Search results
Results from the WOW.Com Content Network
Charleen Badman is an American chef and co-owner of the FnB restaurant in Scottsdale, Arizona, who won the 2019 Best Chef in the Southwest James Beard Award. [1] [2] It was the first time since 2007 that a chef from Arizona won the award. [3] Badman is a past President of the Phoenix, Arizona chapter of Les Dames d'Escoffier. [4]
In 2007, the restaurant group was acquired by private equity firms Kinderhook Industries LLC and Soros Strategic Partners LP with plans to expand. [2] In 2013, Mastro's Restaurants was acquired by Landry's, Inc. [ 3 ] Then mostly a Western US chain, the company expanded east to New York City , Boston , and Ft. Lauderdale, Florida .
A Cold Stone Creamery location. Surf City Squeeze was started in the early 1980s by Kevin Blackwell and his wife Kathi, and later became a franchise. [5] Later, in 1998/1999, Sports Group International, Inc. (a company that was originally formed to distributed Spalding-branded sports drinks) merged with Surf City Squeeze with Surf City Squeeze's management taking over full control of the company.
Go to Best Friend. Las Vegas. Take Best Friend, for example.Roy Choi’s Korean BBQ spot is located in Park MGM and might be one of the most fun meals you can have before a night out on the strip.
Omaha Steaks. This family-owned company is world-famous for a reason. Omaha Steaks was founded more than 100 years ago in Nebraska, the cattle capital of the U.S., and that’s where the steaks ...
Stuart Anderson (1922-2016) [1] founded the Black Angus Steakhouse chain in 1964. [2] [3] The chain grew in the 1960s and early 1970s promising reasonable prices for offerings. Western styled advertisements touted "steak dinner with all the fixings - just a buck ninety-nine." [2] Saga acquired Black Angus in 1972. [4]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Delmonico steak (/ d ɛ l ˈ m ɒ n ɪ k oʊ /) is one of several cuts of beef (usually ribeye), cut thickly as popularized by Delmonico's restaurant in New York City during the mid-19th century. [ 1 ] [ 2 ] The term applies to the cut, not its preparation.