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Per bowl: 250 calories, 2.5 g fat (0.5 g sat fat), 1,290 mg sodium, 24 g carbs (3 g fiber, 8 g sugar), 32 g protein "The Turkey Noodle Soup at Cracker Barrel is a good choice – it's low in ...
Cole's Pacific Electric Buffet, also known as Cole's P.E. Buffet, is a restaurant and bar located at 118 East 6th Street in the Historic Core district of downtown Los Angeles, California, the oldest operating in Los Angeles at the same location since its founding. Sign in front with claim to being the oldest bar in Los Angeles
The Sacramento Magazine Diners' Choice Awards voted Fresh Choice as the restaurant with the most health-conscious menu in 2008 and 2009. [ 2 ] [ 3 ] Fresh Choice was enrolled in PG&E's Climate Smart Program, through which Fresh Choice made voluntary charitable contributions that funded greenhouse gas capture and reduction projects to make its ...
The Attic (defunct) – a former 1,200 seat Smörgåsbord restaurant in West Vancouver, British Columbia, that was open from 1968 to 1981; Fresh Choice (defunct) – a former chain of buffet-style restaurants which operated in California, Washington, and Texas under the names Fresh Choice, Fresh Plus, Fresh Choice Express, and Zoopa
Per Serving: 220 calories, 15 g fat (9 g saturated fat, 0 g trans fat), 640 mg sodium, 12 g carbs (1 g fiber, 4 g sugar), 8 g protein. With more than 1,200 locations nationwide, Chili's is clearly ...
How To Make Copycat Cracker Barrel Restaurant Mac and Cheese. This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
The first Souplantation restaurant opened on Mission Gorge Road in San Diego, in 1978. [10] It was the idea of Dennis Jay, who was a bartender at Springfield Wagon Works, a pioneer in salad bars in El Cajon. Dennis's friends, John Turnbull and Scott King, were opening their first Soup and Salad restaurant, The Soup Exchange.
[2] [3] It received positive reviews from Jonathan Gold and Bon Appétit, and the Los Angeles Times named it 2019 Restaurant of the Year. [4] Bavel was founded by the Israeli-American chef Ori Menashe and his American wife, chef Genevieve Gergis, who are also the founders and owners of the Italian restaurant Bestia in Downtown LA. [3]
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