Search results
Results from the WOW.Com Content Network
IN 2000, LEYE had 38 partners, 45 concepts, and 4,000 employees. It owns, operates and licenses 90 restaurant venues in the United States. It has separate restaurant consulting and restaurant development companies. [8] The food court at Water Tower Place is among its operations. [9] 1999 annual revenue estimates ranged from $145 to over $200 ...
What kind of restaurant is Downtown Cellars? Kenneth Gibson is co-owner of the new restaurant, Downtown Cellars, a new wine bar in downtown Fort Pierce, with his wife, Trina Angelone.
As of the 2024 Michelin Guide, there are 19 restaurants in Chicago with a Michelin-star rating. The Michelin Guides have been published by the French tire company Michelin since 1900. They were designed as a guide to tell drivers about eateries they recommended to visit and to subtly sponsor their tires, by encouraging drivers to use their cars ...
A spokesman for Joe's Crab Shack apologized. [4] This restaurant along with others has since been closed when Ignite Restaurant Group filed bankruptcy in 2017. [5] Ignite Restaurant Group filed for bankruptcy protection on June 6, 2017, and was re-acquired by Landry's, Inc., in August 2017 at bankruptcy auction for $57 million. [6] [7] [8]
Alabama: Café Dupont. Birmingham Café Dupont is a rare bird among fine-dining establishments, devotees say, because it manages to be upscale without being stuffy. The AAA Four Diamond Award ...
Bob Chinn (March 2, 1923 – April 15, 2022) was an American restaurateur. [1] His most well-known creation is Bob Chinn's Crab House, in Wheeling, Illinois, which opened in 1982 and was ranked by Forbes magazine in August 2012 as the top grossing restaurant in America with an estimated $24 million in revenue.
The Boiling Crab is an American restaurant chain serving food from Cajun cuisine. Founded in 2004, the chain has 30 restaurants, mainly centering them in the Southwestern United States, although it has some international locations and others outside of the area.
A reviewer for Condé Nast Traveller described some of the dishes: "Lobster Gelée (with Maine uni, melon ceviche, and bergamot oil), the Sunchoke Tart (with a caramelized-salted egg yolk custard, Maitake mushroom mayonnaise, and sunchokes skins); and the Braised Beef Cheek (with dried turnip, black finger lime, and burnt cabbage reduction ...