Restaurant Guide
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Recommended Restaurants-Kohala Coast
DINING GUIDE Kohala Coast A-Bay’s Island Grill 808-209-8494 Family friendly restaurant serving local favorites, seafood, and Pacific Rim cuisine. Located at the Kings Shops. Open daily for lunch and dinner 11:00am-Midnight. Blue Dragon 808-882-7771 Soul Food. Savor the global coastal flavors of fresh ingredients from locally caught fish to organic produce. Also offers vegetarian, vegan and gluten free dishes. Located in Kawaihae. Open for dinner Thursday-Sunday 5:00pm- 11:00pm. Brown’s Beach House 808-885-2000 Hawaiian Regional Cuisine. Offers an open air island dining experience. Located at the Fairmont Orchid. Open nightly 5:30pm-8:30pm. Café Pesto 808-882-1071 Mediterranean/Italian Cuisine. Features gourmet pizzas, calzones and fresh organic greens. Located at the Kawaihae Shopping Center. Open daily for lunch and dinner 11:00am-9:00pm. Canoe House 808-885-6622 Hawaiian Regional Cuisine. Offers open air ocean view sunset dining. Located at the Mauna Lani Bay Hotel. Open for dinner Tuesday-Saturday 5:30pm-8:30pm. Charley’s Thai Cuisine 808-886-0591 Experience the exceptional flavor of Thailand. BYOB Located at the Queens MarketPlace. Open daily for lunch 11:00am-3:00pm and dinner 5:00pm-9:30pm Coast Grille and Oyster Bar 808-880-1111 Hawaiian Regional Cuisine. Blending rich flavors of the island’s ethnic dishes. Located at the Hapuna Prince Hotel. Open for dinner Sunday-Tuesday 6:00pm-9:00pm. Hakone Steak House and Sushi Bar 808-880-1111 Features an exquisite Japanese Buffet and offers a limited menu. Located at the Hapuna Prince Hotel. -
Appetizers Garlic Prawns Paros R79 Creamy Beef Strips R58 a Taste of the Island
Appetizers Garlic Prawns Paros R79 Creamy Beef Strips R58 A taste of the island. Juicy prawns sautéed in Beef strips grilled in olive oil and rosemary. Served fresh garlic sauce and topped with melted in a creamy sauce with toasted Village bread. mozzarella cheese. Served with toasted Greek Village bread. Carpaccio R65 Thinly sliced fillets of beef, with Parmesan Grilled Calamari R59 shavings and fresh rocket. Drizzled with extra Tender and grilled over an open flame. Generously virgin olive oil and balsamic vinegar. drizzled with lemon butter sauce. Served with rice. Island Squid Heads R57 Garlic Snails R58 Dusted in seasoned flour and lightly fried. One 6 snails simmered in garlic butter. taste and you’ll know why we’re Africa’s favourite. add melted mozzarella R10 Prawns Saganaki R79 Oysters R21each Tender prawns sautéed in fresh tomato, white Have 3, 6, 12 or 69!!! Fresh oysters. wine, feta cheese, parsley and a topped with a Served on a bed of crushed ice. hint of chilli. Chicken Livers R50 Tiropita/Spanokopita (V) R55 A true delight! Creamy spicy livers grilled in Phyllo pastry filled with feta cheese and herbs, and olive oil and rosemary. Served with toasted Phyllo pastry filled with spinach. Village bread. Haloumi Cheese (V) R59 Mussels R59 A generous slice of this delicious Cypriot delicacy! Mussels poached in cream, white wine and Either served grilled or fried. garlic sauce. Garlic Prawns Paros U STAR O TE Appetizers Y D Keftedes/Meat Balls R58 S True Greek comfort food. Meatballs with fresh herbs. T Served with tzatziki. E G Meze & Ouzo R65 G A variety of freshly prepared meze, (Keftedes, Squid E Heads Calamari, chips, cucumber, tomato and olives) PLATIA T accompanied with Bread and Cool dips served with a Where People S D shot of Ouzo. -
Seattle Restaurants-June 2006
