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The restaurant was founded in Los Angeles in 2011, by David Kim and Jae Chang, a pair of Korean immigrants. [3] Kim had previously been the CEO of Baja Fresh and La Salsa. [4] The first restaurant was in Tustin. It gradually expanded through Southern California until 2015, when a location in San Jose in Northern California opened. [5]
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The long, slow cooking process can take up to 18 hours, and leaves the meat tender and juicy. [5] [6] Characteristically, this process leaves a distinctive line of red just under the surface, where the myoglobin in the meat reacts with carbon monoxide from the smoke, and imparts the smoky taste essential to barbecue. [5] [7] [8]
The restaurant began franchising in 1994. [10] [11] Roland Dickey Jr. was appointed CEO of the restaurant chain in 2006. [12] Technomic named Dickey's Barbecue Pit the "Fastest-growing restaurant chain in the country" in 2012. [13] That year, QSR Magazine included Dickey's Barbecue Pit on its list of "Best Franchise Deals." [14]
Dallas BBQ (sometimes locally referred as "BBQ's") is a restaurant dining chain in New York City, founded in 1978 by the Wetanson family. The restaurant serves Texas-style barbecue ribs, chicken and steaks. As of 2023 the chain had ten restaurants around the New York metropolitan area.
Cody Nason, director of service, has a life force this restaurant needed. His job includes overseeing the beverage program, which understandably highlights pairings to best complement Kahn’s one ...
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The Tam O'Shanter Inn was established by Lawrence Frank and Walter Van de Kamp, founders of Van de Kamp's Holland Dutch Bakeries, who later created the Lawry's restaurant chain. They commissioned Harry Oliver to design the building. [2] [3] He constructed the Storybook Style building aided by movie studio carpenters. The Tam O'Shanter Inn ...