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.
Restaurants are a wonderful escape for me. And are for a lot of people.
I always like going to fancy Italian restaurants.
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.
Dubrovnik is still a thriving, bustling city with modern day shops, restaurants and bars yet still has the old city charm of street vendors, performers and women hanging laundry outside the windows.
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.
One of my favorite things to read in the ‘Observer’ is the restaurant review by Jay Rayner. I love reading about these restaurants that I won’t ever have the time to go to.
Facebook is uniquely positioned to answer questions that people have, like, what sushi restaurants have my friends gone to in New York lately and liked? These are queries you could potentially do with Facebook that you couldn’t do with anything else, we just have to do it.
Myself, Eric Wareheim, and Jason Woliner decided to start a Food Club where the three of us go to restaurants with a couple of other people. The three of us are the captains of the Food Club, so we have to wear the captains’ hats.
Not everyone necessarily needs new things all the time and creative designs. It’s good to have luxury restaurants and fast-food restaurants. You need both.
Maybe I wouldn’t hit three fast food restaurants in a day, but I could hit one in a day. I try not to do that.
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.
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.
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.
In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so there is a huge influence from sources like the Yucatan, Oaxaca and Puebla.
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.
It’s funny how I use social media because I don’t use it to promote my restaurants that much. I use it for social issues and I think that’s what it’s for. I do a few things – I mess around with music a lot because that’s a passion of mine. If something strikes me and I want to share it, I do.
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.
My whole shtick is that I want to contribute to New York’s culture via restaurants, nightlife, whatever… but to be more conscious, more aware, more sustainable. It’s more than just ‘being responsible as a culture.’ It’s having an ethical chain of production.
Restaurants serve huge portions on even huger platters, and people are tempted to eat too much.
I’ve had a few embarrassing moments in restaurants. I tried to order a quesadilla, and I totally mispronounced the word. And another time, I asked for some toast with Marmite, and they had no idea what I was asking for!
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.
People feel like they know you because they’ve read about you, and people who don’t know me seem to have warm feelings about me. I seem to be popular with women. I go into the loo in restaurants, and they all say, ‘Oh, I love you.’ It’s odd, but it’s really nice, too.
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.
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.
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
I go to Michelin-starred restaurants as part of my job, but that’s not how I want to eat all the time.
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.
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.
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.
No one eats at restaurants as much as I do.
When our folks focus on exactly what is needed to succeed in the restaurants, they should be able to lead themselves to restaurateur level.
I used to do my own taxes. You know how you buy that gigantic sheet at Staples, add up the restaurants, clothes, and taxis and glue your receipts into the book month by month? The more money I made, the more complicated things got.
When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
I am a terrible chef; I’m not a good cook. I don’t have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I’m very, very happy to support them. I invest in restaurants because I love them so much.
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.
Most of my friends all tend to work in restaurants part time, doing acting classes on the side.
‘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.
My desire to curtail undue freedom of speech extends only to such public areas as restaurants, airports, streets, hotel lobbies, parks, and department stores. Verbal exchanges between consenting adults in private are as of little interest to me as they probably are to them.
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 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 like eating; I like going to restaurants and trying new things.
I worked in restaurants the first half of my life.
I obsess over places I will never live and restaurants at which I aspire to eat.
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.
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.
What we are trying to do is to create a social business in Bangladesh, a joint venture to create restaurants for common people. Good, healthy food at affordable prices so that people don’t have to opt for food that is unhealthy and unhygienic.
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.
I never pictured L.A. as a hub for amazing food, which I learned quite quickly is sheer naivete. The restaurants here are insane.
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.
