His mansions are gone and so are his restaurants, his newspaper, the bank, and the brokerage.
Now the area, called Fondren, has gentrified and is filled with shops, restaurants, and progressive-minded residents.
They move with the seasons, live outside the law, and count the best New York City restaurants among their clients.
With respect to restaurants, I tend not to like the fanciest places.
“We only have about 280 restaurants outside the U.S., and they are largely in Canada,” Creed said.
That's what men get so tired of at restaurants; what they hate so when their wives ask them what they want for dinner.
He will not find it bottled in the inns or restaurants upon his road.
The cry for food became louder, although it was not heard in the hotels and restaurants where I ate.
Even in restaurants she ordered one or another kind of steak.
Those who happened to be the lucky possessors of a few spare dimes, straggled off to restaurants.
1821, from French restaurant "a restaurant," originally "food that restores," noun use of present participle of restaurer "to restore or refresh," from Old French restorer (see restore).
In 1765 a man by the name of Boulanger, also known as "Champ d'Oiseaux" or "Chantoiseau," opened a shop near the Louvre (on either the rue des Poulies or the rue Bailleul, depending on which authority one chooses to believe). There he sold what he called restaurants or bouillons restaurants--that is, meat-based consommés intended to "restore" a person's strength. Ever since the Middle Ages the word restaurant had been used to describe any of a variety of rich bouillons made with chicken, beef, roots of one sort or another, onions, herbs, and, according to some recipes, spices, crystallized sugar, toasted bread, barley, butter, and even exotic ingredients such as dried rose petals, Damascus grapes, and amber. In order to entice customers into his shop, Boulanger had inscribed on his window a line from the Gospels: "Venite ad me omnes qui stomacho laboratis et ego vos restaurabo." He was not content simply to serve bouillon, however. He also served leg of lamb in white sauce, thereby infringing the monopoly of the caterers' guild. The guild filed suit, which to everyone's astonishment ended in a judgment in favor of Boulanger. [Jean-Robert Pitte, "The Rise of the Restaurant," in "Food: A Culinary History from Antiquity to the Present," English editor Albert Sonnenfeld, transl. Clarissa Botsford, 1999, Columbia University Press]Italian spelling ristorante attested in English by 1925.
