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Opened by Michelin-star chef Hiroki Odo, this restaurant combines the culinary and art worlds by offering Japanese cuisine inside an art gallery
The gallery's collection initially consisted of artwork owned by the company, as well as personal art pieces leased from Wynn. The gallery closed on May 28, 2000, as Mirage Resorts merged with MGM Grand Inc. to form MGM Mirage (now MGM Resorts International). Under the new ownership, the existing art collection was sold off and the gallery ...
Entrance to The Oak Bar in August 2008. The Oak Bar is closely associated with the Oak Room and adjoins it [5]: 22 but is a separate entity. [2] [3] The Oak Bar was established in its current location on the northwest corner of the Plaza Hotel in 1945 when the hotel was owned by Conrad Hilton (or re-established – the area may have been part of the Men's Bar between 1912 and 1920).
Robert Indiana's pop art Love design was originally produced as a print for a Museum of Modern Art Christmas card in 1965. The first LOVE sculpture, in Indianapolis, was made in 1970. Since then, it has been released in many different incarnations and sculptural versions now appear in urban centers around the globe.
Retailers closed on Christmas Pretty much everything else, including big chains like Walmart , Target , and Costco . But tomorrow, they’ll be open again with clearance sales underway.
1. Cracker Barrel. Cracker Barrels are open regular hours on Thanksgiving. You can eat a turkey dinner in the restaurant, or order a Thanksgiving family-size meal to go if you don’t feel like ...
Fulcrum Gallery (also known as "Shakespeare's Fulcrum" or "Fulcrum") was an American art gallery that opened underneath the Guggenheim Museum SoHo in New York City in January 1993, by Valerie Monroe Shakespeare. It was designed by her husband, Tery Fugate-Wilcox, who contributed the gallery motto: "Without Art we are but Monkeys with Car Keys".
The attraction of the underground restaurant for the customer varies. In some cases, it is the opportunity to sample new food, often at low cost outside the traditional restaurant experience; [5] other times, customers are paying a premium price for direct access to some of the top chefs and young talent in a region.