Quotes of All Topics . Occasions . Authors
As people of color, it took a whole generation in many ways to get us out of the kitchen, and it's gonna take us the same whole generation to get us back into the kitchen and have ownership of restaurants, hotels and stuff like that.
They can't take your house and give it to the mayor's mistress, even if they pay you for it. But they can, apparently, take your house and tear it down to make room for a development of trendy shops and restaurants, a hotel and so on.
We deliver. We are consistent. Customers trust us. Our restaurants are cleaner than most. Our meats are natural, the bread is best in class, the chips are best in class, and we are a group of very systemized and disciplined operators.
My uncle Randall always had a book in his hand. He read in the car, he read at restaurants, he read when you were talking to him. He read lots of different things, but mostly it was Louis L'Amour's westerns and contemporary thrillers.
The separate water foundations, park benches, bathrooms and restaurants of the Jim Crow South startled me. These experiences motivated my lifelong study of the status of African Americans and the sources of improvement in that status.
We need to come up with alternatives to all the plastic wrap and containers that we use in restaurants. It's small things, like having your team bring reusable cups to get their coffees, and consolidating shipments as much as possible.
I grew up going on vacations with my family to New York every summer, and it's something that I always looked forward to. They'd take me to theater and shows and interesting restaurants, so I was genuinely really excited to move there.
Restaurants are like having children: it's fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
I get so tickled when that pilot happens to be an African American because I rarely see that. The same is true when I go to find restaurants. I mean, most places I go, I kind of have some idea who the chef is, which is why I want to go.
When I can afford it, I'm very into organic food and I love going to restaurants that use organic produce and such. I think that it's a shame for everyone that, unfortunately, organic can be pretty expensive, so you just do what you can.
There is a definite loneliness in the game. Most people stay away from you since they think they're intruding upon your time. And after the ball game, when it's 11 o'clock and you want to eat dinner some place, the restaurants are closed.
I grew up poor, financially lower class. Worked in restaurants for 17 years while going to acting school and trying to become a working actor. Because I know what it's like to not have money, I turn down roles if I don't want to play them.
Restaurants remind me of bands: there's lots of camaraderie, people work very closely together, very hard, and it's a bad job to pick if you want to make lots of money. Whether music or food, the reward always has to be because you love it.
My typical Saturday night is a great solo dinner at one of my favorite restaurants. I like to talk to the restaurant staff while I eat, then come home, finish up some work until midnight, and then play the keyboard until I'm ready to sleep.
I was afraid of Korean food when I moved to L.A., let alone sushi. I remember thinking either sink or swim. Living here in Studio City, Ventura Blvd. is the Mecca of sushi restaurants. What you thought was so exotic is just run of the mill.
I think my level of fame will drop back down. I think it'll recede. In fact, I know it will. That's life on Planet Earth. And I'm okay with that. Besides getting tables at restaurants and special treatment at the airport, what else is there?
No matter where I am, especially when I'm on tour around the country, Caesar salad is my standby. In a random city and eating in random to-go restaurants, you're kind of scared about trying things, but you can always count on a Caesar salad.
Most British tapas bars aren't bars at all. They're restaurants that specialise in tapas. Nothing wrong with that, but it's a bit different from the Spanish way of doing things, in which tapas is an adjunct to the drinks and the general vibe.
What we are trying to do is to create a social business in Bangladesh, a joint venture to create restaurants for common people. Good, healthy food at affordable prices so that people don't have to opt for food that is unhealthy and unhygienic.
When I got out of high school, I was working in restaurants in New York City, when I heard Bill Anderson from The Neighborhood Playhouse was doing private lessons. I started taking classes, and it was a lot of improv and Meisner and repetition.
Documenting trips makes them that much richer. I stick in train tickets and business cards from restaurants. It makes the whole experience poetic, describing the sights, smells and sounds around me. It means I can relive the holiday years later.
No restaurant, however brilliantly situated, can give you the constantly changing views that you can see from a railway. Revolving restaurants at the tops of tall buildings try to compete, but spinning around is no substitute for speeding along.
We had dinner at Figlio's, which has turned into a restaurant called Il Gato. I'm 99% positive I had Joe's Eggs. I know every time I went there, and I loved it, I ordered Joe's Eggs. Kate [DiCamillo] probably had a pizza, because she loves pizza.
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
I've been to a couple of restaurants in L.A. that were so loud, I left there with a sore throat; you literally could not have a conversation. I think it's very deliberate: There's this idea that somehow it's more fun if there's a roar in the room.
I don't go out at all. I have my three restaurants that I go to, and that's it. I spend the least possibly time here on-site because that takes energy away as well. There is a lot of people, you know. It's massive kind of stadium, a lot of players.
