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Arnaud's was founded in 1918 by a French wine salesman, Arnaud Cazenave. He had immigrated to New Orleans in 1902 from France by way of New York City in the early 20th century. Cazenave came to New Orleans with the intent of offering fine food and wine to the local people.
English: Grade II listed house and restaurant in Prestbury, Cheshire. Bacchus was formerly the Bollin Café. Bacchus was formerly the Bollin Café. Wikidata has entry Bollin Cafe The Red House (Q26432411) with data related to this item.
Courtesy of Dlena. dLeña — in Washington, D.C. — specializes in wood-fired Mexican cuisine, but with a twist. Think: Pulpo al Pastor, Birria de Hongos, and Carajillo Crème Brulée.
[3] [13] In the 1990s he became a vintner, his wine is known as "Silenus" (after the tutor of Bacchus in Greek mythology). In 1999, became the founding chef and culinary director for Impromptu Gourmet. [1] He is one of few to receive a New York Times four-star "review outside of Manhattan over the last 40 years. Kelly plans to sell Xaviars and ...
A bistro or bistrot (/ ˈ b iː s t r oʊ /), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. In more recent years, the term has become used by restaurants considered, by some, to be pretentious.
House wines generally rotate, with restaurants typically transitioning from one kind to another based on availability or season. [4] House wines are typically wines that a restaurant feels will appeal to a large proportion of its clientele, determined either by its past success as a normal entry on the wine list or because the wine is easy to drink and pairs well with a significant amount of ...
A painted Lararium (shrine) depicting Mercury (god of commerce) and Bacchus (god of wine) in Pompeii, in one of the hot-food establishments (thermopolia) that served the city prior to its destruction. One of the most important wine centres of the Roman world was the city of Pompeii, located south of Naples, on the Campanian coast. An expanse of ...
As of 2023, Chef Ogden was brought on as Culinary Director at Marché Bacchus, a French-inspired Restaurant in Las Vegas, Nevada. He is bringing his fresh, farm-to-table style to the iconic Las Vegas restaurant and is assembling a team of Chefs to help bring his vision to life.