Pacific Magazine > Magazine > October 26, 2007

Pacific Archives

1988

Sadie’s in the Sadie Thompson Inn is one of the best restaurants in the Samoas. Tom and Ta’aloga Drabble now run the American Samoa institutions in Fagatogo. When the restaurant opened in 1988, Pacific Magazine correspondent Carol A. Tanielu waxed ecstatic about Sadies and its food. Here are excerpts from that issue:
 
Have you ever had cravings for that (U.S.) mainland favorite, Escargot? Does your mouth water at the thought of a Beef Wellington, or perhaps, a Five-Onion Cream Soup topped with crunchy onion rings? Well relax, your cravings will at last be satisfied when Sadie’s opens at the beginning of the year.

Fine dining at its best, with something to please even the most discerning palate, with a bit of colorful history thrown in for good measure, will delight diners of all ages. The theme for Sadie’s was inspired by Somerset Maugham’s famous book, Rain, about Sadie Thompson, a lady of the night. One of  the interesting facts is that the site of the new “Sadie’s” is the exact spot where the “real” Sadie lived and carried out her profession.

It was written that Sadie ran away from Hawaii and made it as far as Pago Pago, when stormy weather held her captive. She quickly learned the business in Pago was good and plied her trade with zeal. Whether she returned to Hawaii or continued on to Australia was never revealed.

Much of the building has been restored to what it was in Sadie’s time. Even six beautiful stained glass windows have been commissioned reminiscent of days gone by.

The main dining room will seat 50 people comfortably. A banquet room for large functions will seat approximately 130. An ideal room for wedding receptions, by the way. A special meeting room called “Somerset Maugham’s Library,” furnished in English antiques, will seat up to 12 and will be available for luncheon meetings as well as dinner. The perfect spot to impress visiting business associates.

The menu will feature such gourmet delights as marinated prawns, sautéed crisp with lobster butter, New England clam chowder, Salad Nicoise, Bouillabaisse, Pepper Steak smothered in double pepper sauce, and USDA Choice beefsteak and fresh lobster.