Quotes of All Topics . Occasions . Authors
I used to have a really hard time talking to people or looking them in the eye. Or I'd always, like, hide behind my mom, and, like, when we went to restaurants, I didn't like ordering my food. I'd have my mom order it because I didn't like talking to the waiters.
I think a lot of people, even if you're not Asian, you go to your place of origin where your family comes from, and you get this sense of, 'Wow - people look like me and talk like me and treat me like their son in the stores and like a cousin in the restaurants.'
Today brands are everything, and all kinds of products and services - from accounting firms to sneaker makers to restaurants - are figuring out how to transcend the narrow boundaries of their categories and become a brand surrounded by a Tommy Hilfiger-like buzz.
My parents always used to complain about my eating habits. I was different. I was wrong. Everything had to be plain or boiled. I was 14 before I ate pasta with tomato sauce. My dad would take me to the best restaurants, and all I would eat was rice with olive oil.
And, of course, millions of us cross the border to work in US homes and gardens and factories and carpentry shops and restaurants, and if you go to a restaurant pretty much anywhere in the United States, the chances are that the dishes will be washed by a Mexican.
I've had dates at the nicest restaurants, but when you leave, you're starving, and the best part of the date is having a slice of pizza and a couple of drinks on the way home. I think it's important to be able to roll with the punches and enjoy every minute of it.
In terms of foods for me, I think I have more of the usual associations - foods from childhood that I associate with care and love, from relatives or special restaurants like the kind elderly man who dusted seasoning salt on French fries at the corner burger joint.
For whatever reason, I encounter Canadian whiskey at hunting camps way more often than I do in restaurants, bars, or homes. Could be the lower price. Could be the mellow character, which lends itself to long hours of fireside sipping. Or it could just be tradition.
My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.
Before YouTube, I was playing in restaurants and doing open mics - every once in a while, I'd throw an original in there. And then YouTube kind of just opened doors for me, so once I felt like I had an audience to share music with, I began to share my original music.
But as far as Twitter, I'll be in a restaurant and I'll get home and somebody tweeted and they talked about what I ordered and what I was wearing. In some cases, that could be dangerous, because you don't want everybody to know where you are every second of every day.
The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.
People feel like they know you because they've read about you, and people who don't know me seem to have warm feelings about me. I seem to be popular with women. I go into the loo in restaurants, and they all say, 'Oh, I love you.' It's odd, but it's really nice, too.
I go to the fanciest restaurants in the world and try them out. I like to see these chefs that are wizards do their thing. I like two types of food: cheap fast food - In-N-Out Burger, Taco Bell, stuff like that - or expensive food. Anything in between just bothers me.
I've been to Sardinia about 10 times because my wife, my daughter and I used to go every year with another family. We rented the same house each time in Villasimius in the southern part of the island, and always went to the same two beaches and same three restaurants.
There's always been something a little pathetic for me at the work parties I've attended, especially thinking back to the restaurants I worked in. I remember a Christmas party in which we all got free T-shirts with the restaurant on the front and our names on the back.
At the end of drama school, I made a contract with myself: I'd try acting for five years. I was 26. I had already spent eight years working in restaurants and gas stations. So I had seen enough small businesses to understand that that's what acting is: a small business.
I definitely try to eat a healthy diet, but I am the first person to say I love unhealthy food. I would never tell you I don't. I love fried chicken or mac and cheese. Do I order them all the time when I'm out at restaurants? No, though I do have one splurge meal a week.
A thousand restaurants close every month. They re-open, and that's good for America. Nobody's rescuing them. They employ people, too. If we let them go bankrupt, the factories don't go away, the creative people don't go away. They get employed more productively by others.
The girls, like, in we'll say Hooters, have less clothing than the girls I worked with in those days. We thought it was wild when they just wore little bells and so forth. But today, in restaurants, some of the waitresses almost work in the nude, you know, to get business.
Facebook is uniquely positioned to answer questions that people have, like, what sushi restaurants have my friends gone to in New York lately and liked? These are queries you could potentially do with Facebook that you couldn't do with anything else, we just have to do it.
Chicago has definitely played a part in my character development. I love the essence of the city, the personalities of the people, the hard-working spirit that you need to get through the winters. And every neighborhood has its great restaurants and the local hot-dog stand.
I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.
My desire to curtail undue freedom of speech extends only to such public areas as restaurants, airports, streets, hotel lobbies, parks, and department stores. Verbal exchanges between consenting adults in private are as of little interest to me as they probably are to them.
