RESTAURANT NAMES IDEAS

RESTAURANT NAMES IDEAS

    restaurant

  • A place where people pay to sit and eat meals that are cooked and served on the premises
  • a building where people go to eat
  • A restaurant prepares and serves food, drink and dessert to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models.
  • Restaurant is a 1998 independent film starring Adrien Brody, Elise Neal, David Moscow and Simon Baker. Written by Tom Cudworth and directed by Eric Bross, Restaurant was the follow-up to this writing–directing duo’s first film, TenBenny, which also starred Adrien Brody.

    names

  • A word or set of words by which a person, animal, place, or thing is known, addressed, or referred to
  • Someone or something regarded as existing merely as a word and lacking substance or reality
  • A famous person
  • (name) assign a specified (usually proper) proper name to; “They named their son David”; “The new school was named after the famous Civil Rights leader”
  • name calling: verbal abuse; a crude substitute for argument; “sticks and stones may break my bones but names can never hurt me”
  • (name) a language unit by which a person or thing is known; “his name really is George Washington”; “those are two names for the same thing”

    ideas

  • A concept or mental impression
  • An opinion or belief
  • A thought or suggestion as to a possible course of action
  • (idea) the content of cognition; the main thing you are thinking about; “it was not a good idea”; “the thought never entered my mind”
  • (idea) mind: your intention; what you intend to do; “he had in mind to see his old teacher”; “the idea of the game is to capture all the pieces”
  • (idea) a personal view; “he has an idea that we don’t like him”

restaurant names ideas

restaurant names ideas – New Orleans

New Orleans History: Mardi Gras Parade of Krewe of Rex DVD (1941)
New Orleans History: Mardi Gras Parade of Krewe of Rex DVD (1941)
This amateur footage of the Krewe of Rex parading in the 1941 Mardi Gras celebration in New Orleans has spectacular color. It documents just how different the celebration of pre-World War II is from the modern ones. The spectators are all lavishly costumed as cowboys and Indians, characters from Gone with the Wind, and others. They participate with the parade instead of just standing on the sidelines. The floats emulate creativity and loving craftsmanship. There is also footage of a dance contest where the contestants throw themselves into the spirit of things with a reckless joy. This is valuable documentation of an early Mardi Gras, a jubilant and nostalgic film that captures the elegance and intimacy of earlier celebrations.

Marius, The Pirate

Marius, The Pirate
Well, in fact the restaurant name is Marius, the pirate name I have no idea! Its a very nice thematic restaurant with unique and unusual setting using the original pieces of old boats and centennial farms. The only problem is the price, too expensive… Its fun only to adult people! Adult rich people… I enter only to take the pictures. :¬P

Copacabana district, Rio de Janeiro, Brazil.
Have a fantastic Sunday!

name that dessert?

name that dessert?
we had desserts like this in nearly every restaurant throughout our trip but i still have no idea what it is or what it’s called! any ideas?

restaurant names ideas

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.
Terry’s new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products.
Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.