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  2. List of defunct restaurants of the United States - Wikipedia

    en.wikipedia.org/wiki/List_of_defunct...

    Sweet Tomatoes – Founded in San Diego in 1978 and operated as Souplantation in California. Closed all locations temporarily in March 2020 due to the COVID-19 pandemic, but announced in May 2020 that the closure was permanent. One location reopened under new ownership in April 2024 in Tucson AZ.

  3. King's Seafood Company - Wikipedia

    en.wikipedia.org/wiki/King's_Seafood_Company

    In 1998 the company name was changed to King's Seafood Company. Today, the company operates 12 King's Fish House restaurants, seven Water Grill locations, Meat On Ocean and Pier Burger in Santa Monica, California, 555 East steakhouse in Long Beach, California, and Lou & Mickey's, a steakhouse in San Diego named for their parents. [3]

  4. Fleur de Lys (restaurant) - Wikipedia

    en.wikipedia.org/wiki/Fleur_de_Lys_(restaurant)

    Fleur de Lys was a French restaurant in San Francisco, California, US. It closed in June 2014 after a 28-year run. It closed in June 2014 after a 28-year run. [ 1 ] [ 2 ]

  5. 41 locations of Outback, Carrabba’s and Bonefish Grill have ...

    www.aol.com/news/41-locations-outback-carrabba...

    Outback Steakhouse parent company Bloomin’ Brands, which also owns Carrabba’s Italian Grill, Bonefish Grill and more chains, has closed 41 restaurant locations.

  6. Why Starbucks, Whole Foods, and others are closing stores in ...

    www.aol.com/news/why-starbucks-whole-foods...

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  7. What Sam’s Grill, the VC lunch spot of the 1950s, can tell us ...

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  8. Kings Family Restaurants - Wikipedia

    en.wikipedia.org/wiki/Kings_Family_Restaurants

    Kings began in North Versailles, Pennsylvania in 1967 as Kings Country Shoppes. This name was later changed to Kings Family Restaurants to indicate the establishment was a restaurant rather than a store. By 1980 the number of restaurants had grown to 7, and 24 by 1990.

  9. Masa's Wine Bar & Kitchen - Wikipedia

    en.wikipedia.org/wiki/Masa's_Wine_Bar_&_Kitchen

    Upon his death, sous-chef Bill Galloway took over the kitchen temporarily. The food became less sauce-focused and "lighter," as it was described in the San Francisco Chronicle in 1985. Galloway started working with different food distributors, improving the quality of the seafood, and hired a larger dessert staff. [5]