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.
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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.
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In Tokyo, we have more three-star Michelin restaurants than Paris.
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We must center restaurants, bodegas, and other food businesses as critical food infrastructure for racial and economic justice.
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I don’t think there’s going to be sustainable demand for restaurants that force you to spend hours there.
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Playing jazz in restaurants is too stereotypical.
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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.
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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.
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I don’t go to fancy Michelin-starred restaurants often.
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I don’t run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
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The restaurants close here in Salzburg. They don’t really have a nightlife in the winter time.
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One of my favorites to order in fancy restaurants is escargot.
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I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
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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.
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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.
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I find five or six restaurants and I just constantly order from them or go there. I don’t change much.
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When I left restaurants, I had to learn to be a home cook.
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I love restaurants from top to bottom.
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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.
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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.
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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.
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Small businesses are the heart and soul of South Carolina‘s economy – from our bait stores to our restaurants and barber shops.
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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.
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I don’t like eating in restaurants.
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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.
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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.
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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.
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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.
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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.
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It is difficult to get organic food at most restaurants, so when possible, eat at home. When not, do your best.
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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.’
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The thing that really surprised me about strip malls in California, specifically Los Angeles, is that they have some really fantastic restaurants.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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People use restaurants to do business, to do politics, to socialize.
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All my life, I’ve had restaurants that were affordable.
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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.
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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.
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The murals in restaurants are on par with the food in museums.
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Goldfish in Chinese restaurants are there to draw in the gold, the money.
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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.
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I can go to cities and go to restaurants or the movies and occasionally I’ll get recognized – but not for the most part.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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I didn’t grow up eating no vegetables. I ate at fast food restaurants every day.
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Murals in restaurants are on a par with the food in museums.
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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.
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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.
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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.
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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.
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I love shopping, but I can’t go out. I love going to restaurants and eating out with friends.
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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.
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There are restaurants you can go in and pay $100 a person for a meal. I get as much satisfaction out of paying $25.
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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.
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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.
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More and more, museums will look at restaurants and chefs differently – as if they are curating art.
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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.
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The restaurants express the spirit of the chef, the spirit of the city, the country.
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Restaurants are like kids. You hope you understand their innate gifts, and then you let them realize their aspirations.
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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?
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.
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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.
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I love trying new restaurants.
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When I was about 18, I started playing restaurants for £150 a night. I felt like a millionaire.
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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.
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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.
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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.
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London is an incredible city. The people are very nice. It’s a happy city with good Brazilian restaurants.
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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.
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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.
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I’m a creature of habit. I go to restaurants all the time and stuff.
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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.
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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.
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When it ceases to be fun, I’ll stop and just stay in my restaurants.
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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.
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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.
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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.
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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.
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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.
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I worked in restaurants the first half of my life.
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I own a couple of restaurants in places like Dubai and Sharjah.
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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.
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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.’
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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.
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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.
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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.
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Restaurants in Chicago are seldom disappointing.
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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.
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I don’t go to fast food restaurants anymore. That’s out.
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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.
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In America uniformed cops eat in coffee shops, diners and restaurants and I always feel safer having them around.
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People feel very strongly about restaurants if theyre involved in them. It tends to take over your life for good and bad.
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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?
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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.
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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.
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I think the best restaurants in America should be in California.
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No one eats at restaurants as much as I do.
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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.
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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.
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In short, Google prefers a world where we consistently go to three restaurants to a world where our choices are impossible to predict.
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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.
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A lot of restaurants serve good food, but they don’t have very good service.
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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.
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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.
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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.
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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.
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I love food, and I’m a chronic over-orderer at restaurants.
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I’m a private person; I stick to my neighbourhood and eat in my little restaurants.
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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.
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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.
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I like to go out to different restaurants in New York. I’m a restaurant junkie.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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!
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There was segregation everywhere. The churches, buses and schools were all segregated and you couldn’t even go into the same restaurants.
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Politicians dont expect the argument of the day to infiltrate restaurants, but of course they do, because were all human beings.
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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.
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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.
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Diners are upset that restaurants aren’t honoring reservations, and a lot of restaurants help bring this on by overbooking.
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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.
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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.’
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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!
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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.
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The first five years I lived in New York I was going out every night, to restaurants and album releases and parties.
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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.
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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.
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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.
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I always like going to fancy Italian restaurants.
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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.
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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.
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When I’m on the road, restaurants are like gyms: I know where I want to be in each city.
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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.
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What I do is my life, but it’s not like I spend 18 hours a day, seven days a week in the restaurants.
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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.
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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.
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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.
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‘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.
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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.
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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.
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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.
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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.
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The best food is in Chicago. There are great restaurants everywhere, from fancy places to burger joints.
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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.
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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.
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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.
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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.
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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.
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Those who come into my restaurants expect something more, expect my ‘fingerprint,’ and trust me to give them a different experience.
325
You don’t take food home from restaurants in Sweden.
326
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.
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The early-’80s recession was good for good restaurants, not least because it put bad ones out of business.
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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.
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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.
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I love new restaurants; I love trying out new foods.
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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.
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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.
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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?
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Anyone who thinks restaurants are hard should try working at a tech company.
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I never taste the wine first in restaurants, I just ask the waiter to pour.
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Why do Greeks always open restaurants that fail?
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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.
346
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.
347
I like to eat other people’s food in restaurants.
348
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.
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I am obsessed with Chinese restaurants. Like many Americans, I first discovered them in my childhood.
351
When you’re in theater, you inevitably wind up working in restaurants. I made pastry.
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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.
353
Restaurants are a wonderful escape for me. And are for a lot of people.
354
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.
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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.
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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.
359
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.
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In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
361
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.
362
The movie theater is never going away. If that was a case why are there still restaurants? People still have kitchens in their home!
363
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.
364
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.
365
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.
