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Restaurants Quotes

We’ve collected the best Restaurants Quotes from the greatest minds of the world: Carol Drinkwater, Alain Ducasse, Sprague Grayden, Hugh Jackman, Nobu Matsuhisa. Use them as an inspiration.

Paris, the City of Light, never fails to enchant. With its jazz clubs, music in the streets, outdoor restaurants. The clatter of knives and forks at street-side cafes. Chic and trendy students embracing in the streets.
London is the most important city in the world for restaurants.
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.
Sprague Grayden
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.
In Tokyo, we have more three-star Michelin restaurants than Paris.
We must center restaurants, bodegas, and other food businesses as critical food infrastructure for racial and economic justice.
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.
I don’t think there’s going to be sustainable demand for restaurants that force you to spend hours there.
I understood the power of Heinz since I was a kid, and I started to work for my father selling food to restaurants.
Nelson Peltz
I tweet 20 times a day, not only about Mexican politics, but about film, books, restaurants, U.S. politics.
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.
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.
Playing jazz in restaurants is too stereotypical.
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.
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
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.
Chris Corso became a friend several years ago, I’ve always loved his restaurants.
I discovered that the world of the finest restaurants was something akin to the world of the Mafia.
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.
My cousin owns restaurants, and I used to work in his restaurants with his chef. I’ve always liked food, and I’ve always been interested in cooking and stuff like that.
My dad would give me $10, which is a lot of money when you’re 9, to sing at church, on tables at restaurants, at family functions, just about anywhere.
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 don’t go to fancy Michelin-starred restaurants often.
Generally I draw every day just to keep my hand in. I draw while I’m sitting on the Tube or in restaurants. Just doodling things and people I see.
In America especially, if you’re Chinese and you work at a restaurant, there’s a certain connotation among the Chinese immigrant community: It’s the first generation that opens restaurants as a way to survive. You open to support your family so your kids can become doctors and lawyers.
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.
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 love how restaurants work. The energy, the pace, and the idea of working under budgetary restraints reminds me a lot of sets.
I don’t run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
The restaurants close here in Salzburg. They don’t really have a nightlife in the winter time.
One of my favorites to order in fancy restaurants is escargot.
Kirsten Prout
I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
When I was first approached for ‘Pass the Plate,’ I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
Brenda Song
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.
I find five or six restaurants and I just constantly order from them or go there. I don’t change much.
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.
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 left restaurants, I had to learn to be a home 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.
Kenneth Choi
I love restaurants from top to bottom.
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 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.
I wanted to play piano in restaurants in the south of France. I went there on holiday once and I saw this guy playing in an old tuxedo. He was all disheveled, with a whisky glass on the piano. I thought that was the coolest thing. So what’s happened to me with ‘Twilight‘ isn’t really what I’d planned.
In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there’s also a greater focus on technique.
Not only do people stop me on the street to say, ‘We’re walking, we’re walking’, but I have actually been in restaurants where the hostess was saying it to customers.
I was a food tour guide – I took people on a tour to different restaurants in the area.
It was gross enough for fast food restaurants to ban, but apparently our government wants so-called pink slime to be a staple in your kids’ lunches.
We don’t take Sweet‘n Lows from restaurants anymore. I don’t stuff dinner rolls into my pocketbook.
I called a bunch of the restaurants in my neighborhood that I had assumed served all-organic food, and so many didn’t!
Small businesses are the heart and soul of South Carolina‘s economy – from our bait stores to our restaurants and barber shops.
I was working in restaurants as a captain and as a waiter.
Road trips are where you really build chemistry, spend a lot of time together and go to restaurants together.
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.
I don’t like eating in restaurants.
Everyone calls me foodgod. Scream it in the streets and run up to me in restaurants, and I want people calling me foodgod when they write about me – not Jonathan or ‘BFF.’
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 want to knock on people’s doors and preach. But I also meet a lot of people on planes and in restaurants, and you can preach with them or place some literature with them.
There were players who could leave the result at Anfield, but me? No chance. I got involved in the running of two restaurants in Liverpool to take my mind off football but, before the opening night of each one, I’d played badly. It meant I couldn’t enjoy the party. It felt like I had to punish myself.
