Quotes of All Topics . Occasions . Authors
You know, my brother won't walk out of a restaurant with me anymore because he doesn't want to be linked to me as my new 'mystery man.' Same with my close guy friends.
I'm always leery about bumping into somebody. One time I was with my wife in a restaurant, I saw somebody from my undercover days, and I got up and we just walked out.
When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt.
Sure, I like my short hair. It also quadrupled my rate. I did get sick of seeing it on everybody, though - every stewardess, every salesclerk, and in every restaurant.
Occasionally I volunteer in the kitchen of a pop-up supper club in L.A., which I really love. It's like being a line cook in a great restaurant for one night at a time.
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
I won't hire someone or date a girl who has not worked in a restaurant, and that's the honest truth. I don't think you know how it is until you've worked in a restaurant.
Weird people follow you in the streets, you can't sit alone in a restaurant or a cafe and read a book in peace, and I think everybody values those moments of being alone.
I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.
Fortunately, many people also enjoy a stand-alone as a sample of something new, like trying the special at a favourite restaurant one night instead of going for the usual.
At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company.
We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.
One of my favorite things to read in the 'Observer' is the restaurant review by Jay Rayner. I love reading about these restaurants that I won't ever have the time to go to.
You hear horror stories about scary mothers who just want their kids to be famous. I could be waitressing in a restaurant, and my mum would be happy as long as I was happy.
When restaurants start to mature - and usually the five-year time is the time when the restaurant starts to settle in and have its own personality - your job is to grow it.
My parents demonstrated against the Vietnam war, they were into the civil rights movement, the feminist movement, they started the first vegetarian restaurant in Pittsburgh.
The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.
I saw an opportunity to use a restaurant to identify a lot of my issues and concerns with being an immigrant in America, and Asian in America, and a young person in America.
Maybe come to think about it, that is the sign of an extrovert, in any event I have always from the earliest of ages found it difficult to wander into a restaurant on my own.
A couple of years ago, leaving a restaurant near the Louvre, I held the door for a black man in a camel overcoat. Only as he passed did I realize it was the rapper Kanye West.
My last two years of high school, I did work-study half the day, and I ran the restaurant. It was just this little restaurant, but it was just so cool. I had 35, 40 employees.
I learned from McDonald's that we can do great things from a marketing and advertising perspective, but if the experience at the restaurant isn't superior, it might not matter.
My very first kiss happened when I was 6, underneath some desks during 'nap time', but my first real kiss happened when I was 15 in the parking lot at a Mexican food restaurant.
Oliver Reed was a great man who did things his own way. He used to come into Harveys, my restaurant in Wandsworth, and sit on the floor to have a drink before going to the table.
In Japan, the more expensive a restaurant is, the larger the plates and the smaller the portions. The cheaper a restaurant is, the smaller the plates and the larger the portions.
I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.
If I get to a place early in the morning, I try to walk around by myself. I still try to find cool places to go to, like a record store in St. Louis or some restaurant in Chicago.
I will go to a nice restaurant in Miami, and no one sitting at the tables will notice me or even know who I am. Then everyone in the kitchen comes out and wants to take a picture.
In college I had a weekend gig at a restaurant, a solo thing that was the best practice I could have ever had. That's where I learned to coordinate my singing and my piano playing.
I should be getting photographs of me with my arm around these people like restaurant owners do, because eventually I am going to have to prove to my kids that once I was an actor!
And you know, I hate to admit this, but I don't always think in terms of Shakespeare. When I eat, I do. When I'm at a restaurant, I'll think, 'Hmm, what would Macbeth have ordered?'
My parents own a restaurant in downtown Oakland - Garden House - and I started working there at 8. I'd work the cash register while people looked at me skeptically. Free child labor!
It was probably when I met Jeff Hamilton, the drummer I've been working with for the last 20 years. He's the one who brought Ray Brown to hear me sing at a restaurant in my hometown.
When you hear someone talking in a restaurant or overhear someone talking on the street, there are very different patterns of conversation than you would hear in a conventional movie.
Uber is efficiency with elegance on top. That's why I buy an iPhone instead of an average cell phone, why I go to a nice restaurant and pay a little bit more. It's for the experience.
I always worked in institutions, I never had a restaurant of my own before, but I have opened over 30 hotels, restaurants and casinos. I understand what it takes to keep them running.
I'm going to work on food culture and help food become fun and part of peoples' lives again. The traditional restaurant is more commercial-oriented. But I want community through food.
The business that people do in LA on the social level is amazing. You go to a restaurant, bump into this guy or that guy. The next day you get a call, and they want you in their movie.
I've never bribed my way into a restaurant. I've never slipped a C-note or greased a palm. In truth, I've never even considered it. I've assumed, of course, that people do such things.
Hearing my songs in public freaks me out a bit. There was one restaurant I really liked in L.A., but I had to stop going there when they started playing my music. It felt kinda awkward.
A good restaurant just makes me giddy. I can go all day with anticipation just knowing where I'm going to eat. Sometimes it's well planned, sometimes it's spontaneous. Either way works.
I love going into the centre of London because people don't give a monkey's about you or who you are. You can be in a restaurant and no one notices you or if they do they won't show it.
Voices are a good way to get in and out of things. James Carville constantly calls my wife to say I'll be home late. Mandy Patinkin and Al Pacino call to get me restaurant reservations.
A few years ago no hotel or restaurant in Boston refused Negro guests; now several hotels, restaurants, and especially confectionary stores, will not serve Negroes, even the best of them.
I like books steeped in the quotidian - details about work and place. You can learn how to run a chicken-and-waffle restaurant by reading 'Mildred Pierce.' And I like fiction about money.
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.
When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.
The restaurant business is something that you have to treat like a baby. You have to constantly be there. You can't trust it to anybody else, because no one's going to love it like you do.
There's a difference between business acquaintances and friends. I consider a friend any time we eat together at the same restaurant, or he's eaten at my house, or I've eaten at his house.
This music that was supposed to only come from tapes like in any restaurant. Something would happened. One bird will start to do a little jazz thing, and another bird will start to answer.