Quotes About Dining

Who doesn't like to get dressed up and eat good food?

I made my way to one of the giant pillows that lined the walls of the dining hall—couches for humans, elves, and gnomes. I would watch the crowd while I dined. The silverware was too big. I looked around to see how others were managing. Some struggled with knives and forks the size of axes and shovels, some stared at their meal in perplexity. And some dug in with bare hands.

When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.

At a dinner party one should eat wisely but not too well, and talk well but not too wisely.

I find it much more compelling to make a four-biter that leaves you wishing that you had a fifth. I think 'the tyranny of the entree' is the right way to put it. I don't want to build this giant plate of food.

For a dinner date, I eat light all day to save room, then I go all in: I choose this meal and this order, and I choose you, the person across from me, to share it with. There's a beautiful intimacy in a meal like that.

Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

Food is the great connector, and laughs are the cement. If we go out to eat and have a nice meal, that's one thing. If we can share a laugh, now we're friends.

We continued with lunch—dry sandwiches and something ruinous that had been done to tomatoes

Oh. What if we eat a lot with people that annoy the hell out of us?

I'm a creature of habit. I go to restaurants all the time and stuff.

When we do get a little time off, I tend to watch movies, go to dinners, and keep it low-key.

What a tiresome custom that is, by the by - one among the many sources of factitious annoyance of this ultra civilised life. If the gentlemen must lead the ladies into the dining-room, why cannot they take those they like best?

When he looked back at the menu as an old man, it brought back everything; the food, the wine, the private dining room, the pride he took in being able to pay for such a dinner, the convergence of his life as a writer and his life as an oenophile, the conviviality that grew as the night continued and everyone had a little too much to drink but not enough to impair the quality of the conversation, some of which, I feel sure, was about the wines themselves.

It is not appropriate for ladies to speak too much at table," she explained. "They should listen, respond appropriately, and ask after interests, welfare, and so on. If a gentleman wishes to talk, and usually they do, you listen as if fascinated, and never ask questions to which you suspect he does not know the answer.

Never, ever, under any circumstances apply lipstick while at the table.

In the dining room, the tulips had started hanging their heads over the rim of their vase as if they were admiring their own reflections in the polished tabletop.

Two avgolemono, dolmades, falafel with hummus," the waiter repeated, writing it all down

The only time making a fist around the fork helps is when you want to stab someone because he's stealing your food. Now I know stabbing people is really rude, so I hold my fork in the grown-up way all the time, and I rely on discreet snarls to protect my dinner from predators.)

Let's get something to eat." It was the best way he could think of to stop Horace worrying about his daughter.

He showered those close to him with bread crumbs and fragments as he spoke. Thorn had never learned the finer points of eating politely—such as keeping one's mouth shut while doing so.

Jenny, of course, would gravitate immediately to the castle kitchens, domain of Master Chubb, Redmont's head chef. He was a man renowned throughout the kingdom for the banquets served in the castle's massive dining hall. Jenny loved food and cooking, and her easygoing nature and unfailing good humor would make her an invaluable staff member in the turmoil of the castle kitchens

I seldom go to restaurants where you need a reservation, or where you need to get dressed up. If you need a reservation, it's too crowded.

August twenty-sixth: two hundred and fifty covers, thirty-six reservation wait list. The special was an inside-out BLT: mâche, crispy pancetta, and a round garlic crouton sandwiched between two slices of tomato, drizzled with basil aioli.