In the NFL, you know how people love going to fancy restaurants? I am not a fancy-restaurant guy. I am a good-tasting steak-and-potatoes guy.
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.
Of all the restaurants I visited in my childhood and adolescence, it was Michel Bras that I remembered most vividly and it was the chef himself to whom, early on in my cooking, I would make the most references. I don’t mean that I tried to cook like him. Rather, that I tried to think like him.
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 markedColored.’ When I went to the movies, I would have to sit in the Colored balcony.
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.
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.
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.
I despise formal restaurants. I find all of that formality to be very base and vile. I would much rather eat potato chips on the sidewalk.
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.
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 hate to think of the day when nobody remembers me as an actor and I can’t get good tables in restaurants.
Paul Henreid
Probably the earliest memories for me would be going to restaurants with my family.
My second marriage to Jessica just fell apart. It was nothing to do with restaurants.
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.
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.
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.
It is difficult to get organic food at most restaurants, so when possible, eat at home. When not, do your best.
I need to be looked after. I’m not talking about diamond rings and nice restaurants and fancy stuff – in fact, that makes me uncomfortable. I didn’t grow up with it, and it’s not me, you know. But I need someone to say to me, ‘Shall I run you a bath?’ or ‘Let’s go to the pub, just us.’
The thing that really surprised me about strip malls in California, specifically Los Angeles, is that they have some really fantastic restaurants.
Dave Foley
I didn’t want to be short. I’ve tried to pretend that being a short guy didn’t matter. I tried to make up for being short by affecting a strut, by adopting the voice of a much bigger man, by spending more money than I made, by tipping double or triple at bars and restaurants, by dating tall, beautiful women.
I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don’t cook very much. I love kitchens.
Alma Guillermoprieto
When I’m getting ready for a movie, let’s just say my diet is ‘The Antisocial Diet.’ I don’t go to restaurants. I don’t eat what I really want to eat. I don’t eat much. I eat small things frequently. Lots of protein and greens. And I don’t eat with people, because there’s a tendency to get social and then to overeat.
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.
Even in fine-dining restaurants, you have people that say ‘I want to be out in half hour’, ‘I want to be out in 45 minutes.’ It happens.
I like the level of fame that I have. You get nice tables in restaurants sometimes, but fame isn’t something that I find comfortable.
Aidan Quinn
My time in Paris was an education in both the grimness of a relentless, grinding day job and the joys of nights in glittering restaurants. The good fortune of my life, which has been to turn those glittering nights into my job, all came from there.
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.
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.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
Tyler Florence
My wife and I lived in Chicago for two months, and we went to a lot of great restaurants.
I worked on the line, I’ve been an executive chef, I’ve worked for the Mets, I’ve worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I’ve worked my fair share of a lot of different things. I’ve worked at festivals and street fairs, you know? I’ve been through it all.
The coal industry in West Virginia, when it is down, people can’t buy cars; people can’t eat in restaurants. Everything suffers.
Most people when they go to Vegas want to go to places on the Strip and experience the big names. Actually in Las Vegas, I find the best restaurants are off the Strip.
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.
People use restaurants to do business, to do politics, to socialize.
All my life, I’ve had restaurants that were affordable.
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.
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.
The murals in restaurants are on par with the food in museums.
Peter De Vries
Goldfish in Chinese restaurants are there to draw in the gold, the money.
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.
This is what London’s all about for me: good local restaurants. It’s what makes a civilised city. For me, as a country boy, it’s a real pleasure being able to walk to a restaurant. It seems very sophisticated, somehow.
I can go to cities and go to restaurants or the movies and occasionally I’ll get recognized – but not for the most part.
Acceptable food rots while we are chased from bins behind restaurants, chased from sleeping on the street, chased from relieving ourselves unless we pay for food or gas, until finally we are so hungry, sleepless, smelly, constipated and beaten-down that we simply die of lack of will to live.
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 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.
Dana Goodyear
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.
Thomas Frey
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.
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.
Andrew Cherng
I had bedbugs in 2005. I felt like a leper. Worse than a leper. At least lepers had a colony they could go and live in with other people who empathized. I instead had friends stand up from tables and walk out of restaurants when I told them I had bedbugs, because they were afraid I’d transfer the bugs to them.
