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1503 17th St NW: City: Washington, D.C. Postal/ZIP Code: 20036: ... Sushi Taro is a Japanese restaurant in Washington, D.C. [1] The restaurant specializes in sushi ...
458 West 17th Street: City: New York City: State: New York: Postal/ZIP Code: 10011: ... Okuda was a Japanese restaurant in New York City. The restaurant had received ...
Laut is a restaurant in the Flatiron District of Manhattan in New York City. [2] The restaurant serves Malaysian and Thai cuisine, [3] and once received a Michelin star in 2011 becoming the first Malaysian spot in New York City to receive one retaining the star in 2012 before losing it the next year. The chef behind this restaurant, Salil Mehta ...
In the early 1960s, Katinas renamed the restaurant to "Annie's Paramount Steakhouse" and had his sister serve as the face of the establishment. [1] Following the 1968 riots in Washington, many businesses on 17th Street were damaged or closed, but the gay community continued to patronize Annie's, keeping the restaurant in business. [1]
Komi was a restaurant in Washington, D.C. operated by Chef Johnny Monis, serving Italian cuisine and Greek cuisine.. Komi was located at 1509 17th St. NW in Washington, D.C. [1] It opened in 2003, serving wood-fired pizzas and an à la carte menu of soups, salads, and entrees for lunch and dinner.
Awi Sushi, a Colorado-based sushi chain, is making its Milwaukee debut on Water Street in the spot of the former Angry Taco, which closed in 2020.. A restaurant application was filed with the city ...
Salil Mehta opened the restaurant in January 2024. [1] [2] Mehta previously operated the restaurant Kebaya in the same location. [3]Other restaurants by the same group, Fungi Hospitality, include the once Michelin starred Laut (Malaysian), Kebab Au Sharab (Indian), Wau (Malaysian), and the Asian inspired cocktail bars Singlish and Jelas.
Bowl of Sushi by Hiroshige (1797–1858). Makizushi with rice rolled in tamagoyaki (front) and nigirizushi with shrimp (back).. The history of sushi (すし, 寿司, 鮨, pronounced or) began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded.
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