I love steakhouses. When I’m in Chicago, I know there’s a Gibsons that’s open late. 13 Coins at Sea-Tac Airport in Washington is a gourmet restaurant I love.
I would not take a girl to a club on a Thursday. I would not take her to a really noisy, swanky restaurant.
I should be getting photographs of me with my arm around these people like restaurant owners do, because eventually I am going to have to prove to my kids that once I was an actor!
The best meal at my restaurant is the whole right side of the menu.
Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven’t they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
I love going into the centre of London because people don’t give a monkey’s about you or who you are. You can be in a restaurant and no one notices you or if they do they won’t show it.
I wanted to live where I could pop to the bar that Humphrey Bogart took Lauren Bacall to, or the little restaurant where Charlie Chaplin had a booth.
One overseas diner told me that he was not going to come back to Hong Kong, but after visiting my restaurant he saw that there was more to our city than he originally thought, and he would therefore be back. That made me proud.
It feels good being a restaurant owner because it’s part of my dreams of being the biggest mogul.
I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn’t all start just a few years ago!
The secret to it all is just to enjoy what you’re doing. This is not working at the coal face, this is not sweeping behind a restaurant. It’s work, but it’s not work. It gives me a different type of energy. I’m grateful for that.
I’m very close to Michel Roux Jr, so my favourite restaurant in the world is Le Gavroche in Mayfair.
If I go to a restaurant, other people stare. The meal is ruined.
I walk into a restaurant, and people stare as though I’ve just landed from another planet. Every time I walk out in public, it’s like the alien freak show has arrived. It does have its advantages. I hardly ever get bothered by the paparazzi, probably because of some of the more edgy characters I’ve played in movies.
Hunan Taste is definitely my favorite restaurant in Long Island.
I want to go to culinary school because I love cooking. One day I’d love to open up a restaurant or cafe.
I had a number of part-time jobs after school in Willow Grove, but I did work for two summers in Ocean City as a waitress at Chris’ Seafood Restaurant. I loved it.
My way of discovering of what I like was to create a restaurant list and eat my way through it, and I call it my ‘inner fat girl bucket list.’
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It’s what I do.
I myself am not particularly interested in restaurant cooking. I don’t really want to learn how to make a napoleon. I’d much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.
I have always encouraged my restaurant operators and team members to give back to the local community.
In the restaurant business, there’s the concept of pivot. Pivot to the stove, pivot to the refrigerator.
When a restaurant is too popular, it starts to harm the reason you are there.
I judge a restaurant by the bread and by the coffee.
And call me a pig, but isn’t it brilliantly refreshing how early the Dutch eat dinner? When they’re still laying out the cutlery in achingly hip Barcelona, they’re hanging the Closed sign on the restaurant doors of old Amsterdam.
The disparity between a restaurant’s price and food quality rises in direct proportion to the size of the pepper mill.
Having three kids at home is sometimes like dealing with Democrats and Republicans when you’re choosing a restaurant.
‘Too big to fail’ is fine for restaurant chains. If Denny’s fails, it’s fine for this economy. You can always go down to the TGIFs. But that’s not the same for large-scale investment companies.
He was a manager, one of the singers, I guess talent coordinator for the local talent in Harlem. His name was Lover Patterson. He was living right across the street from where my dad had his restaurant. I guess he saw a lot of kids come in, a lot of my buddies.
Read over your existing business plan like you read the menu at your favorite restaurant.
Since 1890, the Tour d’Argent’s basic recipe hasn’t changed. If you find yourself at the restaurant tomorrow, you will eat duck in the confidence that it was what someone ate a hundred years ago. You will eat it in the expectation that someone else will be served it a hundred years from now.
No one should have to go to school with a bulletproof backpack or be afraid to go to synagogue or church or a restaurant.
There’s definitely been some looks throughout history on the golf course that would make people say, ‘woah, what’s this guy wearing?!’ if they were to walk into a restaurant.
I lived in L.A. for four years, and basically, every corner you go to, or in a restaurant, you can’t even find people from the same background.
Hopefully, imparting what’s important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.
Often I hear people say they do not have time to read. That’s absolute nonsense. In the one year during which I kept that kind of record, I read twenty-five books while waiting for people. In offices, applying for jobs, waiting to see a dentist, waiting in a restaurant for friends, many such places.
I’m meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can’t taste another thing.
The critic has to do more of what the book critics and art critics have done in the past. Which is give you a context for understanding the restaurant, give you a better way to appreciate it, give you the tools to go in there and be a more informed diner who can get more pleasure out of the experience.
The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It’s a real commitment, and most restaurants don’t make it, so the odds are really against you.
I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and then America in 1985. In 1991, I opened my first restaurant in New York City.
This music that was supposed to only come from tapes like in any restaurant. Something would happened. One bird will start to do a little jazz thing, and another bird will start to answer.
It’s great to be recognized when I’m looking for a table at a crowded restaurant, but I still don’t put it to best use. I’m such a lump. I won’t cut the line. It’s my Catholic guilt. I gotta get used to it.
My only ambition was to have a restaurant and bring real Italian food to this country. Television was never even part of my idea, so I can say without hesitation that I am living someone else’s dream.
The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.
Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I’m really feeling intimidated, I’ll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I’ll pick a year that’s missing and ask for that one.
Fame itself… doesn’t really afford you anything more than a good seat in a restaurant.
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
I’ve never walked into a restaurant, asked for a table and been told, ‘We’re full.’
In 2009, I fractured my skull in a freak accident at an L.A. restaurant. I suffered a seizure and was rushed into hospital. I was so out of it that I refused to let them scan my brain. My dad rushed to my bedside and talked me into having the CAT scan – he told me that I might die if I didn’t go through with it.
The economics of setting up a new restaurant are scary in good times and terrifying in bad ones.
I wanted people to come to the restaurant and feel at home, so I put it in a house.
When I grew up in Pittsburgh in my parents’ restaurant, I was almost like a country bumpkin.
I had a job at this French restaurant, and I hated it. I don’t like serving; I don’t like getting people ketchup.
I’m someone who’d never base how happy I am on how much money I have, or how good a restaurant is because of how posh it is.
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant – like I said, my mother was a chef. So I can’t remember any time in my life, from age 5, 6, that I wasn’t in a kitchen.