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.
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 like part-time jobs in restaurants.
Tao Lin
I like going to New York. I like the galleries and the theatre and the restaurants and bars and music. I think that city is more alive than Los Angeles.
I have a ‘Mailer-Breslin and the 51st State’ poster, and a neon-pink sign of Raoul’s in SoHo, one of my favorite restaurants.
I like to do romantic things in New York. I have a bunch of restaurants that I love to go to and things like that.
I didn’t grow up eating no vegetables. I ate at fast food restaurants every day.
Murals in restaurants are on a par with the food in museums.
Peter De Vries
Rarely do pens go dry in restaurants.
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.
‘The Food Network’ was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn’t get there by subway, you couldn’t be on. It wasn’t like TV was something I really wanted to do – but I knew it would be great publicity for my restaurants.
You just feel a little odd when you don’t get your kind of food. Fortunately, there are Indian restaurants all over the world.
When I moved to New York to act I was no good at working restaurants – hosting, waiting, bussing, dishwashing – I wasn’t good at any aspect. But I did have a guitar. So I would sing ‘Me and Julio Down by the Schoolyard,’ but you would only hear the chorus because the train comes by every 30 seconds.
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.
Alma Guillermoprieto
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.
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.
Be known as a great resource. Are you an Excel genius? An expert on local restaurants? Fabulous at proofreading? Go beyond your job description by being an open resource for others in the company who could benefit from your talents. I believe that paying it forward will serve you well one way or another in the future.
Houston‘s a very big town. It’s changed a lot over my lifetime, it’s quite a bit bigger now than it was when I was growing up, but it’s a fantastic city. I know a lot of people perhaps don’t give it the credit it’s due but it’s a wonderful city that’s got absolutely fantastic restaurants.
I love shopping, but I can’t go out. I love going to restaurants and eating out with friends.
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.
There are restaurants you can go in and pay $100 a person for a meal. I get as much satisfaction out of paying $25.
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.
The great thing about coming to Melbourne is that people talk about Sydney being the food capital but Melbourne is a lot more; it has that residential feel, a feeling of homeliness. When you go to restaurants, it’s known as a creative, artistic city. That’s what you get with the food.
More and more, museums will look at restaurants and chefs differently – as if they are curating art.
Here’s the thing, I’ve been cooking more and more and I’m pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it’s expensive.
At my restaurants, we have training drills before every meal. We talk about what we did yesterday that was great and what we can improve today.
The restaurants express the spirit of the chef, the spirit of the city, the country.
Restaurants are like kids. You hope you understand their innate gifts, and then you let them realize their aspirations.
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.
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?
A lot of coaches get involved in a lot of different things – car dealerships and restaurants and all kinds of things. I’ve never really done that.
No, it’s funny, when I eat out it’s not typically in the kind of restaurants people might imagine.
I’m happily married; I love to spend time with my wife going to movies, restaurants and travelling.
I never subscribe to the stay-at-home policy. I’m not sick of the road or sick of eating in good restaurants around the country. I like to travel.
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.’
I don’t go to the cool, trendy restaurants. I go to either the holes in the wall or the super-fancy restaurants where there are no cool people.
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.
Gay Talese
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.
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.
Robert Irvine
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).
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 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.
Michel Houellebecq
I’m a big foodie and would love to indulge in such things. I’ve been to many restaurants in the city, and although I can’t eat often, I know what’s available where.
Nothing beats Delhi when it comes to food. It has some fantastic restaurants and street-food joints.
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.
Buckhannon, population 5,639, is a deeply conservative town and long has been. While coal is its past, oil and gas are its likely future. It’s a town where guns are sold at yard sales, where Pentecostal churches are nearly as common as restaurants, and where distrust of Hillary Clinton is visceral and deep-seated.
My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.
Arthur Potts Dawson
When restaurants start to mature – and usually the five-year time is the time when the restaurant starts to settle in and have its own personality – your job is to grow it.
I love trying new restaurants.
Dana Goodyear
When I was about 18, I started playing restaurants for £150 a night. I felt like a millionaire.
