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The company built a small food processing plant to the rear of the restaurant that year to produce its frozen meals. [3] In 1997, the restaurant was listed on the National Register of Historic Places. At the time, it was the only tiki restaurant in Ohio, and the only remaining supper club in Columbus. [3]
Cliff Palace, named by Wetherill, is the largest cliff dwelling in the United States and had been undisturbed for almost 700 years since abandoned by the Ancestral Puebloans. Richard Wetherill along with his father B.K. Wetherill, brothers Al, John and Win, extended family, and neighbors explored Cliff Palace, digging, excavating, cataloging ...
Cliff Palace is the largest cliff dwelling in North America. The structure built by the Ancestral Puebloans is located in Mesa Verde National Park in their former homeland region. The cliff dwelling and park are in Montezuma County , in the southwestern corner of Colorado , Southwestern United States .
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 ...
The Ancestral Puebloans, also known as the Anasazi and by the earlier term the Basketmaker-Pueblo culture, were an ancient Native American culture that spanned the present-day Four Corners region of the United States, comprising southeastern Utah, northeastern Arizona, northwestern New Mexico, and southwestern Colorado.
Cliff dwelling Ruins. Butler Canyon ruins: Cliff dwelling Ruins. Coombs site: Boulder: Great house Ruins. Located at the Anasazi State Park Museum. Defiance House ...
Cowboy Wash is a group of nine archaeological sites used by Ancestral Puebloans (previously known as Anasazi) in Montezuma County, southwestern Colorado, United States. Each site includes one to three pit houses, and was discovered in 1993 during an archaeological dig. The remains of twelve humans were found at one of the pit house sites ...
Marzetti's became a local favorite especially among Ohio State University students, and grew to become a four star restaurant. Customers particularly enjoyed Teresa's Johnny Marzetti, a pasta dish named for her brother-in-law, as well as her homemade salad dressings. By 1955, Marzetti's upstairs kitchen of the restaurant became a full-scale ...