Seattle Restaurants with private dining facilities* * This list of 88 central Seattle, Washington restaurants was prepared by the local arrangements committee for the 2006 Joint Statistical Meetings. All restaurants are listed without implied recommendations. The sources for the list were the Seattle Visitors Bureau (57 names, VB), The Seattle Times list (13 names, ST) and suggestions from members of the local arrangements committee (18 names, JSM). ** Some locations are beyond normal walking distance from the Washington Convention & Trade Center and require some mode of transport from downtown hotels. Notice the "distance to Washington Convention & Trade Center (in miles)" column. *** "na" in a cell means "not available" for private parties. A blank cell means the information was not obtained in time for the closing deadline for this database. Any questions regarding this restaurant list, please contact Paul Ross directly at [email protected] or by phone at (425) 373 9681. ** Distance *** Seating *** Seating from Outdoor seating capacity for capacity View (in making Name, address, phone Washington Price (in making Neighborhood private when Cuisine arrangements, Source* Sort name and website Convention & indicator arrangements, dining reserving always ask) Trade Center always ask) room(s) whole facility (in miles) Agua Verde Café and Paddle Club 4.5 University of 50 na $ Mexican on Lake Union yes JSM Agua Verde Café 1303 N E Boat St Washington (206) 545 8570 district www.aguaverde.com Anthony's Pier 66 1.4 Downtown, 80 na $$$ Pan -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1
NATIONAL INSTITUTE OF HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5th Semester SECTION A 1. "Japanese food is becoming more and more popular in the (a) North (b) South (c) East (d) West 2. "Japanese people are said to eat through the ________" (a) Mouth (b) Ears (c) Eyes (d) All of the above 3. Japanica is (a) Type of fruit (b) Type of vegetable (c) Type of rice (d) Type of maiz 4. Indica is cultivated (a) Tropical region (b) Subtropical region (c) Taga resion (d) None of the above 5.__________ has become perhaps the most visible example of japanese cuisine in other countries (a) Sushi (b) Ramen (c) Terriyalci (d) None of the above 6. If you look at a Japanese food menu , there will be variety names of _ which are cooked with various seasons (a) Sushi (b) Noodle (c) Bento (d) Teriyaki 7. In following food noodle is (a) Nigrisushi (b) Udon (c) Soba (d) BRC 8. Udon always served in soup similar to the (a) Ramen (b) Sashimi (c) Temaki (d) Soba 9. Bento is a lunch or dinner in the form of a ______ style take - away (a) Japanese (b) Indian (c) Korean (d) Australian 10. A traditional Japanese _ usually consists of meso soup, rice and pickled vegetables (a) Dinner (b) Lunch (c) Breakfast (d) None of the above 11. A bowl of cooked _________ with some other food put on top of the rice (a) Wheat (b) Vegetables (c) Rice (d) All of the above 12. Fried rice is _____ dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 13. -
The Melting Pot
The University of Akron IdeaExchange@UAkron The Dr. Gary B. and Pamela S. Williams Honors Honors Research Projects College Fall 2017 The eltM ing Pot: America, Food, and Ethnicity: 1880-1960 Jacob Kaus [email protected] Please take a moment to share how this work helps you through this survey. Your feedback will be important as we plan further development of our repository. Follow this and additional works at: http://ideaexchange.uakron.edu/honors_research_projects Part of the Cultural History Commons, Food Studies Commons, Social History Commons, and the United States History Commons Recommended Citation Kaus, Jacob, "The eM lting Pot: America, Food, and Ethnicity: 1880-1960" (2017). Honors Research Projects. 