Quotes About Restaurant

Business was brisk at Chang's. Maxine saw Myron enter and gestured with her head for him to come forward. Myron moved ahead of the line and followed her into the back. The smell of chemicals and lint was cloying. It felt like dust particles were clinging to his lungs. He was relieved when she opened the back door. Roger

Win hung up. Five minutes later Myron entered the restaurant. Cingle didn't disappoint. She was curvy to the max, built like a Marvel comic drawing come to life. Myron walked up to Peter Chin, the owner, to say hello. Peter frowned at him.

The young waitress appeared with nachos piled so high it looked like she was carrying a small child. She dropped it on the table and said, "Can I get you guys anything else?" They both declined. She spun and left them alone. Wendy leaned across the table. "Who

The diner waitress came over with a pot of coffee. Ilene nodded for her to pour, but Susan asked what herbal teas they carried. The waitress looked at her as if she'd asked for an enema. Susan said any tea would do. The waitress came back with a Lipton tea bag and poured hot water into the mug. Susan Loriman stared down at the drink as if it held some divine secret. "Lucas

They were sitting at the enormous marble bar at La Sirena, an Italian restaurant in Chelsea's famed Maritime Hotel. The place was somehow sleek and warm, modern yet with a definitive sixties vibe. The border between dining inside and dining alfresco was almost nonexistent. Myron made a mental note to take Terese here pronto. There

The craziest thing I've ever done to get a guy's attention? I admit I stalked someone. I showed up at a restaurant where I knew the guy worked, and we were actually good friends and had lost touch, and I pretended that I didn't know he worked there.

You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.

The toughest decision is always whether to open a restaurant. Two or three bad months, and you could be out of business.

I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

I used to do my Nelson Mandela voice to blag restaurant tables in Cape Town. It rarely worked. Now what a great city that is.

My only failure was the restaurant in Myrtle Beach. I kept it open for four years. It was in a tourist town, it was only busy four and half, five months of the year. But the bills kept coming all year.

Never trust the food in a restaurant on top of the tallest building in town that spends a lot of time folding napkins.

the indignation of the patron in a restaurant who, having been served caviar on toast, complained that the jam had a funny taste of fish.

thumb over his shoulder at the restaurant where Zoë and

Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.

I just love food, especially my mom's Bulgarian cooking. Taco Bell is my favorite fast food restaurant. I also love Italian food.

I love going into the centre of London because people don't give a monkey's about you or who you are. You can be in a restaurant and no one notices you or if they do they won't show it.

Especially in the food business, critics take very seriously how much power they have. They can shut a restaurant down.

Sure, I like my short hair. It also quadrupled my rate. I did get sick of seeing it on everybody, though - every stewardess, every salesclerk, and in every restaurant.

And call me a pig, but isn't it brilliantly refreshing how early the Dutch eat dinner? When they're still laying out the cutlery in achingly hip Barcelona, they're hanging the Closed sign on the restaurant doors of old Amsterdam.

I have great fans that come up to me, and they just want me to sign stuff. I have a restaurant in Beverly Hills - Prego - and they come in all the time asking for me to see when I'm going to show up. That doesn't really scare me.

If I'm in a restaurant, and someone recognizes me and asks for a signature or a photograph after a drink, that's good for me as an actor.

dinner, and by the time they had finished their