Sentences with phrase «little restaurant on»

A great little restaurant on the main floor... you have to try the chicken soup....

Try The Dogs, a gorgeous little restaurant on Hanover Street, and don't miss the Elephant House, the café in which J.K. Rowling wrote some of the Harry Potter books!

Not exact matches

On that point, Swiss Chalet is probably Cara's most iconic brand, but the restaurants are feeling a little tired.

Little by little, however, restaurants began to recognize the potential in both the Internet and in Yemeksepeti: «When we finally took well - known brands on board, we started to gain other restaurants» trust,» AydinLittle by little, however, restaurants began to recognize the potential in both the Internet and in Yemeksepeti: «When we finally took well - known brands on board, we started to gain other restaurants» trust,» Aydinlittle, however, restaurants began to recognize the potential in both the Internet and in Yemeksepeti: «When we finally took well - known brands on board, we started to gain other restaurants» trust,» Aydin says.

He had a patent on the product and the process, and he has a little barbecue restaurant in Avon, Ohio — a family business — where he serves his ribs.

An Apple Watch version of this could order your favorite meals in a few taps, or scroll through nearby restaurants precisely using the «crown» (that little wheel) on the side of the watch.

Most restaurants have nutritional information on hand, so spend a little time studying the pamphlets to find out what would satiate you without destroying your intestines and your health regimen.

We have a gift card to a restaurant, I put on my nicest outfit — fuchsia tights, tall brown boots and a little black dress — and whip out the black eyeliner, I'm feeling so saucy.

When leaving, it comes in handy that just outside the village a cozy little restaurant named Da Leda is on your way.

Plus, giving someone the freedom to speak their mind on social media on the restaurant's behalf might be a little scary.

I think that the trend has died down a little bit, but Southern pimento cheese is just one of those foods that is good enough to be on restaurant menus that range from fancy to totally casual.

But after discovering a restaurant in town called Little Eater I was turned on to parsnip cake, or rather cupcakes, and I knew since that fateful day of my first bite that I would be making them for Easter.

Recently Bon Appetit had a little blurb on their web site that linked to a restaurant in Chicago that makes Bing bread.

, still is) a teetering stack of cookbooks on my side of the bed, and in it was a little beauty called Casa Moro, the second cookbook by Sam and Sam Clark, chef - owners of the London restaurant Moro.

In fact, I get a little angry if I go to a French bistro - style restaurant and they aren't on the menu!

Metromedia ranks second on the list of the country's largest casual dining restaurant companies, just behind Little Caesar's Pizza.

It's really dear to my heart because it reminds me of my honeymoon on Sicily and all those little seafood restaurants along the coast.

If you make your own at home there won't be gluten, but if you get diner style steak fries at a restaurant, most of the time they put a little flour on the fries so they don't stick together.

I've been wanting to make linseed crackers and a carrot dip for quite some time now... Ever since I had something similar at a restaurant I have been wanting to experiment on my own little twist — and your colorful pictures are giving me the last little push to the right direction I'll cook it tonight when the girls come over for dinner... Thanks so much for sharing!

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 BeeLittle 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 Beelittle 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

Yesterday, realizing that we were heading into the weekend and that I am leaving town on Tuesday was leaving me feeling a little stressed about what to do with last week's restaurant leftovers.

It used to be hard to put a pot roast or something on a restaurant menu, and briskets they always considered a little tougher.

Part of my problem is: having grown up on spices I find most restaurant or store - bought soups a little bland and then I have to make a spicy version of it.

And although I cherish the memories of those greasy spoon restaurants with their little white plastic containers of ultra sweet jelly stacked so neatly on the table, I absolutely upstaged them with my version of this traditional American diner sandwich.

I'm just going to say it: this is the best macaroni cheese I've ever eaten — better than the macaroni cheese I ate as a child; better than the macaroni cheese I brought my own children up on when they were little (they don't agree); better than any fancy restaurant macaroni cheese with white truffle or lobster; better than any macaroni cheese I have loved in my life thus far, and there have been many.

When I think about people who seem to subsist solely on food purchased at restaurants or to - go places, I get a little sad lump in my throat.

