Interesting tidbit of Chicago history at "The Old Foodie"

Wednesday, February 10, 2010
A Bill of Fare for ‘Colored Patrons.’
An interesting article in the New York Times of March 21, 1886 made ponder on the various and devious ways in which the determinedly subversive can get around anti-discrimination legislation. It made me wonder too, how much progress we have really made in well over a century. The article outlined the not-so-subtle way in which one Chicago restaurateur managed to find a way to keep ‘colored folk’ out of his establishment in spite of the new State racial discrimination laws.

AN EXPENSIVE BILL OF FARE
PROVIDED BY A CHICAGO RESTAURANT FOR
ITS COLORED PATRONS.

CHICAGO, March 20. – “Billy” Boyle, a restaurant keeper, has found a novel method of evading the State civil rights law, which gives to colored people the same privileges in hotels, restaurants, and public places that white people enjoy. When a negro sits down at one of Boyle’s tables, he is handed politely a special bill of fare from which the following prices are culled: Porterhouse steak $3.75, the same with oysters for $3.90; a sirloin with mushrooms for $2.65; pork sausage only $3.35; fried chicken with cream sauce, whole, $4.20; picked up codfish, $4.25; and fried apples and salt pork $4.35. Fried eggs cost $2.25, tomato omelet, $4.30, brook trout $ 5.60, frogs’ legs 5.75, broiled prairie chickens $6.75; buckwheat cakes $1.10; oatmeal mush $1.25; pickled pigs’ feet $3.80; fried oysters $5.80 for half a dozen; buttered toast $1.10; corned beef hash $4.25, and liver and bacon $3.25, and the whole can be washed down with tea, coffee, or milk at 50 cents. The guest is calmly invited to call for wine, liquors, ales, and cordials.
The object of this, of course, is to drive the colored guest from the restaurant, and it seldom fails. Often pride would bid them stay, but pride must be backed by money or it will have a fall. It is a question if this discrimination against one class of people is not illegal.