Quotes About Restaurants

I love restaurants, and I love cooking.

In America uniformed cops eat in coffee shops, diners and restaurants and I always feel safer having them around.

I try to be as healthy as possible. But the problem for me is that I'm a huge foodie. I mean, I'm literally passionate about food. I love trying new restaurants, new cuisine. It just makes me really happy. So it's very difficult for me to eat completely healthy.

Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.

I found, when I was working in restaurants, that I did have this sort of natural curiosity about why things work.

When I was young in L.A. and I couldn't get into clubs or restaurants, I would call imitating celebrities and get a table, and it would work often. I was either Stallone or Mickey Rourke: 'This is Sly. I may be late, but my buddy Hank will be there early.'

As a movie star, you get good tables at restaurants.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

So all those buttons are different restaurants?" I asked, looking at the jukebox, now totally out of place, like a British police call box on the deck of the Titanic.

There's a bunch od huge churchs clustered together, trying to blend in with all the family-themed restaurants, because salvation is as easy as chicken wings, I guess.

I'm very active. I've got two small daughters and four restaurants in three cities. I'm busy.

Students can do experiments and investigate for themselves what's going on in restaurants, in our food system, and begin a process of learning.

loopholes in some United States liquor laws allow it to be served in restaurants with only a beer and wine license. This has led to shochu's use as a mixer in Asian-inspired cocktails—think lemongrass martinis—

I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.

In the world where people with money overlap with restaurants and try to work out how to make more money, one of the things they talk about is the desire to find 'the new pizza.' This means a new mass-market product that can be made quickly and eaten both on the premises and as a takeaway.

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

I like 'Man v. Food,' 'Diners Drive-ins and Dives.' 'Restaurant Impossible' is pretty good, too.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

We have all these restaurants and the worry is that they have to deliver the same quality.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

I like regular meals and restaurants that will adapt things to your taste. Not a place where they roll their eyes if you want the sauce on the side.

The problem is that restaurants have assumed that kids don't want to eat anything other than chicken nuggets or fast-food burgers, but they do. They want to eat things that taste good.

And happy food tastes better. It really does. Some restaurants that go through the motions - theres no passion, no love, no excitement.