Word: chilis
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Dates: during 2000-2009
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Restaurateur Norman Brinker, 78, the creator of the salad bar, made a fortune by merging fast food and upscale dining. He started Bennigan's in 1976 and turned the Tex-Mex chain Chili's into an international brand...
...Yeung's upbringing on the picturesque Hong Kong island of Cheung Chau, which still supports a traditional fishing community. Also available are several signature dishes from his Hong Kong restaurant Shui Hu Ju, known for Chinese cuisine with a modern twist: crispy lamb ribs, clams in white wine and chili padi (a small fiery chili pepper), and young asparagus dipped in white sesame are among them. Admittedly Yeung can be a tad affected when it comes to styling: some dishes arrive served in wooden rice scoops and handwritten menus come on unwieldy hand-carved tablets Yeung picked up from...
Guard your Grand Slam breakfasts, people. The recession has hit casual-dining chains like Denny's, Chili's and the Cheesecake Factory particularly hard, as consumers have traded down to less expensive fare at McDonald's. To draw more customers, Denny's is sponsoring shindigs like this one, building on its reputation as an after-party haven for young, hungry drunks (and, the company is quick to point out, sober people too). From 10 p.m. to 5 a.m., the 56-year-old chain has started playing alternative-rock music in its restaurants. It has sponsored more than 30 emerging bands...
...Sterns' is still emerging, both describe a culinary landscape more fascinating than the hamburgers and pizza we're known for. It's the kind of dynamic cultural mash-up that occurred in Italy before each town's dishes were calcified into classics. While every highway Olive Garden and Chili's hinders that dynamism, local cuisine is not gone yet. "There is no national hot-dog chain," says Stern. "That's because people are so loyal to the hot dog with which they grew up." So maybe we're not quite Europe. That doesn't mean we don't care about...
...city's Tanjong Pagar area. Blue Ginger is known for seafood, and the specialty of the house is shelled crayfish, deep-fried and topped with a cloyingly sweet, caramelized peppercorn sauce. Served with rice, it ought to be accompanied by Chinese water spinach, cooked in a chili-infused shrimp paste known as belachan. For dessert, go for the sago gula melaka, a mixture of boiled sago, warm coconut milk, palm sugar and shaved ice. The cost of an average dinner for two (without alcohol) is around $50, a modest tariff for food that is invariably sedap. That's Baba Malay...