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Per sandwich: 570 cal, 30 g fat (5 g saturated fat, 0.3 g trans fat), 1,270 mg sodium, 58 g carbs (3.2 g fiber, 8.1 g sugar), 19.2 g protein. Burger King's Big Fish sandwich features white Alaskan ...
Best: Arby's King's Hawaiian Fish Deluxe. Besides the Spicy Fish sandwich, Arby's also has a King's Hawaiian Fish Deluxe, its notable grown-up cousin. If there is any sandwich in which the bread ...
Nutrition: 420 calories, 16g fat (3g sat fat), 960mg sodium, 50g carbs (1g fiber, 7g sugar), 17g protein. We know, we didn't expect a fish sandwich at Dairy Queen, either! With 17 grams of protein ...
Philippe's, or "Philippe the Original" (/ f ɪ ˈ l iː p s / fi-LEEPS) [1] [2] is a restaurant located in downtown Los Angeles, California. The restaurant is well known for continuously operating since 1908, making it one of the oldest restaurants in Los Angeles. It is also renowned for claiming to be the inventor of the French dip sandwich.
Available nationally by the mid-1970s, advertising featured the tag line The Genuine Burger King Fish-steak Sandwich. [4][5] It was a small sized fish sandwich made with Tartar sauce and lettuce on a sesame-seed bun. [6][7] Starting in 1978, the sandwich was reformulated with a long bun and was renamed the "Long Fish Sandwich" as part of the ...
From August 11, 2011, until 2018, he owned and ran the ink.sack, a sandwich shop which had two locations, including one on Melrose Avenue (in West Hollywood) and one on Sunset Boulevard. [18] [19] Michael, along with brother Bryan, opened STRFSH, a fast-casual fish sandwich shop in Santa Monica, open from October 2017 to 2021.
Crunch-Fried Flounder Sandwich (Per Order): 1,000 calories, 59 g fat (8 g saturated fat, 0.5 g trans fat), 2,190 mg sodium, 87 g carbs (4 g fiber, 14 g sugar), 30 g protein If you like your fish ...
The sandwich was the first non-hamburger menu item brought in by Ray Kroc, who purchased McDonald's in 1961. [7] Kroc made a deal with Groen: they would sell two non-meat sandwiches on a Friday, Kroc's Hula Burger (grilled pineapple with cheese on a cold bun) and the Filet-O-Fish, and whichever sold the most would be added to the permanent menu.
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