Quotes About Menu

In any city or town, you can find a good, rocking Italian place. The most unhealthy thing on the menu? I'll have two of those!

Even choosing the perfect dinner wine loses its earth-shattering importance if your guests happen to be cannibals, and you, the unsuspecting entree.

I'd never scan the starters and main courses on a menu in a restaurant as a child. I'd want a dessert for starter, for main course and for dessert.

I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.

One day for dinner I'll have fish, then the next day chicken, and then I'll have steak. I just try to mix it up all the time. I don't eat the same thing every day.

First course: almond soup, white fricassee, boiled cod Second course: chicken patties, jugged hare, roast venison, oyster loaves, mushrooms, cauliflower pickle Dessert: apple tart, orange cream, plums in syrup

I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.

As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.

What are you giving us? Cold consomme, a cutlet, and a savoury, sir. With lemon-squash, iced. Well, I don't see how that can hurt him. Don't go getting carried away by the excitement of the thing and start bringing in coffee.

We're compensated metaphysically with the absolute freedom to define and pursue whatever it is we believe will make our lives worthwhile- a dubious birthright that imparts a wearisome burden of its own. Rather like choosing one all-important meal from an infinite menu.

I used to delight in eating the most exotic meat on the menu: I'd have the snails, camel, squid or anything else that was going.

Babbo's menu is only four pages, but it's overwhelming - there are 20 different pastas in there, a lot of stuff. There is nothing I hate more than a useless, lazy menu with only three appetizers and four entrees.

Mrs. Hilly had gone for the Swindon/Szechuan fusion menu and had steak and chips dim sum followed by hot Fanta in a teapot.

Like most people, I cook about a dozen dishes, over and over again, and to stretch the menu has meant stretching my competence to breaking point.

Oh, the illusion of choice in the modern world - don't get me started. But don't you agree that the Internet has softened our brains and made us forget that 'choice' used to mean something different from selecting options from menus?

And you know, I hate to admit this, but I don't always think in terms of Shakespeare. When I eat, I do. When I'm at a restaurant, I'll think, 'Hmm, what would Macbeth have ordered?'

I'm very good at ordering off the menu and eating food that other people cook for me. My husband's a fantastic cook. I always come with a good appetite!

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

My lady, would you care to inspect the menu for dinner? Cook is doing her best to accommodate on such short notice. I believe she plans to serve chicken this evening." "Oh, actually, chicken will do very well for his lordship, but I shall require a dish without meat." "Without meat?" the woman repeated, looking even more pinched. "Such as, may I inquire?" "Vegetables, bread, noodles, soup made without meat stock, cheese, milk, fruit. Anything, really, so long as it is not made from killed meat.

8:58 We go to McDonald's. The woman in front of me in line spends more than five seconds contemplating her order. This infuriates me, "WHAT ARE YOU LOOKING FOR?? MC-SEABASS?? IT'S THE GODDAMN MCDONALDS'S MENU, IT'S BEEN THE SAME FOR TEN YEARS! IT'S ALL MCSHIT!JUST ORDER!

It was your idea. Only fair that if we get attacked, you should be first on their menu

A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them.

I know as much about wine as I know about horses or bipolar women. The trick is to position your eyes so it looks like you're checking the year on the menu but really checking the prices.

But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.