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Collector's items like this magazine clutch bag and old issues of Vogue are standard fare at Fashion Dig. Vintage hounds with time to browse can duck into individual shops or use the Look Finder menus to narrow their search. Happy hunting...

Author: /time Magazine | Title: Web Shopping Guide: For The Fashionista | 11/17/2003 | See Source »

There's a jumble of stuff by designers you've never heard of but will be pleased to discover. Use the Shop By Category menus to find your way. These Prairie New York earmuffs are listed under Gloves, Mittens and Cuffs...

Author: /time Magazine | Title: Web Shopping Guide: For The Snow Bunny | 11/17/2003 | See Source »

...hundreds of requests to pose or get out of the way as the 'Machmeter' on the bulkhead slipped past Mach 1 and headed for our final destination of Mach 2 and 56,000 feet. The attendants discreetly looked the other way as passengers looted the plane, taking everything from menus and coasters to even the salt and pepper shakers (which have no Concorde designation on them - you can just say you got them off the Concorde...

Author: /time Magazine | Title: A Last Hurrah for the Concorde | 10/24/2003 | See Source »

Jasper White’s trademark motto, “Food is Love,” is splashed across seemingly every surface of the restaurant—the menus, t-shirts, walls—and the restaurant tries to abide by the principle. At Summer Shack, the focus is decidedly on the food. Everything is made on the premises, and the fish is brought in on a daily basis. “Getting seafood is a 24-hour job,” John explains. “We have a guy who goes down to the docks and creates...

Author: By Mollie H. Chen, CRIMSON STAFF WRITER | Title: Shack Up | 10/2/2003 | See Source »

...food itself is good, though perhaps not quite as authentic as the building. The lunch and dinner menus feature eclectic Mediterranean and European fare ranging from foie gras to filet mignon (a tender favorite) and from hearty house salads to seafood. Each night, there are at least a dozen specials to choose from, such as a classic French cassoulet or an Italian risotto. Meals begin with olives and fresh-baked bread, and at peak times the rather slow service allows diners ample time to study the specials...

Author: By Christine Ajudua, Brian M. Goldsmith, Kristi L. Jobson, and Christopher Schonberger, CRIMSON STAFF WRITERS | Title: Welcome Back | 9/25/2003 | See Source »

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