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Anthony "Tony" Masciarelli was of Italian descent, [1] his family having come from San Martino sulla Marrucina, Chieti, Abruzzo. He changed his last name to Marshall before his son Garry was born. [4] Marshall married Marjorie Irene (nee Ward; 1908–1983), the owner and teacher in a tap dance school. [5]
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Claim to fame: 40 Steak and Seafood offers five dining rooms and a menu featuring USDA certified Angus beef aged for a minimum 21 days for optimum tenderness, flavor, and juiciness, seasoned with ...
Marshallese cuisine comprises the fare, foods, beverages and foodways of the Marshall Islands, including its food-related customs and traditions. [1] [2] Common indigenous and traditional foods include breadfruit, coconut, bananas, papaya, seafood, pandanus and bwiro. Additional imported foods, such as rice and flour, are also a part of people ...
Originally a steak and burger restaurant, one weekend, chef David Smith grilled baby back ribs and served them with Tony Roma's BBQ sauce. The ribs proved to be popular, and were added to the permanent menu, and quickly became what Tony Roma's was known for. Tony Roma's menu further expanded to include seafood, pasta, chicken, and sandwiches. [6]
Amalfi's Italian Restaurant, Portland, Oregon Ava Gene's, Portland, Oregon Caffé Vittoria, Boston Filomena Ristorante, Washington, D.C. Spinasse, Seattle. Notable ...
World-renowned chef Thomas Keller plans to open a new restaurant and The Vineta Hotel is set to open in the spring. St. Barts is a popular escape from cold temperatures.