Quotes About Restaurant

I generally only eat one meal a day, which is pretty unusual for a restaurant reviewer. It's not that I have a problem with food; I'll eat anything that doesn't involve a bet, a dare, or an initiation ceremony.

Travelling to make television programmes means I have some unusual food memories. In Pasto, Colombia, I was taken to a restaurant where I chose my meat for the evening from a cage of white rats. It tasted perfectly good - like rabbit.

So I went to the Chinese restaurant and this duck came up to me with a red.

Wearing a baseball cap or sleeveless shirt in a white-tablecloth restaurant is rude and makes other diners upset, just like someone on a cellphone.

I never eat in a restaurant that's over a hundred feet off the ground and won't stand still.

I tried paying at a restaurant with stock options. It didn't work.

I want to open a restaurant, and I want to start selling properties. I want to own some stock.

My eating habits are the only behaviour of mine that are still manic. I can't walk by a restaurant, a bakery, an ice-cream store or a candy store without making a purchase; the amount of calories I take in today are at least five times as many as I took before starting on all of this medication.

Hell's Kitchen is open 24/7, and I'm cooking on the stove all day.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

When I first auditioned for 'Stranger Things,' I was just living in Chicago. Just looking for a job. Working at a restaurant, doing commercials and bit parts on shows. I honestly would have been happy booking anything.

we went over to one of my favorite pizza places for a few slices of deep-dish, which Trey appallingly did not appreciate: "This isn't pizza. This is basically lasagna with no noodles.

Les Escargot, a gourmet restaurant run by giant snails. The food's supposed to be great, but you wouldn't believe how slow the service is.

La analogía que yo uso es, si sales a cenar fuera, te llevará un par de horas.

The key in a restaurant, and the key in any kind of high-pressure situation, I think, is that 75% of success is staying calm and not losing your nerve. The rest you figure out, but once you lose your calm, everything else starts falling apart fast.

Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with a restaurant like that. It was just life - the education involved in running the organization, even on a small level.

A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, 'How does it feel to be a TV guy? You're no longer in the restaurant business.' And I laughed. I asked him, 'How long do you think it takes me to do a season?' He said, 'Well, 200 days.' And I was like, '200 days? Try 20!'

There have been a few occurrences where people in restaurants have sent me a rasher of bacon, which I am not going to turn my nose up at. I never let them down.

When I started at Puma, you had a restaurant that was a Puma restaurant, an Adidas restaurant, a bakery. The town was literally divided. If you were working for the wrong company, you wouldn't be served any food; you couldn't buy anything. So it was kind of an odd experience.

I've had a few encounters: At a restaurant, this woman that was like, 'Oh my God, oh my God, can we take a picture with you? My son said not to, but I just had to. You my favorite 'Devils Girl!'

When I used to work at Friday's, in a restaurant, that endless appetizer, that was my worst enemy as a server. Oh my god.

There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.

When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.

I love food, and my girlfriend comes from an architecture background, so we might open up a restaurant.