Quotes About Restaurant

My father runs a restaurant business in Delhi, so if I had chosen to sell kebabs, it would be far easier for me than for anybody else.

What's my favorite thing about Seattle? It's Ho Ho's Restaurant.

One of my favorites to order in fancy restaurants is escargot.

My favourite Nice restaurant is in the market. It's open mainly for the market people, and shuts in August.

My wife doesn't cook, so we eat out every night. It's not fine dining or anything - we're not fancy people.

I learned the first night that IHOP's not the place to order fish.

People always ask what kind of restaurant we have, and it's like a five-minute conversation. The short answer is, 'We're creating community through food.' That's the big idea we had, the product we're exporting. And it has paid off.

I know, whoever visits my restaurant, they have loved the food.

IQ is a commodity, data is a commodity. I'm far more interested in watching people interact at a restaurant with their smartphone. We can all read 'Tech Crunch,' 'Ad Age.' I would rather be living in the trenches. I would rather be going to Whole Foods in Columbus Circle to watch people shop with their smartphones.

Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.

My wife and I are always concerned about how long it's going to take to eat out. You just don't know.

Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig.

From the first day we opened Wynkoop, my brewpub in Denver, I knew I'd be ten times better running a restaurant than I was a geologist.

I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.

Think schnitzel, and you usually think veal or pork: pounded into tenderness, battered, and fried to a golden magnificence.

I started in the restaurant industry when I was 22, so I've had quite a long tenure, if you will.

In terms of diet, my parents had a restaurant business so I don't eat any junk food - they taught me to appreciate good food.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

The economics of setting up a new restaurant are scary in good times and terrifying in bad ones.

rectangular slab of mincemeat that everyone, including the servers, referred to as baked turd.

Nunca entres al restaurante de un chino. Será un misterio para ti lo que te dé de comer.

A la salida nos metimos en un restaurante de la calle Palma atendido por octogenarios. El restaurante se llamaba La Palma de la Vida.

Bennie wiped her greasy fingers on a napkin

Special Today: Mushroom Surprise He