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Opened in 1936, the restaurant is located in downtown Bend and is one of the city's best known landmarks. The main dining room was built around two large ponderosa pine trees for which the restaurant is named. Both the main dining room and the restaurant's outdoor garden dining area overlook the Deschutes River. Today, the Pine Tavern is the ...
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
Total concert-related spending in the Central Oregon area was estimated to be nearly $19 million, spent on dining, shopping, lodging, recreation, groceries, gas stations, and a variety of other services. Total trip-related spending by out-of-town visitors attracted to Bend specifically to attend the concert series was $16 million.
SOUTH BEND ― After a couple of years of ownership, Navarre Hospitality Group is aiming to sell The Bucket restaurant at 1212 S. Ironwood Drive. The longstanding restaurant, known for its burgers ...
For the Heat N' Serve Family Dinner, which serves 4 to 6 people, it will cost $129.99. For the larger Heat N' Serve Feast, which serves 8 to 10 people, it will cost $179.99.
The McGrath Cafe and Hotel, also known as The McGrath, is a commercial building in North Bend, Washington. Built in 1922, it was added to the National Register of Historic Places in 2002. [ 2 ] The McGrath is also a contributing building in the North Bend Historic Commercial District of King County, Washington .
Prices range from $20 for a burger to $80 for a 16-ounce filet mignon. ... The Blue Oak Grille is the casual dining restaurant on the casino floor. It’s open for breakfast and lunch now and will ...
The dish was introduced to the United States in 1861 at the New York restaurant of Henri Mouquin. [13] More papers in Britain began giving recipes described as "French onion soup" in the 1880s, but the cooking liquid was either milk or water thickened with flour, and no cheese, crouton or gratinating was specified. [ 14 ]