World cross-fertilization is fantastic. Immigration across the world has led to all kinds of fantastic new and exciting kinds of food being available. And there’s all kinds of different kinds of restaurants.
I didn’t eat at many restaurants when I was younger. There wasn’t much in South Central anyways, except for fast food joints.
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.
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.
It’s hard enough for most restaurants to create and present a single menu that makes sense to the diner, let alone two.
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.
London is an incredible city. The people are very nice. It’s a happy city with good Brazilian restaurants.
I had talked for years about doing a restaurant with Rocky Dudum, who’s been my friend since I first came to San Francisco. Then Rocky’s son, Jeff, said he wanted to design it, so he traveled around the country to sports restaurants like Mickey Mantle‘s and Michael Jordan‘s, and he came up with a great concept.
Willie McCovey
In Italy it’s full-on stardom when you’re a cyclist – eating in restaurants for free, it’s great.
David Millar
Chinese restaurants have long been a weekly or monthly ritual for many Americans.
I do really love New York. I feel like there are more Asian restaurants. Philly has a sick food scene, I don’t want to diss it at all. But New York is so much bigger and there are more options.
Libraries are the ultimate restaurants for brain food. I sleep better knowing there are libraries. I would take a bullet for a librarian.
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.
Whether it’s books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
I’m a creature of habit. I go to restaurants all the time and stuff.
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.
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.
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.
A quick trip to Paris would be nice. It’s a beautiful city, and I’ve visited several times. I like the buzz, the sights and restaurants.
The only real benefit of being famous is being recognized by head waiters and getting good tables at restaurants. The rest is part ego trip and part inconvenience.
Rushing around my restaurants and doing a lot of walking when I film in Italy and a bit of swimming and running keeps me thin.
I kinda like where I am. If I’m recognized all the time, I have to leave better tips in restaurants.
The time I learned the most in restaurants was when I was alone in a basement, figuring it out on my own.
I played at different restaurants with my dad for a good year before I started doing anything on social media. I wanted to hone my craft before I put anything out there.
When it ceases to be fun, I’ll stop and just stay in my restaurants.
I’m Asian, so they assumed I’m not an American and that I come from Japan. Restaurants would refuse to serve me, and places would refuse to give you a haircut.
Fred Korematsu
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.
My dad’s best friend was a food writer and critic, so I was very lucky to eat in beautiful Michelin-starred restaurants growing up.
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.
I always could go into restaurants in Chicago, and nobody would throw anything at me. There are people there who might not like me, but I think they respect me.
I always end up in the kitchen at restaurants. At events or parties, too, I like to see where my food is prepared or made. I like the theater of it.
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.
I worked in restaurants the first half of my life.
We’ll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it’s like, the percentages are that maybe one person’s not going to like what they get. And I can’t be there to fix it. I hate that. We’re in this business to make things that please people.
With more money to spend, workers can take their families to local restaurants, buy cars at local auto dealers and shop at local stores. That causes growth in these businesses, which can result in the creation of more jobs.
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.
I own a couple of restaurants in places like Dubai and Sharjah.
Restaurants serve huge portions on even huger platters, and people are tempted to eat too much.
Have you ever booked multiple restaurants so you could decide on the night where to go? Complained about the price of a dish that you loved? Ordered a coffee to use a cafe‘s wi-fi for half a day? If you said ‘yes’ to any of those, chances are there’s a restaurateur out there who’s hurting a little because of it.
Being a vegan is pretty easy these days, as almost every town and city has health food stores and vegetarian-friendly restaurants.
I love breakfast. Well, I just like food. I’m properly into my food. It comes from my father. If we go anywhere, we like to look up the best restaurants.
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.’
Most restaurants in most cities, including Washington, are at a sort of mid-level. They’re somewhat trendy, or they have some sort of gimmick, or they’re somewhat expensive. And they make a lot of money off drinks. I tell people don’t go to most of them, unless your goal is just to socialize.
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.
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?’
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.
Restaurants in Chicago are seldom disappointing.
Whenever I’d go to restaurants, the main chef came out and was cooking for me, and he’s asking me how the food is. I get, like, VIP service, so it’s weird.
Inbee Park
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.
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 don’t go to fast food restaurants anymore. That’s out.
