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Lucien is a French restaurant located on First Avenue in the East Village neighborhood of Manhattan in New York City. Lucien was opened by Moroccan-born restaurateur Lucien Bahaj in 1998. [1] The menu includes traditional French fare inspired by Bahaj's upbringing in the South of France. [2]
El Morocco, sometimes nicknamed Elmo or Elmer, was a 20th-century nightclub in the Manhattan borough of New York City. It was frequented by the rich and famous from the 1930s until the decline of café society in the late 1950s. It was known for its blue zebra-stripe motif, designed by Vernon MacFarlane, and its official photographer, Jerome Zerbe.
The restaurant, located in Manhattan's Lincoln Square neighborhood, opened in the 1970s and was owned and operated by the Kirschenbaum family, including its namesake, Levana Kirschenbaum, her husband Maurice, his brother Sol, and a third brother. [4] [7] [9] The manager was Sol Kirschenbaum. [10]
Sardi's is a continental restaurant located at 234 West 44th Street, between Broadway and Eighth Avenue, in the Theater District of Manhattan, New York City. [1] Sardi's opened at its current location on March 5, 1927.
Eleven Madison Park, a 3 Michelin-starred restaurant in New York City. The Michelin Guides have been published by the French tire company Michelin since 1900. They were designed as a guide to tell drivers about eateries they recommended to visit and to subtly sponsor their tires, by encouraging drivers to use their cars more and therefore need to replace the tires as they wore out.
[8] Madikians then became the executive chef at a Moroccan restaurant in New York City named Chez es Saada. [9] In the spring of 2002, he became the executive chef at a small eatery in Bovina, New York. There he gained a reputation for innovative use of fresh, local ingredients. [10] On May 5, 2005, Madikians opened up Serevan. [11]
The 3,000-square-foot restaurant seats 150 diners with indoor and outdoor seating. The design of the interior dining room blends North African, Mediterranean and Arabic style, with reclaimed wood ...
Today, the restaurant occupies 27,000 square feet and seats up to 684 guests. Brothers Michael and Pat Cetta perfecting the art of aging beef, 1970s. The Cetta brothers perfected the art of aging beef, a hallmark of Sparks Steak House. Their dedication to quality and innovation set the foundation for the restaurant's enduring reputation.