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The restaurant, Pierre Gagnaire, specializes in modern French cuisine and has garnered three Michelin stars. Gagnaire is also head chef of Sketch in London. [1] [2] In 2005, both restaurants were ranked in the S.Pellegrino World's 50 Best Restaurants by industry magazine Restaurant, [3] with Pierre Gagnaire ranking third for three consecutive years (2006, 2007, and 2008).
The Kahiki restaurant was built from July 1960 to early 1961. It opened its doors in February 1961. [3] In 1975, designer Coburn Morgan drew up plans for an expansion to the restaurant, including a treehouse dining space and museum. Around this time, plans were also drawn for a smaller tiki restaurant that could be replicated for a Kahiki ...
It owns restaurants under various names, many of which are located in Central Ohio. While remaining independent and privately held, Cameron Mitchell Restaurants has grown to 50 restaurant locations across the country from Beverly Hills to New York City, and 20 different concepts in 15 states and the District of Columbia, including the ...
Gagnaire likens their thinking to the nouvelle cuisine revolution of the 1970s and ’80s when chefs like Paul Bocuse revolutionized heavy, creamy traditional French cooking with lighter ...
The Original Pierre Maspero's: Shrimp and Grits. New Orleans For authentic Cajun food with a side of history, you can't top this New Orleans restaurant. The building dates back to 1788 and was a ...
Pierre is a closed French cuisine restaurant which was situated on the 25th floor of the Mandarin Oriental hotel in Hong Kong. It opened in October 2006 after a major renovation to the hotel and was Pierre Gagnaire’s pied-à-terre in Hong Kong. It replaced Vong's (1997–2005), which replaced Pierrot (1979–1997), a classic French restaurant.
These days, this soup is a staple at restaurants like Applebees, but there was a time — during the 1960s, of course — when it was reserved for fancier spreads. 6. Spinach Dip in a Bread Bowl
The restaurant is owned by Mourad Mazouz, [2] [3] and the head chef is Pierre Gagnaire. [4] The cuisine is described as 'New French', and is a loose adaptation of the cuisine served in Gagnaire's three Michelin-starred restaurant in Paris and is executed by Frederic Don and Johannes Nuding. There are 5 eateries, including 3 restaurants in the ...