Bonny Porter is the Executive Chef and Owner of Balls and Company, a little meatball restaurant on Greek Street, in the London's Soho.

I just wish there was a little more awareness on the part of the restaurants.

Perhaps I should have specified Greek - inspired, as I don't think these little appetizers or snacks are something that you'd find on the menu of any Greek restaurant.

It's nice talking about and throwing the spotlight on new wine regions and emerging styles of wine and little known grape varieties, but at these times of the year restaurant and bar customers are looking for the classics and the tried and tested.

Food and Drink Federation director Ian Wright brought up the issue of failing restaurants due to little choice of food on offer between competing restaurants.

We're doing our ceremony on a little island in the middle of the country and then the reception back in Dublin, at one of our favorite restaurants.

It reminded me a little bit of a pizza recipe I had at a little «hole in the wall» restaurant on the California coast.

It is * really * nice on that creamed spinach the restaurant serves, but I thought I would keep it a little lighter.

When we visited Kyoto, a few hours» ride from Tokyo on the famous Bullet train, we found a little restaurant in the heart of town that won us over with the names of dishes listed on the menu: Firecracker Tofu, Pickled Mixed Radish Salad, and the mysterious sounding Okonomiyaki.

Now, when you see «garlic aioli» on a restaurant menu you can have a little gourmet giggle to yourself because that basically means «garlic garlic mayonnaise.»

Currywurst traditionally comes in an oval - shaped white cardboard bowl, along with a little wooden or plastic fork and a small white paper napkin for blotting up the messy drips of sauce — although some eat - in restaurants serve the sausages on a plate.

traditionally comes in an oval - shaped white cardboard bowl, along with a little wooden or plastic fork and a small white paper napkin for blotting up the messy drips of sauce — although some eat - in restaurants serve the sausages on a plate.

The second outpost (there are now three) of restaurateur Scott Harris's contemporary - country - Italian restaurant rejuvenates San Diego's Little Italy with spot - on salumi, small plates, and updated mains, all based on simple and fresh ingredients.

«It's an opportunity away from the rest of the restaurant to have a little bit of fun,» explains Hecho Inc. partner / designer John Kole, whose New York - based team has worked on Baby's All Right, The Knitting Factory, The Box, Stanton Social, and Beauty & Essex.

The restaurants are everywhere, and a little searching on the net should find many of the famous ones.

On the eve of his newest and most ambitious restaurant project — Gato, in New York — Bobby Flay schools us on all the little things, from the power of lemon zest to why a smoking - hot skillet is a cook's best frienOn the eve of his newest and most ambitious restaurant project — Gato, in New York — Bobby Flay schools us on all the little things, from the power of lemon zest to why a smoking - hot skillet is a cook's best frienon all the little things, from the power of lemon zest to why a smoking - hot skillet is a cook's best friend.

Cubes of skewered, grilled meat - slightly charred on the outside and still juicy inside - are now a featured dish at many restaurants in Russia, including little hole - in - the - wall cafés called shashlychnaya that specialize in this savory fare.

Cubes of skewered, grilled meat — slightly charred on the outside and still juicy inside — are now a featured main course at many Russian restaurants, from upscale eateries to little hole - in - the - wall cafés that specialize in this savory fare.

But thanks to searing, roasting and charring along with the addition of intoxicating ingredients that make these little cabbages crave - worthy, Brussels sprouts have hit their stride and can be found on any respectable restaurant menu and is likely even one of the top - selling dishes.

We motored on to the little town of Yoxford in Suffolk, where Chris and Chiu Blackmore own a combination bed and breakfast (seven rooms) and Malaysian restaurant.

Chef Ken Oringer of Little Donkey thought what Fields did was brilliant — and wanted to pay homage to the dish on his own menu when his restaurant opened earlier in July.

This fundraising event, the second of the series, will take place on the rooftop of Chef Izard's beloved restaurant, Little Goat Diner, known for its creative takes on comfort food classics.

Lucky for me I decided to do a post on a local restaurant that is called non other than «The Green Tomato» and they re-introduced me to these little delicious appetizers.

After the first day of the draft, in a restaurant / club area of Levi's Stadium, I was shocked to see it on the menu, and of course I took advantage of this little lost beer 3,000 miles from home.