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]
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 ...
Ming Hao Tsai (Chinese: 蔡明昊; pinyin: Cài Mínghào; born 1964) is an American chef, restaurateur, television personality and a former squash player. Tsai's restaurants have focused on east–west fusion cuisine, and have included major stakes in Blue Ginger in Wellesley, Massachusetts (a Zagat- and James Beard-recognized establishment) from 1998 to 2017, and Blue Dragon in the Fort ...
The Thurmanator. Thurman's is often associated with its famous burger known as the Thurmanator. [12] [13] 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.
For North Indian cuisine, Patel loves sarson ka saag — a Punjabi dish of mustard greens cooked with spices — and the lamb kebabs of Uttar Pradesh.
Zhang Yong (Chinese: 张勇; pinyin: Zhāng Yǒng) is a Chinese-born Singaporean restaurateur. He is the founder of the Haidilao restaurant group, best known for its chain of hot pot restaurants. At the end of 2018, Haidilao Hot Pot had 466 direct-operated stores in operation in more than a hundred cities.
Charlie Carroll, owner of Table33 in Dayton, Ohio, and author of "Eat Like an Entrepreneur," says his restaurant prioritizes high-quality ingredients, serving meals with local, whole foods.