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Featured Project: Skybox Sports Bar Charlestown Race & Slots Charlestown, West Virginia

Perched above the gaming floor, the Skybox Sports Bar creates an exclusive, chic atmosphere featuring everything for the die-hard sports fan including a wide variety of beers on tap, fabulous pub fare and comfortable seating for up to 175 cheering fans. TBCI designed the Entertainment Bar, Upper Sports Bar, ServiceRead the Rest…


Fetured Project: Irving Convention Center Timeless landmark for Las Colinas

One of the most environmentally friendly convention centers in North America, designed by architects RMJM, has opened its doors to the public. The Las Colinas Convention Center in Texas, is wrapped in copper cladding designed to generate a changing patina as it ages over time – a striking and timelessRead the Rest…


Menu Trends in the 1700’s shaped things to come!

That’s right, what were they eating in the 1700’s, 1800’s and early 1900’s? As part of the many resources at Theodore Barber & Co., we archive over 4,000 vintage menus dating as far back as 1752. We know every kitchen design must start with the “menu.” It is the themeRead the Rest…


James R Hoffa was spotted…

At The Hotel Commodore, New York City, NY on January 7, 1961. We know this because, James R. Hoffa was the keynote speaker for a Testimonial Dinner for the International Brotherhood of Teamsters and our proof was his autograph on the event menu. Throughout the years menus have been usedRead the Rest…


Recipe of the Month: October 2014

Cajun Sea Bass Ingredients: •Olive Oil •4 Chilean Sea Bass fillets (6 ounce.) •Salt and Pepper •Zatarains Cajun Seasoning Preparation: Heat oven to 425°. Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn andRead the Rest…


FE&S Magazine Facility Design of the Month – November 2010

Cassis American Brasserie opened in early April 2010. The bakery opened in mid-September 2010. The 7,250-square-foot restaurant, designed to resemble traditional Parisian brasseries, offers contemporary American-French cuisine featuring seasonal ingredients. The menu, produced in the 2,900-square-foot kitchen, features steak tartare, steak frites, duck leg confit, braised short ribs, croque monsieurRead the Rest…


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