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 opened a restaurant that had nothing but California wines.

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

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

So I went to the Chinese restaurant and this duck came up to me with a red.

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.

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'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.

I was working at a restaurant, I booked the role in 'Twilight,' put in my two weeks' notice, got fitted, flew to Portland, filmed, and then it started getting hype. That helped me get my foot into certain doors before the movie even came out.

I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.

I never eat in a restaurant that's over a hundred feet off the ground and won't stand still.

Today's restaurant is theater on a grand scale.

When I was writing my column, I would almost always be recognized when I was in a restaurant, even if I was reviewing it and had booked under a fake name, so free stuff would start coming out of the kitchen on a conveyer belt, fantastic wines would be opened at my table. Now I can't even get a reservation on the pizza joint on the corner.

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.

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.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

I've never sexually harassed anyone, and yes, I was falsely accused while I was at the National Restaurant Association.

I went to a restaurant that serves "breakfast at any time". So I ordered French Toast during the Renaissance.