View allAll Photos Tagged menu
A young family looks at the lighted menu outside Little Italie, an Italian restaurant in Orient Village. On the right is Le Piment, the French restaurant we ate at that night. Both restaurants listed their standard fare on lighted boards but both had further (and extensive) offerings on handwritten boards, as well. You can see Little Italie's just to the right of the guy's leg.
this was by far the most difficult picture to procure on my trip to asia. there's a great story about it here: stevenjay.blogspot.com/2008/03/id-phuket.html
The Boxee.tv menu has a great microcopy under each link. The icons are meaningful too. Also, dropdowns are interactive. That's the first time I saw this kind of menu solution.
King-Lai Yee (1884-1963) opened the hugely successful Casino Royal supper club at 14th and H Streets NW in 1940. The restaurant advertised “elaborate Broadway revues presented 3 times nightly with dance music by the peppiest orchestra in town.” Yee tried to make sure the food he served was as big a draw as the entertainment. He reportedly traveled to China to study authentic food preparation, though his dishes were of course altered to suit American tastes.
Leon B. Zeiger (1918–2002) bought the Casino Royal in early 1953 with his partner, Harry Snider. Zeiger renovated the old club and, while keeping the traditional menu of Chinese and American offerings, stepped up the entertainment bookings. Performers included Ella Fitzgerald, Count Basie, Sarah Vaughn, and Mae West, among many others. Then, in the 1960s, peep shows, burlesque clubs and adult bookstores took over 14th Street. The Casino remained in business throughout the 1960s but was closed in 1972 for extensive health code violations.
Celebrity Summit Caribbean Cruise - January 4-19, 2013
See our review at www.sjajg.com/travel/cruise2013C/Celebrity%20Summit%20rev...
Menu AUD5 Pizzas - Miss Libertine
---
Lunch with the team at Miss Libertine.
$5 pizzas, so we had 2 each! :)
Nice thin base with crispy edges and good quality toppings. Maybe the bases could be a little crisper.
Miss Libertine
(03) 9663 6855
34 Franklin St
Melbourne VIC 3000
map: www.whereis.com.au/vic/Melbourne/34_Franklin_St
Reviews:
- Miss Libertine, by Larissa Dubecki, The Age Epicure, April 27, 2007
Photos:
The menu inside one of my favourite traditional fish and chip take away shops.
Best viewed zoomed in.. ;-)
All my takeaways www.flickr.com/photos/stuart166axe/tags/takeaway/
My food and drink album flic.kr/s/aHsmVZJJ4T
My Signs album flic.kr/s/aHsjbbYKf9
LAB is a coffee & drink shop in Athens. Its owners being originally electricians and carpenters have transformed the space with DIY decorations and gadgets. The menu reflects the environment of the space using DIY instructive illustrations from vintage greek educational manuals.
Mile High Catering offers a variety of mouthwatering barbeque menus for you to choose from. The delicious combinations can be customized to your liking so that you always get what you want for your event.
www.affordablecateringdenver.com/menus/theme-catering-men...
This is a restaurant menu, it is posted outside for possible clients to see. I actually cannot understand what is written. We don`t eat to restaurants na walang picture ang menu. Taihen desu ne.
i think this really helped the tasters get an idea of what they were about to eat. kudos to Annie on the design, and well, creating the entire menu, getting recipes, buying ingredients. basically, i was just there looking pretty and carrying wood.
Our first flickr gathering at Gordon's (bokchoyboy) place. Thanks Gordon for putting this together! Gordon made these binders and menus; very impressive! A fine time was had by all and it was great to meet everyone in person.
amuse bouche: shrimp with avocado salsa
----Mason, 2004 Sauvignon Blanc. Napa Valley
first course: shaved fennel, artichoke and parmesan salad
second course: shrimp bisque
----Martinelli, 2004 "Giuseppe & Luisa" Zinfindel Russian River
third course: smoked chicken ravioli
fourth course: maple brined pork tenderloin with roasted pear chutney
----Wilson Winery, 2001 Carl's Vineyard Late Harvest Zinfandel, Dry Creek Valley
fifth course:
strawberries and cream in pistachio tulie (Gordon)
rustic pear tart (Glen)
coconut shortbread cookies topped with lemon curd and fruit (Ivy)
saint honore (Sean)
pastry cream with an orange marmalade layer tart (Gabo)