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Lombard Street was known as Corned Beef Row, once the heart of Jewish Baltimore and known for its many Jewish delis. The founder of the deli, Harry Attman, was a Jewish immigrant from a village near Kyiv, who settled in Baltimore in 1920 after learning the grocery trade in Providence, Rhode Island. His wife Ida was from Poland. The Attmans were ...
Interior of a Moby Dick restaurant in Springfield, Virginia. Founder Mike Daryoush emigrated to the United States from Iran in 1975. He opened a small sandwich shop in 1987 in Bethesda, Maryland, serving a few Middle Eastern dishes. He changed to a Persian menu and added a clay oven in 1989. [5]
Potomac (/ p ə ˈ t oʊ m ə k / ⓘ) is an unincorporated community and census-designated place in Montgomery County, Maryland, United States. As of the 2020 census , it had a population of 47,018. [ 3 ]
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Travilah is a United States census-designated place and an unincorporated area in Montgomery County, Maryland.It is 17.28 square miles (44.8 km 2) located along the north side of the Potomac River, and surrounded by the communities of Potomac, North Potomac, and Darnestown—all census-designated places.
Potomac Park (/ p ə ˈ t oʊ m ə k / ⓘ) is an unincorporated subdivision and census-designated place (CDP) located on the North Branch Potomac River in Allegany County, Maryland, United States. As of the 2010 census, it had a population of 2,530. [4] Potomac Park lies along U.S. Route 220 (McMullen Highway) between Cresaptown and Cumberland.
Before the Glen became a general store and post office, it was a gristmill and sawmill owned by George R. Bell. [2] In 1884, the then 84-acre (340,000 m 2) property was bought by Lucy J. Peters. [3] In the 1890s, Peter's son, George Fountain Peters, married and built the Glen house/store around 1899. [ 4 ]
A pop-up restaurant is a temporary restaurant. These restaurants often operate from a private home, former factory, existing restaurants or similar space, and during festivals . [ 1 ] Various other names have been used to describe the concept of setting up a restaurant without the typical level of up-front costs, such as guerrilla diners and ...