Quotes About Restaurants

The city seemed untroubled by the war. Broadway—"the Great White Way," so dubbed for its bright electric lighting—came brilliantly alight and alive each night, as always, although now with unexpected competition. A number of restaurants had begun providing lavish entertainment along with meals, even though they lacked theater licenses. The city was threatening a crackdown on these maverick "cabarets.

Despite the blackout, theaters were full, there were plenty of nightclubs for late dancing after restaurants closed, and many people still gave dinner parties, often organized round a son on leave.

I'm on JetBlue and United. So I spend a lot of time on airplanes with other people and in terminals or just traveling around and going to restaurants or whatever. The interaction I get on a daily basis is always positive. I've never had a negative interaction.

Whether you're pulling inspiration from restaurants, or simply tweaking the dishes you already like, it's important to change up your rotation, even if it's only every once in a while.

The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.

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.

There is a definite loneliness in the game. Most people stay away from you since they think they're intruding upon your time. And after the ball game, when it's 11 o'clock and you want to eat dinner some place, the restaurants are closed.

Restaurants in Chicago are seldom disappointing.

I tend to write in coffee shops and restaurants with friends of mine because if I'm at home, I get distracted by the television or the cats or my husband, or... you know - all of those things that make it easy to procrastinate.

We're long on conversation in our house. Therefore, I don't like going to restaurants too much. There are too many distractions.

In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.

I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.

As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.

I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.

I don't have the talent, the temperament, or the patience to be a great chef. I'd much rather order from someone who can really do it. I love restaurants. They make my life better.

building in Seattle's University District looked too nice to be housing eighteen- to twenty-two-year-old college students whose parents were likely fronting them just enough money to pay their rent and not starve. But the proximity of the building to the University of Washington campus and the inexpensive restaurants

Paris was dark and damp and cold and quiet. Cafés and restaurants had warm lights burning behind closed doors and fogged windows. The streets were wet and lined with small parked cars. The cars were all misted over with nighttime dew. We walked together south and west and crossed the Seine at the Pont de la Concorde. Turned west again along the Quai d'Orsay. The river was dark and sluggish. Nothing was moving on it. The streets were empty. Nobody was out and about.

It was typical of so many rural French restaurants, with its air of quiet assurance, a sense of being what it was and nothing more.

Perhaps one should expect to be attended to by philosophers in Edinburgh delicatessens, just as one might be waited upon by psychoanalysts in the restaurants of Buenos Aires. Is the braised beef really what you want?

I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program.

Oh, I love ladies in hats! One rule of restaurants: never take a hat from a lady; wait for her to offer you the hat because she might not want to take it off - she might not have had time to do her hair properly.

Restaurants don't cater properly for celiac sufferers, and neither do supermarkets.

I love breakfast. Well, I just like food. I'm properly into my food. It comes from my father. If we go anywhere, we like to look up the best restaurants.

In the NFL, you know how people love going to fancy restaurants? I am not a fancy-restaurant guy. I am a good-tasting steak-and-potatoes guy.