Sentences with phrase «in a local restaurant with»

Lunch is taken in a local restaurant with views of Mount Agung, and also over Tulamben Bay.

Later, enjoy dinner in a local restaurant with a choice of drink included.

Not exact matches

It works with about 150,000 restaurants today, and counts more than 6,000 employees globally, as it competes with local players such as Takeaway.com, based in the Netherlands, as well as giants like Amazon and Uber.

We regularly have local bands performing in our restaurant, as well as «meet and greet» events with bands and artists.

For example, numerous retailers rely on a partnership with third - party delivery service ShopRunner for two - day delivery — and a shot at competing with Amazon Prime; Starbucks sticks cafes in Barnes & Noble; convention bureaus in places like Vegas and Orlando try to conduct a symphony of airlines, airport authorities, hotels, restaurants, and local transport providers.

So if I'm looking at interacting with sports or news etc, apps may make sense...» Tonti explains, «if you're looking for a local restaurant because you're standing in Newton, Massachusetts and you've never been there, it's just as easy to do a search on Google and find some local restaurants.»

The service focused on a limited menu with a handful of items that could be prepared by local restaurants in bulk and then quickly delivered to customers.

Last year, Startup Garage students Tony Xu and Evan Moore were planning and testing the idea behind DoorDash, which matches local restaurants with drivers who deliver takeout in the San Jose / South Bay area.

As Elliott ramped up its pressure on Arconic, friends and colleagues of Kleinfeld, along with board members of Arconic, reported more suspicious run - ins: Others who live near the CEO were followed to a local restaurant by strangers who then approached the couple; they claimed to be considering investing with Kleinfeld, but first had a few questions.

She resurfaced this year in Toronto with a small restaurant of her own, Ruby Watchco, that presents a fixed menu each night emphasizing local ingredients.

Getting a restaurant operational requires working closely with various federal and local agencies, so Waffle House's response team keeps in close contact with FEMA and others.

These risks and uncertainties include food safety and food - borne illness concerns; litigation; unfavorable publicity; federal, state and local regulation of our business including health care reform, labor and insurance costs; technology failures; failure to execute a business continuity plan following a disaster; health concerns including virus outbreaks; the intensely competitive nature of the restaurant industry; factors impacting our ability to drive sales growth; the impact of indebtedness we incurred in the RARE acquisition; our plans to expand our newer brands like Bahama Breeze and Seasons 52; our ability to successfully integrate Eddie V's restaurant operations; a lack of suitable new restaurant locations; higher - than - anticipated costs to open, close or remodel restaurants; increased advertising and marketing costs; a failure to develop and recruit effective leaders; the price and availability of key food products and utilities; shortages or interruptions in the delivery of food and other products; volatility in the market value of derivatives; general macroeconomic factors, including unemployment and interest rates; disruptions in the financial markets; risk of doing business with franchisees and vendors in foreign markets; failure to protect our service marks or other intellectual property; a possible impairment in the carrying value of our goodwill or other intangible assets; a failure of our internal controls over financial reporting or changes in accounting standards; and other factors and uncertainties discussed from time to time in reports filed by Darden with the Securities and Exchange Commission.

The prestigious competition begins every summer with Bojangles» certified biscuit makers rolling dough in local communities involving more than 600 Bojangles» restaurants across the Southeast, and concludes with the final round in the Research and Development Kitchen at the Bojangles» Support Center in Charlotte, N.C.. Following this year's competition, Roger Hudson, Jr. of Boiling Springs, N.C., was named Master Biscuit Maker representing Bojangles» company - owned restaurants, while Royce Vereen of Myrtle Beach, S.C. was awarded the honor for Bojangles» franchised locations.

100 % foreign ownership allowed Cold storage Sports centers Film processing labs Rubber and sugar industry) when engaging in partnerships with local farmers and use 30 % domestically produced raw material) Warehousing Tourism, E-commerce (with a marketplace value above 10 billion rupiahs and when working with local warehousing companies) Toll road operators Telecom device certification Non-hazardous waste management Raw medicine materials Pharmaceutical ventures Restaurants, bars, cafés Film making Film distribution Cinemas (required to show Indonesian films at least 60 per cent of their screen time) Direct selling Futures trading

The Company connects more than 40,000 local restaurants with diners in more than 1,000 cities across the United States.

His confident mangling of the Polish language amused him as much as us, and he partook with gusto in such fare as dark bread slathered in lard and salt, served with plenty of vodka at a local peasant restaurant.

Combining over 20 years of experience working in some of the world's most prestigious restaurants with research gathered as a consumer and operator of local supper club Dogwood Table, Hucks cultivates a dining experience focused on seasonal ingredients, accommodating service and a sense of culinary celebration.

Northern Foodservices was created in 1999, and began serving local restaurants with fresh produce, dairy, meat, and other food items.

Chef Michael will continue to expand the menu with local flair at the contemporary, yet elegant restaurant, situated in the picturesque Vermont town.

