Quotes of All Topics . Occasions . Authors
People go to restaurants for so many different reasons. To court a girl, to make some deal. Maybe to talk to some lawyer about how to get an alimony settlement better than they got last week.
I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle.
I've had so many people in my life put me down because of how I look. When I worked in restaurants, I had people say, 'I don't want her to serve my food,' because I looked dirty or something.
My home in Dallas is wonderful. I can walk everywhere. It's a pretty good hidden secret, Dallas. There are wonderful restaurants and a wonderful nightlife. It's just a beautiful city to be in.
When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.
Long before Starbucks popularized the phrase 'the third place' - somewhere to interact outside of work and home - it was neighborhood restaurants that helped to define places like Union Square.
In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so there is a huge influence from sources like the Yucatan, Oaxaca and Puebla.
There should be more booing in shops and restaurants and places like that when when the service is bad. If you've had a poor breakfast in a hotel, you should put your knife and fork down and boo.
I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin' restaurant type - and what I had at home never measured up to that.
My mother was not the cook in the family. My dad was. I'd watch him behind the grill, and I said, 'If I ever make it and have enough money, I'm going to make sure I dine in the best restaurants.'
When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.
I've gotten super into restaurants in L.A., so I try to go to different restaurants all the time... that's a good way to explore L.A.: you can drive to a restaurant and discover a new neighborhood.
I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.
I think they should have movies in restaurants. I can't believe that so many people get together just to sit there. It's so abstract... isn't it abstract? What are these people sitting here watching?
Thanksgiving is the only day of the year when most of the stores here are closed during the day and reopen after midnight. Even restaurants shut down for the holiday, except for the fast-food chains.
Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.
We go into restaurants, and people aren't talking anymore. They're texting. While they are sitting at a restaurant with each other. So we're losing this intimacy that we need to have as human beings.
After school, instead of going into the restaurant scene, I very consciously took my guitar around everywhere I could, to Irish pubs and restaurants, and I played four nights a week to make ends meet.
A lot of the work in, say, construction or restaurants involves visual and motor flexibility. It also requires adaptability, in terms of answering questions, giving people directions, or taking orders.
We have our little restaurants, and there's a beautiful beach that we go to in the summer and fall. We tend to have a lot of get-togethers, and if it's at my house, we order pizza because I can't cook.
Life has its trade-offs. As you age, you lose things like teeth and the ability to play in the ball pit at fast-food restaurants, and you gain things like experience and employer-based health insurance.
I never knew I would go this far, but I was told by people it wouldn't happen, and now I own four restaurants, and I have one of the best shows on the Food Network. I'm living in the Super Bowl of food.
Behind every small business, there's a story worth knowing. All the corner shops in our towns and cities, the restaurants, cleaners, gyms, hair salons, hardware stores - these didn't come out of nowhere.
Shipping is so cheap that it makes more financial sense for Scottish cod to be sent 10,000 miles to China to be filleted, then sent back to Scottish shops and restaurants, than to pay Scottish filleters.
When I was in Canada, the opportunities were huge. For every place I went to, I dreamt of bringing my family, too. When I ate at restaurants, I wished I could let my family experience the food I ate, too.
Inspiration is around you. Like, when I travel any country, be it Paris or London, while walking on the streets, the architecture, the restaurants all inspire me. Inspiration for design could be anywhere.
There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.
When I'm home, I spend Sunday with my husband. If we're not cooking, we travel around in our camper, stop at fast-food restaurants, and picnic. We love that stuff that will harden your arteries in a hurry.
Being unemployed is not good for an actor. No, it isn't, no matter how unsuccessful you are. Because you always remember getting fired from all the restaurants. You remember that stuff very, very strongly.
Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.
Among the many things that have slipped up on me while my back was turned are all of these challenging and well-manicured public courses that have sprung up across America with elegant bars and restaurants.
You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.
Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.
I've got a brother who works for the Red Cross, another brother is working with the homeless in France, some who work in restaurants or as teachers and dental technicians. My twin brother Merlin is an artist.
A big percentage of the Argentine economy is founded on beef ranching, and they produce steaks the size of dustbin lids. Malbec is the finest red wine in the world, and most restaurants have a wide selection.
Jeans of any sort should not be worn in nice restaurants. They pollute the landscape. They should also not be worn in the workplace if no other workers wear them. However, if your office is casual, go for it.
When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.
I don't know what it is about me: I am no Rock Hudson, but I absolutely wow all the little old white-haired ladies. They stop me and talk to me all over the country, on the street, in restaurants, in elevators.
There are perks to being the partner of a professional athlete - we were invited into beautiful homes, enjoyed stunning sponsor cars, got special treatment at restaurants, and attended many exquisite functions.
I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.
The Washington black community was able to succeed beyond his wildest dreams. I mean, we had our own newspapers, our own restaurants, our own theaters, our own small shops, our own clubs, our own Masonic lodges.
The entire trendy foodie world - food writing, food television, celebrated restaurants - is all about food for the rich. But the most important food issue is how to feed the poor or the hardworking middle class.
We don't get the Tony gift basket anymore. You used to get incredible swag - there was like $5,000 worth of stuff. I remember getting an MP3 player, gift certificates to restaurants, a three-year gym membership.
Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones.
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.
If I were queen for a day, every city would have to spend one hour in utter silence: no music in shops and restaurants, no honking of horns, no conversations on mobile phones. Only birds would be allowed to sing.
When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that's where I really learned to cook and to taste food in a discerning way.
I've always worked a bit like a cook in a big restaurant, where you've got lots and lots of things laid out and you go and look into one cauldron and you look into the other and you see what's coming to the boil.