Quotes About Restaurant

We must build a thriving and inclusive arts, restaurant, and nightlife scene to reflect Boston's culture and diversity.

When I eat cilantro, it's like someone sprayed perfume down my throat. It closes up my throat, even if there's only a little piece. I like Mexican food, and I'll go out to a Mexican restaurant and tell them, 'Look, I will die if you get cilantro in my food.' Then there's always that one little piece that falls in, and I gag.

I do let the kids play on devices when we eat out - it's better than being thrown out of a restaurant.

I don't like the term 'dinner as theater,' because that implies something thespian that I don't want to tie into this, but there are plenty of times that people go out to dinner because they want to have an experience. There are, however, probably many more times that people go out to eat because it's 7 o'clock and it's time to eat.

I have a restaurant in Milan, and Paper Moon is five minutes away from my hotel, so I always go there for lunch. It's a casual place that serves good salad, pizza and pasta; the space is tight with tables close together, and it feels buzzy. Food comes out fast, too.

I think one of the great dangers faced by women over sixty in this country is starving to death in a restaurant. We were invisible.

I had no idea what he was referring to. It could have been Vic. Or it could have been the shooting in front of the restaurant the other day. I had the thought that maybe he wanted me to forget everything—the ruin, the despair, the blood. Maybe he was part of a committee to help people remember New Orleans before and forget New Orleans now.

I enjoy spending time at home or going out for a quiet meal in a restaurant.

I'm on the verge of tears by the time we arrive at Pastels since I'm positive we won't get seated but the table is good, and relief that is almost tidal in scope washes over me in an awesome wave.

I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.

My first job was working at Benihana as kitchen help. In college, I was a telemarketer for a company at the same time I was a bike messenger for this greasy fast-food place.

Remember, brunch is only served once a week — on the weekends. Buzzword here, 'Brunch Menu'. Translation? 'Old, nasty odds and ends, and 12 dollars for two eggs with a free Bloody Mary'.

This book is about street-level cooking and its practitioners. Line cooks are the heroes.

I know how old most seafood is on Monday — about four to five days old!

Orwell's Down and Out in Paris and London is invaluable. As is Nicolas Freleng's The Kitchen, David Blum's Flash in the Pan, the Batterberrys' fine account of American restaurant history, On the Town in New York, and Joseph Mitchell's Up in the Old Hotel.

Customers should understand that what they are paying for, in any restaurant situation, is not just what's on the plate—but everything that's not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound.

I want to tell you about the dark recesses of the restaurant underbelly — a subculture whose centuries-old militaristic hierarchy and ethos of 'rum, buggery and the lash' make for a mix of unwavering order and nerve-shattering chaos — because I find it all quite comfortable

for floor personnel, who are also, at staff mealtime, referred to as the floor or the family or simply scum.

Todos nós estávamos a fazer inimigos entre muitos restauradores à medida que subornávamos, implorávamos, aliciávamos e induzíamos as pessoas a largar tudo e vir trabalhar para nós imediatamente.

They know that one small child, crying in the backseat of a car of two overworked, overstressed parents will, more often than not, determine the choice of restaurants.

Muitas vezes, o restaurante original tem um conceito simples e fácil de perceber: um bar com bons pratos, um restaurante rústico italiano básico, ou um sítio pequeno, notório pela falta de pretensões. Mas o sucesso faz com que se sintam invulneráveis.

O peixe é um negócio complicado. O snapper vermelho pode custar ao chefe apenas oito euros por quilo, mas esse valor inclui as espinhas, a cabeça, as escamas e tudo o mais que é cortado e deitado fora. Pronto, o preço real de cada filete limpo custou ao chefe mais do dobro daquela quantia e, assim, ele realmente prefere vendê-lo a deitá-lo no lixo. Se ainda não cheirar mal na segunda-feira à noite, você irá comê-lo.

If a restaurant is known for steak, and doesn't seem to be doing much business, how long do you think those few orders of clams and mussels and lobster and fish have been sitting in the refrigerator, waiting for someone like you to order it? The key is rotation. If the restaurant is busy, and you see bouillabaisse flying out the kitchen doors every few minutes, then it's probably a good bet.

As pessoas do mundo da restauração podem gostar ou não gostar do que vou contar, mas saberão muito bem que não estarei a mentir.