Restaurant open near me

A restaurant open near me

A restaurant is a place of commerce where clients can order and receive food and drinks. Meals are typically prepared and consumed on the premises, but many eateries now provide take-out and delivery options.

 The appearance and menu selections of restaurants vary widely, and they serve a wide range of cuisines and service styles, from low-cost fast-food joints and cafeterias to middle-priced family restaurants to expensive luxury venues.

Etymological definition of the word restaurant

The term derives from the French word restaurer, which means "to provide food for," and literally means "to restore to a former state."

and, as the verb's present participle, The term restaurant may have been used in 1507 to refer to a "restorative beverage," and in 1521 to refer to "that which restores the strength, a fortifying food or remedy."

An Ancient Egyptian record from 512 BC mentions a public eating establishment similar to a restaurant. It only served one dish, a plate of cereal, wildfowl, and onions.

The Thermopolis was an Ancient Greek and Roman establishment that sold and served ready-to-eat food and beverages. In function, these establishments were similar to modern fast-food restaurants. They were mostly used by people who did not have private kitchens. They were popular among insulae residents during the Roman Empire.

158 Thermopolis with service counters has been identified throughout Pompeii. They were concentrated along the town's main axis and in public spaces frequented by the locals.

The Romans also had the hasn't been, a wine bar that served a limited menu of simple foods such as olives, bread, cheese, stews, sausage, porridge, and a variety of wines. The populace was a social gathering place for the plebeians of Roman society's lower classes. While some were limited to one standing room, others had tables, stools, and even couches.

The inn was another early forerunner of the restaurant. Inns were built alongside roads throughout the ancient world to provide lodging and food to people travelling between cities. Meals were typically served to guests at a communal table. There were, however, no menus or options to choose from.

The Arthashastra refers to establishments where prepared food was sold in ancient India. According to one rule, "those who trade in cooked rice, liquor, and flesh" must live in the city's south. Another state is that superintendents of storehouses may give surpluses of bran and flour to "those who prepare cooked rice, and rice-cakes", while a regulation involving city superintendents references "sellers of cooked flesh and cooked rice".

During the 11th and 12th centuries, early eating establishments recognizable as restaurants in the modern sense appeared in Song dynasty China. Food catering establishments catered to merchants travelling between cities in large cities such as Kaifeng and Hangzhou. Kaifeng's restaurants grew out of tea houses and taverns that catered to tourists, and they evolved into an industry that catered to both locals and people from other parts of China. Because travelling merchants were unfamiliar with other cities' cuisine, these establishments were designed to serve dishes familiar to merchants from other parts of China. Such establishments were found in major city entertainment districts, alongside hotels, bars, and brothels.

During the Song dynasty, there was a direct correlation between the growth of restaurant businesses and the establishments of theatrical stage drama, gambling, and prostitution that served the burgeoning merchant middle class. Restaurants catered to various cuisine styles, price ranges, and religious requirements. Choices were available even within a single restaurant, and people ordered their entrées from written menus.  In 1275, an account of Hangzhou, the capital city for the last half of the dynasty, is written:

Hangzhou residents are notoriously difficult to please. Hundreds of orders are given from all directions: this person wants something hot, another wants something cold, a third wants something tepid, and a fourth wants something chilled. One person prefers cooked food, another prefers raw food, and yet another prefers roasting over grilling.

Many northern Chinese fled south from Kaifeng during the Jurchen invasion of the 1120s, and it is also known that many restaurants were run by families who had previously lived in Kaifeng. In Japan, a restaurant culture grew out of local tea houses in the 16th century. Sen no Riky, the owner of a tea house, invented the kaiseki multi-course meal tradition, which his grandsons expanded to include speciality dishes and cutlery that matched the aesthetic of the food.

In Europe, inns offering food and lodgings and taverns serving food alongside alcoholic beverages were common in the Middle Ages and Renaissance. They typically served common fare of the type normally available to peasants. In Spain, such establishments were called bodegas and served tapas. 

