1991 July 21, Joseph Coccaro, “Hooters Offers Dining Patrons 'Fun' - Or Bust”, in The Virginian-Pilot:
Hooters' name and its scantily dressed waitresses offer both. It's among the largest and most successful chain of so-called breastaurants and it's about to make its debut in Hampton Roads.
Hidden behind a Hooters breastaurant, this modest storefront with fast, friendly service and low prices is Georgia's introduction to the splendid, quite approachable cuisine of Burma.
1995 June 4, Denise Flaim, “Is Hooters Too Hot for the Island?”, in Newsday:
And feminists aren't the only ones complaining about the Island's inaugural “breastaurant”: Concerned parents whose broods play in the park across the street wonder how to shield them from the chain's double-entendre name, which is about as sophisticated as those looseleaf notes you furtively passed in high school health class.
1997 October 6, “Why patronize eatery that degrades women?”, in The Boston Globe[1]:
It's unfortunate that Boston will soon have a Hooters franchise. The popularity of this “breastaurant” among men is not surprising, but its ability to attract families is.
Franchising nationwide, it also gives rise to a new type of eatery that wants to cash in on the fad. Hooters-type “breastaurants” spring up nationwide.
2007 October, Elissa Schappell, “Hot Type”, in Vanity Fair[2]:
V.F. contributing editor David Kamp and the saucy Marion Rosenfeld's The Food Snob's Dictionary (Broadway) enlightens denizens of Hooters-style breastaurants about the finer points of "forcemeat" whilst delighting those high-hat cuisinerds who can gas on about "fair trade" until the grass-fed, free-range cows come home.
“Me, too. But there's no shortage of breastaurants in Fort Lauderdale,” Helen said. “What's a breastaurant?” Phil asked. Helen was glad he looked puzzled. “A place where pretty waitresses wear skimpy outfits, like Hooters. […]”
2011 October 12, Craig Malisow, “Michael Brown's Sex Tips”, in Houston Press[3]:
A Twin Peaks breastaurant is about to open at the corner of Kirby and the Southwest Freeway, and it is not an homage to the cult-fave TV series.
There has been no stopping the “breastaurant” trend, the emergence of restaurants that draw crowds for waitstaff showing off their, um, “assets.” While the megachain Hooters has spawned a number of imitators, other flesh-themed dining establishments haven't experienced the same kind of success. Below are some concepts for restaurants that tried, but failed, to translate the enormous success of breastaurants into eateries appealing to perverts with other body-part fetishes: […]
2012, Ted Eisenberg, Joyce K. Eisenberg, The Scoop on Breasts: A Plastic Surgeon Busts the Myths, Incompra Press, →ISBN, unnumbered page:
They [larger breasts] will probably help you land a job at a “breastaurant,” the term for a restaurant that features scantily clad women.
2012, Josh Pahigian, Kevin O'Connell, The Ultimate Baseball Road Trip: A Fan's Guide to Major League Stadiums, Lyons Press, →ISBN, unnumbered page:
Busting out of Las Vegas and onto the local pub scene is this breastaurant. Think Hooters girls in micro-kilts and push-up bras.
Noun: “a lactating woman or her breasts, viewed as a source of nutrition for a child”[edit]
1998, Janet Tamoro, So That's What They're For!: Breastfeeding Basics, Adams Media, →ISBN, page 193:
Helen calls her chest the “breastaurant.” By the time Lili was three months old, Helen says, breastfeeding — oh, excuse me, eating at the breastaurant — became a piece of cake.
No small wonder, since your little one uses your breasts as everything from food supply to a source of comfort. Although time is the best healer, there are some things you can do until your body gets used to being a “breastaurant”: […]
2000 November 12, Lea Haravon Collins, “BST (Baby Standard Time) always means serious adjustment”, in The Gazette, Cedar Rapids, Iowa:
After a long feed, she's sleeping. I take this opportunity to transform from nurser to writer, and I don't know how much time I have until I must, Supermanlike, make the quick change back into “breastaurant” again.
This chapter has been about the NICU practices and professional skills that can foster success at transitioning the infant to full breastfeeding. We must do a better job at getting babies to the “breastaurant” so that they associate the smell of the breast and the milk with something pleasurable, like a full tummy.