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A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.
I really like the city. I was able to drive around to see different place and I've been to a few different restaurants. I definitely like it and I'm happy to end up in Miami.
The cool thing about going to Vegas is that it's kind of like visiting a bunch of cities all at one time. All the shows and great restaurants leave you with a lot of options.
I'm from Jersey, so I have a love of T.G.I. Friday's and chain restaurants in general. When you go to a Friday's, it seems like everyone's on ecstasy and way too happy anyway.
Very few Italian restaurants in Britain do a good job. They're too scared to show you what real Italian food is like because they think you can't handle it, so they dilute it.
What people eat is not well documented. Food writers prefer to focus on fashionable, expensive restaurants whose creative dishes reflect little of what most people are eating.
Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.
I've got a really great team around me. They're the ones that are in the restaurants on a day to day basis. Anyone that's good can't be stifled in any way. I don't baby people.
Like most actors, I've always been grateful for Chinese restaurants; they were often the only places that stayed open late enough for performers to get hot food after the show.
In my downtime, I love eating. It's pretty much my favorite hobby. Discovering new restaurants and revisiting consistent favorites is one of my top things to do when not filming.
The only restaurants in which you're actually happy to be served your entree are the restaurants that serve entrees ungarlanded by Chef's ambition - sushi joints and steakhouses.
Walk around any shopping mall, and you will see stores and restaurants opened six months ago and are - that are now closing. In the life of a company, eight years is an eternity.
When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.
I was always inspired by restaurants like La Tulipe in Manhattan. You'd walk right by and say, 'Oh what a lovely house.' You didn't realize there was a restaurant behind the door.
I'll tell you what I love. Sending back bottles of wine that aren't right in restaurants in France! Whoa! I love the French, but I do find their wine snobbery something unbearable.
I've been taking lessons in Damehood from Judi Dench. Being a Dame is useful in restaurants, hotels, and restaurants, Judi says, but you have to get someone else to do the booking.
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.
I'm a minnow compared to Caring with all his restaurants and clubs, and good luck to him. I've met him a couple of times. I've got no personal rancour against Richard Caring at all.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
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?'
Foie gras is sold as an expensive delicacy in some restaurants and shops. But no one pays a higher price for foie gras than the ducks and geese who are abused and killed to make it.
I always have melodies flowing in my head - whether I'm just at home, at the mall, at a restaurant or wherever. I'm always humming along to the random melodies that form in my head.
Working Holiday' goes out to those earning their pay and a half: from retail employees at the mall and the kids selling popcorn at the movies, to the waiters at Chinese restaurants!
A soulmate is someone who you could spend a great deal of time with just sitting on a sofa and feel happy. You don't need fanfare. You don't need to go out to expensive restaurants.
If Broadway shows charge preview prices while the cast is in dress rehearsal, why should restaurants charge full price when their dining room and kitchen staffs are still practicing?
The newly decorated theatres produced things like car parks and restaurants, so you could have a good night out, quite cheaply without all that bother of having to go somewhere else.
The more you control where your food comes from instead of relying on restaurants, fast food joints, convenience stores and other processed sources, the better off you're going to be.
Having spent many years working in New York's Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine.
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.
For me the best food in the world is New British. It's quite classical cooking with really simple but good-quality ingredients. I also like top-end restaurants and pub grub done well.
In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
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 Internet makes writing about restaurants easier and more interesting in quite a few ways, one of the main ones being to do with the mundane business of checking what's on the menu.
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.
I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did.
When I was in Enschende, beside my apartment there was a field with cows grazing in it. Then, I'm in Milan and discover Fashion Week, the restaurants, the clubs and only beautiful women.
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.
I can go into restaurants and a whole table will get up and clap if they recognize me, because they love Fox News. Other places - or even the same place - people will turn the other way.
America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef.
Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with the idea that I could step away from it and use it to support my full-scale restaurant.
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.
If somebody doesn't want to cook at home or has more family members than they have room for, then it's great to be in a city that's got restaurants that are actually busy on the holidays.
In the large cities that received new Americans, there flowered a golden age of restaurants, manned by the available talent from abroad and fueled by the restless wealth of the newly rich.
I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
I adore cooking and baking and holiday feasts and dining with friends and spending too much money on mind-blowing meals in wonderful restaurants, but mostly, and quite simply, I love food.
I've been accused of bad taste, and I'll go down to my grave accused of it and always by the same people, the ones who eat in restaurants that reserve the right to refuse service to anyone.
As smoking has disappeared from television screens, planes, bars and restaurants, and other public spaces, the smoking rate has dropped to a third of its peak of 45 percent in the mid-1950s.
You don't get recognized that much unless you want to get recognized, like if you go to the fancy joints and that. It's like, L.A. - there are 10 restaurants. If you want to be seen, you go.
We stay in U2's hotel. They bought a hotel, The Clarence, a nice place and it's in an area where everything's happening, so many fantastic restaurants and bars and the people are so friendly.
I believe that Amazon is going to destroy the box stores... and when box stores go under, restaurants go under, the movie theaters go under, the gas stations go under. You become ghost towns.