CollectionsSalad Bar
IN THE NEWS

Salad Bar

NEWS
July 30, 1989 | By Pat Croce, Special to The Inquirer
"Let's go out for dinner tonight" may be one of the most joyful phrases in the English language, mainly because dining out means no food shopping, no cooking and no cleaning up. But for some people, going out to a restaurant - whether it's McDonald's or Bookbinder's - can also mean no common sense. Even health-conscious folks who routinely eat nutritious meals at home become more than a bit careless with their food selections once they enter the doors of a public foodery. Like Dr. Jekyll and Mr. Hyde, those same people who carefully avoid fatty foods and high-calorie cocktails at home suddenly become gluttons for punishment - literally - when they sit down to a restaurant meal.
ENTERTAINMENT
November 13, 1987 | By Gerald Etter, Inquirer Food Writer
It's called the Beverly Hills Bar & Grill these days - probably because of all the old-time actors and actresses hanging out there now. Hanging on the walls, that is, in poster-prints of vintage Hollywood movies. The Beverly Hills Bar & Grill is downstairs at the southwestern corner of the Bourse Building, where the Heartthrob Cafe used to be. You remember the Heartthrob, the place where the menu items had names such as Little Anthony and the Appetizers, Edie Gourmet Burgers and Nat King Cole Slaw.
NEWS
May 5, 1999 | by Beth D'Adonno, Special to the Daily News
Steak is no longer a guilty pleasure. As long as a body doesn't partake too often, red meat isn't going to send a healthy person to an early grave. Which is why a visit to Charlie Brown's Steakhouse in Woodbury seemed like a capital idea on a recent Tuesday night. The 15-year-old restaurant, one of three in the area (the other locations are in Maple Shade and Mount Holly), is part of a 27-restaurant chain based in North Jersey. The Woodbury location is in a sprawling storefront building on Broad Street.
NEWS
May 2, 2001 | by Theresa Conroy Daily News Staff Writer
Mobster or prosecutor, TV reporter or defense attorney, consigliere's brother or police commissioner - aren't we really all the same when we're sitting in front of nice chicken parm with a little rigatoni on the side? We are. Especially if that cutlet is breaded just right - light, golden - and the gravy tastes like grandmom's and the cheese isn't 9 inches thick and the rigatoni is al dente. This is how they make it at Pagano's Market, an eatery that has become the lunchtime home for players of the Joseph "Skinny Joey" Merlino mob racketeering trial.
ENTERTAINMENT
August 30, 1991 | By Gerald Etter, Inquirer Food Writer
If you enjoy reasonably priced food, ample portions and a menu with a lot of variety, you have to like Ruby Tuesday, a Southern-theme restaurant at Franklin Mills mall in Northeast Philadelphia. This Ruby Tuesday is one of 150 company-owned restaurants. It has been open a year and was the chain's first Northeast venture. About 10 others have opened since, including one in the Christiana Mall in Newark, Del. Another is scheduled to open in Freehold, N.J., next month. The restaurant looks pretty much like other theme chains: lots of wood, Tiffany lamps, brass planters, posters and antique-like furniture.
NEWS
April 20, 2006 | By Judy Harch
Early one lovely morning this spring, I peered through the kitchen window to see a surprise in my backyard. Quiet as church mice, six deer were meandering through it. You always know they are out there somewhere, but it's still surreal to be a stone's throw away from wild creatures. I was entranced - until I realized the deer were munching on the tender shoots of our prized daylilies. It was deja vu all over again. My husband and I moved out into the country in 1993 and have lived in relatively peaceful coexistence with all our woodland neighbors.
ENTERTAINMENT
May 1, 2009 | By LARI ROBLING For the Daily News
The past few years, we've seen an explosion in restaurants offering small plates with global flavors. Our tastes include sushi, tapas and even Peruvian Chinese. Now, with national attention on Zahav and a loyal local following for the BYOB Kanella, we've landed squarely on pan-Middle Eastern fare. If you want to try Israeli and Turkish cuisine in a more casual setting without the white tablecloth, try Hamifgash, on Sansom Street near 8th. Hamifgash means "meeting place.
ENTERTAINMENT
May 1, 2009 | By LARI ROBLING, For the Daily News
The past few years, we've seen an explosion in restaurants offering small plates with global flavors. Our tastes include sushi, tapas and even Peruvian Chinese. Now, with national attention on Zahav and a loyal local following for the BYOB Kanella, we've landed squarely on pan-Middle Eastern fare. If you want to try Israeli and Turkish cuisine in a more casual setting without the white tablecloth, try Hamifgash, on Sansom Street near 8th. Hamifgash means "meeting place.
BUSINESS
June 21, 1987 | By Neill Borowski, Inquirer Staff Writer
Wearing a conservative suit that contrasted with the supermarket delicatessen section around him, David Shelton spooned cottage cheese and strawberries onto an aluminum plate. In about a minute, Shelton had deftly assembled his lunch-time salad, popped a lid on the plate and shot to the checkout at the Genuardi's Super Market in Chesterbrook. "It's nice to be able to get a nice, light lunch someplace," said Shelton, who was rushing back to his General Motors Corp. office in Chesterbrook one day last week to relax and eat in privacy.
FOOD
May 8, 2008 | By Marilynn Marter, Inquirer Food Writer
Fresh salad greens deserve equally fresh dressing. And a simple vinaigrette - a quick blend of oil and vinegar with seasonings - is the freshest and purest of them. But vinaigrette, that most basic of dressings, the perfect complement to salads, can be so much more. It can serve as a marinade or full-fledged sauce with entrees as well. At Marigold in West Philadelphia, executive chef Erin O'Shea has come up with some innovative vinaigrettes. Inspired by the flavor of smoked salmon, which led to thoughts of fried green tomatoes, O'Shea came up with a buttermilk vinaigrette that ties together those two favorite foods on the plate.
« Prev | 1 | 2 | 3 | 4 | 5
|
|
|
|
|