Like the Negro League players, I traveled through the segregated south as a young man. Because I was black, I was denied service at many restaurants and could only drink from water fountains marked ‘Colored.’ When I went to the movies, I would have to sit in the Colored balcony.
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.
I was a food tour guide – I took people on a tour to different restaurants in the area.
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’m afraid that eating in restaurants reflects one’s experiences with movies, art galleries, novels, music – that is, characterized by mild amusement but with an overall feeling of stupidity and shame. Better to cook for yourself.
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.
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.
Why can’t teachers end up owning schools, the way waiters can open their own restaurants?
The first five years I lived in New York I was going out every night, to restaurants and album releases and parties.
There is a definite loneliness in the game. Most people stay away from you since they think they’re intruding upon your time. And after the ball game, when it’s 11 o’clock and you want to eat dinner some place, the restaurants are closed.
Restaurants should be democratic; you shouldn’t be made to feel privileged for getting a table or being lectured by the waiter.
I live in New York and I’m in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that’s why they’re successful.
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.
I don’t think there’s going to be sustainable demand for restaurants that force you to spend hours there.
I discovered that the world of the finest restaurants was something akin to the world of the Mafia.
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
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.
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.
We will emerge stronger as a diverse community; the area will be rebuilt with life around the clock, new buildings, restaurants, places of entertainment.
At the end of drama school, I made a contract with myself: I’d try acting for five years. I was 26. I had already spent eight years working in restaurants and gas stations. So I had seen enough small businesses to understand that that’s what acting is: a small business.
I’ve always hated Zagat. If I’m going to listen to someone else’s opinions on restaurants, I don’t care if I agree or not. I just want to know who they are.
I worked in restaurants, bars, record stores; I did anything and everything to pay my way through university and LAMDA.
I worked in 40 restaurants over a five-year period.
I have 20 restaurants. And if one doesn’t work, it doesn’t work.
When I got out of high school, I was working in restaurants in New York City, when I heard Bill Anderson from The Neighborhood Playhouse was doing private lessons. I started taking classes, and it was a lot of improv and Meisner and repetition.
Even the busboys at the restaurants have a script to give you. Everybody is in the business.
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.
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.
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 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.
I am fortunate to stay at lots of lovely hotels when I’m on tour, but my favourite hotel group in Britain is Malmaison. I recently stayed at the Malmaison in Manchester, which was pretty amazing. It had a fabulous bar and restaurants, as well as fantastic rooms with mood lighting.
Immigrants do more than help us win our wars, or set up cleaning shops or ethnic restaurants.
People complain that chefs aren’t at their restaurants anymore, but I don’t think that’s the case at all. You see them on TV and you assume they’re not working but they are.
I didn’t eat at many restaurants when I was younger. There wasn’t much in South Central anyways, except for fast food joints.
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.
I am deeply sorry that people got sick from eating at our restaurants. It’s the worst thing that can happen.
If someone said, ‘You’ve got to eat your next two meals at American fast-food restaurants,’ I would do one meal at Chipotle and one meal at Popeyes fried chicken.
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.
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.
Rarely do pens go dry in restaurants.
Things were tough. Segregation was all around – in the schools, the buses, the restaurants, the theaters. But Dr. King worked hard for black people to have a fair share.
I was always inspired by restaurants like La Tulipe in Manhattan. You’d walk right by and say, ‘Oh what a lovely house.’ You didn’t realize there was a restaurant behind the door.
If you don’t want to have your private life splashed everywhere, why go to the restaurants and the places you know you’re going to be photographed?
No matter where I am, especially when I’m on tour around the country, Caesar salad is my standby. In a random city and eating in random to-go restaurants, you’re kind of scared about trying things, but you can always count on a Caesar salad.
Restaurants are a much easier way to introduce Americans to a culture than getting them into museums.
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.
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.
I like being able to walk or ride my bike to restaurants and do different things.
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 am obsessed with Chinese restaurants. Like many Americans, I first discovered them in my childhood.
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.’
Everyone is in a rush in New York, even in restaurants and in cafes. You dont have the serenity. That, I think, is very important in order to read.
Restaurants in Chicago are seldom disappointing.
Honestly, I’ve always loved cheesesteaks. They’re kind of my go-to when there’s nothing else to have at restaurants, but obviously it’s a little different when you’re out in Philly and have an authentic Philly cheesesteak.
If I had to name one thing that differentiates me from the other women, it’s that I get free stuff at restaurants or get discounts.
When I was young in L.A. and I couldn’t get into clubs or restaurants, I would call imitating celebrities and get a table, and it would work often. I was either Stallone or Mickey Rourke: ‘This is Sly. I may be late, but my buddy Hank will be there early.’
