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Bojangles OpCo, LLC., doing business as Bojangles (known as Bojangles' Famous Chicken 'n Biscuits until 2020), is an American regional chain of fast food restaurants that specializes in Cajun-seasoned fried chicken and buttermilk biscuits and primarily serves the Southeastern United States.
Food. [135] [136] In 2014, a fourth-generation descendant of the founder opened a similar restaurant called Son of Thurman in Delaware, Ohio. [137] [138] One of Cleveland's oldest restaurants, Guarino's has been serving Italian food like chicken picatta, lasagna, braciole, and veal saltimbocca for over a hundred years.
111 Fabulous Food Finds: Best Bites in the Bluegrass. McClanahan Publishing House, 2011. ISBN 978-1-934898-12-3. Domine, David. Adventures in New Kentucky Cooking with the Bluegrass Peasant. McClanahan Publishing House, 2007. ISBN 0-913383-97-X. Domine, David. Splash of Bourbon, Kentucky's Spirit. McClanahan Publishing House, 2010.
Name Original location Founded Headquarters Parent company Number of U.S. locations Areas served Notes Au Bon Pain: Boston, Massachusetts: 1976 Richardson, Texas
Following is a list of Cajun restaurants: Acadia: A New Orleans Bistro, Portland, Oregon [1] Biscuit Bitch, Seattle; Cochon, New Orleans; Delta Cafe, Portland, Oregon [2]
Its heritage reflects French, Spanish, American Indian, German, and Afro-Caribbean influences. Cajun food is the result of this assimilation or "cultural blending". [9] Rural Cajun cuisine is distinct from the urban Creole cuisine, having arisen by economic necessity among the Acadian immmigrants [10] who came to Louisiana in the 18th century ...
Like French food, it sometimes makes use of rich sauces and complex preparation techniques. Creole dishes often include onions, bell peppers, celery, tomatoes, and okra. [6] [7] [8] Cajun cuisine is also based partly on French cuisine and also makes use of local ingredients such as bell peppers, and celery. It tends to be hearty, rustic fare ...
A comfort food originating in Seattle, it is characterized by fresh meat marinated in a sweet soy-ginger blend, grilled over an open flame, and finished with a drizzle of teriyaki sauce. Served with coleslaw-like salad and rice. [62] [63] [64] Utica greens: Northeast Upstate New York