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Milo-Grogan is a neighborhood of Columbus, Ohio.The neighborhood was settled as the separate communities of Milo and Grogan in the late 1870s. Large-scale industrial development fueled the neighborhood's growth until the 1980s, when the last factories closed.
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 ...
It owns restaurants under various names, many of which are located in Central Ohio. While remaining independent and privately held, Cameron Mitchell Restaurants has grown to 50 restaurant locations across the country from Beverly Hills to New York City, and 20 different concepts in 15 states and the District of Columbia, including the ...
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 ...
Founded in 1961 in Springfield, Ohio, Red Barn expanded throughout the ’60s and eventually grew to around 400 restaurants across 19 states. The fast-food joint was known for its Big Barney and ...
The restaurant was established by Milo Carlton, who, on April 16, 1946, opened Milo's Hamburger Shop in Birmingham, at 31st Street and 12th Avenue North. The restaurant moved to 2820 10th Avenue North in 1963. Milo's began selling franchises in 1983; the first franchise location, at 509 18th Street South in Birmingham, opened February 7, 1983.
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.
Charlie Carroll, owner of Table33 in Dayton, Ohio, and author of "Eat Like an Entrepreneur," says his restaurant prioritizes high-quality ingredients, serving meals with local, whole foods.