By the Numbers
Restaurant stats that might surprise you.
By
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
Published Tuesday, August 01, 2006
5,700 steamed crabs are eaten on the Fourth of July at Cantler’s in Annapolis 4,032 crabs are eaten on an average summer day at Cantler’s 2,500 pounds of flour get used each day at Hyattsville’s Upper Crust Bakery 2,100 avocados are turned into tableside guacamole each week at Rosa Mexicano 500 oysters are slurped every night at Oceanaire Seafood Room 175 orders of California rolls are slung each week at Sushi-Ko 125 doughnuts are served at a Sunday brunch at Colorado Kitchen 100 pounds of Vidalia onions get used in a day at Vidalia 5 varieties of olive oil are in the kitchen at Komi
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Robust gyros, kebabs, and other Greek specialties.
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Hundreds of women and a ’60s theme? This year’s Knock Out gala was the place for sequins, bouffants, and lots of Dolman sleeves.
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Sonny Jurgensen, Joe Theismann, and Jason Campbell spend an awkward evening together analyzing the Redskins season.
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