Not much has changed — except for the price. In 1940, The New Yorker reported that beer cost only a dime per mug, and in 1966, two of the half-pints cost a mere 35 cents. Today, a beer costs $5.50.
In 1966, The New York Times published an article titled "McSorley's Saloon: A Gentleman's Preserve," which featured the bar's chili recipe. Even then, the writer noted, "All the tables at McSorley's have a rather distressed appearance."
Source: The New York Times
Another tradition McSorley's has kept is its sawdust-covered floor. Back in the days when its patrons were chewing tobacco, spit would go flying, and the sawdust would absorb it along with any beer spills. The sawdust also makes sliding a large box of beer across the floor much easier.
Source: 6sqft.com
Women were not allowed into McSorley's until 1970, when a city ordinance banned discrimination against women in public places. The ladies' bathroom, however, wasn't added until 1985.
Wishbones hanging from a light fixture are also among the bar's most famous mementos.
During World War I, McSorley's began a tradition of giving soldiers heading off to war a turkey dinner and, of course, pints of ale. The turkey wishbones were hung and left as a good-luck charm, and those who returned would bring their wishbone back down.
The bones left still hanging represent the unlucky soldiers who did not return. In 2011, the two dozen wish bones were finally dusted off and cleaned in response to health inspectors' orders.
Source: Atlas Obsurca, The New York Times
You'll see portraits of past presidents, firefighters' hard caps, patches, and pins. According to the official historian of McSorley's, Bill Wander, there are even shackles that were worn by a prisoner of war during the time of the Civil War.
Source: 6sqft.com
They serve as a reminder of the history that the bar has lived through. The last time something was removed from the walls was back in 1910.
Source: Atlas Obsurca
Remarkably, the same art and tchotchkes still hang on the bar's walls, gathering dust and grime from the bar's many years in business. The collection has only grown.
During the era of Prohibition, McSorley's ale was made in washtubs located in the cellar. The owner at that time would refer to it as "near beer."
Source: The New Yorker
