Quotes About Restaurant

Last time I was down South I walked into this restaurant and this white waitress came up to me and said, We don't serve colored people here. I said, That's all right. I don't eat colored people. Bring me a whole fried chicken."14

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe

inside the restaurant young Strattonites carried on their time-honored tradition of acting like packs of untamed wolves.

The average housewife goes to the restaurant to relax and enjoy the food. But when Eva walks in, she becomes the center of attention.

Muriel sprinkled salt over her haddock mousse. 'It is not easy to be specific, but both morally and hygienically there is . . . a kind of laxness which I had not expected.' Dr Lightbody leant forward. The discussion of hygienic and moral laxness with a beautiful woman in a softly shaded restaurant was exactly to his taste.

Red Lobster reminds me of my dad because he would always get coupons and be like, 'We're going to treat ourselves.'

He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.

We want to replace all the T.G.I. Friday's, Applebee's - at a price point that is arguably even lower than those guys.

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.

Kyochon is really my favorite restaurant, and in Korea, Kyochon has 950 branches all over the country. I am really happy to represent a well-loved brand in Korea.

In New York I was taken to a restaurant where comedians gather. There were 14 who imitate me in their acts. They wanted me to give them pointers.

You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.

There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.

I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.

A ballet of nimble-footed waitresses moved among the tables

A taco is an economic good because we will go to a restaurant and buy one.

chance, I like to go to The Pleasure Bar & Restaurant in Bloomfield, the Little Italy section of town. It is some of the best Italian

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

If eating out, order your meal and ask the server to wrap up half of the portion to take home with your for the next day, keeping your portion size in check, and stretching your dollar into two meals.

The hardest novel to write was Dinner at the Homesick Restaurant.

The C student starts a restaurant. The A student writes restaurant reviews.

How about first ensuring that people within a twenty-mile radius like the food before worrying about scaling the restaurant?

Don't tell me. I have been there. No longer ago than last Tuesday—or was it last Monday?—I went into one of those big restaurants on the Unter den Linden and ordered a small steak, French fried potatoes, a piece of pie and a cup of coffee—and what do you think those thieves charged me for it? Three marks fifty. That's eighty-seven and a half cents. Why, a man could have got the same meal at home for a dollar.

I ordered a cheeseburger and a beer from a waitress who looked as though she wanted to be in one of those want-to-get-away? commercials. She called me hon. I love when a waitress calls me hon.