Quotes of All Topics . Occasions . Authors
McDonald's revolutionized fast food. They introduced a way to eat food without knives, forks or plates. Most fast foods can be eaten while steering the wheel of a car and the restaurants are usually drive through.
Burnout comes easy in the high-pressure world of television, and when the opportunity arose to move to Las Vegas and bring my friends and star chefs to open their restaurants at the Venetian, I made the move here.
I did several interesting jobs, working in restaurants, I worked at a lab rat farm, feeding and watering all these rats. Then I got a full-time job as a technical writer for a large scientific research laboratory.
For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.
In all big cities the style of life is the same. Same endless array of restaurants; same big museums with the usual suspects; same anonymity, which can be thrilling when you're young but which I found got tiresome.
The two things I hear wherever I go, literally walking down the street, through airports, or in restaurants - it is either 'You raised me,' or 'Fellow Canadian.' Not even a paraphrase - those are the exact remarks.
The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.
I've got a furniture range with my wife, and I want to get into designing hotels and restaurants as well. We've got a big studio in Victoria and a showroom in Belgravia. I've always been interested in architecture.
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.
I had cooked a lot in restaurants, in Rocky Point and on golf courses on Long Island, and my mother said, 'Be a chef,' and my dad said, 'Be a lawyer.' But instead, I auditioned for N.Y.U.'s Tisch School of the Arts.
The people that are serving you gas, the people that are in your restaurants serving you, the firefighters, and police officers are members of the gay and lesbian community. They're members of our broader community.
I've been a lot of places, and my wife, Denise, she likes a lot of the fancy restaurants. I'm more of a basic eater. I still go into Cracker Barrel. Those are the kind of people who like the kind of music I'm making.
Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.
I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn't all start just a few years ago!
There are few relationships that give as unconditionally as food. I have opened and shut down restaurants and slept on the streets, but I have always bounced back because my belief in the relationship has been strong.
In the sixties, everyone you knew became famous. My flatmate was Terence Stamp. My barber was Vidal Sassoon. David Hockney did the menu in a restaurant I went to. I didn't know anyone unknown who didn't become famous.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
Portland is the perfect weekend getaway. I studied acting in Portland and lived there for five years. It's a small city with so much to do. There's beautiful scenery, a great bar scene, and so many fabulous restaurants.
I've had a few embarrassing moments in restaurants. I tried to order a quesadilla, and I totally mispronounced the word. And another time, I asked for some toast with Marmite, and they had no idea what I was asking for!
Really, if I'm gonna eat a meat, I'd rather eat venison than anything and I do like it a little on the rare side. That's probably my favorite meat and I've had some awfully good venison in some of the great restaurants.
I just have some restaurants to just go and eat there. Do mean places to watch people? I like to go shopping look for guitars and stuff with my friends. Look at Meyer, great old instruments, talk about pedals and stuff.
That's what I always hoped for when I became an actor - that you would do something that people can escape to, find identification with and excitement in and be able to talk about it in bars, restaurants, and workplaces.
Even though Bandos is one of the biggest islands in the Maldives, it only takes 20 minutes to walk round. All it has are some chalets and a little harbour centre with three restaurants and a bar. The food is magnificent.
I find it an absolute pleasure to read travel guides, especially the Michelin guides, and their description of places I know I'll probably never visit. I spend a large part of my life reading descriptions of restaurants.
You start in bars and then restaurants, then you want to get into comedy clubs where you feature, then you headline, and once you sell out clubs you're into theaters. I've been able to get there, and it's cool to do that.
I know what it's like to be famous. It's good money and it's great fun. A real kick in the pants. People wave at you and smile at you. You get great tables in restaurants. They send you gifts - beautiful clothes and cars.
Honestly, I've always loved cheesesteaks. They're kind of my go-to when there's nothing else to have at restaurants, but obviously it's a little different when you're out in Philly and have an authentic Philly cheesesteak.
I wish we had a system where you are given a bill including service and that people were paid properly so they didn't have to rely on tips. In different restaurants there are different policies and it's all very confusing.
Maitre d's are at the financial spigot of the restaurant, meaning they control who gets in and who doesn't, but aside from that, they don't do anything. And yet they get paid as much as the highest-paid people in the place.
Imagine you are walking in China, and all the billboards are in English. And at the restaurants, as the people are talking to you, there are live subtitles. You don't even realize you are in a computer; it's just happening.
Well, the world of entertainment and leisure is gigantic. When you combine it with all of the aspects of entertainment and leisure, going to movies or traveling or going to restaurants, staying in a hotel, skiing, it's huge.
Restaurants and chefs have become followed by such a broad swath of the public, in a way that used to be reserved for sports stars, movie stars, and theater actors. Restaurants are in the firmament of today's common culture.
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
I think restaurants and family homes and stuff are about conversation and about chatting. Food is there because you want to enjoy it and have fun with it but I'm not there to study it - I'm there to spend time with my friends.
I love walking down Beale Street, which is home to countless cafes, restaurants and bars. Every bar has a live band, and as you walk along the street in the evening you can hear raw blues and rock n' roll spilling out of them.
In two years, I spent all my money on cars, watches, boots, discos, restaurants, and friends who, in reality, were not friends at all. For a boy like me, who grew up in a poor neighbourhood and without money, it was dangerous.
I was 18 when I first visited London, I'm very provincial like that, but I must confess the moment I got to America I thought: This is the place. It was more open, with 24-hour cities and pubs and restaurants that didn't close.
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.
I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.
A cultural thing that is funny to me is that every time I go out in D.C. after a show, all the nightclubs and restaurants are owned by Iranians and Afghans. It's funny to me how we lost our countries but we gained the nightlife.
One of the things that happens to you if you write about restaurants - one of the reasons restaurant critics are the real heroes - is that whenever anyone has a grievance about any aspect of the business, they tell you about it.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
I'm afraid that eating in restaurants reflects one's experiences with movies, art galleries, novels, music - that is, characterized by mild amusement but with an overall feeling of stupidity and shame. Better to cook for yourself.
I haven't thought too much about the word 'foodie,' but I definitely lie closer to the 'I just need to eat a thing to fuel myself' end of the spectrum. It's not quite a hobby. I don't feel a need to try all the newest restaurants.
Myself, Eric Wareheim, and Jason Woliner decided to start a Food Club where the three of us go to restaurants with a couple of other people. The three of us are the captains of the Food Club, so we have to wear the captains' hats.
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.
I used to do my own taxes. You know how you buy that gigantic sheet at Staples, add up the restaurants, clothes, and taxis and glue your receipts into the book month by month? The more money I made, the more complicated things got.
Every now and then, people will recognize me at restaurants or Universal Studios or something. I'll always take a picture with them if they want. I mean, that's what telling stories and acting for a living are for - for the people.
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.
When you get guys coming up to you in clubs or restaurants or somewhere, and they say how much they've enjoyed your playing on records, then that pays off dividends every day; every time they say it, you think, 'I'm glad I did that.'