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Katsuya by Philippe Starck [16] launched in Kuwait and the UAE, and in December 2013, more Alshaya restaurant brands were introduced to Saudi Arabia—The Cheesecake Factory, Texas Roadhouse, Shake Shack, P. F. Chang's and PizzaExpress. [17] 2015 saw the Middle East debut of fast-food chicken restaurant Raising Cane's [18] [19] in Kuwait.
Agni is a restaurant in Columbus, Ohio. [1] [2] It was named one of the twenty best new restaurants of 2024 by Bon Appétit. [3] See also. Restaurants in Columbus;
The Kahiki restaurant was built from July 1960 to early 1961. It opened its doors in February 1961. [3] In 1975, designer Coburn Morgan drew up plans for an expansion to the restaurant, including a treehouse dining space and museum. Around this time, plans were also drawn for a smaller tiki restaurant that could be replicated for a Kahiki ...
Guy Fieri's Trattoria is the latest of 18 concepts and nearly 100 restaurants bearing the celebrity chef's name. They serve barbecue, sandwiches, tacos, chicken, burgers and other dishes, largely ...
Midway on High, also known as Midway Bar and Restaurant or simply Midway, is a bar located in Columbus, Ohio, adjacent to the main campus of Ohio State University. Directly across the street from the Ohio Union , the High Street bar has been open since 2012 and since its opening has been owned by local firm A&R Creative.
Together with SBE, Bolthouse collaborated on nightlife venues and fine dining establishments including the Hyde Lounge, the nightclub Area, Foxtail, Katsuya, and Chef Michael Mina XIV Restaurant, as well as designer Philippe Starck. [7] However, this partnership was terminated in 2009.
Tonari is a restaurant in Penn Quarter, [1] Washington, D.C. [2] [3] The business is operated by chef Katsuya Fukushima and the Daikaya Restaurant Group. [4] [5]
Marzetti's became a local favorite especially among Ohio State University students, and grew to become a four star restaurant. Customers particularly enjoyed Teresa's Johnny Marzetti, a pasta dish named for her brother-in-law, as well as her homemade salad dressings. By 1955, Marzetti's upstairs kitchen of the restaurant became a full-scale ...