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Bâton Rouge Grillhouse & Bar (Previously known as Steakhouse & Bar) was founded in Laval, Quebec in 1992. There are 29 Bâton Rouges in Canada as of 2010 mainly in Quebec (Montreal, Quebec City, Sherbrooke) and Ontario (Greater Toronto Area, Ottawa) with sites ranging from 7,000 to 9,000 square feet (840 m 2).
Cantina Laredo is a Mexican restaurant chain headquartered in Dallas, Texas, [1] that is owned by Consolidated Restaurant Operations, Inc. The company was founded in 1984. [ 2 ] The main training restaurant is located in Frisco, Texas.
In December 2017, however, MTY announced that it was finishing a purchase deal of Imvescor Restaurant Group Inc., a Canadian company with restaurants and food outlets under the five brands Toujours Mikes, Pizza Delight, Scores Rotisserie, Bâton Rouge, and Ben & Florentine. The purchase tag is reportedly $248 million CAD in a stock-and-cash ...
Affectionately nicknamed “Hammond, America” by locals, Hammond, Louisiana is the largest town in Tangipahoa parish. ( New Orleans is just 45 minutes down the road.)
First Mexican restaurant to receive two Michelin stars in 2017 Cantina Mariachi: Zaragoza, Spain: Zaragoza, Spain: 119 Carlos'n Charlie's: Mexico Mexico 1963 10 Casa Bonita: Lakewood, Colorado: Oklahoma City, Oklahoma: 1968 1 Chevys Fresh Mex: Cypress, California: Alameda, California: 1986 23 Chi-Chi's Europe: Diegem, Belgium Belgium: 5
Raising Cane's River Center (originally named the Riverside Centroplex and later the Baton Rouge River Center [1]) is an entertainment complex in downtown Baton Rouge, Louisiana. Opened in 1977, the complex includes: an arena, ballroom, exhibition center, theatre and library. The venue hosts over 500 events per year.
This settlement was formally incorporated as a town in 1830 under the name "Thibodauxville", in honor of local planter Henry Schuyler Thibodaux, the son of Acadian exiles. He had provided the land for the original village center and, as lieutenant governor, assumed the office of acting governor of the State of Louisiana in 1824. [8]
The owners were a trio of Montrealers headed by David Bowen, who wanted to recreate a Montreal night spot in Toronto. The presence of tourtiere and pea soup on the menu by original Chef Marino Niksic (previously of Fenton's) were augmented by other items of Nouvelle Cuisine. One side of the venue was a restaurant, the other a hot bar/club.