Beating the system
Article Abstract:
Restaurants are finding ways to help the customers with issues like restaurants charging almost double or triple than the retail price of a bottle of wine. Some restaurants buy wines that are weaker and not highly rated by the critics, but are perfect for restaurant meals, while others are negotiating with the distributors for low offers, and some have attached a wine shop with the restaurant, where a nominal charge extra is charged.
Publication Name: Washingtonian
Subject: Travel, recreation and leisure
ISSN: 0043-0897
Year: 2006
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Four star style
Article Abstract:
Theo Adamstein and Oliva Demetriou, WashingtonEs hottest restaurant designers discuss the way in which they make the atmosphere as appealing as the food. Zaydnya is one of the places that have made Adamstein and Demetriou the city's reigning masters of restaurant design-specialists by creating an ambiance that makes food more appealing.
Publication Name: Washingtonian
Subject: Travel, recreation and leisure
ISSN: 0043-0897
Year: 2004
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Strawberry pie forever
Article Abstract:
Gertrude Sweeney is a resident expert in Reeves Bakery, a 118-year-old restaurant. Many of the employees of Reeves Bakery have worked there for a decade, know customers by names, and have catered to everyone from tourists to celebrities including First Lady Bess Truman.
Publication Name: Washingtonian
Subject: Travel, recreation and leisure
ISSN: 0043-0897
Year: 2004
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