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Young adults love to play games and they're thirsty for social interaction, but a lot of bar and restaurant experiences are quite unsatisfactory on the social level. What young people need is a place that has the feel of an unhosted party where they find themselves interacting with like-minded strangers.
Roblox is less a game than a 3-D social platform where you and your friends can pretend to be in different places. You can pretend to be in a fashion show or that you're trying to survive in a tornado or that you want to go work in a pizza restaurant, or that you're a bird and survive by catching insects.
Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.
One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.
The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.
When I was a kid, I was obsessed with this idea of opening a restaurant back in Indiana on a little pond. The guests would order their dinner and then take a little boat out with a colored flag on the front of it. When the matching color of the flag on their boat went up on a flag pole, their dinner was ready!
One of my biggest pet peeves is when a guy's wearing flip-flop sandals, which I don't understand. Men's feet are disgusting to begin with, but now they're on display when I try to go out for a nice steak at a restaurant, and I have to sit there and look at some guy's hoof? I don't get it. I don't understand it.
I had talked for years about doing a restaurant with Rocky Dudum, who's been my friend since I first came to San Francisco. Then Rocky's son, Jeff, said he wanted to design it, so he traveled around the country to sports restaurants like Mickey Mantle's and Michael Jordan's, and he came up with a great concept.
In 2009, I fractured my skull in a freak accident at an L.A. restaurant. I suffered a seizure and was rushed into hospital. I was so out of it that I refused to let them scan my brain. My dad rushed to my bedside and talked me into having the CAT scan - he told me that I might die if I didn't go through with it.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
My undergraduate degree was in art history! Raising money for Chipotle was really my MBA. The money for my first restaurant came from my dad, the second from mostly cash flow. The third was an SBA loan. After my dad invested $1.5 million to open a few more, he suggested I raise the money myself for the experience.
I think we will have full marriage rights in Colorado. But in 1992, there was a very hateful Amendment 2 that basically made it legal for any institution to deny gays and lesbians access, whether it's hospitals or restaurants or employment. Anybody could fire you or not let you in a restaurant because you were gay.
IQ is a commodity, data is a commodity. I'm far more interested in watching people interact at a restaurant with their smartphone. We can all read 'Tech Crunch,' 'Ad Age.' I would rather be living in the trenches. I would rather be going to Whole Foods in Columbus Circle to watch people shop with their smartphones.
I have way more freedom in Los Angeles and in the U.S. But it's funny because when I have a meeting with producers or people from the industry, we go to a restaurant to meet someone, and nobody knows me. But all of the sudden, the entire kitchen comes out, and they start taking pictures with me, or at valet parking.
Whether you were talking about Pillsbury, Burger King, Godfather's, the National Restaurant Association, in each one of those situations, I had a daunting problem that I had to solve. And I used the same business principles to approach the problem and, more importantly, solve the problem in every one of the situations.
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.'
My first encounter with video games was pretty conventional. I was travelling with my parents - we used to take long cross country trips in the United States every summer - and we went into a restaurant where there happened to be a Pong machine, and I was... a lot of quarters went into that Pong machine, let's just say.
I'd love to act more. I've had to turn down multiple movies because I was on tour, but it's encouraging to know that someday there might be the right role, the right timing. And I've been writing a lot of music, so hopefully very soon I'll have recorded a project of my own. I also want to get a boat and open a restaurant.
When I eat cilantro, it's like someone sprayed perfume down my throat. It closes up my throat, even if there's only a little piece. I like Mexican food, and I'll go out to a Mexican restaurant and tell them, 'Look, I will die if you get cilantro in my food.' Then there's always that one little piece that falls in, and I gag.
Hospitality is central to the restaurant business, yet it's a hard idea to define precisely. Mostly, it involves being nice to people and making them feel welcome. You notice it when it's there, and you particularly notice it when it isn't. A single significant lapse in this area can be your dominant impression of an entire meal.
A lot of the times, at least for men, we have a radar so to speak, and I rate a girl's personality, who she is, how outgoing she is, on the type of fun we're going to have. There are some girls where you can take them to things that are cool like the pier, and they'll actually enjoy that more than going to an expensive restaurant.
When it comes to romance, I believe in keeping it simple. With my last girlfriend, we were on our way to our favorite restaurant when I pretended that the car was crappin' out. I asked her to get out and check if smoke was coming from the exhaust. When she did, I popped the trunk and inside were six dozen roses and a stuffed bear.
When I visited Moscow for the first time in 1998, I wandered into the historic Metropol Hotel as a curious tourist simply to ogle the giant painted glass ceiling that hangs over the grand restaurant off the lobby. It was the memory of that short visit that prompted me, some years later, to set 'A Gentleman in Moscow' in the hotel.
I can remember 1987 when I had my first amateur fight in Michigan, weighing 64lb. I was 10 years old. I was the youngest and smallest guy on my team. I can remember what I ate. There was this restaurant called Ponderosa, and my dad made me eat a steak. I was happy. It was a first round knockout. I slept with my trophy for two weeks.
