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Outside North America, the terms fast casual dining restaurants, family style, and casual dining are not used and distinctions among different kinds of restaurants are often not the same. In France, for example, some restaurants are called "bistros" to indicate a level of casualness or trendiness, though some "bistros" are quite formal in the ...
In Japan, a buffet or smorgasbord is known as a viking (バイキング - baikingu). It is said that this originated from the restaurant "Imperial Viking" in the Imperial Hotel, Tokyo, which was the first restaurant in Japan to serve buffet-style meals. Dessert Vikings are very popular in Japan, where one can eat from a buffet full of desserts.
The buffet style is a variation of the French service in which all of the food is available, at the correct temperature, in a serving space other than the dining table, and guests serve themselves. Buffets can vary from the informal (a gathering of friends in a home, or the serving of brunch at a hotel) to the formal setting of a wedding reception.
How did the buffet, a style of serving that originated in 17th century France, become such a toss-up between a luxurious experience and hosting faux pas? ... Matching family pajamas are 50% off ...
Located next to Family Kingdom on Myrtle Beach’s Kings Highway, ... I filled my first buffet plate with Calabash-style favorites, but ended up going back to try crab legs, shrimp boil, pasta and ...
Furr's (defunct) – a chain of family restaurants in the United States. For many decades Furr's was known for cafeteria-style dining, but has since redeveloped into buffet-style dining. Ovation Brands (defunct) – owned several American national chains of buffet restaurants, including Ryan's Grill, Buffet and Bakery, HomeTown Buffet and Old ...
Alternatively, buffet style is a variation of the French service where all food is available at the correct temperature in a serving space other than the dining table. Guests go to the buffet to be served or sometimes serve themselves and then carry their plates back to the table.
Food & Wine editor in chief Hunter Lewis says the real flavor from a boil comes from a potent cooking liquor, loaded with alliums, lemon, spices, and a bottle each of white wine and clam juice.