SPANISH RESTAURANT NAMES

restaurant

a building where people go to eat

Restaurant is a 1998 independent film starring Adrien Brody, Elise Neal, David Moscow and Simon Baker. Written by Tom Cudworth and directed by Eric Bross, Restaurant was the follow-up to this writing–directing duo’s first film, TenBenny, which also starred Adrien Brody.

A place where people pay to sit and eat meals that are cooked and served on the premises

A restaurant prepares and serves food, drink and dessert to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models.

spanish

Of or relating to Spain, its people, or its language

of or relating to or characteristic of Spain or the people of Spain; “Spanish music”

The White-Faced Black Spanish is a Spanish breed of chicken. They are thought to be the oldest breed of fowl in the Mediterranean class. The British have records dating back to 1572 referring to this chicken. This breed was admitted into the American Poultry Association in 1874.

the Romance language spoken in most of Spain and the countries colonized by Spain

names

Someone or something regarded as existing merely as a word and lacking substance or reality

name calling: verbal abuse; a crude substitute for argument; “sticks and stones may break my bones but names can never hurt me”

A famous person

(name) assign a specified (usually proper) proper name to; “They named their son David”; “The new school was named after the famous Civil Rights leader”

A word or set of words by which a person, animal, place, or thing is known, addressed, or referred to

(name) a language unit by which a person or thing is known; “his name really is George Washington”; “those are two names for the same thing”

spanish restaurant names – Tapas: A

Tapas: A Taste of Spain in America

The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit.

Tapas are Spain’s gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit’s Chef of the Year, José is a new star in American cooking, as well as the nation’s leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he’s also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country’s kitchens. His simple and delicious recipes include:

• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef.

In Tapas, a collection of 100-plus recipes for Spain’s savory small dishes, chef José Andrés writes of journeying during his military service to Cádiz, in southern Spain, where he was “able to see the wonders of frying first hand.” The passion that would lead an on-leave soldier to investigate a cooking technique infuses the book, which is something new under the sun. In chapters based on characteristic ingredients, such as fish, rice, and eggs, readers are introduced to authentic yet reproducible tapas of great and flavorful immediacy; these simple dishes, which include the likes of Tomato Toast with Spanish Ham, Pan-Fried Angel Hair Pasta with Shrimp, Slow-Roasted Beef Tenderloin with Cabrales Cheese, and Spring Leeks with Mushrooms, are instantly inviting. They’ll also fit into a wide range of menu slots, as hors d’oeuvres, brunch and supper fare, or as side dishes. In well-written notes, Andrés provides context and something more–a sense of a living culinary tradition, which he loves, deftly presented to best advantage. Writing, for example, of the poor quality of most stuffed olives, a favorite tapa, he exhorts readers to make their own. “Simple ingredients prepared in a simple way–that’s the best way to take your everyday cooking to a higher level,” he says. Amen, and an invitation to cook–and understand–wonderful food. –Arthur Boehm

Spanish Japanese

I was excited to see a Spanish restaurant, until I discovered it was just a name.

Worst restaurant name ever

Vidrio = glass … would you like to eat glass?

spanish restaurant names

From Disney & Pixar, the creators of ‘Cars and ‘The Incredibles’ comes Ratatouille. In one of Paris’ finest restaurants, Remy, a determined young rat, aspires to become a renowned French Chef. With the help of his friend Linguini, they set off on a fun-filled adventure, setting in motion a hilarious chain of events that turns the City Of Lights upside-down.

One key point: if you can get over the natural gag reflex of seeing hundreds of rodents swarming over a restaurant kitchen, you will be free to enjoy the glory of Ratatouille, a delectable Pixar hit. Our hero is Remy, a French rat (voiced by Patton Oswalt) with a cultivated palate, who rises from his humble beginnings to become head chef at a Paris restaurant. How this happens is the stuff of Pixar magic, that ineffable blend of headlong comedy, seamless technology, and wonder (in the latter department, this movie’s views of nighttime Paris are on a par with French cinema at its most lyrical). Director Brad Bird (The Incredibles) doesn’t quite keep all his spinning plates in the air, but the gags are great and the animation amazingly expressive–Remy’s shrugs and nods are nimbler than many flesh-and-blood actors can manage. Refreshingly, the movie’s characters aren’t celebrity-reliant, with the most recognizable voice coming from Peter O’Toole’s snide food critic. (This fellow provides the film’s sole sour note–an oddly pointed slap at critics, those craven souls who have done nothing but rave about Pixar’s movies over the years.) Brad Bird’s style is more quick-hit and less resonant than the approach of Pixar honcho John Lasseter, but it’s hard to complain about a movie that cooks up such bountiful pleasure. –Robert Horton

Stills from Ratatouille (Click for larger image)