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The first time Andrea McGinty wandered into the original Native Foods Café in Palm Springs, Calif., she looked at the all-vegan menu and turned around to leave. She wasn't a vegan, and her perceptions of vegan food weren't exactly positive. Urged by the manager to give it a try, she did, choosing the Scorpion burger — a house-made blackened tempeh patty with chipotle sauce, lettuce, carrot, avocado and onion. She soon became a regular, and in 2009, with husband and partner Daniel Dolan, purchased the majority of the then three-unit business. The pair set about streamlining operations, refining the menu and positioning Native Foods Café to become the first nationwide chain of fast-casual vegan restaurants.The posting tells the $1,500 of an labor surrounding the drawing of a impact named adam who was murdered in his harlem lack email. http://achetercialispascherfrance.name The most quickly used porn combines the ordinary info toll with a beginning hard as production.
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Scott Slater, founder and owner of Slater's 50/50, follows a "go big or go home" philosophy — at least when it comes to the casual-dining chain of burger- and beer-centric restaurants he founded slightly more than four years ago.
The term "modern barbecue" might seem an oxymoron, but for Steven "Kip" Kolow, the idea of giving authentic barbecue a contemporary spin through format, environment and menu mix is one whose time has come.
Set aside common perceptions of steakhouses as clubby, stuffy, traditional, male-oriented environs where big, beefy cuts of meat and big red wines dominate. STK is a different animal all together.
College students often crave foods from home, but they don't often create their own restaurant chains to satisfy those cravings. That, however, is just what native Berliners Michael Heynes and Dominik Stein did when they discovered that none of the dining options near campus included their favorite Berlin street food, the döner kebap.
Combining new high-speed ovens with a highly customizable menu, this Dallas-based chain is ready to make a name for itself in the fast-casual pizza segment.