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Calumet Fisheries is a seafood restaurant in the South Deering neighborhood of Chicago, Illinois, United States, directly next to the 95th Street bridge (which appears in the 1980 film The Blues Brothers). [1] It was originally established in 1928, and subsequently purchased in 1948 by Sid Kotlick and Len Toll.
Spenger's Fresh Fish Grotto is a historic building and was a seafood restaurant active from 1890 to 2018, at 1919 4th Street in Berkeley, California. The building is listed as a Berkeley Landmark since November 2, 1998. [1] A historic plaque was formally installed at the entrance to the restaurant in 2004 by Berkeley Historical Plaque Project. [2]
Portillo's Restaurant Group, Inc. [4] is an American fast casual restaurant chain based in the Chicago area that specializes in serving Chicago-style food such as hot dogs, Maxwell Street Polish, and Italian beef. The company was founded by Dick Portillo on April 9, 1963, in Villa Park, Illinois, under the name "The Dog House".
Aurora, Chicago's largest suburb, is in the shadow of where the Ripper Crew's notorious crimes happened in the early 1980s. People had not forgotten about the murders when Kokoraleis was released ...
IN 2000, LEYE had 38 partners, 45 concepts, and 4,000 employees. It owns, operates and licenses 90 restaurant venues in the United States. It has separate restaurant consulting and restaurant development companies. [8] The food court at Water Tower Place is among its operations. [9] 1999 annual revenue estimates ranged from $145 to over $200 ...
Kokoraleis was convicted of killing Linda Sutton and 21-year-old Lorry Borowski, a real estate worker who was raped and mutilated in Chicago in 1982. Thomas Kokoraleis is shown in an Illinois ...
Welcome back to the Tri-City Herald’s weekly news quiz! Each Friday, we ask six questions that look back on news from around the Tri-Cities area, including entertainment, sports and government.
In October 2008, Grant Achatz and co-author Nick Kokonas published Alinea, a hardcover coffee table book featuring more than 100 of the restaurant's recipes. The book's narrative follows life in the kitchen for Achatz and his crew, and includes more than 400 behind-the-scenes photographs by Lara Kastner.
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