Quotes About Restaurant

When I'm ninety-five and it's 'This is Your Life' time, they'll still be referring to me as 'ex-Beatle'...it does have it's advantages. It's still the best way to get a good table at a resturant.

There's a couple of universal principles in life. One is, don't ever open a restaurant. One out of every two fails.

As philosopher Terence McKenna has suggested, "To search expectantly for a radio signal from an extraterrestrial source is probably as culture-bound a presumption as to search the galaxy for a good Italian restaurant" (McKenna 1991).

The power of the negative media around the food industry drives my mind to enact a Woody Allen-ish skit whenever faced with a restaurant menu. For instance, beef translates to "mad cow disease," chicken morphs into "avian flu," fish reconstitutes to "mercury poisoning," and vegetarian option becomes "genetically modified crops." I am unsure what to pick, and moreover who I can trust when my selection is made.

The Greydon House is the new hot spot on Nantucket; Bart remembers when it was his dentist's office. It has been reimagined as a hotel and fine restaurant. The bar is dark paneled, the lighting is low, the furniture is ornate, and the overall effect

wanted to catch up with. And what about trying a new restaurant this week? What about Lola Burger, or The Proprietors? Should he include Agnes, or would it be more romantic just the two of them? Romantic? Dabney thought. She said, "I'm going for my walk now." "Dabney," Box said. She stopped at the door and turned around. "You have to make a doctor's appointment," he said. "Yes," she said. "I realize

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.

beaches that you cannot drive on. North shore beaches front Nantucket Sound and have calm water without large waves. South shore beaches are ocean beaches and normally have waves. There are sometimes rip currents. Please be careful! North Shore Jetties Beach is walkable from town and has the added attraction of the Sand Bar, which I'll discuss in the restaurant section.

where you'll pass farms, ponds, and the Nantucket Shipwreck and Lifesaving Museum. The Wauwinet is located on the harbor at the entry to Great Point. The hotel has an expansive deck lined with Adirondack chairs that overlook the harbor. There's a library, a charming tucked-away bar, and a fine-dining restaurant, Topper's (which is where Bone Williams takes Alessandra in this book and where Benji and Celeste

you'll never forget. There is a guardhouse just before the Wauwinet Inn where you purchase your sticker. On your way home, you can pop into the Wauwinet's super-cute tiny bar for a drink. (Topper's, the restaurant, is exquisite but expensive, even by Nantucket standards.) There are some people who think driving on a beach is an abomination. I respect that—and so does Nantucket. Most beaches do not allow cars. Here are some of my favorite

get the "krabby patty" (crab, shrimp, and scallop patty) with avocado, bacon, lettuce, tomato, and their delicious sauce. My daughter gets acai bowls. The boys get the grilled chicken sandwich or burgers. It falls into my "can't miss" category if you're staying on Nantucket more than one day during the summer. However, there is often a line—you've been warned!

L]ife is like an expensive restaurant where, sooner or later, someone always hands you the bill, which is not to say that you should deny the joy and pleasure afforded by the dishes already eaten.

I love steakhouses. When I'm in Chicago, I know there's a Gibsons that's open late. 13 Coins at Sea-Tac Airport in Washington is a gourmet restaurant I love.

When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that's where I really learned to cook and to taste food in a discerning way.

I worked as a belly dancer at a Greek restaurant senior year in high school.

My first role in catering was front-of-house, at five or six, at my parents' restaurant in Leicester. Me and my brother were dressed in tuxedos and we'd greet guests and be paraded around like show ponies.

The first time I ever tried edamame, I thought it was gross. I didn't understand the hairy skin. It didn't taste good to me. Now I scarf down a bowl of edamame when I sit down at a restaurant, and I don't think twice about it.

I put my chin on my chest. I was afraid to look at any of the people who were watching us. My lips kept moving without making sounds: Please stop, please stop, everyone's watching. . . . But at the same time I was thinking, Good for you, Mama, good for you. What courage—to scream in front of the whole restaurant. Poor Daddy. Good for you, Mama.

Isn't making a smoking section in a restaurant like making a peeing section in a swimming pool?

I try everything in moderation, but listen, if I'm at some great Italian restaurant and they bring out the wonderful bread and butter, I'm the first one to dive in the basket.

Harbour Island in the Bahamas is a wonderful little island with beautiful beaches, a great restaurant culture and friendly, welcoming atmosphere.

I'm a walkawayer. If someone brings me a really crap meal in a restaurant I will tell them it's wonderful and then just never go to the restaurant again. I think that's the best way to do it generally, rather than sit and fight and annoy your head. Just pretend to enjoy it and then leave.

My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q. restaurant.

When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.