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Oblix at The Shard was founded in September 2012 on the 32nd floor of The Shard skyscraper in St Thomas St, London by restaurateur Rainer Becker. [4] Oblix is located in Europe's tallest building, The Shard and offers urban dining with a view of London. Oblix offers dishes from the Josper, spit roast and wood-fired ovens from the open kitchen.
Azumi Restaurant Group was established by co-founders Arjun Waney and Rainer Becker. [3] Sven Koch serves as the chief executive officer of Azumi restaurant group. [4] Azumi began its restaurant group with the inauguration of Zuma London in 2002, subsequently followed by the inception of ROKA in 2004. [5]
Shari's logo (2003–2011) Shari's began in Hermiston, Oregon, in 1978 with Ron and Sharon "Shari" Bergquist as proprietors. [10] The two ran the company for seven years. By 1999, Shari's was the ninth-largest family restaurant chain in the United States based on total sales, and sixth in growth.
The dancer hosted a Ring the Bell Party at London's Shangri-La The Shard, which is a gathering designed to mark the end of a patient's cancer treatment. ... The 5 worst restaurant ripoffs ...
Zuma was also the first restaurant outside of Japan to showcase open-fire cooking over a Robata grill. [6] Its success led to its expansion in many cities internationally. [7] In 2004, Becker introduced a second brand, Roka & Shochu Lounge, capitalising on the popularity of the Robata cooking. And in 2013, he also launched Oblix at The Shard.
Nearly every fast food chain makes their version of breaded and fried chicken strips, and a growing number of restaurants offer tenders. We tasted tenders, strips and fingers from 11 fast food and ...
The Shard, [a] also referred to as the Shard London Bridge [12] and formerly London Bridge Tower, [13] is a 72-storey mixed-use development supertall pyramid-shaped skyscraper, designed by the Italian architect Renzo Piano, in Southwark, London, that forms part of The Shard Quarter development.
The restaurant, in an old Sears building now niftily repurposed as the Ion (“Houston’s HQ for innovation”), imagines a terra novus made of African and Mexican culinary traditions. Not that ...