Word: kitchener
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Dates: during 1960-1969
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Originally a means of communication between kitchen and customer, the menu has become marinated, garnished, overstuffed, embosomed with verbiage and necklaced with adjectives. It is now characterized, to borrow a phrase from the Forum of the Twelve Caesars in New York, by "a Rising Crown of Pate and Triumphal Laurel Wreath." In other words, it is meaningless...
...menus? Mainly the restaurateurs or their chefs, but sometimes the printing companies lend an inky hand. "We do the job," says, Jack Loftin of the Dallas printing firm of Menus Distinctive. "There's nothing to be ashamed about." Unashamed, a small band of professional writers hangs around the kitchen door. One freelancer, Barry Tarshis, who dubs himself the "Menu Surgeon," says: "A menu should relate logically to the restaurant. A whimsical menu for the hip crowd, for example, or a folksy menu for the family crowd. But if someone wants something really offbeat, I might even suggest a baroque...
Radcliffe will have an underground coffee shop and kitchen complex operating by next winter as the first step of a proposed $2 million renovation of Bertram and Eliot Halls...
...coffee shop and Kitchen will be built in a basement link between Bertram and Eliot. The Radcliffe Council--which finally approved plans last month for a huge parking lot beneath the Quad--also decided to begin construction on the underground link, Mrs. Mary I. Bunting, president of Radcliffe, said yesterday...
Digging for the coffee shop-kitchen area, however, will start early this summer because it will be least expensive to build it at the same time as the underground garage...