Word: barring
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...years ago, Tuesday, that President Clinton rolled out the policy that came to be known as "Don't Ask, Don't Tell," which relaxed the long-standing bar against gay men and women serving in the U.S. military. While the move was initially hailed as progress for the rights of gays in the military, today many see it as a liability...
...Frantic efforts to draw in new customers through a variety of marketing tactics appear to give the Flag something of an identity crisis: Slot machines glow in one corner; another looks like a homely living room; garish posters advertise budget meals; flat screens hang ready for televised sports; a bar runs the length of the pub to a small stage that showcases local rock bands. But, the vast pub is empty. Says Herring, "They know we are closing so they won't even renew Sky Sports [the subscription TV channel that carries Premier League soccer...
...same time, as he criss-crosses Florida, Romney has allowed his inner dweeb to surface. Perhaps from exhaustion, he is given to say whatever comes into his head, even if the surprising candor betrays a man who would be laughed out of any bar in most American cities. "Who let the dogs out? Hoo hoo," he rapped last week in Jacksonville, while posing for a photo with a group of black teenagers. "Hey buddy! How's it going? What's happening? You got some bling bling here...
...just the opportunity to charge a lot for ground beef that appeals to chefs. A year before Boulud's burger, executive chef Sang Yoon, then 29, ditched his job at Michael's in Santa Monica, Calif., to take over a nearby tiny dive bar called Father's Office and cook burgers. "Fine dining is not how people wanted to engage chefs anymore," Yoon says. "It's not the most fun night to hang out." Father's Office is now one of the most crowded restaurants in L.A., with people willing to stand in order to eat Yoon's $12 burger...
...done at most restaurants. So until a few years ago, everyone used chuck for burgers. Then New York's Pat La Frieda Wholesale Meat Purveyors started selling a proprietary blend of chuck and brisket to top restaurants, some of which also had short rib and hanger steak added. Burger Bar's Hubert Keller makes his excellent burgers by grinding meat in a butcher area at the back of his restaurant. "When it comes to pizza and burgers, people are eating so many of them that when you give them a great burger or pizza, they can tell the difference...