Quotes About Restaurants

Olympia was a town crawling with music. I was new to the whole punk scene. The culture shock continued; Olympia had bagels! We didn't have bagels in Arkansas. You could order vegetarian food all over town! It was so crazy to me - a place with so many vegetarians, the restaurants made special dishes for them?

They make documentaries like 'Fast Food Nation.' The food our kids are eating in schools, the vending machines kids go to a lot, the portions of food that American restaurants are serving that are bigger than anywhere else in the world - it's kind of crazy.

What we are trying to do is to create a social business in Bangladesh, a joint venture to create restaurants for common people. Good, healthy food at affordable prices so that people don't have to opt for food that is unhealthy and unhygienic.

I have made a living for myself from my networking by endorsing restaurants, resorts, artists, films, assorted venture capital deals, because some people say I have good taste and know how to live.

Connecticut has an incredible mix of tourism offerings - from arts and cultural venues and restaurants, to lodging properties and outdoor recreation areas - all of which help generate business sales, tax revenues, and statewide jobs benefitting our communities.

When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.

He hated crowded, noisy restaurants and bars and on more than one occasion had walked out of upmarket establishments when the decibel level had proved to be too irritating.

For ten-on-the-table nights, I memorized the take-out menus of every restaurant within a ten-block radius of West Eleventh Street, which was no small task.

I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.

There's been a big spur in downtown development with new business, restaurants and a lot of loft buying. The buses run, and there's a subway that runs through downtown.

I don't go to the cool, trendy restaurants. I go to either the holes in the wall or the super-fancy restaurants where there are no cool people.

As an appetizer, we would consult the oracular books, and came to depend more and more on the Gault-Millau guide. The Michelin is invaluable, and nobody should travel through France without it, but it is confined to the bare bones of prices and grades and specialities. Gault-Millau gives you the flesh as well. It will tell you about the chef—if he's young, where he was trained; if he's established, whether he's resting on his past success or still trying hard.

It was a competition in agony. Like rich women in posh restaurants ordering ever-smaller salads.

Years ago, I was asked to come up to do a store signing in Vermont. The short version is the two younger guys who own the store pick me up at the airport and start driving me around Vermont, showing me the sights and the textile mills and the restaurants, and the punchline is there's no store. There is no store!

I'm Japanese, but restaurants in my hometown served the most sanitized versions of California rolls. I grew up eating a lot of Japanese food at home that my parents or grandparents made.

My whole shtick is that I want to contribute to New York's culture via restaurants, nightlife, whatever... but to be more conscious, more aware, more sustainable. It's more than just 'being responsible as a culture.' It's having an ethical chain of production.

Most British tapas bars aren't bars at all. They're restaurants that specialise in tapas. Nothing wrong with that, but it's a bit different from the Spanish way of doing things, in which tapas is an adjunct to the drinks and the general vibe.

I've got a furniture range with my wife, and I want to get into designing hotels and restaurants as well. We've got a big studio in Victoria and a showroom in Belgravia. I've always been interested in architecture.

Growing up in the Edgemoor neighborhood of Bellingham, Maggie and her brothers and sisters had explored the trails of Chuckanut Mountain and played along the shores of Bellingham Bay. The quiet neighborhood offered views of both the San Juans and the Canadian mountains. It was also situated next to Fairhaven, where you could browse through unique shops and galleries, or eat at restaurants where the waiters could always tell you about the freshest catch and where it had been brought from.

The food in the House of Commons is fairly good. The cafe in Portcullis House is really very high quality, and you also have a choice of eating in the more traditional restaurants, the Churchill Room or the Members' Dining Room. I don't often eat in them, though, as I'm usually on the run.

For those who could not afford to hire a cook, restaurants that sold restaurants—"restoring broths

You do not want to be a noble person? She held her thumb and index finger close together. A little bit? He shook his head. I've gt nothing against noble people, I've just noticed they rarely live past forty. Neither do gangsters. True, he said, but we eat in better restaurants. (Live By Night - Dennis Lehane)

I can't think of a specific meal, but my favourite country for food has got to be France. I love those restaurants in the middle of the village squares.

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.