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The brand concept is to deliver a casually sophisticated atmosphere, seasonal menu, and offer fresh ingredients to deliver menu items that are naturally lighter. [2] [3] As of 2016, there are 42 Seasons 52 locations in the United States. [4] A Seasons 52 dining room. The restaurant's core menu changes four times a year with each season.
The Gurnee restaurant has received Platinum level LEED certification from U.S. Green Building Council. [299] A restaurant in Tulsa, Oklahoma, uses recycled drywall, low-VOC paint, and energy-efficient appliances. [300] A Chipotle restaurant in Austin, Texas, was the first to receive a four-star rating from the city's Green Building Program. [301]
Next is located in Chicago's historic Fulton Market, just north of the West Loop's "Restaurant Row" on Randolph Street.. Next's operation also includes two on-site bars: The Aviary, previously headed by Charles Joly, [4] and presently headed by Micah Melton, [5] and The Office, an invite-only speakeasy-format bar that seats 14 and is located behind an unmarked metal door in the basement of the ...
In the following year, the first franchised restaurant began operations. Jack Fulk sold the Bojangles concept to the now-defunct Horn & Hardart Company of New York [13] in 1981. Bojangles received fame in 1989 because its restaurants remained open when Hurricane Hugo struck the Carolinas when most other fast-food restaurants had closed. [14]
Many sources agree that Sally Everett invented the name "runza" [18] [3] [12] although it is likely she adapted it from an existing name for the sandwich; either the krautrunz, [18] an older, different German name for the bierock, or the Low German runsa, [12] meaning "belly", alluding to the gently rounded shape of the pouch pastry.
Cargill, Incorporated is an American multinational food corporation based in Minnetonka, Minnesota, and incorporated in Wilmington, Delaware. [5] [6] [7] Founded in 1865 by William Wallace Cargill, it is the largest privately held company in the United States in terms of revenue.
Masa (雅) is a Japanese and sushi restaurant in the Shops at Columbus Circle, on the fourth floor of the Deutsche Bank Center at 10 Columbus Circle, in Manhattan, New York City. [1] The restaurant was opened by Chef Masa Takayama in 2004. Located next door to the restaurant is Bar Masa, cheaper and offering an à la carte menu.
In 1938, Reuben was interviewed about his restaurant by the Federal Writers' Project. Arnold Reuben's son, Arnold Reuben Jr., worked in the restaurant with his father until the mid-1960s when Reuben sold the restaurant to Harry L. Gilman. [6] Marian Burros wrote about the restaurant's appearance on January 11, 1986, in The New York Times. She ...
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