 Longchamps restaurants were known for their natty art deco furnishings and decorations by Winold Reiss, and a number of designs for elements of their physical surroundings were drawn up by New York architect Ely Jacques Kahn, originator of a colorful version of art deco architecture.In the early 1960s, Longchamps was the first – and perhaps the only – restaurant to introduce complementary Metrecal at luncheon, and was otherwise known for such specialties as Oxtail Ragout, Crabmeat a la Dewey, Nesselrode Pie, and "21-Percent Butterfat Ice Cream".A Longchamps in Washington D.C. was among the first tablecloth restaurants there to allow black customers.