Quotes About Restaurant

No, mademoiselle, I would not like to see the children's menu. I have no doubt that the children's menu itself tastes better than the meals on it. I would like to order à la carte. Or don't you serve fish to minors?

Don't you worry about that, Mr. Adamsson. Why don't you head back to Reykjavik and spend some of that extortionate fee you charged me for a couple of hours' usage of your frankly third-rate restaurant and perhaps find a friendless tree stump to listen to your woes?

Butler shot one of the half dozen diners a fierce glare, just in case she might be planning something. The woman must have been at least eighty.

Holly moved. A second too late. The table clipped her backpack, knocking the gas tank clean off. It spun through the air, trailing flammable liquid. Italian restaurants—wouldn't you know it—full of candles. The tank twirled right through an elaborate candelabrum and burst into flames like some deadly firework.

Spending time in a market-driven social setting—even a relatively inexpensive fast-food restaurant or pastry shop—requires paying for the privilege.

Fork: An instrument used chiefly for the purpose of putting dead animals into the mouth.

Even today, we tend to think of sake as a miserable hot, sour, yeasty drink we once tasted at the urging of an aunt who took us to a Japanese restaurant in Kansas City.

Second, I will venture to Café Treplev, which is a hidden, wooden, book-lined restaurant that looks more like someone's personal library I would like to one day have in my imaginary mansion on the cliff with Gael. Oh, you don't have an imaginary mansion on the cliff? Fine. You can come over to mine. But don't steal the soaps.

It is the Bohemian fad to expatriate himself, to seek strange and bizarre environments. As soon as a place begins to attract civilization he flees it for some new hiding place. When he chooses a Chinese dinner he must have a restaurant where no white man has ever before trod, if he can find one. . . . As soon as others begin to frequent it also, again he flies.27

In the United States, there is a restaurant called The Outback Steakhouse, and I could survive in there for several weeks at least, sustaining myself on bloomin' onions and, I'm sure, their legitimate and very Australian cuisine. In the real Outback? I give myself about 14 minutes.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I was working at a restaurant, I booked the role in 'Twilight,' put in my two weeks' notice, got fitted, flew to Portland, filmed, and then it started getting hype. That helped me get my foot into certain doors before the movie even came out.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

Servers make very little in regular wages and largely rely on tips to pay the bills and budget for weeks ahead.

Hospitality is central to the restaurant business, yet it's a hard idea to define precisely. Mostly, it involves being nice to people and making them feel welcome. You notice it when it's there, and you particularly notice it when it isn't. A single significant lapse in this area can be your dominant impression of an entire meal.

I adore going to a very, very fancy restaurant - as long as the spirit is genuine, like it's their pleasure to welcome you.

I'm afraid I am a bit of a technophobe - a nineteenth-century man caught in the twenty-first century. But there is one piece of technology that I would especially welcome: a device to automatically balance restaurant tables on all four legs so that they don't rock back and forth.

A tuna steak and a salad? Seventy bucks. Welcome to Los Angeles.

I'm from a Cuban family, so we're used to talking really loud. You come to a Cuban restaurant anywhere in Miami, and we're practically screaming at each other.

I go to a restaurant with a group of women and pray that we can order lunch without falling into the semi-covert business of collective monitoring, in which levels of intake and restraint are aired, compared, noticed: 'What are you getting? Is that all you're having? A salad? Oh, please.'

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.

I bought a restaurant - that was pretty expensive.

I'm a constant waffler. I've said to anyone I've ever dated, 'Asking me to choose a restaurant is going to be a conversation that's going on for a while.'