They typically served foods such as sausage and shepherd's pie in England. Cookshops were also common in European cities during the Middle Ages. These were establishments which served dishes such as pies, puddings, sauces, fish, and baked meats. Customers could either buy a ready-made meal or bring their own meat to be cooked. As only large private homes had the means for cooking, the inhabitants of European cities were significantly reliant on them.

Particularly in France, there is a long history of the evolution of different types of inns and restaurants, which eventually gave rise to many of the components that are now commonplace in modern restaurants. French inns have been serving various meals since the thirteenth century, typically consumed at a communal table and including bread, cheese, bacon, roasts, soups, and stews. Rôtisseurs, who made roasted meat dishes, and pastry cooks, who could make meat pies and frequently more sophisticated dishes, offered what amounted to take-out cuisine that Parisians could purchase. This was the first time menus were included in official documents; municipal legislation required the official prices per item to be shown at the entry.

Both cabarets and taverns offered meal service. Contrary to a tavern, a cabaret serves food at tables covered with tablecloths, offers drinks with the meal, and bills patrons by the dish rather than by the pot.  Certain cabarets, like the Petit Maure, became well-known and were said to offer superior food than pubs. Most cabarets were essentially social eating establishments until the late 19th century, however, a few had musicians or singers.  At the Saint-Germain fair in 1672, the city of Paris's first café opened.

There were approximately 400 cafés in Paris by 1723, but their offerings were confined to less complicated foods or sweets, including coffee, tea, chocolate (the drink; solid chocolate wasn't created until the 19th century), ice creams, pastries, and liqueurs.

The guild of cook-caterers, afterwards known as "traiteurs," received its own legal status at the end of the 16th century. The affluent's meals were delivered to or prepared at their homes by the traiteurs, who controlled the upscale food industry. Taverns and cabarets were only able to provide roasted or grilled meats. "Host's tables" (tables d'hôte), where one paid a predetermined price to sit at a large table with other guests and eat a fixed menu meal, started to be offered by both inns and later traiteurs toward the end of the seventeenth century. 

 The modern style of restaurant 

The enterprises that served bouillon, a soup made of meat and egg that was claimed to restore health and vigour, were the first modern-format "restaurants" to use that phrase in Paris. On rue des Poulies, which is now a part of the Rue de Louvre, Mathurin Roze de Chantoiseau established the first establishment of this type in 1765 or 1766. [20] Sometimes the owner's name is listed as Boulanger. Unlike other restaurants, it was tastefully furnished and served a variety of other "restorative" foods, such as macaroni, in addition to meat broth. Chantoiseau adopted the designation "traiteurs-restaurateurs" along with other chefs.

The Provost of Paris issued a decree in June 1786 giving the new type of eatery official status, allowing restaurateurs to serve customers until eleven o'clock in the evening in the winter and midnight in the summer. 

 Aspiring chefs from aristocratic homes started opening fancier restaurants. Antoine Beauvilliers, the former chef of the Count of Provence, opened the La Grande Taverne des Londres in the Palais-Royal at the start of 1786, becoming the city's first opulent eatery. It included chandeliers, mahogany tables, linen tablecloths, well-groomed waiters, a sizable wine list, and a wide selection of carefully prepared and presented food.

Its menu featured dishes including duck with turnips, veal chops fried in buttered paper, and partridge with cabbage.  The "first actual restaurant" is thought to have existed around this time. The restaurant was "the first to combine the four criteria of an exquisite setting, knowledgeable waiters, a choice cellar, and superb food," according to Brillat-Savarin.

The number of restaurants exploded in the decades following the French Revolution. Several of the cooks from aristocratic houses who were left without jobs opened new eateries as a result of the country's enormous exodus of nobles.  

 Meot, the former chef of the Duke of Orleans, had one restaurant in 1791 that had a wine list with 27 options for white wine and 22 for red wine. At the Grand-Palais by the turn of the century, there were several upscale eateries, including Huré, the Couvert espagnol, Février, the Grotte flamande, Véry, Masse, and the Café de Chartres (still open, now Le Grand Vefour).