Search results
Results from the WOW.Com Content Network
The company built a small food processing plant to the rear of the restaurant that year to produce its frozen meals. [3] In 1997, the restaurant was listed on the National Register of Historic Places. At the time, it was the only tiki restaurant in Ohio, and the only remaining supper club in Columbus. [3]
Adel Semmar, the former owner of Cafe Mediterraneo in Portsmouth, is opening La Dolce Vita in Dover with his nephew, Souhail Semmar. The Italian restaurant will open in the space formerly occupied ...
The Thurmanator. Thurman's is often associated with its famous burger known as the Thurmanator. [10] [11] It consists of a bun, lettuce, tomato, mayo, American cheese, provolone cheese, ham, sauteed onions, mushrooms, a 12-ounce burger, bacon, cheddar cheese, hot peppers, and another 12 ounce burger.
The search engine that helps you find exactly what you're looking for. Find the most relevant information, video, images, and answers from all across the Web.
Dolce Vita was an Italian restaurant and pizzeria in Houston. [1] Fodor's described the restaurant as "extremely casual, with gracious dining areas scattered throughout a restored older house". [2] Appetizers included marinated mussels with capers, parsley, and potatoes, as well as calamari with mint, orange, and olives.
Max & Erma's is an American casual dining restaurant chain based in Columbus, Ohio. As of April 2024, the company operates seven locations in Indiana, Michigan, Ohio, and Pennsylvania, down from a peak of 110 restaurants across more than 12 states in the mid-2000s. [1] It was founded in 1972 by Todd Barnum and Barry Zacks.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Marzetti's became a local favorite especially among Ohio State University students, and grew to become a four star restaurant. Customers particularly enjoyed Teresa's Johnny Marzetti, a pasta dish named for her brother-in-law, as well as her homemade salad dressings. By 1955, Marzetti's upstairs kitchen of the restaurant became a full-scale ...