People imagine that everything is easy when you’re a princess, but we’re still human beings. Some of my friends don’t want to go out with me anymore – to go to a restaurant, I have to use a different door.
I don’t want the World Dream Orchestra to be like a dessert whose taste is instantly forgotten as soon as you leave the restaurant.
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.
Some bloke said to me in a restaurant whilst I was eating my dinner, ‘No, stop. Starvation suits you.’
Booking travel is not like shopping or groceries or booking a restaurant. It’s much less frequent, so understanding what works just takes a lot more time.
I don’t think it’s rational for a country to try to kill the Saudi Arabian ambassador in a restaurant in Washington.
I get speeding ticket like everybody else. If the restaurant is full I’m waiting in line like everybody else.
While my parents both worked full-time, we still grappled with the scourge of working-class poverty. But my entrepreneurial mother used her research skills to consult. And, along with my dad, she even ran a soul food restaurant for my great-aunt.
All great deeds and all great thoughts have a ridiculous beginning. Great works are often born on a street corner or in a restaurant’s revolving door.
The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.
I always have melodies flowing in my head – whether I’m just at home, at the mall, at a restaurant or wherever. I’m always humming along to the random melodies that form in my head. My friends always ask me, ‘What are you singing?’ and I’ll be like, ‘I don’t know!’
I’m a walkawayer. If someone brings me a really crap meal in a restaurant I will tell them it’s wonderful and then just never go to the restaurant again. I think that’s the best way to do it generally, rather than sit and fight and annoy your head. Just pretend to enjoy it and then leave.
When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the seafood restaurant open I went to France, and particularly Brittany, to pick up ideas.
Some people ask the secret of our long marriage. We take time to go to a restaurant two times a week. A little candlelight, dinner, soft music and dancing. She goes Tuesdays, I go Fridays.
A telephone number shouldn’t represent a home or a car or a restaurant, but instead a person.
The cheapest gadget – and you don’t even have to spend a dime – is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.
I’m gonna open a small restaurant on the beach in Mexico. We’re only gonna have a few tables, and we’re only gonna cook what’s fresh that day. We’re gonna get back to the basics.
For a meal out, my number one restaurant is Peter’s Inn. I first went there when it was an old biker bar. Believe me, when it was Motorcycle Pete’s, that was fun. I had my 30th birthday there.
There are people with otherwise chaotic and disorganized lives, a certain type of person that’s always found a home in the restaurant business in much the same way that a lot of people find a home in the military.
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
If I have a choice between putting my kids to bed and going to a party, I’ll put my kids to bed. If I have a choice of going to a restaurant or having friends round, I’ll have friends round. Every time.
I’m carded for R-rated movies. And I get talked down to a lot. When I try to go rent a car or buy an airplane ticket or other stuff adults do, I get ‘Okaaaaaay, honey.’ I remember when I was 18, getting crayons in a restaurant.
I’m a restaurant junkie.
I’m going to work on food culture and help food become fun and part of peoples’ lives again. The traditional restaurant is more commercial-oriented. But I want community through food.
The person I always enjoy having a meal with is Cilla Black. I might not see her for months, but then I’ll pick her up at her flat, and we’ll go to a restaurant, and it’s like I’ve seen her that morning.
You cannot open a major New York restaurant today and not be aware that showbiz will play a role.
I’m working harder than ever now, and I’m putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That’s my philosophy.
I kind of think of engineering like the chefs at a restaurant. Nobody’s going to deny chefs are integrally important, but there’s also so many other people who contribute to a great meal.
I love food, but if I find a restaurant I like in a new city, I can eat every meal there, and sometimes I do… and even sometimes the same dish.
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.
Well, the first restaurant I worked in was Hooters.
You know, my brother won’t walk out of a restaurant with me anymore because he doesn’t want to be linked to me as my new ‘mystery man.’ Same with my close guy friends.
When you’re a restaurant critic, you’re not home at night, so breakfast became really important for us.
My favourite Nice restaurant is in the market. It’s open mainly for the market people, and shuts in August.
Because I live and breathe design every day, sometimes I will come across an idea that is something I want to try. It often comes from an old hotel or an old restaurant, and I will adapt it to be residential.
The lunch in a normal American restaurant is very problematic for me. I don’t like to have hot food for lunch.
The people on my mum’s side of the family are atheist intellectuals who are ueber-proper. My dad’s side of the family are missionaries who are more comfortable sitting around in sweatpants than they are in a five-star restaurant. But those two influences converged in my life.
It is no small thing for an American to be able to go into a fast-food restaurant and to buy a double cheeseburger, fries, and a large Coke for a price equal to less than an hour of labor at the minimum wage – indeed, in the long sweep of history, this represents a remarkable achievement.
The first time I ever tried edamame, I thought it was gross. I didn’t understand the hairy skin. It didn’t taste good to me. Now I scarf down a bowl of edamame when I sit down at a restaurant, and I don’t think twice about it.
The Lamb’s Club is going to be a luxury bar and grill; we’re not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro.
I see City Perch as a destination restaurant.
In high school, I interned at my mother’s restaurant and learned the small-business ropes. It was really instructive and taught me to switch contexts quickly, as I contributed to everything from managing the reception desk to building their website.
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.
Most of the time, I can’t listen to the song after the video’s done. Sometimes I’ll hear a song that I’ve worked on at a restaurant or on the radio, and I’ll have this visceral physical reaction.
In ‘Purab Aur Paschim,’ there’s one of the nicer patriotic scenes which is patriotic without going jingoistic. There’s a scene set in a rotating restaurant, where Pran, who has left India, is completely running India down and Manoj Kumar is taking up for India. And there’s that song ‘Jab Zero Diya.’
Well, I got people that help me with the restaurant. I don’t have to be at the restaurant 24 hours a day.
My only failure was the restaurant in Myrtle Beach. I kept it open for four years. It was in a tourist town, it was only busy four and half, five months of the year. But the bills kept coming all year.
When I’m in a restaurant, I don’t eat red meat. It doesn’t taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.
Some of the things I think I learned from that were very educational as far as just paying bills – the basics in dealing with a restaurant like that. It was just life – the education involved in running the organization, even on a small level.
There’s a difference between business acquaintances and friends. I consider a friend any time we eat together at the same restaurant, or he’s eaten at my house, or I’ve eaten at his house.
I started doing little amateur nights at the comedy club that was right next to the restaurant that I waitressed in when I was in university. I was probably 22 years old. I didn’t do it with any intention of making a career out of it; I had just always valued comedy.