It's always good to leave a little space between eating and lying down in bed at the end of the day. The best thing to eat at night in general is protein, fat, and vegetables. For instance, if you're in an Italian restaurant, have chicken piccata with lemon-butter sauce, lots of vegetables, and a big salad. You'll sleep like a baby.
I always catch and release and don't even eat trout. I think they are so majestic. I won't eat a trout even in a restaurant. They are beautiful and so much fun, and they give me such joy to catch them that it is my pleasure to take a picture with them, give them a kiss, sign a laminated autographed picture and put it in their mouth.
When I used to live in Chicago - went to school there for four years and lived there for two years after - the whole time, I worked at this restaurant called DMK, and people would come in, and I would wait on their tables, and they would say, 'Oh my gosh, man. You look like the dude from 'Parks and Rec.' You look like Jean-Ralphio.'
There's only a couple times when fame is ever helpful. Sometimes you can get into a restaurant where the kitchen is just closing. Sometimes you can avoid a traffic violation. But the only time it really matters is in the emergency room with your kids. That's when you want to be noticed, because it's very easy to get forgotten in an ER.
I kind of work on an airplane. The Burger King brand headquarters is in Miami. The Tim's headquarters and our head office is in Toronto. And we have international offices for the brands in Switzerland and Singapore, so I kind of bop back and forth around all the offices. And I try to spend most of my time visiting our restaurant owners.
In anticipation of a meal - supposing we are with the ideal companion at the best table in the perfect restaurant - we might indeed postpone sadness. And maybe even halfway through, we will remain in tolerably high spirits, with dessert still to come. But as we near the end of eating, we begin to feel anticipatory twinges of anticlimax.
I think the mainstream gaming industry has a very narrow focus on the young male audience. There are plenty of other people out there who enjoy playing games, but if you walk into most game stores, there's nothing on the shelf for them. I mean, imagine if you could only buy cheeseburgers and nothing but cheeseburgers in every restaurant?
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
When I was writing my column, I would almost always be recognized when I was in a restaurant, even if I was reviewing it and had booked under a fake name, so free stuff would start coming out of the kitchen on a conveyer belt, fantastic wines would be opened at my table. Now I can't even get a reservation on the pizza joint on the corner.
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!'
I hope that the restaurant I go to will have buffalo chicken fingers. I hope that one day I can work with Matt Damon. I have big and little dreams, and they're all equally important to me. A life without buffalo chicken fingers, I don't know if I would want that life. Even if it meant I got to work with Matt Damon. Everything has its worth.
It's a funny thing. I'll be in my home town of Columbus at a restaurant or something, and the waiter maybe asks, 'What do you do?' and I say, 'Oh, I'm in a band... Twenty One Pilots,' and he'll say, 'Cool, I'll check it out. I never heard of them.' And then I say, 'In September we're playing the Schottenstein Center,' and it's like, 'What?!'
I was all-state in four sports in New Jersey, but sometimes I couldn't get served at a restaurant two blocks from my high school. There were no job opportunities then... the only thing a black youth could aspire to be was a bellboy or a pullman or an elevator operator, or, maybe, a teacher. There was a time when all we had was black baseball.
I talk to my fan club members, and I blog, and they know what's going on. But as far as Twitter, I'll be in a restaurant, and I'll get home, and somebody tweeted, and they talked about what I ordered and what I was wearing. In some cases, that could be dangerous, because you don't want everybody to know where you are every second of every day.
Will you lose everything you've got if you open your own restaurant? Who knows. Will unleashing your secret desire to teach tap dancing ruin your reputation as a professional wrestler? Who knows. And who cares? Unless your unknown puts you at risk of death, prison, or bodily harm, you have nothing to lose except living a dull, uninspired life.
I used to make my living by understanding people. And the way I learned to understand them was by observing them. I would sit in a train station or a bus station or a restaurant. And I would watch people. I would watch how they related to one another. I would try to get some insight into them and make them as predictable as I could in my mind.
In the beginning I just wanted to survive. For the first three years, we made zero revenue. I remember many times when I was trying to pay up, the restaurant owner would say, 'Your bill was paid.' And there would be a note saying, 'Mr. Ma, I'm your customer on the Alibaba platform. I made a lot of money, and I know you don't, so I paid the bill.'
I know some people who live this much more insulated life in Los Angeles, where their feet never touch public ground. They walk out of their bathroom, their living room, they get into their garage, their car, and the next thing you know, they're at the valet parking of the restaurant or the store or the office. They're in a bubble the whole time.
When you go to a restaurant, sometimes you want to go to Heston Blumenthal's where you hear the sound of the sea while you're eating one tiny thing for a hundred quid. And then sometimes you just want toast. You just. Want. To eat. Toast. Sometimes you have to be okay with the fact that in terms of comedy, I'm just like, maybe, 'chips and a side.'