Contributors on the old “Thread City Forum” and a local Facebook page have spoken many times about the multitude of restaurants and eating establishments that existed in Willimantic and vicinity over the years and before the advent of fast food chains. They took the form of “classy places”, diners, drive-ins, mom and pop type luncheonettes. It is hard to define exactly what “fancy” might be but here are some places mentioned by the contributors. By far, the most mentioned place is “The Clarks” on North Street. Probably unknown to most people, the building that housed The Clarks was originally owned by Chester Tilden who was the first pastor of Willimantic’s First Baptist Church. His home was on a plot of land on the corner of North and Main Streets. He died in 1872 and in 1879, Chester Tilden Jr., sold the plot of land on which the family house stood to Silas Loomer, who subsequently built the Loomer Opera House on the spot. Tilden Jr. moved the house northwards. The Tilden house, now at 28 North St., was where Willimantic's first Baptist Council meeting was held in 1827 and later served as fish store, a grocery store and then became home of the Clark House Restaurant.   (11)  Those who remember the Clark House either worked there or have kind words for those who did. Charles Mullaney, Jr. was the owner in the 50s and 60s, having taken over the restaurant after the death of his mother. Charles Mullaney,Sr and his wife Robbie had owned the restaurant since 1950. Charlie was remembered as a “great boss”, a “wonderful, genial host” and a, “down-to-earth regular guy”. “Ossie” Triplett, the chef from 1958-1990, was fondly remembered as “extremely capable, talented and very funny”. He was especially remembered for his bread and for the corn fritters with maple syrup that were served with every meal. “Family style” meals were mentioned – portions were described as “ample” and generous”. That included beverages, evidently, as someone mentioned the “Charlie’s Challenge double martini”! Several contributors mentioned that that their families were “regulars” and many went yearly for Thanksgiving dinner. Another summed up The Clark’s as, “Family atmosphere, great food, excellent service, warm staff. It was a treasure to remember the fun times.” Before moving on though, I want to mention an early Clark’s employee that apparently no one remembers. Mrs. Martha Clay did much of the pastry work in the early years of the Clark’s. She was married to Louis Clay who, at that time, was chef at the Shell Chateau and that segues perfectly to the next “fancy” restaurant that was (22) mentioned frequently. The “Shell Chateau” was built by Ben Hochberg in 1936 and was owned and operated by Bill Sledjeski for many years.” He was mentioned often for his kindness. When Sledjeski, who had advertised it as “a place to dine and dance”, sold it to Byrd Currey in 1953 it was one of Connecticut’s best known restaurants. Currey heavily advertised it as well and its location on Route 6 , at that time a main link between Hartford and Providence, was perfect. Word spread that the service there was courteous and that the Shell offered quality food and old fashioned hospitality. For many, the Shell, like the Clarks, became the place to go for family dinners, for holidays such as Thanksgiving and especially for wedding receptions. One contributor said, “It had a ballroom, dining room, and a small diner. Many good memories. My Mom worked there. I used to have the coat check there when Mom worked an event. Very classy place. Mr. Curry, owner, and his boxer dog Chuck were so nice.” Another mentioned, “I remember as a teenager spending a lot of time in the diner part of the Restaurant. We used to drink cokes and eat lots of fries and play the jukebox. Wonderful memories. Still another said, “We had a family Christmas there around 1960. My parents celebrated their 25th wedding anniversary there”.  Many fond memories.” Looking at all the comments about Shell Chateau, it became apparent that the Shell had something for everyone. The Shell offered “fine dining”, a place for meetings and large gatherings and a snack bar where teens felt welcomed. I began by mentioning Mr. Louis Clay who had been head chef there for several years. Clay, who, for three and a half years had been the head chef at Buckingham Palace and had made special candies for then Princesses Elizabeth and Margaret. Several other places were mentioned, among them Altnaveigh, Lindys, Nathan Hale’s Iron Horse Lounge and Welch’s. We’ll do more articles on eating places soon. In June, however, we’ll be doing a 4 week series on the Cogswell Water Fountain saga.