Quotes About Restaurant

I think I have the secret of a successful L.A. restaurant, especially now that so many Europeans live there. You have to have a place where they can see out the windows, see the world passing by. Europeans fancy that.

I can judge a restaurant by its bread: it winds me up that a lot of places buy pre-packed ones in and don't bother putting them in the oven to crisp them up again. And you shouldn't put bread on a side-plate: it needs to be pushed back into the centre of the table.

I started to work at the Colony in March 1958. I remember my first day because the telephone started to ring, and it was Sinatra, three for lunch, his usual table; Onassis, two for lunch, usual table; the Duke and Duchess of Windsor, Leland Hayward, Truman Capote, all wanting their usual tables.

Going to a restaurant is one of my keenest pleasures. Meeting someplace with old and new friends, ordering wine, eating food, surrounded by strangers, I think is the core of what it means to live a civilised life.

Eleven million people in America work in the restaurant industry - and then when you start figuring in the farmers, the cheese makers, the wine people, all the other industries that support the restaurants, you're talking about a much bigger number.

I never taste the wine first in restaurants, I just ask the waiter to pour.

A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, 'How does it feel to be a TV guy? You're no longer in the restaurant business.' And I laughed. I asked him, 'How long do you think it takes me to do a season?' He said, 'Well, 200 days.' And I was like, '200 days? Try 20!'

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

My grandparents in Istria had a frasca, which is about the most basic kind of grocery/restaurant. They sold wine from their own vineyard. I took control of the vineyard, hired a local winemaker, and bought another winery in 1996. We had our first commercial vintage in 1998.

Christopher Plummer once told me that he never orders a wine without first confirming that the restaurant has a second bottle in case he loves it.

I usually eat in my friend Tom Corcoran's place - the Siam Thai in Monkstown. I go there for a very large plate of beef in red wine sauce.

Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.

One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.

I opened a restaurant that had nothing but California wines.

When I was writing my column, I would almost always be recognized when I was in a restaurant, even if I was reviewing it and had booked under a fake name, so free stuff would start coming out of the kitchen on a conveyer belt, fantastic wines would be opened at my table. Now I can't even get a reservation on the pizza joint on the corner.

Normally, the path is you get mentored by a chef and they take you under their wing and then they help you open a restaurant. But that path doesnt exist for most people of color.

I have a chicken-wing addiction... I sometimes can't get out of a restaurant without at least trying their chicken wings. So that's my great downfall.

I love buffalo wings and eat them at least three times a week.

Waiters are like actors waiting in the wings, bantering whenever we passed each other on the restaurant floor, shouting at each other backstage in the kitchen and winking and corpsing above the heads of our audience, the unsuspecting customers.

Buffalo Wild Wings is always a good choice.

I did a gig at a comedy club in Bournemouth where they served a buffet while the acts were on. There was the clang of people carving turkey during the set. If you put comedy and turkey side by side, turkey always wins.

We go into restaurants, and people aren't talking anymore. They're texting. While they are sitting at a restaurant with each other. So we're losing this intimacy that we need to have as human beings.

There's a restaurant I go to whenever I can called The Richmond Cafe. It's a little Thai restaurant owned by a group of Thai women - I think they're all a family, and they're just really, really nice, and they make amazing massaman curry.

My favourite restaurant is the Thai Corner Cafe on St Paul's Road. We go there all the time. I shouldn't really mention it - I don't want it to be chock-a-block.