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When the first Big Bowl restaurant opened in , its founding partners had one mission: to make good, authentic Asian food accessible to American diners. Tired of greasy takeout and soggy egg rolls, they created an entirely different kind of Asian menu-one based on healthy techniques, market-fresh ingredients, and vibrant, traditional flavors. From steaming bowls of handmade noodles to fiery curries and fragrant stir-fries, every dish at Big Bowl became a delicious celebration of homestyle Chinese, Vietnamese, and Thai cooking. Now Bruce Cost, the celebrated cook and a culinary partner behind Big Bowl's spectacular food, reveals how to prepare the house favorites in your own kitchen. Beginning with a basic explanation of Asian ingredients and cooking techniques, Cost's beautifully illustrated guide takes home cooks through the simple steps needed to create an Asian meal, whether it's a one-bowl dinner or a multicourse feast for family and friends. The instructions are clear, the ingredients are widely available, and the results are dramatic and delicious.
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Online Menu of Big Bowl Asian Kitchen, Fort Worth, TX
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Big Bowl chain bowing out of Denver
The Big Roll includes tempura shrimp, avocado, cucumber and spicy salmon. The combo bowl, shown here with steak and shrimp, comes with a choice of white or brown rice. Want a non-greasy stir-fry in a hurry? But the limited menu has a big upside—Big Bowl Asian Kitcjen is fast, fresh and affordable, especially for squeezing in a weekend lunch between errands. You can find them online here.
Local management told employees about the closings late last week, according to Big Bowl patrons. The roughly Big Bowl employees who will lose their jobs can transfer to Big Bowls in other markets or move to other Brinker restaurant chains in the Denver area, according to the company. Brinker will shutter seven of its 20 Big Bowl restaurants nationwide, as part of a process to jettison underperforming restaurants.