Harry Frisch gets new chance to eat at his old Two Doors Down booth


Beaver Street Fisheries founder Harry Frisch's regular booth at Two Doors Down was shipped to his company and set up in its conference room. Frisch is joined by General Manager Lathun Brigman and Executive Administrative Assistant Tammy Pate. The two ...
Beaver Street Fisheries founder Harry Frisch's regular booth at Two Doors Down was shipped to his company and set up in its conference room. Frisch is joined by General Manager Lathun Brigman and Executive Administrative Assistant Tammy Pate. The two ...
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Businessman Harry Frisch took a seat at Two Doors Down restaurant up to four days a week.

Now he has the booth and can sit there whenever he wants.

Two Doors Down owner Norm Abraham gave the table and booth seats to Frisch three weeks after the popular Brooklyn restaurant closed Nov. 25 to make way for a gas station.

The 92-year-old Frisch and his guests always sat in the booth reserved for him at the back corner of the main dining room to the right.

A truck from Frisch’s Beaver Street Fisheries picked up the booth Friday for the 2-mile relocation. The gift also included a “Two Doors Down Restaurant” sign with Abraham’s thanks, as well as the Sea Best placard from the wall that indicated it was Frisch’s spot. Sea Best is a brand of Beaver Street Fisheries.

The booth was reassembled Monday morning in the large Beaver Street Fisheries conference area, directly across from the kitchen. The sign is up and the placard will be posted soon.

Frisch was a regular at Two Doors Down, and has been seeking another restaurant that offers the same convenience and friendliness he found at Abraham’s. Two Doors Down closed after six years in business when its lease expired pending the property sale.

General Manager Lathun Brigman and Executive Administrative Assistant Tammy Pate took Frisch to the surprise setup Monday afternoon, and he quickly took a seat in his usual spot, looking around the expansive conference room.

“If Norm could have his place here,” he said, thinking out loud that both the room and the first-class kitchen are large enough to feed a crowd.

Pate asked Frisch if he would use the booth when dining in the office.

“I wouldn’t mind,” Frisch said.

“It’s comfortable. It’s been comfortable for many years.”

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