“We had to make less money as owners and sacrifice some of that, but in the end, it created a better environment and everyone’s happier,” said Oliveira, who is also the chef.
The poll was conducted a little more than a week after the Food and Drug Administration announced new rules that will require restaurants and other establishments that sell prepared foods and have 20 or more locations to post the calorie content of food “clearly and conspicuously” on their menus, menu boards and displays.
“There’s so much potential here, and the interest is unbelievable. But right now, everybody’s kind of scared to be doing it,” says Lanter, owner and executive chef at Aspen’s tony Cache Cache restaurant.
Fortunately for tourists who don’t have a kitchen to take these goodies home to — and anyone else who’d prefer their chopped liver sitting down rather than to go — Russ & Daughters opened a cafe earlier this year three blocks from the store.
I have great respect for the person who answered and didn’t hang up laughing. Instead he paused and said, politely, “We accept walk-ins.”
As a New Yorker on a road trip through Oklahoma, Kansas and Missouri, I was told by any number of locals that I had to eat at Cattlemen’s Steakhouse in Oklahoma City.
“It’s really economical for us because we’re not spending the time and money to build a large brewery and it helps (other breweries) out because they’re not wasting their precious stainless steel,” Tom said.
“In Tel Aviv, on every corner there’s a good coffee shop,” Katerina says of the Israeli metropolis they used to live in. “It’s always a neighborhood meeting point. It’s fresh and there’s always some kind of food.”
The Sogong-dong style tofu, comes from a town in Seoul by the same name, where it later caught on in Los Angeles food circles in the 1980s. Today, the Sogongdong Tofu House also has locations in Tokyo, Hong Kong and Shanghai