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The Otto Armleder Aquatic Park in Yeatman's Cove, along the Cincinnati riverfront. Yeatman's Cove park occupies the former site of a tavern established in 1793 by Griffin Yeatman. [2] Yeatman's establishment was the first tavern in Cincinnati, and as such was very popular with men working on the river. [3]
Thomas T. Yeatman Sr. (1787–1833) was the owner of an iron foundry and was a prominent cotton trader, banker, steamboat owner, and commission business partner in Nashville, Tennessee. [2] He killed a man named Robert Anderson in a duel over business matters.
A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. [1] The French name for a tasting menu is menu dégustation . [ 1 ] Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option.
The site uses reviews and recommendations from gastronomy professionals and critics reviews instead of user-generated content, citing trustworthiness as the main reason. [13] It is a recommended curriculum resource in several education systems, such as in Ireland [14] and Kansas. [15]
According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey". [2] The listing of starred restaurants is updated once per year.
Taylor, Fladgate & Yeatman (often simply Taylor Fladgate and trading under the name Taylor's) is one of the largest port wine houses. [1] Founded in 1692 in Vila Nova de Gaia , Portugal by Job Bearsley, becoming Taylor, Fladgate & Yeatman when Joseph Taylor, John Alexander Fladgate and Morgan Yeatman formed a partnership in 1838, it is also one ...
The biological and chemical basis of cooking has become known as molecular gastronomy, while gastronomy covers a much broader, interdisciplinary ground. This is the first example of a carte gastronomique, a map that summarizes a country by its products at the outset of the "Cours Gastronomique" by Charles Louis Cadet de Gassicourt (1809).
In July 2024, Wells announced he would step down as restaurant critic for the Times the following month. [19] Wells will remain at the Times in an unspecified role. [19] His last published essay as a restaurant reviewer was on August 6, titled "I Reviewed Restaurants for 12 Years. They've Changed, and Not for the Better." [1]