I make sure I keep everything tight, checking on my bills. Going to restaurants, I make sure if I have a coupon, I use it. I try to live like I’m a normal person.
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.
In America uniformed cops eat in coffee shops, diners and restaurants and I always feel safer having them around.
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.
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.
People feel very strongly about restaurants if theyre involved in them. It tends to take over your life for good and bad.
I obsess over places I will never live and restaurants at which I aspire to eat.
Betsy Beers
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?
Marian Burros
I don’t want Jeremy Clarkson anywhere near my shed or my toolbox or my piano. He’s interested in fashionable restaurants and celebrity gossip – I’m not interested in those.
I have restaurants, bookshops… but it’s not an empire, more… a puzzle. If it were an empire, all my restaurants would be the same.
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.
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.
I’m amazed that years after I stopped playing tennis, people still recognize me in restaurants and ask for my autograph.
You know how it is in L.A. You go to restaurants at four in the afternoon, and they’re packed because everyone is an actor, and no one is working.
Bryan Fogel
In the very beginning, we went on tours with Rammstein in really small clubs. We didn’t even have a record out. We played in restaurants and pubs in the south of Germany.
Till Lindemann
I think the best restaurants in America should be in California.
My favourite restaurants serve long lists of pizza and pasta creations that I fantasise over almost daily.
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.
And happy food tastes better. It really does. Some restaurants that go through the motions – theres no passion, no love, no excitement.
No one eats at restaurants as much as I do.
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.
I’m Dominique Crenn. I’m a chef, entrepreneur, artist, poet, human being. I have three restaurants in San Francisco: Atelier Crenn, Bar Crenn and Petit Crenn.
He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of ‘Restaurant Man’ – the original gangsta ‘Restaurant Man,’ my father – was the passing of an era. No one can replace him.
In short, Google prefers a world where we consistently go to three restaurants to a world where our choices are impossible to predict.
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.
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.
Timothy West
A lot of restaurants serve good food, but they don’t have very good service.
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.
As the global expansion of Indian and Chinese restaurants suggests, xenophobia is directed against foreign people, not foreign cultural imports.
Eric Hobsbawm
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.
I really don’t like going out. I don’t like restaurants because I don’t like the idea of someone, a waitress, being responsible for my evening. I like seconds, and more, and lots of conversation, and I’ve always hated the idea that in a restaurant an evening just ends. I find that incredibly depressing.
I don’t want to live in a world without the diner and the coffee shop and the mom and pop places, the ethnic restaurants.
I love food, and I’m a chronic over-orderer at restaurants.
Of course you can’t ‘trust‘ what people tell you on the web anymore than you can ‘trust’ what people tell you on megaphones, postcards or in restaurants. Working out the social politics of who you can trust and why is, quite literally, what a very large part of our brain has evolved to do.
A lot of people who have come up to me at restaurants – men – and have said, ‘I want to shake your hand, because I have daughters‘.
I’m a private person; I stick to my neighbourhood and eat in my little restaurants.
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.
I make napkins talk in restaurants, socks talk on car journeys. There is an awful lot of puppetry going on in the house.
Shanghai is a beautiful city, with theatres, shopping malls and restaurants that can rival anything in London.
Some say, why will people pay for cinema when they can watch cheaper DVDs at home? But I say, everyone has a kitchen at home, yet there are still many restaurants.
I get free meals in Cincinnati restaurants, girls scream when I just walk into a room.
When the economy goes sour, there are three different kinds of restaurants that do well: the smaller-scale neighborhood restaurants that don’t ask much of you; those that have banked enormous goodwill by offering great value during the boom; and those with proven records of excellence, a sure thing.
I like to go out to different restaurants in New York. I’m a restaurant junkie.
Amy Carlson
After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
I develop trust, and I think it’s the most important to my growth. If my restaurants are always full and my books sell, it’s this trust.
We’ve cut back dramatically. I mean we never go out to dinner unless we go to somebody‘s house. We never go to restaurants. That’s too extravagant.
I like regular meals and restaurants that will adapt things to your taste. Not a place where they roll their eyes if you want the sauce on the side.
Once the working classes were in chains, now they’re in chain 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.
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.
