 Curtiss settled in Paris after the war.He dined so regularly at La Tour d'Argent, one of the finest restaurants in Paris, that it added a dish named for him to its menu, ""oeufs à la Tom Curtiss"", a variation on "oeufs à la Chimay".Curtiss became a film and theater critic for many newspapers and magazines, including the "New York Herald Tribune", "The New York Times", and "Variety", before he joined the "International Herald Tribune" for which he continued to write until long after his retirement.