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P er order: 583 calories, 14 g fat (5 g saturated), 1836 mg sodium, 70 g carbs (2 g fiber, 6 g sugar), 43 g protein. Founded in 1978, Mimi's Cafe is known for its house-made comfort food and fresh ...
Kentucky hospitality meets Italian love-soaked cooking at Geno’s, where Italian-style French dips and spicy chicken parm subs are available alongside pizza and calzones. Catering’s an option, too.
KFC’s “finger lickin’ good” slogan usually refers to chicken, but it’s taking on different meaning at its newest location. Sauce and dips are the star at “Saucy,” a prototype opening ...
La Madeleine Country French Café was founded in February 1983 by Patrick Esquerré, a Loire Valley-born businessman. [2] With the advice and support of legendary retail magnate Stanley Marcus, of Neiman Marcus fame, and his mother, Monique Esquerré, he opened his first bakery on Mockingbird Lane in Dallas, Texas near Southern Methodist University, and it soon expanded to a café.
A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.. It is usually served plain but a popular variation is to top with provolone cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice").
Philippe Mathieu emigrated from France to Buffalo, New York, in 1901, moving to Los Angeles in 1903.He opened a deli with his brother, Arbin, shortly after arriving. In 1908 he opened his first Philippe restaurant at 300 N. Alameda Street, where he served roast beef, roast pork, roast lamb, liver pâté and blood sausage.
The first French dip sandwich I ever tasted was at the Arby's on Beechmont Avenue in the mid-1980s. At the time, I thought it was the greatest sandwich the Western world had ever created.
A French dip sandwich. The French dip sandwich is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served au jus, that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted.