere, just as the main dining room and lounge with its illuminated fountain accent the red, white and blue. Charles and Jimmy talk enthusiastically of extending a banquet room off the Pilot House over the water.

Far off, the international jets glide into Logan. There is an intimacy about the scene, the waves lapping the piers, the mewling gulls, father and son together. Although Jimmy's Harborside has award after award for its food and boasts the coveted New England Hotel and Restaurant Assn. prize for best dining room, the operation is essentially one of family relationships. At.

Rtes. 1 and 62, Danvers and Rte. 1 Norwood Harp Bard restaurants now there are twins Jimmy Keane: and Paddy Reiley, Dublin ballad singer whose numerous appearances in Liberty Hall there compares to performing in our Carnegie Hall. Also: Charlie McGee, considered the 'father' of Irish ballad music, whose many compositions include the popular "Homes of Donegal." Paddy Noonan, famous ac-cordianist whose recording have outsold any other Irish artist in this country: Chris Henshaw, noted Dublin folk singer and the Blarney Folk, the most successful Irish ballad group performing today in the United States with two albums, television appearances and tours of this country and Canada to their credit. Most of the entertainers will be making their second and third appearances at The Harp Bard, attesting to their ability and popularity.

SUNDAY CLQBE. JUNE 28. 1970 PACE 0 mixed grill (a melody of bacon, pork chop, lamb chop, sausage, stuffed tomato, potato scones and added surprises from the chef): baked stuffed jumbo shrimp and English-cut roast beef and Yorkshire pudding (prime roast beef served English style boneless). Recently added to the menu nightly (except Saturday) was The Harp Bard's famous corned beef and cabbage dinner in portions fit to appease a longshoreman's appetite that had previously been a twice weekly special. The Danvers restaurant served 1300 lbs.

of the perfectly corned beef last St. Patrick's day and it is estimated that next year the twin restaurant will serve 3000 lbs. The Norwood Harp Bard differs from its Newburyport Turnpike mate by including an oyster bar and a complete luncheon menu in its Pub parts on Rte. 1 North of Boston. The new Norwood fun spot is approximately one-quarter larger than its predessor, expensively c6nstructed along similar Tudor lines.

Both interiors are highlighted by fascinating collections of antiques carefully selected for their authenticity in Ireland, England and Scotland. Browsing among the hundreds of ancient curios ranging from oil paintings dating back to the 1800s, Scottish bagpipes, centuries old kettles and pub lanterns, horse brass and a reproduction of a 13th century Viking sword is just another reason to visit either Harp Bard. The menus comprise American as well as Irish and English specialties led by the 8-oz. steak Diane (sliced tenderloin with a special mushroom sauce, flamed behind the open grill with brandy for added flavor): pot luck- "Nothing succeeds like success," says the old French proverb and in a nutshell that explains the amazing success of The Harp Bard Restaurant Pub in blending the best features of Ireland's and Britain's finest public houses. Offering delectable food, a friendly atmosphere and outstanding entertainment, the original Harp Bard opened less than three years ago at Rtes.

1 and 62 Danvers, to become an instant success. Days ago, its energetic management opened a twin undertaking on a larger scale on Rte. 1, Norwood, emphasizing the same attractions for connoisseurs of robust food servings and zesty drink laced with song and laughter. The opening gives dine-out devotees South of Boston on Rte. 1 the same opportunity for enjoyment previously available to their counter and also has special function rooms seating 250 persons.

Its Ballard Room matches a similar facility added last year to the Danvers restaurant that added 200 seats to its Pub portion. International balladiers and instrumentalists perform nightly, plus Sunday matinees, in both Harp Bards through a unique arrangement worked out by the management. Eight interchangeable combinations of acts by world-renowned entertainers rotate regularly throughout the week between the two Ballard rooms and the two main dining rooms. They include: the McTaggerts, a prominent Irish folk singing group: Jessie Owens, Dublin's outstanding recording and television star and his All-Ireland concertina accompanist, BOSTON.