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Learn more about the winners of the 2004 Restaurants & Institutions Ivy Awards.
The Grove Grill – Memphis, Tenn.
The Grove Grill is a warm and welcoming neighborhood spot, offering an American menu familiar enough for broad appeal but sprinkled with twists to keep diners on their toes. The complementary partnership of Executive Chef and Co-owner Jeffery Dunham and General Manager and Co-owner Chip Apperson drives the success of this local favorite.
The Grove Grill is a warm and welcoming neighborhood spot, offering an American menu familiar enough for broad appeal but sprinkled with twists to keep diners on their toes. The complementary partnership of Executive Chef and Co-owner Jeffery Dunham and General Manager and Co-owner Chip Apperson drives the success of this local favorite.
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Posted: Jun 1, 2004 | Permalink | 
Ristorante Caterina De’ Medici at The Culinary Institute of America – Hyde Park, N.Y.
Ristorante Caterina De’ Medici is unique in that it is simultaneously a restaurant, classroom and educational facility totally devoted to the cuisine and wines of Italy. The focus is on great ingredients expertly prepared. The restaurant’s standards remain consistently high despite the fact that a completely new 18- to 20-person kitchen crew begins work every seven days
Ristorante Caterina De’ Medici is unique in that it is simultaneously a restaurant, classroom and educational facility totally devoted to the cuisine and wines of Italy. The focus is on great ingredients expertly prepared. The restaurant’s standards remain consistently high despite the fact that a completely new 18- to 20-person kitchen crew begins work every seven days
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Posted: Jun 1, 2004 | Permalink |
Rubicon – San Francisco
At Rubicon, the menu plays in harmony with the wine, paring top-quality California ingredients with classic French techniques for a symphony of seamless flavor. The West Coast flagship of Drew Nieporent’s New York-City based Myriad Restaurant Group, is a San Francisco institutions, unrivaled in its storied wine list.
At Rubicon, the menu plays in harmony with the wine, paring top-quality California ingredients with classic French techniques for a symphony of seamless flavor. The West Coast flagship of Drew Nieporent’s New York-City based Myriad Restaurant Group, is a San Francisco institutions, unrivaled in its storied wine list.
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Posted: Jun 1, 2004 | Permalink |
Swedish Medical Center – Seattle
Swedish Medical Center introduced room service in 1997, creating a new model for healthcare foodservice. The change resulted in savings of 40% on food costs due to reduced waste in the first year. Foodservice flair is evident in imaginative plate presentations and distinctive china.
Swedish Medical Center introduced room service in 1997, creating a new model for healthcare foodservice. The change resulted in savings of 40% on food costs due to reduced waste in the first year. Foodservice flair is evident in imaginative plate presentations and distinctive china.
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Posted: Jun 1, 2004 | Permalink |
Villanova University – Villanova, Pa.
Villanova Dining Services operates on a philosophy that paying fantastic attention to the ordinary, gets extraordinary results. Facilities have been expanded to include three resident dining halls, a food court with seven brands, five retail operations and two convenience stores.
Villanova Dining Services operates on a philosophy that paying fantastic attention to the ordinary, gets extraordinary results. Facilities have been expanded to include three resident dining halls, a food court with seven brands, five retail operations and two convenience stores.
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Posted: Jun 1, 2004 | Permalink |
The White Barn Inn – Kennebunkport, Maine
Guests of the White Barn Inn can expect to be impressed by more than an exceptional meal. Attention to service and comfortable décor complete the experience. Menus are shaped by New England history, the bounty of Maine’s coastal region, local farms and creative twists from chefs Jonathan Cartwright and Sébastien Pfeiffer.
Guests of the White Barn Inn can expect to be impressed by more than an exceptional meal. Attention to service and comfortable décor complete the experience. Menus are shaped by New England history, the bounty of Maine’s coastal region, local farms and creative twists from chefs Jonathan Cartwright and Sébastien Pfeiffer.
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Posted: Jun 1, 2004 | Permalink |
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