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New York City based Blue Ribbon Restaurants finally filled the gaping hole left by Eastern Standard’s closure on Comm. Ave. in Kenmore Square: Blue Ribbon Brasserie is split into a lively bar ...
Born in Seoul, South Korea, Lee moved to the U.S. with his family in 1982.At age 17, he began his career in restaurants at Blue Ribbon Sushi in New York. [7] He then went on to work and stage at fine dining institutions such as Pied à Terre, The Restaurant Marco Pierre White, Lucas Carton, Guy Savoy, Daniel, and Lespinasse. [8]
Daniel Boulud (born 25 March 1955) is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, and Dubai. He is best known for his eponymous restaurant Daniel, opened in New York City in 1993, [1] which currently holds one Michelin star. [2]
The blue ribbon is a symbol of high quality. Blue ribbon or Blue Ribbon may refer to: Blue ribbon badge, symbol of the temperance movement; Blue Ribbon (software house) a budget home computer software publisher of the 1980s; Japan's Blue Ribbon Awards; Blue Ribbon Barbecue, a chain of 2 restaurants and a catering service in the Boston suburbs
On October 14, 2010, Blue Ribbon BBQ set a national restaurant record [9] for most sales on the deal-of-the-day website, Groupon. The chain sold 16,751 deals, resulting in mentions on the cover story of The New York Times Business Day [ 10 ] and the Harvard Business Review .
The restaurant uses some ingredients from the Stone Barns Center for Food & Agriculture in Pocantico Hills, New York, where Dan Barber owns another restaurant, Blue Hill at Stone Barns. Blue Hill New York was lauded by the James Beard Foundation as an "Outstanding Restaurant" in 2013. [1] [2] The restaurant has also been reviewed by The New ...
Max & Erma's is an American casual dining restaurant chain based in Columbus, Ohio. As of April 2024, the company operates seven locations in Indiana, Michigan, Ohio, and Pennsylvania, down from a peak of 110 restaurants across more than 12 states in the mid-2000s. [1] It was founded in 1972 by Todd Barnum and Barry Zacks.
Dan Barber (born October 2, 1969) is the chef and co-owner of Family Meal at Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York, United States. He is the author of The Third Plate: Field Notes on the Future of Food .