There are many things I'm looking forward to in 2013, both personally and professionally. Plans for new restaurants in the U.S., including Eataly Chicago, are underway, and I'm gearing up for the 2013 Ironman world championships in Hawaii - if I'm lucky enough to get a spot!
If the opponents of an increase in the minimum wage were correct, then every time you fly to Seattle, you've got to bring a bagged lunch because there shouldn't be any restaurants because they should have all have gone out of business as a result of raising the minimum wage.
Everyone goes to the same exhibitions and the same parties, stays in the same handful of hotels, eats at the same no-star restaurants, and has almost the same opinions. I adore the art world, but this is copycat behavior in a sphere that prides itself on independent thinking.
I was opposed to the government mandating that restaurants not allow people to smoke, believing it becomes the customer's choice whether they go in or not. But then, I thought, 'What about the employees? Aren't they hostage to a smoking environment, even if they don't smoke?'
At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
Last, in restaurants you spend a lot of time dealing with people who are very unhappy. Soup has been spilled on their laps, they've waited 10 minutes to get their check so they can leave, and you learn how to listen, I think, in a much more proactive way than government does.
If we all went to Google right now, or went to Yelp right now, we'd all get the same results, and that seems really, really broken to me. Foursquare should understand the neighborhoods I've spent a lot of time in, and the restaurants that I went to once but never went back to.
Jackie Chan is a very good comedy/martial arts star. He does one kind of martial arts that Jet Li doesn't know how to do and Jet Li does a martial art that Jackie Chan doesn't know how to do. You can both go to two Chinese restaurants, but both can have different kinds of food.
A-Frame became an expression of creating a place where everyone would feel comfortable, even if you were made to feel uncomfortable in restaurants before. It's a place where I explored my own insecurities as far as being mistreated in restaurants or being given the worst table.
Arizonans should not be judged disdainfully and from a distance by people whose closest contacts with Hispanics are with fine men and women who trim their lawns and put plates in front of them at restaurants, not with illegal immigrants passing through their backyards at 3 A.M.
I've seen schools in Detroit where the windows are broken, where there's no heat, and children are sitting with their coats on in class in the middle of a snowstorm. I've also seen schools in California with Olympic-sized swimming pools and cafeterias like five-star restaurants.
I'm convinced that the main reason we've become so obsessed with restaurants is due to our basic need to get out of virtual space and into a real one. We're not going out to eat merely to share food; we're there to sit at the same table together, slow down, breathe the same air.
Like the Negro League players, I traveled through the segregated south as a young man. Because I was black, I was denied service at many restaurants and could only drink from water fountains marked 'Colored.' When I went to the movies, I would have to sit in the Colored balcony.
Nan Kempner wore one of the first Saint Laurent trouser suits to one of those fancy Madison Avenue restaurants and was denied access. She famously took off her pants and walked in wearing only the jacket. And it was that kind of revolution that was echoed in fashion and in life.
When I was growing up, there were a few musicians who would have regular gigs at restaurants, and I always thought it was so cool and unexpected how they would spontaneously perform. Being the ambitious kid that I was, I got into it and really studied it. I was so inspired by it.
Even those among us who are lucky enough to love our jobs would have to admit that at least part of the reason we work is to earn money. In between all this work, we like to eat out at restaurants, go on trips, buy nice things, not to mention pay rent and meet the cost of living.
I'm such an avid magazine reader - music, art, beauty magazines - and I found that food and restaurants were pouring into everything I cared about. Whether it was the pop-up concept, or some mysterious mini-mall restaurant, I got swept up in the sexy romance of the food movement.
I guess to long story short it, I was really just working day jobs when I moved to New York and trying to pay the bills, working in restaurants and as a receptionist, and at one of those reception jobs, I just got so bored, I started a blog, honing my writing skills a little bit.
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
I am fortunate to stay at lots of lovely hotels when I'm on tour, but my favourite hotel group in Britain is Malmaison. I recently stayed at the Malmaison in Manchester, which was pretty amazing. It had a fabulous bar and restaurants, as well as fantastic rooms with mood lighting.
Luck is in every part of China. Many Chinese stores and restaurants have the word 'luck' in their names. The idea is that, just by using the word 'luck' in names of things, you can attract more of it. I think that's true in my life as well. You attract luck because you go after it.
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
I came to music and knowing a little bit about life, and I came to music knowing a lot about business - and that's a real advantage. By the time I came to music, I had purchased real estate, opened restaurants, and been in the business world, so the music business didn't blindside me.
I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been my way of life. As a kid, home was reserved only for sleeping. After school, you could find my sister and I helping out at the family restaurant.
The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.