Yes, these restaurants on wheels are cool, affordable, quirky, and even delicious.
Most restaurants and supermarkets were closed anyway, and workers had trouble getting to the site.
A lot of movie stars began having lunches and dinners at Japanese restaurants.
That was in the restaurants—“lunchrooms,” as the local terminology had it.
Now the area, called Fondren, has gentrified and is filled with shops, restaurants, and progressive-minded residents.
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 found the restaurants moderate in price, and within his means.
The cry for food became louder, although it was not heard in the hotels and restaurants where I ate.
Until then, he would stay at the flat, taking his meals at restaurants.
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.