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.
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.
David Joseph Schwartz
I love good food and I love to eat in nice restaurants. I love Japanese food. I love Gordon Ramsay in London; he is pretty amazing.
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.
It’s one thing to wear jerseys at games, which fans have been doing in great numbers for 30 years, dressing as if they might be summoned from the stands on a moment’s notice to pinch-run. But those same jerseys are now omnipresent on airplanes, in restaurants, in doctor‘s waiting rooms.
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.
I’ll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs’ restaurants, and they’re very aware not to leave anything over because the chef is watching very closely. It’s a very sincere interaction when two chefs are cooking for one another.
Years ago, I was asked to come up to do a store signing in Vermont. The short version is the two younger guys who own the store pick me up at the airport and start driving me around Vermont, showing me the sights and the textile mills and the restaurants, and the punchline is there’s no store. There is no store!
There was segregation everywhere. The churches, buses and schools were all segregated and you couldn’t even go into the same restaurants.
Politicians dont expect the argument of the day to infiltrate restaurants, but of course they do, because were all human beings.
I have never really cooked, don’t know how to use my dishwasher, and subsist mainly on prepared deli takeout. I don’t even eat in restaurants much.
Being famous gets me good concert tickets, good tables in restaurants, good seats at sporting events and that’s really about it.
Fran Drescher
I’m a very generous tipper for my hairdresser and nail technician, and for staff in restaurants who have given a good service. I will always leave a tip, even for bad service.
In other restaurants you’ll see employees signing to each other, since we also hire many deaf men and women.
Carl Karcher
Diners are upset that restaurants aren’t honoring reservations, and a lot of restaurants help bring this on by overbooking.
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!
I found, when I was working in restaurants, that I did have this sort of natural curiosity about why things work.
People say to me now, ‘Oh, it must have been so glamorous to grow up in hotels, eat in restaurants.’ Of course, we hated it.
I never pictured L.A. as a hub for amazing food, which I learned quite quickly is sheer naivete. The restaurants here are insane.
There are so many memories for me in Manchester. Everywhere I go, I think, ‘I used to have boutiques here, clubs there, restaurants in that area.’
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.
My dreams are huge, man. I dream all day every day. Do I want to get into restaurants one day? Yeah! Do I want to get into hospitality and have my own hotels? Yeah, I do!
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.
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.
The first five years I lived in New York I was going out every night, to restaurants and album releases and parties.
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.
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It’s what I do.
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.
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.
I spend 80% of my time in my restaurants. Taping my TV shows doesn’t take much time, and then they get aired a lot. That’s the thing people don’t realize.
In the world where people with money overlap with restaurants and try to work out how to make more money, one of the things they talk about is the desire to find ‘the new pizza.’ This means a new mass-market product that can be made quickly and eaten both on the premises and as a takeaway.
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.
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.
I always like going to fancy Italian restaurants.
I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.
I spent a long time working in restaurants and making no money. It was very character-building, but I think it could have been built in a shorter time.
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’ve been in navigation systems, robotics, restaurants, communications systems, touch screens, and now I’m back in games. I like to say I have five-year A.D.D.
When I’m on the road, restaurants are like gyms: I know where I want to be in each city.
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.
What I do is my life, but it’s not like I spend 18 hours a day, seven days a week in the restaurants.
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.
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.
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.
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.
‘Heathers’ was probably the first time when I started to notice that people were opening doors for me and giving me tables at restaurants, regardless of what I was wearing. A whole world opened up to me that was shocking and weird and different, and I enjoyed it, and, you know, I took great advantage of it at times.
Jose Andres has this brilliant plan which is that you employ the restaurants and restaurant workers, and then you pay them and then they feed people in need.
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.
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.
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.
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.
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
Barton Seaver
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.
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.
The best food is in Chicago. There are great restaurants everywhere, from fancy places to burger joints.
I have this nightmare that one day I will have to look at every picture I’ve ever taken with people in an airport or in bars or restaurants, and it will make me very sad.
Our company sells about five to six million pounds of sausage a year. We sell it retail and to restaurants. We’ve got all kinds of products.
I’m a big foodie. Hyderabadi cuisine is amazing, and the kind of mutton dishes available at some restaurants in the Old City is incredible.
