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Parker's Restaurant
Parker's Restaurant predates the historic Omni Parker House Hotel by 22 years. Harvey D. Parker, a coachman for a Watertown woman, frequently dined in a cellar cafe owned by John E. Hunt whenever he visited Boston. In 1832, Parker purchased the cafe from Hunt for $432 and renamed it Parker's Restaurant. The restaurant quickly became famous for its food and excellent service and gained popularity with businessmen, lawyers, and newspapermen. In 1847, Parker took on a business partner, John F. Mills. By 1854, the two purchased a former Mansion, built by merchant John Mico, which would be renovated into the luxury hotel.

Culinary Accomplishments
The restaurant is famous for the invention of multiple iconic foods. The Boston cream pie and Parker rolls were first created in the Parker House Restaurant kitchen. In 1856, Parker hired the gourmet French chef M. Sanzian to run Parker's restaurant for an annual salary of $5,000. Sanzian's salary was astonishingly high for the time, most typical cooks in Boston made approximately $416 annually. With Sanzian as the head chef, the quickly became an upscale culinary destination for Boston elite. A typical menu from the chef could include, mock turtle soup, boiled turkey in oyster sauce, ham in champagne, and much more. In 1856, Sanzian reportedly invented the Boston cream pie, originally called Chocolate Cream Pie or Parker House Chocolate Cream Pie. The original recipe had more distinctly French details, like a rum glaze brushed onto the cake layers and slivered almonds around the sides.

In the 1860's a German baker working at the Parker House Restaurant created Parker House rolls, commonly known as Parker rolls. The legend says an angry baker threw a tray of unfinished rolls in the oven after an argument with a hotel guest. When he took the rolls out, they were puffy on the inside and crispy and buttery on the outside with a distinct folded shape. The popularity of the bread generated many copycat recipes, the oldest of which was printed in an April 1974 edition of the New Hampshire Sentinel. However, the official recipe remained a secret until 1933 when U.S President Franklin Roosevelt request they be served at a White House Dinner.