Question: The original Lundy's in Brooklyn was always a favorite restaurant of mine, so I was very disappointed when they went out of business. I have tried to duplicate their tartar sauce without success. I heard they reopened, and I'm counting on you to get the recipe.

- Hazel Chatfield, Newark, N.J.Answer: Even traffic-clogged and strung with steel wire cable, the Brooklyn Bridge is still one of New York's most spectacular landmark structures. The long-span suspension bridge, a miracle of engineering that took 14 years to build and cost 3 cents to cross until it was paid for, has massive anchorages (129 by 119 feet at the base, and 117 by 104 feet at the top) that resist the pull of the bridge, support the bridge approach ramps, and hold the cables.

John Roebling, the bridge's engineer, envisioned the anchorage space as a commercial arcade or even a vault for the national treasury, but the spaces were used instead for an open-air farmers' market and storage. It wasn't until 1983 that the Borough of Brooklyn invited Creative Time to mount an exhibition in conjunction with the Brooklyn Bridge Centennial activities.

The surprise is inside the pilings on the Brooklyn side of the bridge, where Creative Time, a group of avant-garde artists, turned the Anchorage's archways, 50-foot vaulted ceilings, and narrow catwalks into a stage for their annual summertime multimedia program, Art in the Anchorage.

Although the Brooklyn Bridge Anchorage - located inside the base of the Brooklyn Bridge at Cadman Plaza West at the intersection of Hicks Street and Old Fulton Street in Brooklyn - is a showcase for domestic art, comfort isn't part of the program. A lucky few sit on folding chairs, but most people appreciate the innovative art and music while standing, crouching or leaning against a wall.

Noshing at Lundy's, where the abundance of seafood is accompanied by creamy, slightly spicy tartar sauce, is a Brooklyn tradition for before or after an Anchorage program. Just be sure to set aside 30 to 40 minutes for transportation between the bustling Brooklyn restaurant in the heart of Sheepshead Bay and the Anchorage.


1 tablespoon capers

1 tablespoon chopped parsley

1 tablespoon chopped gherkin pickles

3/4 cup mayonnaise

2 tablespoons diced onion

2 tablespoons freshly squeezed lemon juice

1/16 teaspoon Dijon mustard

1/16 teaspoon Tabasco (more to taste)

1/16 teaspoon salt

1/16 teaspoon freshly ground black pepper

By hand, or in work bowl of food processor, finely chop capers, parsley and gherkins. Place in a mixing bowl. Add mayonnaise, onions, lemon juice, Dijon mustard, Tabasco, salt and pepper. Mix well. Cover and refrigerate until ready to use. Yields one cup.

Universal Press Syndicate