Restaurant Quotes

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

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.

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

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.

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.

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 think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

A few years ago no hotel or restaurant in Boston refused Negro guests; now several hotels, restaurants, and especially confectionary stores, will not serve Negroes, even the best of them.

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

And, of course, millions of us cross the border to work in US homes and gardens and factories and carpentry shops and restaurants, and if you go to a restaurant pretty much anywhere in the United States, the chances are that the dishes will be washed by a Mexican.

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.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

I don't cook. I don't know anything about food. I've never reviewed a restaurant.

It's kind of awkward to eat alone in a restaurant because everybody's looking at me.

There certainly is a good 'Tex Mex' restaurant very close to our office. My office is around 100 yards from it. I call it Tex Mex because every couple of years it's changed hands and changed name, I'm not exactly sure why!

The business that people do in LA on the social level is amazing. You go to a restaurant, bump into this guy or that guy. The next day you get a call, and they want you in their movie.

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 opened a restaurant that had nothing but California wines.

The funny thing is people won't let me pay for things. I'll be in a restaurant and the manager will say, 'Oh no, it's on the house.'

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.