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Word: restaurateurs (lookup in dictionary) (lookup stats)
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...Chumbe Island, Zanzibar (chumbeisland.com) Proof that it's possible to soothe both your senses and conscience, this marine park offers boutique accommodation, solar-powered showers and dazzling underwater life. Winner of the 2001 Green Hotelier and Restaurateur Environmental Award...

Author: /time Magazine | Title: Ecotourism Without Tears | 2/16/2004 | See Source »

...says. The two Harvard seniors are seated at the end of a long, upstairs table, enjoying sporadic interactions with cast members who are frequently interrupted by cell phone calls. With country music blaring behind him, Ace recounts his Irish bar stories and his exploits as a restaurateur. “They can drink Guinness and tequila like nothing,” he says of the Irish...

Author: By Adam P. Schneider, CRIMSON STAFF WRITER | Title: Harvard Seniors Get Real...Sort Of | 2/12/2004 | See Source »

...easy. As a business, Planet Hollywood turned into the Death Star shortly after going public. But British co-founder Earl won't let go. "I have one desire in my business life," he says, "and that's to put Planet Hollywood back on top." A veteran restaurateur, Earl flits into Manhattan from his Florida home, and between brunch with Puffy, dinner with the Donald and beseeching Lehman Bros. to create a $50 million mezzanine fund, he pauses to reflect on his role as comeback kid. Last June, six months after Planet Hollywood International emerged from Chapter 11: Part 2, Earl...

Author: /time Magazine | Title: Relaunching Planet Earl | 10/13/2003 | See Source »

...FULL HOUSE Marc Landgraf is the sort of unflappable restaurateur Swiss hotel schools churn out, and it's just as well. As I meet him, a party of 60 begins to arrive, the restaurant is fully booked and the 40-odd souls on the waiting list keep vainly pleading for a table. "Bookings," says Landgraf dryly, "are advisable...

Author: /time Magazine | Title: Thailand: Hot Spot | 8/25/2003 | See Source »

Chefs across the U.S. embarked last year on a burger binge, creating increasingly luxuriant foie gras--and truffle-filled versions of the American classic. Attention this year has turned to another summer classic: the humble hot dog. Restaurateur Danny Meyer has set up an outdoor wiener cart near his posh New York City restaurant Eleven Madison Park. Among his fancy franks is a Chicago dog, left, served with 10 toppings on a poppy-seed bun. The Old Homestead Steak House, also in New York, has introduced a $19 Kobe-beef frankfurter, served in a custom-baked brioche bun with truffle...

Author: /time Magazine | Title: The Haute Dog Craze | 7/7/2003 | See Source »

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