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Following Val Belcher's retirement from professional football, Belcher began a successful career as a restaurant entrepreneur. In 1986, Belcher founded the Lone Star Cafe restaurant with former Ottawa Rough Rider teammate Larry Brune in the Ottawa suburb of Nepean. Over the years, it expanded into a franchise business.
Cactus Club Cafe was founded in 1988 by two former Earls waiters, Richard Jaffray and Scott Morison. [1] [2] The partners started with a restaurant named "Café Cucamongas", which they sold in 1988 to fund the establishment of the Cactus Club. [1] [2] In 1996, the company expanded into Alberta during a financially challenging time period.
Witkin reported in the Toronto Star that “They pooled their savings, rented the building for about $750 a month and charged $1 club memberships and entrance fees of $1.50 to $3. [1] ” In keeping with the strict liquor laws of the day the venue did not have a liquor license and no alcoholic beverages could be served.
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From the start Khabouth envisioned Ultra as an upscale restaurant and club that attracts Toronto's moneyed crowd (real estate barons, Bay Street moguls and leveraged-buyout specialists), much like his successful Stilife club at the corner of Richmond and Duncan Street did back in the late 1980s and early 1990s. [10]
The site of the Guvernment was first converted into a nightclub in 1984 as Fresh Restaurant and Nightclub by Tony and Albert Assoon, two of the four Assoon brothers who had simultaneously been running the successful and influential Twilight Zone after-hours club at 185 Richmond Street West in Toronto's Entertainment District. [2]
The Rivoli is a bar, restaurant and performance space, established in 1982, on Queen Street West in Toronto, Ontario, Canada.. The club originally earned a reputation as one of Canada's hippest music clubs, [1] and many major Canadian comedy and musical performers have played on its stage, including The Kids in the Hall, Gordon Downie, The Frantics, Sean Cullen and the infamous Dark Shows.
The restaurant primarily serves Asian fusion dishes, anchored by Chinese cuisine and Canadian ingredients. [5] It also draws upon French and Korean cooking techniques. [6] A core part of the restaurant's menu is its 'Canadian take on traditional Chinese dim sum', serving items such as char siu bao in icing sugar-topped "Mexico buns" and fun guo filled with chicken and black truffle.