Putting up fires
Article Abstract:
RestoPro of Montreal, Quebec, has introduced the FireGrill steakhouse concept which appeal to both the executive/business and family/casual markets. The company currently operate two locations in the Montreal area, one in Greenfield Park on the South shore and the other in the Ville St- Laurent/Cote Vertu area. Each of the 250-seat site has an average area of 7,000 sq ft, with a well-ventilated, live-wood grill pit and an open kitchen. The dinner menu is based on large portions of steak, seafood, ribs and desserts.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2000
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Over the grill: forget forgeries, real barbecue is made the deliciously addictive Southern way
Article Abstract:
Barbecue is considered a communal food and its growing popularity among diners is discussed. A list of restaurants that provides newest barbecue recipe are presented and details for the same are listed.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2004
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The cutting edge
Article Abstract:
Sushi refers to the vinegared rice that forms the base for the freshly made-to-order creation from the sushi bar such as nigiri and maki. The preparation of sushi showcases the Japanese tradition of preparing food in artistic style without losing the clear, essential flavors of fish, seafood and vegetables. Fine-dining sushi restaurants across Canada have incorporated their own styles, resulting in a variety of dishes, cooking styles and ingredients available.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 1999
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