Quotes About Restaurant

I'm just a bit frustrated that in London we make such an effort to ape the New York restaurant scene. I have good friends who ape the New York restaurant scene and do it brilliantly. None of them would claim that the primary reason for going to their restaurant was the food.

When I'm on a location, I pick a restaurant that's close and private and eat all my meals there.

The lunch in a normal American restaurant is very problematic for me. I don't like to have hot food for lunch.

At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.

The owner of a company with supertight margins - say, a restaurant, retailer, or producer of commodity goods - would be a fool not to keep a close eye on the numbers. But when I make big decisions, numbers are seldom, if ever, the tiebreaker.

When you work on a Jerry Bruckheimer film, you can be sure of two things: no production value will be spared, and the catering will be as fine as any really really good restaurant. Jerry is an amazing producer, with a commitment to his films second to none.

I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do; it just was. Then I found it as a profession in my mid-twenties after years of bad decisions and depression. The first step was going to the bookstore and learning about this craft. Then applying in kitchens and just getting to work.

I like being the people's champion when it comes to dining.

I don't sit down and have meals too often, unless I go out for dinner.

I love food, but if I find a restaurant I like in a new city, I can eat every meal there, and sometimes I do... and even sometimes the same dish.

Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics.

The Cheesecake Factory's not that bad.

Whether you have a barbershop or you're a local restaurant owner, there's lots of tech for you to understand your business.

The interesting products out on the Internet today are not building new technologies. They're combining technologies. Instagram, for instance: Photos plus geolocation plus filters. Foursquare: restaurant reviews plus check-ins plus geo.

When I was a teenager, my parents made me take a part-time job at the local Black Eyed Pea, which was a home-cooked-food family restaurant.

I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

Waiters in long white aprons

And on the menu, it says "bill of fare". They won't use "menu", you see, because it was French.

When Heather pulled her chair in, one of the bright overhead lights illuminated her breasts so that they looked like twin moons; the waiter who'd arrived to hand out menus stared for a few seconds as though dazed.

Padre Blazon was almost shouting by this time, and I had to hush him. People in the restaurant were staring, and one or two of the ladies of devout appearance were heaving their bosoms indignantly. He swept the room with the wild eyes of a conspirator in a melodrama and dropped his voice to a hiss. Fragments of food, ejected from his mouth by this jet, flew about the table. [p.201]

I know a good chop house near Macy's. Do you like mutton chops?" "Hate them." "Idiot. That heavy, gamy taste … nothing like it." "Can I get a broiled kidney?" "Of course." "Then let's have lunch at your chop house.

You eat here a lot?" "Practically every meal, but the word would be often. Not a lot. Lot refers to quantity, and I prefer small portions.

I want my chicken fried, gravy on my steak, and I want my green beans cooked and my tomatoes served raw. Too many fancy restaurants serve their green beans raw and then they cook their tomatoes - and give you some sort of hard, dark bread with it. This is an unholy aberration I cannot abide.

Gonzo narrows his eyes. 'How often do you clean that thing?' 'Every night,' the waitress answers. Her smile is strained. 'That's it? Do you know how long it takes for Listeria to grow under those hot lamps, even with ice?' Here we go. 'It can happen in just five hours. Five hours and you've got the salad bar of death!' The waitress looks confused. 'From Listerine?