590. http://ideaexchange.uakron.edu/honors_research_projects/590 This Honors Research Project is brought to you for free and open access by The Dr. Gary B. and Pamela S. Williams Honors College at IdeaExchange@UAkron, the institutional repository of The nivU ersity of Akron in Akron, Ohio, USA. It has been accepted for inclusion in Honors Research Projects by an authorized administrator of IdeaExchange@UAkron. For more information, please contact [email protected], [email protected]. The University of Akron The Melting Pot: America, Food, and Ethnicity: 1880-1960 A Research Paper Submitted to The History Department and Honors College Faculty in Candidacy for the Honors Degree in History Department of History by Jacob Kaus Akron, Ohio September 2017 Contents Illustrations iii Introduction 1 Chapter I. Anglo-American Cuisine before 1880- an Introduction 5 Chapter II. America’s Culinary Melting Pot, 1880-1960 9 Conclusion 32 Bibliography 34 ii Illustrations Figures 1 Lewis Hine, Tenement Family, New York, 1910 2 Raphaelle Peale, Still Life with Steak, 1817 3 Unknown, Lunch at Delmonico’s Restaurant, c. -
The Evidence Report
Obesity Education Initiative C LINICAL GUIDELINES ON THE IDENTIFICATION, EVALUATION, AND TREATMENT OF OVERWEIGHT AND OBESITY IN ADULTS The Evidence Report NATIONAL INSTITUTES OF HEALTH NATIONAL HEART, LUNG, AND BLOOD INSTITUTE C LINICAL GUIDELINES ON THE IDENTIFICATION, EVALUATION, AND TREATMENT OF OVERWEIGHT AND OBESITY IN ADULTS The Evidence Report NIH PUBLICATION NO. 98-4083 SEPTEMBER 1998 NATIONAL INSTITUTES OF HEALTH National Heart, Lung, and Blood Institute in cooperation with The National Institute of Diabetes and Digestive and Kidney Diseases NHLBI Obesity Education Initiative Expert Panel on the Identification, Evaluation, and Treatment of Overweight and Obesity in Adults F. Xavier Pi-Sunyer, M.D., M.P.H. William H. Dietz, M.D., Ph.D. Chair of the Panel Director Chief, Endocrinology, Diabetes, and Nutrition Division of Nutrition and Physical Activity Director, Obesity Research Center National Center for Chronic Disease Prevention St. Luke's/Roosevelt Hospital Center and Health Promotion Professor of Medicine Centers for Disease Control and Prevention Columbia University College of Physicians and Atlanta, GA Surgeons New York, NY John P. Foreyt, Ph.D. Professor of Medicine and Director Diane M. Becker, Sc.D., M.P.H. Nutrition Research Clinic Director Baylor College of Medicine Center for Health Promotion Houston, TX Associate Professor Department of Medicine Robert J. Garrison, Ph.D. The Johns Hopkins University Associate Professor Baltimore, MD Department of Preventive Medicine University of Tennessee, Memphis Claude Bouchard, Ph.D. Memphis, TN Professor of Exercise Physiology Physical Activity Sciences Scott M. Grundy, M.D., Ph.D. Laboratory Director Laval University Center for Human Nutrition Sainte Foy, Quebec University of Texas CANADA Southwestern Medical Center at Dallas Dallas, TX Richard A. -
Bill's Seafood Restaurant
BILL’S SEAFOOD RESTAURANT At “The Singing Bridge” U.S. Route 1 548 Boston Post Road Westbrook, Connecticut 06498 OPEN YEAR ROUND Phone 860.399.7224 www.billsseafood.com Credit Cards Not Accepted (2 ATM Machines Available on Premises) SOUPS & CHOWDER APPETIZERS Rhode Island Clam Chowder Cup .... 4.75 Fried Mozzarella w/Sauce ............ 6.95 (Clear Broth) Bowl ... 5.95 Fried Calamari w/Sauce ............. 10.95 New England Clam Chowder Cup .... 4.95 Point Judith Style Calamari .......... 12.95 (Cream Broth) Bowl ... 6.75 Jalapeño, Olives and Garlic French Onion Soup Crock ... 