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Roe opened on Division Street in southeast Portland in 2012. [11] [12] Trent Pierce was a chef. [6] The business relocated to the Morgan Building in 2017, [13] operating in the space previously occupied by Hunan Restaurant. [14] Pierce resigned as head chef in 2018. He was replaced by chef de cuisine John Conlin. [15]
Smörgåskaviar ('sandwich caviar') is the Swedish word for a fish roe spread eaten in the Nordic countries and released in the 1950s. [1] [2] Despite its name, smörgåskaviar is not actual caviar, i.e. sturgeon roe. Instead, it is a paste made most often from cod roe and a variable mix of other ingredients.
Caviar (also known as caviare) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea [2] (beluga, ossetra and sevruga caviars).
Guy Fieri's Trattoria is the latest of 18 concepts and nearly 100 restaurants bearing the celebrity chef's name. They serve barbecue, sandwiches, tacos, chicken, burgers and other dishes, largely ...
Caviar (sturgeon roe) Ikura (salmon roe) Tobiko (flying-fish roe) ... Seafood restaurant – Restaurant mostly serving fish from the sea Notes. External links ...
The roe of the shovelnose sturgeon was marketed as "hackleback" caviar. [citation needed] As old-world sources of Caspian and Black Sea sturgeon caviar became overfished, especially in the wake of the collapse of the Soviet Union, roe from shovelnose sturgeon became commercially important. [7]
The station was decommissioned in 1968. From 1974 to 2002, the space was used for a restaurant and bar, also known as Engine House No. 5. In 2004, the building was converted for office use, and today is the Columbus branch of Big Red Rooster, a marketing company.
Barney Greengrass is a restaurant, deli, and appetizing store at 541 Amsterdam Avenue (between West 86th and 87th Streets) on the Upper West Side of Manhattan, New York City, started in 1908. [1] They specialize in smoked fish, more specifically sturgeon, but also have Nova Scotia salmon, whitefish, and others, and are very popular for brunch. [2]