LYCOS RETRIEVER 
Restaurants: Menus
built 450 days ago
Upscale, modern and distinctive, Michael Mina’s signature restaurants will redefine Detroit’s culinary landscape. BOURBON STEAK, a classic steakhouse with a down-home feel, will deliver imaginative interpretations of traditional steakhouse favorites in a modern setting. Mina’s unique kitchen design will include wood-burning grills to perfect his slow-poached all-natural Angus Beef, prime ribs, short ribs, short beef and short pork. Other Mina classics on the menu will include Duck Fat Fries, Spinach Soufflé and Truffle Mac & Cheese. BOURBON STEAK will seat approximately 200 guests within its dining rooms, bar and lounge, and private dining area. BOURBON STEAK will open nightly at 5:30 p.m.; the lounge will open at 4 p.m.
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The Award of Excellence, according to Wine Spectator, is given to restaurants whose wine lists offer a carefully chosen selection of "quality producers, along with a thematic match to the menu in both price and style." Additionally, the menu of restaurants that receive an Award of Excellence must offer at least 100 different wine selections. Field noted that each Morton's maintains a list of at least 200 wines, with some featuring a selection of more than 500 wines.
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El Bulli chef Ferran Adria is the brains behind the restaurant’s menu. He travels for six months every year in a quest for gastronomic inspiration, then returns to his Barcelona laboratory where he experiments with new tastes, temperatures and textures.
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Teishoku-ya are restaurants that sell teishoku (set menus). A set menu usually consists of a main dish such as a fried fish, a bowl of cooked rice and small side dishes. Teishoku-ya are especially numerous in business areas and popular during lunch time.
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Many restaurants have their own websites, that give you a good impression of their menus and atmosphere. They will gladly provide you with any additional information you might need. A restaurant can serve several cuisine types.
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Approximately 77% of Wendy's restaurants are privately owned and operated, or franchised. While Wendy's sets standards for exterior store appearance, food quality and menu, individual owners have control over hours of operations, interior decor, pricing and staff uniforms and wages. In response to the 1986 slowdown, Wendy's restructured its cleanliness standards, menu and other operational details to insure that stores met the goals and standards of the parent company so that its franchises were competitive in the market.[3]
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