Quotes About Restaurant

As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.

Grilled peaches on shortbread with raspberries and black pepper ice cream. We're all out, said the communicative waiter. That was twelve years ago.

Some people ask the secret of our long marriage. We take time to go to a restaurant two times a week. A little candlelight, dinner, soft music and dancing. She goes Tuesdays, I go Fridays.

Society has changed so dramatically that it's empowered the individual, and technology has a lot to do with that. Years ago, if you had a bad experience at a restaurant, you could complain to the manager. Maybe you could picket. Now, you go online and write a review that may go viral.

My favourite restaurant of all time is Mildreds on London's Lexington Street. It's a little vegetarian restaurant and is really fun and healthy, too. It was the first place I went to in London and really liked. That was 20 years ago, and it is still my favourite.

I went to Spago once, eight years ago. I had just closed a deal. I thought it would be fun to go to Spago and it wasn't. I got a bad table and nobody paid any attention to me.

The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'

I'm so fortunate that I've chosen the right career path. Yes, perhaps I could have been out there with my own restaurant earning a load more dosh, but television has been good to me.

I don't mind if somebody comes up to me and shakes my hand, but if I'm in the middle of a restaurant and somebody asks me for a picture, I can be a jerk and say no, or I can say yes and draw more attention to myself, which is exactly the opposite of what I want.

The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of the Tuscan cucina povera, where flavor far outshines looks.

No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

Five years before 'Kitchen Confidential' - and before then, the 'New Yorker' essay that led to the book - Bourdain published 'A Bone in the Throat,' a crime novel set in the restaurant world he lived and breathed.

We have a funny sort of love/hate relationship with critics because, unfortunately, in the art/commerce dance that we do, they drive people to the restaurant. Regardless of sometimes how well we prepare the food, if people don't know that we're out there, if someone isn't talking about us, you guys aren't coming.

At a very young age, I fell in love with the idea of being in a restaurant and being surrounded with people around me. I don't think at the time I thought about becoming a chef. I have a bachelor's degree in economics. I never went to a cooking school.

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.

I'm the person friends come to when they want to find the perfect restaurant or boutique hotel on the outskirts of Paris. As opposed to scouring the Internet for a travel guide, wouldn't you rather ask the people who are really cool who go there? That's what I do.

I had talked for years about doing a restaurant with Rocky Dudum, who's been my friend since I first came to San Francisco. Then Rocky's son, Jeff, said he wanted to design it, so he traveled around the country to sports restaurants like Mickey Mantle's and Michael Jordan's, and he came up with a great concept.

What I learned is that how we present ourselves to the world is really how we get treated. So if you want to be treated really well in a restaurant, you really have to dress up. You cannot just show up.

Growing up, my parents had this little fish and chips restaurant in Anaheim in the shadows of Disneyland, and they didn't close until 9 P.M. As a family, we didn't eat dinner until 10 P.M., and we would watch the original Star Trek every night at 11.

I have new music coming out. I'm working on some television shows. I still do a tremendous amount of concerts. I'm doing my restaurant. I got a club coming in New York. The restaurant is called Doug E. The club is called Fresh.

When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper.

I like it when the waiter askes you if you want parmesan cheese on your dinner, yeah, give me essence of puke all over me tea!

Somebody get me a cheeseburger!

I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been my way of life. As a kid, home was reserved only for sleeping. After school, you could find my sister and I helping out at the family restaurant.