6.95 Buffalo Wings (Hot or Mild) .......... 10.95 Check out our Soup of the Day Steamed Old Bay Shrimp ............ 9.95 Jalapeno Poppers .................. 7.95 SALADS Tossed Garden Salad ............... 6.95 Bill’s Own Maryland Blue Crab Cakes .... 9.95 Tomato, Onion, Peppers, Carrots & Croutons Bill’s Own Stuffed Clams ............. 8.95 Mesclun Tossed Salad .............. 8.95 Jumbo Shrimp Cocktail (5) ........... 12.95 w/Artichoke Hearts, Cucumber, Tomato & Oranges *Clams on the 1⁄2 Shell (6) ............ 9.95 Caesar Salad ...................... 8.95 w/Croutons and Garlic Bread *Oysters on the 1⁄2 Shell (6) ........... 12.95 Iceberg Wedge .................... 10.95 *Russian Oysters (5) ................ 14.95 w/ Crumbled Blue Cheese Dressing, w/Cavier, Sour Cream, Horseradish & Red Onion Grape Tomatoes, Red Onion and Bacon Steamed Prince Edward Island Mussels . 10.95 Asian Spinach Salad ............... 10.95 w/Garlic Bread Bacon, Egg, Orange, Red Onion Mushrooms, Avocado Clams Casino ...................... 12.95 Cobb Salad ....................... 11.95 Garlic Bread w/Marinara Sauce ......... 4.95 Egg, Bacon, Tomato, Red Onion, Peppers, Avocado & w/cheese add $1.00 Crumbled Blue Cheese in a Tortilla Shell Bowl Add to any of the above salads: SIDES Grilled Chicken ............. -
Recipe Ideas for Farmed Sea Scallops the Whole Story
Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipie Ideas for Farmed Sea Scallops: The Whole Story Copyright © 2020 Marsden Brewer ISBN: 978-0-9802177-8-0 All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the author, except by a reviewer, who may quote brief passages in review. Printed in the United States of America Table of Contents Foreword ..................................................................................................1 Handling Scallops ...........................................................................5 Petites—The Smallest ................................................................11 Butter-Braised PenBay “Popcorn” ....................................... 13 Steam shucking .............................................................................. 14 Amuse-bouche ..................................................................................15 Medium Size ..........................................................................................17 Spain ............................................................................................... 19 Manchego Scallops .................................................................. -
Atlanta's Top 25 Restaurants
“Atlanta’s Top 25 Restaurants” Atlanta Business Chronicle (2016) “100 Hottest Restaurants” Jezebel Magazine (2016) #22 “Atlanta’s Best Lobster Roll” Zagat (2015) “Certificate of Excellence” TripAdvisor (2015) “100 Hottest Restaurants” Jezebel Magazine (2015) “100 Best Restaurants” Jezebel Magazine (2014) “Most Viewed Ratings & Reviews among Atlanta restaurants” Zagat (2014) “Certificate of Excellence” TripAdvisor (2014) “Best Catch” Jezebel Magazine (2014) “Best of Atlanta – Seafood” Jezebel Magazine (2014) “Atlanta’s 10 Best Lobster Rolls” Zagat (2014) “100 Dishes –Fresh Maine Lobster Roll” Creative Loafing (2014) “Readers’ Choice Awards” Gwinnett Daily Post (2014) "111 Must Try Tastes! –Fresh Main Lobster Roll” Jezebel Magazine (2014) “Diner’s Choice Award Most Booked” OpenTable (February 2014) “Diner’s Choice Award Best Seafood” OpenTable (February 2014) “Atlanta’s 100 Signature Dish List”-Hong Kong Style Chilean Sea Bass (2013) Atlanta Convention & Visitors Bureau “Atlanta’s 100 Signature Dish List”-Stuffed 1.5 lb. Maine Lobster” Atlanta Convention & Visitors Bureau (2013) “Best Catch” Jezebel Magazine (2013) “100 Best Restaurants” #36 Jezebel Magazine (2013) “Sandwiches, Burgers and Buns” Lobster Roll 100 Dishes Atlanta (2013) "Highest Rated Seafood in Atlanta" Zagat Survey (2012) "10 Best: Seafood Restaurants" TripAdvisor (2012) “Best of the City” Atlantan Magazine (2012) “100 Best Restaurants” #40 Jezebel Magazine (2011) “Best Seafood” #2 Citysearch (2011) “Upscale Seafood Restaurants” Consumers’ Choice -
