Restaurants Quotes

I worked in restaurants the first half of my life.

I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.

Murals in restaurants are on a par with the food in museums.

I was 18 when I first visited London, I'm very provincial like that, but I must confess the moment I got to America I thought: This is the place. It was more open, with 24-hour cities and pubs and restaurants that didn't close.

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

Why do Greeks always open restaurants that fail?

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

I never subscribe to the stay-at-home policy. I'm not sick of the road or sick of eating in good restaurants around the country. I like to travel.

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 was young in L.A. and I couldn't get into clubs or restaurants, I would call imitating celebrities and get a table, and it would work often. I was either Stallone or Mickey Rourke: 'This is Sly. I may be late, but my buddy Hank will be there early.'

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.

Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.

I wasn't a trained Mickey Mouse club performer. I played in jazz clubs and restaurants.

They can't take your house and give it to the mayor's mistress, even if they pay you for it. But they can, apparently, take your house and tear it down to make room for a development of trendy shops and restaurants, a hotel and so on.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

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!

I like the level of fame that I have. You get nice tables in restaurants sometimes, but fame isn't something that I find comfortable.

My mom would take me to restaurants, and the first thing I'd ask for would be a pen and a napkin, and I'd sketch shoes and shoes and shoes.

People go to restaurants for so many different reasons. To court a girl, to make some deal. Maybe to talk to some lawyer about how to get an alimony settlement better than they got last week.

You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.

When it ceases to be fun, I'll stop and just stay in my restaurants.

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 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.

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.

I never taste the wine first in restaurants, I just ask the waiter to pour.

We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are that maybe one person's not going to like what they get. And I can't be there to fix it. I hate that. We're in this business to make things that please people.

I'm a creature of habit. I go to restaurants all the time and stuff.

In Italy it's full-on stardom when you're a cyclist - eating in restaurants for free, it's great.

I always worked in institutions, I never had a restaurant of my own before, but I have opened over 30 hotels, restaurants and casinos. I understand what it takes to keep them running.

I don't go to the cool, trendy restaurants. I go to either the holes in the wall or the super-fancy restaurants where there are no cool people.