High pressure water system trench on West 23rd Street, near Eleventh Avenue; undated photo. At left, a trolley approaches the West 23rd Street Ferry (out of view in the distance), from which point riders could connect to the Erie and Pennsylvania railroad companies via service to Jersey City. At right, across Eleventh Avenue, the large multi-story structure is the 23rd Street depot of the Metropolitan Street Railway Company, which in 1899 operated over 230 miles of mechanical and horse-powered streetcar lines — including service to the 23rd Street ferry. At far right is the Hollings Hotel, later the Terminal Hotel, at No. 182 Eleventh Avenue. John Hollings, the proprietor, sold the hotel and moved to New Jersey after Prohibition, but his name lived on in a slice of New York culinary history documented by Joseph Mitchell, in "All You Can Hold for Five Bucks", a report in the April 15, 1939 issue of The New Yorker: By the 1930s, the basement of the Terminal Hotel had gained a reputation as one of the West Side's foremost venues for bawdy, gentlemen-only beefsteak dinners. Beefsteak dinners like those held at the Hollings Beefsteak Keller, as the basement "dungeon" was known, were celebrations of meat and beer, enjoyed to excess. At a proper beefsteak, men — from politicians to tradesmen and police officers — would gorge themselves thick sliced servings of steak with their hands until they could pack away no more. Mitchell turned to East Side butcher and beefsteak chef William Wertheimer to characterize the scene: "'The foundation of a good beefsteak is an overflowing amount of meat and beer. The tickets usually cost five bucks, and the rule is ‘All you can hold for five bucks.’ If you’re able to hold a little more when you start home, you haven’t been to a beefsteak, you’ve been to a banquet that they called a beefsteak.'"