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JB's Family Restaurants was a chain of restaurants located in Arizona, Utah, Idaho, Wyoming and Montana. The Tempe, Arizona-based company was originally established in 1961 as a Big Boy restaurants affiliate named JB's Big Boy. The company eventually dropped its Big Boy affiliation in 1988. At its height, there were 104 JB's branded restaurants ...
An open kitchen gives diners a view of the wood-fired oven, while a bar tucked into the side of the dining room almost feels like a secret space. More: The 27 essential restaurants in the Des ...
Kirby's Pig Stand was the first drive-in restaurant to open in the United States.It was opened by Jessie G. Kirby and Reuben Jackson in 1921, in Dallas, Texas. [1] In the 1980s, it changed ownership to Jim Ingram and Monte Hough, and in 2009, its name was changed to Woodfire Kirby's.
As of December 2016, fifteen JB's Restaurants operate in five states. [197] [H] JB's (Canada - Ontario, Alberta and Quebec, 1969–1979, founded by John Bitove Sr.) Bitove, a well-known Canadian businessman, was the franchisee for Canada generally, along with Roy Rogers Restaurants, both Marriott owned brands. JB's of Canada grew to 32 Big Boy ...
The company was founded in 1971 as Volunteer Capital Corporation by three Nashville businessmen, Jack C. Massey, Earl Beasley Jr. and John Neff Jr.
Abud—a dense, unleavened traditional Jordanian Bedouin flatbread baked directly in a wood fire by burying in ash and covering with hot embers. Ka'ak (كعك)—a traditional Jordanian bread made mostly in a large leaf- or ring-shape and covered with sesame seeds. Karadeesh—a traditional Jordanian bread made from corn.
Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking. [30] [31] A Bronze Age siru food steamer
Guests were allowed to take the identification tag on the lobster as a souvenir. The Brooklyn-born chef Neil Kleinberg curated the rest of the menu, which included clam chowder, fried shrimp, and three tiers of shore dinners. Under Kleinberg's management, all of the food was baked on the premises, and even included a wood-fired oven for baking ...