I like a nice cross section of society in my restaurants – the stars, the toffs, the working guy.
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.
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.
I know it sounds weird, but the food that I eat, it doesn’t make a big difference, and it never has. So, I’ve saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it’s part of our culture, and it’s part of a social activity more than anything else.
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.
The margins for restaurants to make money are very, very narrow. It’s a tough business, and to be a chef is a little bit masochistic.
Those who come into my restaurants expect something more, expect my ‘fingerprint,’ and trust me to give them a different experience.
You don’t take food home from restaurants in Sweden.
Greg Poehler
Before a game, I avoid having a heavy meal so that I don’t feel sleepy at the board. You eat to be healthy, and that generally takes care of everything. Also, you can’t be too finicky, since at tournaments you tend to eat at restaurants here and there. But, as long as you’re eating sensibly, it’s all good.
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!
I spend my weekends sleeping and watching DVDs, and eating at restaurants within a 2-block radius of my apartment.
The early-’80s recession was good for good restaurants, not least because it put bad ones out of business.
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.
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.
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 love new restaurants; I love trying out new foods.
I wouldn’t mind working in restaurants again because you build up a relationship with the customers. I’m really inspired by the mundane – it’s often the most ordinary-looking people who have the best stories – and you can watch diners and study their idiosyncrasies without them being aware of it.
I was brought up on a farm in Oxford but my parents always had a flat in London, and we’d go to pretty smart restaurants, so it’s always seemed important to eat well.
So what on Earth there isn’t to like about New York? I don’t know. But what you do also have is a load of very ordinary restaurants which you make a terrible fuss about which are really only very average. Which is fine. One doesn’t go to New York for the food.
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.
Olympia was a town crawling with music. I was new to the whole punk scene. The culture shock continued; Olympia had bagels! We didn’t have bagels in Arkansas. You could order vegetarian food all over town! It was so crazy to me – a place with so many vegetarians, the restaurants made special dishes for them?
Anyone who thinks restaurants are hard should try working at a tech company.
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.
I never taste the wine first in restaurants, I just ask the waiter to pour.
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’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.
Lorene Scafaria
Why do Greeks always open restaurants that fail?
George Chakiris
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.
When eating out while on tour, a great place to get vegetarian food is Thai restaurants, as they have lots of options. I absolutely adore salad and vegetables – I will eat salad until it’s coming out of my ears. Although I think it’s great in any form, my particular favourite has to be beetroot salad.
I like to eat other people’s food in restaurants.
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.
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.
I am obsessed with Chinese restaurants. Like many Americans, I first discovered them in my childhood.
When you’re in theater, you inevitably wind up working in restaurants. I made pastry.
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.
Restaurants are a wonderful escape for me. And are for a lot of people.
Gay Talese
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.
Ed Smith
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.
Ray Stannard Baker
People want to go out and eat, theres no question about that. Its not something thats just going to go because of Covid. Its heartening the way people have come back to restaurants.
At restaurants, I try to tell them not to bring the bread basket, but what’s the point of going out to eat if I can’t enjoy it?
Natalie Morales
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.
Matthew Moy
There are wonderful restaurants in London. I love Indian food and I like Arab food, and I go very often to the Arab restaurant Noura.
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
We play Amazing Race on New Year‘s Eve. My mom or aunt makes a whole list of things that we have to find, and we split up into teams. Sometimes it’s like a Chinese takeout menu or take a picture with a cop, so on New Year’s Eve we’re running around all over the place going into restaurants and different things.
The movie theater is never going away. If that was a case why are there still restaurants? People still have kitchens in their home!
I enjoy living life and I enjoy going to different restaurants and eating my way through a country and going to different museums and learning about different cultures.
For restaurants that have a minimum gratuity charge on large groups, the IRS will now count those tips as regular wages rather than traditional tips that we are all familiar with when we dine out. Ask any server, and they will tell you that this will directly affect their day-to-day lifestyle.
The people of Mississippi can’t just go home, shut down their small business, shut down their restaurants, shut down their gyms… and just think that you can come back six weeks from now, flip a switch and everything’s gonna be fine. That’s not the way the economy works.