Restaurant Quotes

I enjoy spending time at home or going out for a quiet meal in a restaurant.

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.

I think we'll still be a family restaurant, we'll be contemporary, we'll be lifestyle, we won't be old, we won't be 60 years old in the view of the consumer.

My mother worked in factories, worked as a domestic, worked in a restaurant, always had a second job.

I learned more from the one restaurant that didn't work than from all the ones that were successes.

Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.

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.

It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.

Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.

If I go to a restaurant, other people stare. The meal is ruined.

My restaurant, Tex Wasabi's, we have a whole 'Minute to Win It' challenge going on on Sundays already. The show hasn't even aired and they're already doing challenges where people are coming and participating. I think it's going to take over.

Nothing goes perfectly, especially when you're opening a restaurant.

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.

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.

I have new music coming out. I'm working on some television shows. I still do a tremendous amount of concerts. I'm doing my restaurant. I got a club coming in New York. The restaurant is called Doug E. The club is called Fresh.

The craziest thing I've ever done to get a guy's attention? I admit I stalked someone. I showed up at a restaurant where I knew the guy worked, and we were actually good friends and had lost touch, and I pretended that I didn't know he worked there.

Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.

If your mother cooks Italian food, why should you go to a restaurant?

I would work as a cook, get a little money, then open another restaurant.

Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them.

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.

At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.

I'm plagued with indecision in my life. I can't figure out what to order in a restaurant.

If I go into a restaurant there's a very good chance that I'm going to spend my time being the mayor. If I want to have a good time, I'm happier having dinner here.

Being branded number one restaurant in the world is actually very humbling.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

Salad bars are like a restaurant's lungs. They soak up the impurities and bacteria in the environment, leaving you with much cleaner air to enjoy.

And by the same token, I appreciate math, because I can't do math. If I have to read a map or figure out the tip on a restaurant bill, I might start to tear up a little bit.

I pay people very, very well - probably more than I have to. But that costs me less money in the long run because I'm not having to constantly train somebody. I pay them enough that they don't go seeking a higher scale at the next restaurant.

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.