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Anthony's Pier 4. Athanas died in 2005; [1] [7] the restaurant closed in 2013. [2] [5] A condominium tower was erected on the site of the parking lot, [5] and in 2016–17, the restaurant building was demolished, and the remains of the Stuyvesant were dredged up for scrap in early 2017. [3]
Anthony's Seafood Middletown, Rhode Island: Guerilla Street Food (Closed) St. Louis, Missouri: 188 9 Handcrafted: The Elegant Farmer (Name changed to The Farmer & New Location) Memphis, Tennessee October 15, 2012 Italian Corner East Providence, Rhode Island: 189 10 All Family, All the Time: Anthonino's Taverna St. Louis, Missouri October 22, 2012
Soul Food, slow-cooked hybrid baby back BBQ ribs (dry rub marinade, smoked, grilled, and sauced), Memphis-style pork ribs, Texas-style beef ribs Nancy's Pig Heaven (Upper East Side) New York City, New York (wet rub) Chinese spare ribs with Chinese red sauce (honey, five-spice powder, soy sauce, hoisin sauce, sherry and rice wine)
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Prohibition-era steak recipes: Fillet mignon, rib eye, New York strip, and 32-ounce bone-in prime rib. House specialty: 28-ounce grilled porterhouse wet-aged for 35 days in their custom meat locker seasoned with in-house secret spices served with mashed potatoes and string beans and also served signature spicy shrimp cocktail appetizer (five ...
Restaurant Location Specialty(s) Red's Lobster Pot Restaurant: Point Pleasant Beach, New Jersey "Red's Lobster Roll" (steamed local lobster tail & claw meat mixed a sauce made with mayo, lemon juice, hot sauce, house-made spice mix, chives and celery hearts, on a butter-toasted bun); "The Angry Lobster" (8 piece lobster, floured and sauteed with a sauce made with olive oil, garlic, basil and ...
Liuzza's Restaurant & Bar Mid-City , New Orleans, Louisiana (Since 1947) "Frankie's Seafood Napoleon" (a tower of Gulf shrimp, deep-fried oysters in between breaded eggplant, topped with an Italian-style roux made with shrimp cream and artichoke hearts); "Frenchuletta" ( Muffuletta -style sandwich with grilled ham, salami and cheese, and three ...