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Lauren V. Allen/Chèvre. Time Commitment: 15 minutes Why We Love It: <30 minutes, vegetarian, crowd-pleaser, make ahead This easy lunch idea is a brand new way to use chèvre (and it’s a far cry ...
Victoria Station was a chain of railroad-themed steakhouse restaurants. At the peak of its popularity in the 1970s, the chain had 100 locations in the United States. The firm filed for bankruptcy in 1986. The last remaining restaurant in the former chain was located in Salem, Massachusetts until it abruptly closed in December 2017. [1]
By the late 1950s, four local restaurants—The Far Western Tavern, The Valley Steakhouse, Hitching Post, and Jocko's—were on their way to becoming landmarks of this style of barbecue. [7] Elks Lodge #1538 has huge indoor barbecue pits, and hosts what is called "Cook Your Own" every Friday evening. The original cut was top sirloin. Then, as ...
[2] [3] In 1982, the Southern California Restaurant Writers dubbed the steakhouse "A Legend In Its Own Time," a phrase that was adopted as the slogan of the restaurant. [4] Former U.S. president and Orange County native Richard Nixon would frequent the restaurant. [5] Inside the restaurant is a photo of co-founder Eleanor Sherod cutting off ...
Allison Day/Modern Lunch. 1. Lemon-Roasted Potatoes, Chicken and Spinach with Tzatziki. Time Commitment: 35 minutes Why I Love It: high protein, make ahead Sad salad? I don’t know her.
Morton's The Steakhouse is a chain of steak restaurants with locations in the United States and franchised abroad, [5] founded in Chicago in 1978. [6] It is a wholly owned subsidiary of Landry's . [ 7 ] [ 8 ]
In the film Training Day (2001), Denzel Washington’s character recommended the restaurant’s "baseball steak," which led to the steak being renamed "Training Day" on its lunch menu. [8] The restaurant also appeared in Chinatown (1974), Street Kings (2008), and Rampart (2011).
In the late 1970s and early 1980s, Sizzler promoted steak and combination steak dinners with an optional salad bar. The restaurant wanted to give customers the feel of a full-service restaurant at a price slightly more than a fast food chain. To control costs, many restaurants had in-house meat cutters that would cut steaks and grind beef.