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Coney Island Colorado (commonly The Coney Island) in Bailey, Colorado, is a 1950s diner shaped like a giant hot dog, with toppings. The building has been called "the best example of roadside architecture in the state". [1] The diner has indoor seating, courtyard seating and riverside picnic table seating.
Jeremy Charles is the former head chef [1] and former co-owner of Raymonds [2] and the Merchant Tavern. [3] He has been featured in various journals (including: The Globe and Mail [4] The Guardian, [5] Huff Post, [6] The New York Times, [7] RestoBiz, [8] and Travel + Leisure [9]).
Mary Brown's operated mainly in Newfoundland (about 20 locations with 2 locations in Halifax and 1 in Ontario) until the late 1970s, when it began expanding in Ontario, Alberta and Nova Scotia. In 2010, there were 38 locations in Newfoundland and Labrador, 30 locations in Ontario, 12 in Alberta and 3 in Nova Scotia, for an approximate total of 83.
Newfoundland Hotel, 1940s. At a brief ceremony in the ballroom on February 16, 1934, Newfoundland ceased to be a self-governing dominion, and in effect became a crown colony again. [15] Acquiring VONF, the Broadcasting Corporation of Newfoundland (BCN) maintained a studio and headquarters on the sixth floor 1939–1949. [6]
1890s establishments in Newfoundland (4 P) Pages in category "19th-century establishments in Newfoundland" The following 15 pages are in this category, out of 15 total.
Newfoundland and Labrador [b] is the easternmost province of Canada, in the country's Atlantic region. The province comprises the island of Newfoundland and the continental region of Labrador, having a total size of 405,212 km 2 (156,453 sq mi). As of 2024 the population of Newfoundland and Labrador was estimated to be 545,880. [8]
After Thomas Raffles Job died in 1917, William Carson Job became the company's second president. With William Carson Jobs retirement in 1919, Robert Brown Job became the company's third president. In 1928, the Hudson's Bay Company purchased a majority of the company's shares but these were re-acquired by Jobs fifteen years later. In 1945 ...
in larger restaurants, prepares candies and petit fours instead of the pâtissier. [5] Glacier (glazier) in larger restaurants, prepares frozen and cold desserts instead of the pâtissier. [5] Décorateur (decorator) in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier. [5] Boulanger (baker)
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