what were restaurants called in the old west
Western saloon
title: A&W Restaurants text: A&W Restaurants A&W Restaurants, Inc. is a chain of fast-food restaurants distinguished by its draft root beer, root beer floats and burgers. Its origins date back to 1919 when Roy W. Allen opened a walk-up root beer stand in Lodi, California. Allen's employee Frank Wright partnered with him and founded this first restaurant in Sacramento, California, in 1923. The company name was taken respectively from the initials of their last names—Allen and Wright. The company became famous in the United States for its "frosty mugs," where the mugs would be kept in the freezer and eventually get filled with A&W title: Original Spanish Kitchen text: Original Spanish Kitchen The Original Spanish Kitchen was a restaurant on Beverly Boulevard in the Fairfax District of Los Angeles, California, USA, that became the subject of an urban legend starting in the early 1960s. The restaurant, which opened in the mid-1940s, was a popular eating spot until it closed in September 1961. Following its closure, the building's contents were left intact for years afterward, the tables remaining set with full place settings and the lunch counter fully stocked with coffeemakers and cooking utensils. The restaurant's sudden closure gave rise to speculation and the subsequent urban legend that the owners, title: French Directory text: ice creams, opened in 1795 at the corner of the boulevard des Italiens and "rue Taitbout". The new restaurants in the Palais-Royal were often run by the former chefs of archbishops and aristocrats who had gone into exile. The restaurant "Méot" offered a menu with over one hundred dishes. Beside the "Méot" and "Beauvilliers", under the arcades of the Palais-Royal were the restaurants and cafés such as "Naudet", "Robert", "Véry", "Foy", "Huré" , "Berceau", "Lyrique", "Liberté conquise", "de Chartres" (now "Le Grand Véfour"), and "du Sauvage" (the last owned by the former coachman of Robespierre). In the cellars of the title: Medieval cuisine text: fronds, and parsley. In northern France, a wide assortment of waffles and wafers was eaten with cheese and hypocras or a sweet malmsey as "issue de table" ("departure from the table"). The ever-present candied ginger, coriander, aniseed and other spices were referred to as "épices de chambre" ("parlor spices") and were taken as digestibles at the end of a meal to "close" the stomach. Like their Muslim counterparts in Spain, the Arab conquerors of Sicily introduced a wide variety of new sweets and desserts that eventually found their way to the rest of Europe. Just like Montpellier, Sicily was once title: Restaurant text: there were other luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the Café de Chartres (still open, now Le Grand Vefour). In the United States, it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term "restaurant" did not enter into the common parlance until the following century. Prior to being referred to as "restaurants" these eating establishments assumed regional names such as "eating house" in New York