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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]
The first restaurant was opened in Sunnyvale, California, on El Camino Real in the Cala Shopping center [1] in the space that was once Calaway's Bar and Grill by Martin Culver, Brad Wells, and Ken Oppeltz in 1986. Opening the first restaurant for under $140,000 using funds from Martin Culver's home equity line of credit, a cash investment from ...
Following the success of The Parrot Club, Treviño opened two more restaurants in Old San Juan: Dragonfly (2000), specializing in Latin-Asian Cuisine, and Aguaviva (2002), a seafood restaurant. In 2007, Treviño stepped down as Executive Chef of the three restaurants in Old San Juan and opened the 5,000 square foot Latin-Asian Budatai [ 1 ] in ...
Murray and Charlotte Horton worked with the Galts to grow the restaurants in the Bay Area. The Hortons owned Good Earth Restaurants and Bakeries as well as some Good Earth Delis in Palo Alto, San Mateo, Santa Clara, Cupertino and Los Gatos. They owned and operated these restaurants until they retired in the early 2000’s.
Lyon's was founded in San Francisco in about 1952 by Lyons Magnus which was a Wholesaler of Syrups at the time. [citation needed] In 1966, it was bought by Consolidated Foods Corporation which later became Sara Lee; the company sold the chain in a management buyout (MBO) in 1989. [1]
By 2004, the number had fallen to 93 Black Angus and Cattle Company restaurants in 10 states, with 57 units in California. [8] In September 2004, American Restaurant Group filed for Chapter 11 bankruptcy protection for Black Angus Steakhouse. Black Angus was indebted approximately $202 million and had in 2003 reported revenue of $276.6 million ...
Velvet Turtle was a chain of fine-dining restaurants founded by Wally Botello based in Menlo Park, California, that at its height had 20 locations in California, plus one location each in Washington state, and Arizona. [1]
In 1923, the location at 7th and Westlake was bought out, forcing the restaurant to relocate to its current site at 1310 W. 6th Street in Los Angeles. In 1927, a San Diego rancher taught Fred Cook how to select, hang, and age beef for steaks. This led the restaurant to establish an on-site curing box for aging beef. [2]