Quotes About Restaurants

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

Stockholm's a wonderful city if you love food - it's spectacular.

I fell in love with wine in Napa Valley. I fell in love with the culture and the restaurants and the way the wood tastes when you're drinking wine.

I've been to a couple of restaurants in L.A. that were so loud, I left there with a sore throat; you literally could not have a conversation. I think it's very deliberate: There's this idea that somehow it's more fun if there's a roar in the room.

I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.'

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.

The decimation of Lebanon was showing up in Chicago as a series of restaurants and little shops, just as the destruction of Vietnam had been visible here a decade earlier. If you never read the news but ate out a lot you should be able to tell who was getting beaten up around the world.

People who know fresh cod - from the great restaurants of France, to British working-class fish shops, to the St. John's waterfront - all agree on three things: It should be cooked quickly and gently, it should be prepared simply, and, above all, it must be a thick piece. Only a large piece can be properly cooked.

In 1893, Ranhofer published The Epicurean, his twelve-hundred-page, four-thousand recipe "Franco-American Culinary Encyclopedia," which, though it made its way into few household kitchens, became a bible for American restaurants and hotels. Though

If there was a mandatory day of rest – or a public holiday for all Poblanos – a lot of restaurants in America would have to close their doors. As it is, the day after the fifth of May (Cinco de Mayo), half the cooks in America are hungover. Keep that in mind.

One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.

People go to restaurants for so many different reasons. To court a girl, to make some deal. Maybe to talk to some lawyer about how to get an alimony settlement better than they got last week.

The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.

The early-'80s recession was good for good restaurants, not least because it put bad ones out of business.

When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.

The good thing about being a foodie is that not only are you eating well yourself, you always want to share your recipes, your experiences, your best restaurants with the world.

Restaurants should be forced to recycle their leftovers for animal consumption - and should create fewer leftovers in the first place.

One of the things that happens to you if you write about restaurants - one of the reasons restaurant critics are the real heroes - is that whenever anyone has a grievance about any aspect of the business, they tell you about it.

In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.

My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.

After my second, I started working with a nutritionist who specializes in post-baby weight loss. It's called Simply Beautiful Mom. I'm in restaurants all the time because of work, and she actually will look at menus online before I go and she says, 'These are the three things you're allowed to order. Don't even open a menu.'

Apart from World Cup merchandising, television companies and game-specific advertising, you see restaurants and bars working overtime to drag people into their eateries with the lure of large projection screens and special World Cup menus.

In Tokyo, we have more three-star Michelin restaurants than Paris.

I moved to L.A. and really didn't dig living there until I found places like Koreatown and Little Tokyo. I really like hanging out in the grocery stores and restaurants.