"close growth of hair on the chin and lower face, normally characteristic of an adult male" (that of the upper lip being distinguished in Modern English as the mustache), Old English beard "beard," from Proto-Germanic *bard (source also of Old Frisian berd, Middle Dutch baert, Old High German bart, German bart), said in Pokorny to be from a PIE root *bhardhā- "beard" (source also of Old Church Slavonic brada, Russia boroda, Lithuanian barzda, Old Prussian bordus, and perhaps Latin barba "beard"), but Boutkan rejects this on phonetic grounds and suggests a non-IE substrate word. Old French berd is from Germanic.
The Greek and Roman Churches have long disputed about the beard. While the Romanists have at different times practised shaving, the Greeks, on the contrary, have strenuously defended the cause of long beards. Leo III. (795 AD) was the first shaved Pope. Pope Gregory IV., after the lapse of only 30 years, fulminated a Bull against bearded priests. In the 12th century the prescription of the beard was extended to the laity. Pope Honorius III. to disguise his disfigured lip, allowed his beard to grow. Henry I. of England was so much moved by a sermon directed against his beard that he resigned it to the barber. Frederick Barbarossa is said to have been equally tractable. [Tom Robinson, M.D., "Beards," St. James's Magazine, 1881]
Pubic hair sense is from 1600s (but neþir berd "pubic hair" is from late 14c.); in the 1811 "Dictionary of the Vulgar Tongue," the phrase beard-splitter is defined as, "A man much given to wenching" (compare beaver in the slang genital sense).
"an eating-house, establishment where meals may be bought and eaten," 1821, from French restaurant "a restaurant," originally "food that restores," noun use of present participle of restaurer "to restore or refresh," from Old French restorer (see restore).
In 1765 a man by the name of Boulanger, also known as "Champ d'Oiseaux" or "Chantoiseau," opened a shop near the Louvre (on either the rue des Poulies or the rue Bailleul, depending on which authority one chooses to believe). There he sold what he called restaurants or bouillons restaurants—that is, meat-based consommés intended to "restore" a person's strength. Ever since the Middle Ages the word restaurant had been used to describe any of a variety of rich bouillons made with chicken, beef, roots of one sort or another, onions, herbs, and, according to some recipes, spices, crystallized sugar, toasted bread, barley, butter, and even exotic ingredients such as dried rose petals, Damascus grapes, and amber. In order to entice customers into his shop, Boulanger had inscribed on his window a line from the Gospels: "Venite ad me omnes qui stomacho laboratis et ego vos restaurabo." He was not content simply to serve bouillon, however. He also served leg of lamb in white sauce, thereby infringing the monopoly of the caterers' guild. The guild filed suit, which to everyone's astonishment ended in a judgment in favor of Boulanger. [Jean-Robert Pitte, "The Rise of the Restaurant," in "Food: A Culinary History from Antiquity to the Present," English editor Albert Sonnenfeld, transl. Clarissa Botsford, 1999, Columbia University Press]
Italian spelling ristorante attested in English by 1925. Middle English had similar words in legal language, such as restaurance "restitution." The railroad restaurant car (1872) was one adapted to afford meals to passengers while travelling.