There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
When I was a kid, we didn't eat in restaurants much, but a good report card meant my sister or I could choose anyplace in town for a dinner out, and I always picked Benny's, a dive bar near the train station, because they had the best nachos around.
Eleven million people in America work in the restaurant industry - and then when you start figuring in the farmers, the cheese makers, the wine people, all the other industries that support the restaurants, you're talking about a much bigger number.
One of the things I really love about restaurants is that in many ways, they are the ultimate democratic institutions, where you get to walk in the door, plunk down your money, and for however long that you're there, you can be anyone you want to be.
I'll never understand why people go to movie theaters to have conversations. Going to the movies to talk is like going to a restaurant to cook. The idea is that you have paid your money to have someone do something better than you can do it yourself.
My father always told me, 'Before you become a queen, you have to learn how to take care of your own things.' So I knew how to do all of it, but I had never really done it on a daily basis. So I was cleaning houses, and I started working restaurants.
I am still around too many Italian people to start speaking like a guy from London. I live in Italy for six months of the year, all the people in my restaurants are Italian and it means that when I speak, it is always with an Italian accent in my head.
I love to see the smiles on people's faces when you cook for them. I love to go to different restaurants. I want to cook because I know this acting isn't going to last forever, and I want something to fall back on. It's another way to make people smile.
Chicago's always been known as this meat and potatoes place, and a lot of restaurants play that up. They try to outdo each other by adding another 10 ounces, so their 80 ounce steak becomes a 90 ounce steak with 10 pounds of mashed potatoes on the side.
My father moved out to Park City in in the mid-'70s and lived in a Winnebago behind a hippie joint called Utah Coal & Lumber that was one of only two or three restaurants at that time. Park City was a sleepy little mining town, with not a condo in sight.
Honestly, I just go to restaurants to eat so I won't die. If there was a pill I could take in January and then I wouldn't have to eat again for the rest of the year, I would take it. Of course, I wouldn't want to sacrifice my chocolate cake and ice cream.
I go to bars and restaurants, and I sit and I eavesdrop on people and I watch people in shopping centers and, you know, I read the newspapers and I talk to the Trenton cops, and I just get a lot of information that comes in that somehow turns into a book.
The thought of eating rabbit and squirrels doesn't appeal to me. And that was on our table quite often as a kid. In your uppity restaurants, they serve a lot of rabbit. But I just can't help but think of Peter. And deer, I can't go there, because of Bambi.
When I was young in L.A. and I couldn't get into clubs or restaurants, I would call imitating celebrities and get a table, and it would work often. I was either Stallone or Mickey Rourke: 'This is Sly. I may be late, but my buddy Hank will be there early.'
They make documentaries like 'Fast Food Nation.' The food our kids are eating in schools, the vending machines kids go to a lot, the portions of food that American restaurants are serving that are bigger than anywhere else in the world - it's kind of crazy.
I'm the type of person who far prefers a vacation filled with trips to museums and art galleries, shopping and exploring vintage flea markets, people-watching at cafes, and discovering delicious restaurants as opposed to lounging on a beach for days on end.
The highlight of my day is figuring out where I'm going to order dinner from in Los Angeles. As horrible as everything is, it's the golden age of takeout. Restaurants are not splitting their focus between serving customers in-store and delivery and takeout.
As for restaurants and fast-food places who tip tons of oil down their drains, they are routinely encouraged to use fat traps, but enforcement is minimal. It costs money to cart away fat (although now that fat is being turned into energy, it can make money).
I'm on JetBlue and United. So I spend a lot of time on airplanes with other people and in terminals or just traveling around and going to restaurants or whatever. The interaction I get on a daily basis is always positive. I've never had a negative interaction.
I've experienced all the food and restaurants in New Orleans. I've been doing a bit of touristing when I have the day off, just walking in the French Quarter. To me, it's very, very surprising how people are so friendly. But no, it's very different from Paris.
My whole shtick is that I want to contribute to New York's culture via restaurants, nightlife, whatever... but to be more conscious, more aware, more sustainable. It's more than just 'being responsible as a culture.' It's having an ethical chain of production.
As we continue down the path of automation, virtually every city will have 24-hour convenience stores, 24-hour libraries, 24-hour banks, 24-hour churches, 24-hour schools, 24-hour movie theaters, 24-hour bars and restaurants, and even 24-hour shopping centers.
I try to be as healthy as possible. But the problem for me is that I'm a huge foodie. I mean, I'm literally passionate about food. I love trying new restaurants, new cuisine. It just makes me really happy. So it's very difficult for me to eat completely healthy.
I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.