Specialties & Jax Favorites
WEEK OF ................................ JAXFISHHOUSE.COM/KANSAS-CITY EXECUTIVE CHEF SHEILA LUCERO CHEF DE CUISINE BOBBY BOWMAN SOUS CHEF JEFF DIETZLER from the ON ICE STEAMER POTS .................................................................................................. ............................................... FRESH SHUCKED OYSTERS* - MKT BLUE CRAB COCKTAIL - 13 SEAFOOD CHOWDER - 14 east & west coast, mignonette, cocktail sauce, cocktail sauce, lemon, lavosh cracker mussels, clams, shrimp, potato, chiles, lemon, crackers tender belly bacon, fried okra, carrots, * roasted garlic cream PEEL N’ EAT SHRIMP - 12 CHILLED SEAFOOD PLATTER - 92 / 170 king & snow crab, lobster, shrimp, jax mustard, cocktail sauce STEAMED MUSSELS OR CLAMS - 14 mussels, oysters, fruit de mer CHILLED CRAB DUO - 39 roasted tomato & chorizo, caramelized onion OR panang curry, peanuts, cilantro, coconut milk 1 lb snow, 1/4 lb king, drawn butter CAVIAR & ROE* - 140 / 27 / 21 ADD PASTA - 3 LOBSTER COCKTAIL - 24 osetra / bowfin / trout roe, baked lemon aioli, cocktail sauce, herb salad traditional accompaniments CHICKEN & CRAWFISH GUMBO - 5 / 9 andouille sausage, red & green peppers, STARTERS long grain rice, preserved okra .................................................................................................. HOT MESSY SHRIMP - 26 MORNAY BAKED OYSTER - 3.5 AHI TUNA CRUDO - 14 old bay, andouille sausage, lemon, potato, lima pickled mushrooms, bacon, spinach turmeric aioli, pickled turnip, mission fig beans, comeback sauce mostardo, radish, charred -
Beachwood: an Impressive Addition to Seafood Options
76 ENTERTAINMENT | dishing it out Beachwood: An Impressive Addition to Seafood Options A few months ago, I lost count of how many people suggested I check out this new seafood place opening on Tampa Road. BY BRIE GORECKI ntrigued and knowing that our area sushi or a regular I could definitely use a good, upscale entrée as your seafood restaurant, I followed them on main course. Facebook to keep track of their opening For our date. After seeing (and drooling over) their entrees, I ordered posted pictures of dishes they would be two sushi rolls and serving, I knew I had to pay them a visit. my dining partner Beachwood Seafood Kitchen and ordered the Fresh Bar officially opened in early August in Grouper ($26.50). the space that formerly housed Suegra The grouper Tequila Cantina and before that, City consisted of a pan asparagus were topped with roe, kabuyaki Fish. The atmosphere is serene, deco- seared serving of black grouper on top of sauce, and spicy aioli. I’m typically not rated in clean shades of grays and blues a white cheddar potato pancake (a larger a fan of tempura rolls, but the server with nautical accents. My dining partner version of what the scallop appetizer assured me that roll was very lightly fried and I visited on a Wednesday evening consisted of), topped with citrus beurre and nothing like a typical tempura roll. and were seated immediately. Our waiter blanc sauce and served alongside sautéed I’m glad I took her suggestion because it greeted us shortly after and explained the spinach.