Words matter. These are the best Restaurant Quotes from famous people such as Maneet Chauhan, Bindi Irwin, Eddie Huang, Christopher Guest, Katharine McPhee, and they’re great for sharing with your friends.
For my first restaurant, I wanted to do something very special and close to my heart. Nashville felt like the place.
I get a bit depressed if I walk into a restaurant and see shark-fin soup on the menu.
I’ve never said I was a chef – I think I make great food. I will never open a restaurant to do, like, tasting courses.
When you hear someone talking in a restaurant or overhear someone talking on the street, there are very different patterns of conversation than you would hear in a conventional movie.
I still have to count on my hands! I’ll be in a restaurant doing a tip and I’ll be like, ‘What’s 20% of this?’
It was tough times in Ohio when we lived there. My dad was between unemployed and just selling random knickknacks at a flea market. My mom was a cashier at a Chinese food restaurant. They both had awesome careers back in Taiwan, and they came here for my sister and I.
I would love to go to a restaurant on the beach. And that could be in Miami or that could be in Malibu or Bahamas, Mexico.
We never do Valentine’s dinner, because everybody, they look. On Valentine’s, imagine me and David going to a restaurant! Like, everybody’s going to say, ‘Did they talk? Did they hold hands?’ Twenty years. We’ve been married twenty years!
Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time – that’s enough. Then sushi restaurant – butchering fish and they make your body smell like fishy.
If you can play guitar and sing, you can probably get a gig down the road playing at a restaurant, but don’t throw your life away chasing something that is so elusive it will only lead you to regret and may turn you bitter.
Paul and I were both struggling actors. One night he would serve me in a restaurant, and the next night I would serve him. It was what out of work actors did.
I waited at the counter of a white restaurant for eleven years. When they finally integrated, they didn’t have what I wanted.
Being outside the candy store looking in is the state of people today. Whether you’re in a Pakistani village watching somebody in a car drive by, or you’re in the city of Lahore going to a restaurant and seeing somebody with a security entourage coming in… you’re exposed to people with more.
I can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York… but I don’t know if you consider that a real restaurant.
I try to try a new restaurant every week.
I didn’t open a restaurant, but I did go to a few cooking schools. It was too much like hard work!
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.
Restaurant kitchens are highly pressurised environments, with lots of young men, and that means one thing: testosterone. It’s not brutal – it’s military. It is regimented, tough. People are put into compartments and have to do exactly what they’re told or the whole thing falls apart.
Maybe I’m like acts of Congress or your favorite Chinese restaurant – you don’t really want to know what’s going on behind the door. I’m a real study in contrast, I expect, looking from without. But it adds up to what you get on stage.
I ended up wanting to be a cook and hold my own in a restaurant.
My father was a restaurant man, laundry man in his lifetime. And I’ve often wondered how and why did I become an actor? Where did I get the so-called talent to express myself? And I look back, and I see that my mother was very animated. I can remember that she used to, what she called ‘bei zhu.’
I had a series of jobs in the small fishing village in West Wales where my family lived when I was a teenager. I worked as a fisherman in the day, and then the skipper and his wife ran a small restaurant – she’d cook the fish he caught.
At a very young age, I fell in love with the idea of being in a restaurant and being surrounded with people around me. I don’t think at the time I thought about becoming a chef. I have a bachelor’s degree in economics. I never went to a cooking school.
I haven’t really decided to be an actor yet! I started doing plays when I was about 15 or 16. I only did it because my dad saw a bunch of pretty girls in a restaurant and he asked them where they came from and they said drama group. He said, ‘Son, that is where you need to go.’
Gramercy Tavern appeared on the cover of New York Magazine the day we opened, and it was five deep at the bar with people who were not necessarily here to dine. They just wanted to kinda sniff out the hot, new restaurant.
Although a great restaurant experience must include great food, a bad restaurant experience can be achieved through bad service alone. Ideally, service is invisible. You notice it only when something goes wrong.
I think we’ll still be a family restaurant, we’ll be contemporary, we’ll be lifestyle, we won’t be old, we won’t be 60 years old in the view of the consumer.
I was never a sit-in-the-audience-type person. Even as a little kid, when I saw a band performing at a restaurant, I would ask them if I could sing a song.
Making food is a labor of love – it’s a nice thing to do for your loved ones to show you care about them, that you took the time to make them something. But for me, I don’t cook. I would much rather hop in my car and go to a restaurant.
My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. That’s my aspiration.
The new age of terrorism isn’t on the battlefield: it’s in your own backyard. Whether it’s at a concert in France or a restaurant in the United States, terrorism doesn’t have to happen in a military installation by any stretch of the imagination.
I generally only eat one meal a day, which is pretty unusual for a restaurant reviewer. It’s not that I have a problem with food; I’ll eat anything that doesn’t involve a bet, a dare, or an initiation ceremony.
A killer Cuban restaurant with a giant cigar bar. Have me a Cuban sandwich. That’s just like heaven to me. I’m a simple man.
My favourite hangouts are the Mexican restaurant Crazy Homies and the Electric Cinema, both in Notting Hill.
A great restaurant is one that just makes you feel like you’re not sure whether you went out or you came home and confuses you. If it can do both of those things at the same time, you’re hooked.
I am a very open person, and I’m always nervous of being misconstrued. Sitting in the middle of a restaurant makes me nervous. I feel like I’m being judged. And it’s funny that I should feel that way.
Whenever I passed by a Chinese restaurant in a car, I’d joke to my friends, ‘Oh yeah, my uncle owns that place.’
When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef’s table where people can come and taste my food without having to have a catered event.
When I first started playing, the only time you knew you would get photographed was if the paparazzi were outside a smart restaurant in town.
I can’t even go on a spontaneous walk or to a restaurant without armored cars and police, but there is no alternative.
In the bar and restaurant industry, you’re always one idea away from your next quarter-million.
I had become mean and stupid and deliberately hurtful because that is what is expected of restaurant critics. Of critics in general.
If a guy ever walks into a restaurant on a date wearing mandals, you need to leave immediately. It’s just not necessary.
A Cannibal is a person who walks into a restaurant and orders a waiter.
When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally.
I like to go out to different restaurants in New York. I’m a restaurant junkie.
L’Etoile, in Soho, is the best French restaurant in London.
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.
I had a couple of investments that didn’t go my way. That’s why I laugh at guys who say, ‘Oh, I’m going to open a clothing line. I’m going to start a restaurant.’
I had a restaurant in Georgia for a while, and I really miss feeding everybody.
With a lot of the old school veggie recipes, and in the Seventies and Eighties, you’d go to a veggie restaurant and you got this sense of worthiness. You were presented with a plate of brown, and three forkfuls in, you might feel self-righteous, but you were bored with it.
Wherever I live, if there isn’t a restaurant I want to go to of a certain type, then I open it. That’s all. For selfish reasons.