Origin of restaurant
Examples from the Web for restaurants
As I am in most restaurants, I was grateful for any modifications that could be made.
In a world without motels and restaurants, people were required to welcome strangers into their homes.Pope Bids Refugees to EU ‘Bienvenido’; Europe Says ‘Non’|Candida Moss|November 30, 2014|DAILY BEAST
But for most people in Donetsk there is nowhere to go in the evening with most restaurants and bars closed.
There are more and more women managing hotels, groups of hotels, and restaurants.
They were tired of the fare at restaurants catering to tourists and were craving something a bit more authentic.
There are many games played publicly at restaurants and in the retiring rooms of mercantile establishments.In the Footprints of the Padres|Charles Warren Stoddard
Merrymakers were quiet when in the streets and subdued even in the restaurants.Chicago's Awful Theater Horror|Various
For food we were allowed to go out to restaurants in the town.A Kut Prisoner|H. C. W. Bishop
The slices given were about half the size of those that are ordinarily supplied at private tables and restaurants.Hector's Inheritance|Horatio Alger
The landlady would board me for $8, but regular dinners at restaurants are only twenty-five cents; good, too.The Bacillus of Beauty|Harriet Stark
British Dictionary definitions for restaurants
Word Origin for restaurant
Word Origin and History for 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.