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Juanita Lois Musson (née Hudspeth; October 16, 1923 – February 26, 2011) was an American restaurateur who, from the 1950s to the 1980s, established and operated eleven restaurants (many of them named Juanita's Galley) in Sausalito, California, and around the San Francisco Bay Area, of which she was a longtime resident.
In Search of the Perfect Meal, by Roy Andries de Groot, St. Martin's Press, New York, 1986, ISBN 0-312-41131-6, "The Finest Regional Dish in America", pages 238–245.De Groot was a Dutch-born gourmet and bon vivant who wrote about food and drink for many years after World War II in a variety of magazines and newspapers as well as writing several books.
Embracing a food-waste-fighting fungus on kitchen tables and restaurant plates across the world is not the future of food, said Hill-Maini, but the present. "Look, this is happening in Indonesia.
Stars was a landmark restaurant in San Francisco, California, [1] from 1984 through 1999. Along with Spago , Michael's and Chez Panisse , it is considered one of the birthplaces of California cuisine , New American cuisine and the institution of the celebrity chef .
It is one of seven restaurants in the San Francisco Bay Area to receive the San Francisco Chronicle's highest four-star rating, [4] which it has maintained for many years. Fleur de Lys has also been ranked as one of the top 25 restaurants in the United States by Food & Wine magazine. [1]
Jack's Restaurant (or Jeanty At Jack's) is a historic building and a former restaurant in the Financial District of San Francisco, California. Opened in 1863, Jack’s was the third oldest restaurant in the city, following Tadich Grill and The Old Clam House. [1] It has been listed as a San Francisco Designated Landmark since 1981. [2]
The V. C. Morris Gift Shop is located at 140 Maiden Lane in downtown San Francisco, California, United States, and was designed by Frank Lloyd Wright in 1948. The store was used by Wright as a physical prototype , or proof of concept for the circular ramp at the Solomon R. Guggenheim Museum in New York City.
The food became less sauce-focused and "lighter," as it was described in the San Francisco Chronicle in 1985. Galloway started working with different food distributors, improving the quality of the seafood, and hired a larger dessert staff. [5] The restaurant had food-focused theme dinners.