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  2. These Stylish Outdoor Tables Are Practically Begging ... - AOL

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  3. Garden furniture - Wikipedia

    en.wikipedia.org/wiki/Garden_furniture

    Seating. Garden furniture is often sold as a patio set consisting of a table, four or six chairs, and a parasol. A picnic table is used for the purpose of eating a meal outdoors. Long chairs, referred to as chaise longue, are also common items. Recently seating furniture has been used for conversation areas using items like couches.

  4. Picnic table - Wikipedia

    en.wikipedia.org/wiki/Picnic_table

    A picnic table (or picnic bench) is a table with benches (often attached), designed for working with and for outdoor dining. The term is often specifically associated with rectangular tables having an A-frame structure. Such tables may be referred to as "picnic tables" even when used exclusively indoors. Various types of tables have been used ...

  5. Settle (furniture) - Wikipedia

    en.wikipedia.org/wiki/Settle_(furniture)

    The settle bed was a metamorphising piece of furniture, functioning as a seat during the day, and converting into a bed at night which first appeared in Ireland in the early 1600s. The hinged seat could be opened out onto the floor to create a bed. Settle beds were in regular use in Ireland into the 1950s, with some retained as beds for ...

  6. Missing man table - Wikipedia

    en.wikipedia.org/wiki/Missing_man_table

    A missing man table, also known as a fallen comrade table, [1] is a ceremony and memorial that is set up in military dining facilities of the United States Armed Forces and during official dining functions, in honor of fallen, missing, or imprisoned military service members. [2] The table serves as the focal point of ceremonial remembrance ...

  7. Chateaubriand (dish) - Wikipedia

    en.wikipedia.org/wiki/Chateaubriand_(dish)

    Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...