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Thinly sliced bourbon barrel smoked beef tri tip was served alongside a Kentucky chop salad loaded with toppings, including white beans, country ham, apple, pickled onion, oven-dried tomatoes, and ...
The Western United States has its cuisine, distinct in various ways from that of the rest of the country. [1] States west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states. [2] The locavore movement is increasingly influential, as is the concept of ...
Culinary Capitals. There are neighborhoods within cities that have great food scenes. There are countries that seem to have the best eats anywhere (hello, Italy).
What people say: Conjure a top-notch steakhouse in your mind and it would probably resemble St. Elmo's, with its classic bar, nattily dressed servers, and photos of celebrities on the walls. It's ...
New American cuisine, also known as Modern American cuisine or Contemporary American cuisine, is the wave of modernized cooking predominantly served at upscale fine dining restaurants in the United States, originating in the 1980s. [1]
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
But it’s the 32-seat bar made from whitewashed shiplap that is the focal point of the 3,200-square-foot restaurant. At 5 p.m. on Thursday half of the seats at the rectangular bar were occupied.
The changes were accompanied by a new menu. In an effort to return to its roots, Sizzler emphasized steaks, seafood, and the salad bar. While the all-you-can-eat buffet was phased out in some locations, it remained in many others. [5] In the 1990s, Sizzler ran upscale locations with the Buffalo Ranch Steakhouse brand. [9] [10] [11]