Restaurant Quotes

The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill.

The hardest novel to write was Dinner at the Homesick Restaurant.

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.

I only have the restaurant. If I do other things, it's only to do with the restaurant.

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 have the restaurant, too. I serve Southwest, barbecue.

I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.

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.

My favourite restaurant is the Thai Corner Cafe on St Paul's Road. We go there all the time. I shouldn't really mention it - I don't want it to be chock-a-block.

A child did approach me in a restaurant in Cornwall, but he thought I was Gandalf.

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.

My father opened a restaurant. It's so amazing... it's so freaking delicious, but I'm telling you I gain five pounds every time I go in there.

I went to the Paradise Restaurant on 49th Street and Broadway which was where they were playing, and I sat in.

The prejudice was so bad in the United States at that time that a dark person with a white person would not be served in a restaurant. My father, mother, and I would try it occasionally. We would sit there, and the food would never come.

I've got the best of all worlds. It's every actor's dream to wake up in New York City and go to an acting job rather than to a restaurant to wash dirty dishes. And I live so close to the studios that I ride my bike to work.

In college I had a weekend gig at a restaurant, a solo thing that was the best practice I could have ever had. That's where I learned to coordinate my singing and my piano playing.

I make fun wherever I go... If I go to a restaurant by myself, rest assured, people will be talking about it. I always have a great deal of fun being with people. It's part of the journey.

I don't think it's rational for a country to try to kill the Saudi Arabian ambassador in a restaurant in Washington.

We closed the restaurant in New Orleans and brought the entire staff to San Francisco. But we had to go home.

In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.

In the restaurant it's much more serious.

My parents demonstrated against the Vietnam war, they were into the civil rights movement, the feminist movement, they started the first vegetarian restaurant in Pittsburgh.

I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.

When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.

In the restaurant business, you never want to have enemies, whereas it seems that many politicians judge their success by how high their enemies are and whether they can show that they can hold their ground and give a punch for every punch they take.

Opening a family-style restaurant with comfort food like mac 'n' cheese, ribs and burgers has always been my dream.

I judge a restaurant by the bread and by the coffee.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

When you first entered the restaurant, I thought you were handsome... and then, of course, you spoke.

I'm in the process of brainstorming with my marketing team and all that stuff, trying to come up with a concept for a late-night restaurant for people in Birmingham.