All Hollywood knows that Restaurant LaRue is the fashionable place to dine. Every evening some 280 fortunate film colonists jam the pistachio-&cocoa-striped booths, patiently wait their turn in the ebony-&-red-leather bar, or crowd the overflow tables on the flower-boxed French terrace. Every evening hundreds of disappointed latecomers must take potluck elsewhere.
For by last week, in spite of OPA food ceilings, $7-a-day dishwashers and a $175-a-week chef, William Richard Wilkerson, LaRue's proprietor, could be reasonably certain that his $44,000 investment will pay off. In its first ten weeks, LaRue had grossed $109,000;...
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