is “the story of an old salt in the fleet out of Stonington, Connecticut, that supplies the Fulton Fish Market with flounder”. But it is once again Mitchell's character selection in The Bottom of the Harbor that allows him to portray NYC in his signature matte style. The subjects "are mainly old men, they are custodians of memory, their stories a link with the history of a city that has always been mercantile at heart." Additionally, Mitchell liked to visit the Edgewater Cemetery, which was the inspiration for one of his most famous articles - Mr. Hunter’s Grave. From North Carolina he “brought an interest in wildflowers” and these flowers “could be found most easily in overgrown cemeteries around New York City.” Mitchell managed to discover these quaint everyday places as he would often set off to work in his New Yorker office, but instead, he would carry on walking, taking in NYC and its landscape. Indeed, much of Mitchell's work was conceived due to his enchanted meandering of NYC where he “walked the city incessantly . . . little escaped his notice” Selected works "Up in the Old Hotel" In Joseph Mitchell's feature "Up in the Old Hotel'," Mitchell explores the Fulton Fish Market of New York, specifically Sloppy Louie's Restaurant. He features the owner of the space, and explores the character in full before adventuring up the old elevator shaft with Louie and exploring the abandoned and sectioned-off old hotel space. In his opening, Mitchell surveys the personality of the man he has this experience with, setting the mood for the entire piece. Louie is an Italian immigrant that worked for years in restaurants around the city until The Crash of 1929, when the property that is now his restaurant finally came into his price range. It was never the flashiest or nicest building, but it was near the market and was plenty successful in housing a small restaurant. Louie is constantly experimenting with his dishes, making his shop the place to stop and try a new kind of fish, or other seafood. Growing up in a small Italian fishing village himself, he does not shy away from different flavors and possibilities with his fish. He's a humble and gentlemanly man that adds an air of propriety and humility to everything he does; he works the same as any of his employees to keep his restaurant running, doing