There are so many cross-contamination issues, and we have extra allergies to contend with... there are actually a handful of restaurants in our area that we do eat at, but they are all local specialty places, not large restaurant chains, so they wouldn't help you much.

The Sriracha Chicken Salad with Blue Cheese is another copycat recipe from one of my favorite local restaurants here in Minneapolis, Agra Culture.

I fell in love with schug from a local restaurant, but now that I have a food processor I want to make my own.

I'm not entirely sure where this need to dip my pizza in blue cheese dressing came from, but it has caught on and my family has started serving blue cheese dressing with pizza (maybe it evolved after having a chicken wing pizza at a local restaurant?).

How does New Orleans» access to local, farm - fresh ingredients compare to what you had to work with at Lautrec in Pennsylvania and the other restaurants where you've worked?

Because this recipe has helped me fall in love with stuffed shells all over again, despite the attempts of our local restaurants to run me astray.

I also began contributing more regularly to Eater Montreal, mostly putting together maps of local restaurants in certain areas or with specific offerings, like this one showcasing some of the best bakeries for bread in Montreal.

A few weeks ago, I ate at a super awesome restaurant in Nashville with a big group of local food bloggers.

Jared and I settled in with a salad from a local restaurant (the first of many on repeat!)

My brother is also in love with our local Mexican restaurant, he's been in love with them forever.

During college I was in love with a salad from a local restaurant.

Thus, Samosas spread throughout the world; transformed, adapted and adjusted to local tastes, samosas have been so successful that the ancient origins of the dish were almost forgotten (they can be found with different names in Iran, Turkey, Eritrea, Mozambique, in North Africa and in every Indian restaurant in the United Kingdom).

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

In addition, each Bagger Dave's has a local feel to it because the restaurants are decorated with historical photos of the host city.

In addition to fully redesigned and renovated hotel guest rooms, each hotel will feature innovative and exciting food & beverage experiences unique to the Las Vegas market, including the award - winning NoMad restaurant by Chef Daniel Humm and restaurateur Will Guidara; and Eataly's vibrant Italian marketplace with cafes, to - go counters and full - service restaurants interspersed with high - quality products from sustainable Italian and local producers.

«Forward - thinking retailers and restaurants with a distinctive definition of local and a focus on marketing and merchandising fresh, high - quality products at the right price will see an immediate impact and capture a long - term advantage in this growing market,» A.T. Kearny says.

This year, in recognition of past America's Classics Award recipients, Rizzoli and the James Beard Foundation is publishing James Beard's All - American Eats: Recipes and Stories from Our Best - Loved Local Restaurants, a photo and anecdote - filled cookbook featuring more than 75 recipes from eateries across the country that have been honored with the America's Classics Award.

It is working with a distributor to sell its signature brews in specialty retail markets to support its local restaurants.

The plan was this: we would investigate the differences between Eastern and Western (also called «Piedmont» or «Lexington - Style») barbecue by eating in every restaurant we could find, schmooze with the local BBQ folks, and pick up on any local legend and lore.

Most of those brands follow a high - end, full - service dining blueprint but in recent years the company has sought to broaden its market with new restaurant concepts that cater to local tastes.

With a menu that includes soups, salads, burgers, sandwiches, wraps and a variety of other «comfort food» appetizers and entrees, and a bar list favored for its mix of craft beers and local and mainstream standards, the sports - themed full - service restaurant chain has perfected the recipe for casual dining popularity, and is now looking to replicate it in markets far beyond its Maryland base.

«Retailers and restaurants have bought into the local food movement, estimated at $ 12 billion in 2014 with nine percent annual growth expected at least through 2018,» according to A.T. Kearney's study.

One of the ways in which Don Cherry's Sports Grill helps its operators streamline their restaurants is by providing the backbone of the menu for each location, then giving the operators the autonomy to customize it with local favorites.

As part of the popular Maryland - based chain's Funds for Friends program, individual restaurants team up with local organizations or local branches of national organizations, select a specific benefit date and donate 10 percent of that day's total sales to the organization in exchange for the organization having encouraged members, friends company profile and family to patronize the location on that date.

If you find yourself in the Maryland area, looking for an Italian restaurant with fresh produce and local seafood, you must stop by one of The Olive Tree Italian Restaurants.

Cucina — a modern Italian restaurant located in a beautiful farmhouse, serving dishes made with local and seasonal ingredients.

Along with a gift card, they gave me a list of local restaurants who served Certified Angus Beef and Lindy's Landing in Wauconda was one of the restaurants on the list.

We have a local Jose Garces restaurant in Philly that serves duck fat fries with a cheddar beer sauce and shortribs... my ULTIMATE guilty pleasure food!

There was just something about this restaurant they said, they loved how everyone came in and felt like old friends, that small local feeling, with excellent food and attention to detail.

This Salsa Verde, or know as the green salsa that you're obsessed with at your local Mexican restaurant but never really knew what was in it, is packed full of flavor.

Carly Lilly went into the winter with 2,000 pounds of carrots in storage for her two local food - fueled restaurants in Mo...