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86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation where a bar patron is ejected from the premises and refused readmittance. [1] À la carte; All you can eat; Bartender; Blue-plate special ...
a small, out-of-the-way place, as a restaurant, with a negative connotation. However, often used to preface a compliment, e.g. "just a hole-in-the-wall place you've never heard of, but they serve the best steak in the city."
A bistro or bistrot (/ ˈ b iː s t r oʊ /), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. In more recent years, the term has become used by restaurants considered, by some, to be pretentious. [1]
The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state' [2] and, being the present participle of the verb, [3] the term restaurant may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.
According to the U.S. Small Business Administration, small businesses create over 66% of net new jobs. A new report also shows that small businesses account for 44% of total U.S. economic activity.
On dinner tables frequented by Brussels sprouts, meatloaf is the well-meaning uncle whose knee-slappers are beloved, but not particularly hip. So when I asked my husband what sounded good for ...
A recent study by Robin Gagnon, co-founder of We Sell Restaurants, found that less than 10 percent— or just under $3 billion worth of federal restaurant aid — went to franchisees.
A diner is a type of restaurant found across the United States and Canada, as well as parts of Western Europe and Australia.Diners offer a wide range of cuisine, mostly American cuisine, a casual atmosphere, and, characteristically, a combination of booths served by a waitstaff and a long sit-down counter with direct service, in the smallest simply by a cook.