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Everything Else Is Just Fast Food

Our newer locations offer the "new menu. " Our established locations still offer our "traditional menu. " If you're ordering from the menu listed here, it is best to call your specific location to confirm the menu items they offer. Thank you. Click here to view our Nutritional Information . GRAND ESCAPE [ America’s Favorite Cheesesteak ]Grilled sirloin with sautéed onions, mushrooms, green peppers and melted provolone. WILD WEST BBQ Grilled sirloin, sautéed onions and melted aged cheddar. FRENCH ONION Grilled sirloin, sautéed mushrooms, topped with crispy-fried onions and melted white American cheese. GRAND CHICKEN Grilled chicken with sautéed onions, mushrooms, green peppers and melted provolone.

CAJUN CHICKEN Grilled chicken, sautéed onions, Cajun seasoning and melted white American cheese. BUFFALO CHICKEN Crispy chicken, sautéed onions, hot Buffalo sauce, melted aged cheddar and our own ranch dressing. (kids under 12) Smashburger – Smashing is Better. REIS & IRVY'S – FROYO Franchising – The future of frozen yogurt! Ice Custard Happiness. Port of Subs, Inc. Untitled. Pizza Schmizza. Home - PizzaRev. Home of Legendary Pizza, Chicken, Salad, and Buffet. Pizza Patrón - Home - Pho Hoa Noodle Soup. America's Best Frozen Yogurt from Orange Leaf. Menchie's Frozen Yogurt: Frozen Yogurt: Frozen Yoghurt: Yogurt Shop: Ice Born. Burger 21 - Crafted Burgers and Shakes. Earl of Sandwich. Home - Camille's Ice Cream Bars. Cinnaholic. East of Chicago Pizza. Boardwalk Fries Burgers Shakes. Life is about great bites. Wayback Burgers. Bad Daddy's Burger Bar Menu & Locations. Home - Falafelshop. Happy Joe’s Pizza & Ice Cream. Home - Flippin Pizza.

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Chef’s Profiles Restaurants and Bar Hotel Plaza Athénée Paris

At the age of 30 he is now the head pâtissier at the hotel Le Meurice. From a family of restaurateurs, he spent family holidays and Christmases at the hotel-restaurant his grandparents ran in Andrézieux-Bouthéon. It was in that kitchen, where he began to work at the age of 12, that he came to discover his passion for food. It was while picking strawberries one day that he was struck by an epiphany: he would be a pâtissier! At 13, during his summer holidays, Cédric began his first apprenticeship in a bakery. By 14, Cédric was already specializing in pâtisserie. Cédric won the title of Best Apprentice of Auvergne before going on to take third place in the competition for Best Apprentice of France. Cédric won the National Trophy for Sugar Art as well as the first prize at the French Croquembouche Festival in 2005.

Eat Fit Go 2/24/16.