His 40 resembled a man crawling over the top of a cheesecake.
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To show me how a Cheesecake Factory works, he took me into the kitchen of his busiest restaurant, at Prudential Center, a shopping and convention hub.
There was a quark cheesecake, a rustic apple cake as well as butter cookies sandwiched together with melted chocolate into a loaf-like thing mystifyingly named Kalter Hund (or "cold dog").
The meal ended with a slice of margarita cheesecake, which smelled and tasted exactly like a margarita-turned-cheesecake should: salty, zesty, creamy and sweet, with a kick of tequila.
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He stayed Sunday in New York and celebrated with a slice of cheesecake, a well-earned treat for a straight-edge fighter who abstains from alcohol, late nights, and sweets.
In the spot, a woman agonizes over whether to eat a slice of raspberry cheesecake.
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Every six months, the Cheesecake Factory puts out a new menu.
Often described as the King of Casual Dining Restaurants, Cheesecake Factory has been a long-time winner among its many loyal customers who lunch or dine regularly at its 177 locations.
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At every Cheesecake Factory restaurant, a kitchen manager is stationed at the counter where the food comes off the line, and he rates the food on a scale of one to ten.
Since 1964, Pirelli's calendar, a limited-issue freebie, has succeeded in making cheesecake seem highbrow by employing such top-flight photographers as Herb Ritts, Annie Leibovitz and the late Richard Avedon.
O. of the Cheesecake Factory, spends much of his time sampling a range of cuisines and comes up with many dishes himself.
While Dr. Gawande has provided a wonderful revealing portrait of cost-effective, fast, food preparation and delivery at the CheeseCake Factory , he has focused on the process of creating the meal, not the process of deciding what meal to make.
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