Tip your drag queens, bartenders, and don’t rub your chopsticks together at the sushi restaurant. Also, just in general, don’t be a dirtbag human.
I only have the restaurant. If I do other things, it’s only to do with the restaurant.
Im a fan of the restaurant where they only have one thing and maybe a vegetarian option. You get what you are given.
Restaurant industry sales in 2011 are estimated to have reached a record high of $604 billion, up 3.6 percent from 2010. Restaurant employment grew 1.9 percent in 2011, with some 230,000 jobs added, the strongest gain in five years.
That’s been the secret to ‘Gas Monkey’: Move fast. I opened the first restaurant within a year and a half. Most people wait five years. I always move quickly, and in today’s market, no matter what you’re in, you can recover from a mistake faster than you can recover from not doing.
For Russian food, I like the Zhiguli restaurant.
I opened a restaurant that had nothing but California wines.
I never eat in a restaurant that’s over a hundred feet off the ground and won’t stand still.
You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.
I have a restaurant in Sri Lanka, and I feel keen to open up something here in Mumbai and bring Sri Lankan food here in India. I feel we have so much in common, but we have a different cuisine, and I am sure people will enjoy here.
My mother was a very wonderful woman. When she and my dad divorced, she moved to California and worked two jobs in the cannery at night and as a waitress during the day. But she saved enough money to establish a restaurant.
My wife is from Chicago, and every time we go, I just love it. I love the restaurant scene, and people here are so into the food. It’s one of the most exciting food cities in the country.
On Gates Avenue, there’s an amazing Italian restaurant: Locanda Vini e Olii. It’s in an old pharmacy – the front of it still has the pharmacy’s name on it – and they have all these little tchotchkes and knickknacks and things behind glass. Whenever my parents come to Brooklyn, I take them there.
I like to be unhinged; I like to be unpredictable. I like to make people worry that worse things can happen whenever I go out to a restaurant or act in a movie.
Christopher Plummer once told me that he never orders a wine without first confirming that the restaurant has a second bottle in case he loves it.
My favorite restaurant in the Twin Cities is McDonalds. I order two cheeseburgers, two snack wraps with no sauce, two fish fillets with cheese and light tartar sauce, two large fries, two apple pies, and one large milkshake.
If I can’t eat the meal in a restaurant, and the waiter asks, ‘Is everything all right, Madam?’, I tell them that I’m on a diet.
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I’ve been a really enthusiastic home cook for a long time. It’s just something I’m passionate about.
I built RPM Italian, a restaurant I frequent as much as I can, because that is what people from Chicago do. They build things.
And you know, I hate to admit this, but I don’t always think in terms of Shakespeare. When I eat, I do. When I’m at a restaurant, I’ll think, ‘Hmm, what would Macbeth have ordered?’
I would sometimes sit in a crowded restaurant, and say, ‘You know, I’m the only person in this restaurant who can’t draw.’
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
A man is able to take me to a restaurant, but he’s not able to take me home to mom. Society is still not at a place yet where they see us as family.
Howard Hughes himself was a regular at the restaurant, and in a way it became his headquarters, too. Howard had recently relocated to Las Vegas, so when he wanted to do business in Los Angeles, he went into the back of our restaurant to use the telephone.
A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food.
I bask in the affection I get on the streets. I recently went into the kitchen of a restaurant to meet the cooks. They were people I didn’t know, but what a joy it was meet them! Such experiences wouldn’t happen if I were doing only one kind of cinema.
The reality is that front-line workers like restaurant servers, bus drivers and retail store clerks – whose jobs require person-to-person interactions – do not have the luxury of being able to ‘work from home.’
A good restaurant just makes me giddy. I can go all day with anticipation just knowing where I’m going to eat. Sometimes it’s well planned, sometimes it’s spontaneous. Either way works.
I make a really delicious eggplant and squash curry that’s inspired by Vij of Vij’s Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it’s really simple, but the flavor is so pungent and intense that I feel like I’m a real chef whenever I create it.
Alinea is not the type of restaurant where you go if you’re in a hurry. Really, it’s about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion.
I started in the restaurant industry when I was 22, so I’ve had quite a long tenure, if you will.
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
When I find a golf course or a restaurant or a market that I like, that’s pretty much exclusively where I go.
The difference between ‘Molto Italiano’ and ‘The Babbo Cookbook’ is that the ingredient lists in ‘Molto’ are about half or even a third the size. In ‘Babbo,’ they are very long, they are very real. That’s exactly how we make them in the restaurant.
People wrote about me and started calling me a star, and I just hated it. There are aspects of it that are great – I mean, you can ring up any restaurant and get in, can’t you.
Every single person I spoke with, when I said I might perhaps be moving to Modena, told me how great the food is, so much so that I had to say, ‘I’m here to play football, not to open a restaurant!’
Yes, e-commerce is a strange situation for an old guy like me. You can buy a TV online, OK, but to buy a dress or shoes? Ugh. The customer has to go back to the store and breathe and smell and have a good time. Because shopping is a good time – like going to a nice restaurant.
I think there is a real misconception about Indian food being super spicy. And I know that’s because when you go into an Indian restaurant, it is pretty spicy. But it doesn’t have to be. In fact, my husband can’t handle a lot of heat. I’ve had to temper my cooking so that he can eat with me.
My favorite magazine is the ‘Harvard Business Review.’ If someone sat across from me in a restaurant and didn’t know me, that might surprise them.
If I want to go out and eat at a restaurant with amazing food, I’ll do that, like, once a week where I’m not thinking about it. I want to indulge! I want to do things that are not necessarily healthy sometimes.
Together, we can help make sure that every family that walks into a restaurant can make an easy, healthy choice.
I never even went to Jekyll & Hyde’s restaurant. I loved the Greenwich Village Halloween Parade, though.
When I write songs, it’s very random. I get influenced by the most random things! Sometimes it just comes to me in my sleep or just hanging out in a restaurant or something. Music just comes to me, and I’ll start writing from there.
I find it odd that people will go to a nice restaurant or to the theater in jeans and T-shirts.
If you go to a restaurant with Tom Cruise, it’s like walking in with Santa Claus. Everybody is in a better mood because he’s there.
You have to know when to give up control, and if you go to a good restaurant, you have to give it up – it’s a trust factor.
My sister’s fish tacos are out of control. I’d give her a restaurant if I were a gazillionaire.
Kyochon is really my favorite restaurant, and in Korea, Kyochon has 950 branches all over the country. I am really happy to represent a well-loved brand in Korea.
Especially in the food business, critics take very seriously how much power they have. They can shut a restaurant down.
I think it is over-rated. Whenever I go to an Italian restaurant, I never get the tiramisu.
We sit down with the kids every single night, not that I want to every night – sometimes I’d rather be out with my husband having a martini at a swanky restaurant – but we sit down with our kids every night at dinner.
Unfortunately, some people go to a restaurant, and they aren’t really there to enjoy themselves. They’re there because they think they deserve to be there or because they can just afford it.
It was probably when I met Jeff Hamilton, the drummer I’ve been working with for the last 20 years. He’s the one who brought Ray Brown to hear me sing at a restaurant in my hometown.
I don’t think it’s a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef’s a fat pig.
I only eat meat if I go to a nice restaurant and there is an exceptional dish, or if I’m at somebody’s home for a dinner, I’ll eat whatever is in front of me. Otherwise, I don’t eat anything that walks around and has a face.
