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Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Within Japan, Kobe is one of the three Sandai Wagyū, the "three big beefs", along with Matsusaka beef and Ōmi beef or Yonezawa beef. Kobe beef is also called Kōbe-niku (神戸肉, "Kobe meat"), Kōbe-gyū or Kōbe-ushi (神戸牛, "Kobe cattle") in Japanese. [1]
1501 Uptown Gastropub is a restaurant in Palm Springs, California. The open-air space was designed by Chris Pardo. [2] Uptown Gastropub has glass architecture, rollup garage doors, and vinyl booths. The dog-friendly gastropub has an outdoor dining patio. [3]
Fumitaro Ohama graduated from University of Southern California in 1997. During his study in USC, he produced a charity event for Great Hanshin earthquake in 1995 at USC and made donation to Kobe, which later leads to establishment of Kobe Collection, [8] a fashion event to promote and rebuild Kobe city and economy.
In 2010, the creators of Kogi opened two sister restaurants serving Korean inspired food. The restaurant Chego, with a primary focus on bowls, opened on April 7, 2010. [11] Another restaurant and full bar, The A-Frame, was created from a former IHOP and modeled around the sloped architecture; it opened on November 4, 2010. [12]
A BLT salad with pesto dressing and bread from The Old Spaghetti Factory. The chain was founded in Portland, Oregon, on January 10, 1969, by Guss Dussin. [5] OSF International is the corporate name of the original, Portland-based company, which had 4,200 employees as of January 1994, in the U.S. and Japan. [5]
In 1971, he moved to Pune where he started a new restaurant "The Place: Touche". [6] The restaurant is still popular today, is managed by Farida Vachha, and carries the mantle of being the original sizzler restaurant of India. [7] In 1975, a businessman called Vazir Rizvi started his own restaurant (and later chain) called "Kobe Sizzlers" in ...
Enjoy a classic game of Hearts and watch out for the Queen of Spades!
The restaurant was known for serving coleslaw to all patrons during the evening hours, even if they ultimately decide to order breakfast. It claims to serve 90 tons of bread (or 461 loaves per day) and 10.5 tons (20,000-tree harvest) of coffee per year. After 87 years, the restaurant's tradition of serving free coffee ended in 2011. [10]