Restaurants Quotes

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 launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.

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!

When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

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.

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

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.

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.

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.

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.

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.

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

I spend my weekends sleeping and watching DVDs, and eating at restaurants within a 2-block radius of my apartment.

Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.

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

We have our little restaurants, and there's a beautiful beach that we go to in the summer and fall. We tend to have a lot of get-togethers, and if it's at my house, we order pizza because I can't cook.

If Broadway shows charge preview prices while the cast is in dress rehearsal, why should restaurants charge full price when their dining room and kitchen staffs are still practicing?

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

The thought of eating rabbit and squirrels doesn't appeal to me. And that was on our table quite often as a kid. In your uppity restaurants, they serve a lot of rabbit. But I just can't help but think of Peter. And deer, I can't go there, because of Bambi.

I go to bars and restaurants, and I sit and I eavesdrop on people and I watch people in shopping centers and, you know, I read the newspapers and I talk to the Trenton cops, and I just get a lot of information that comes in that somehow turns into a book.

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.

I don't like grand restaurants or kowtowing waiters. I don't need that kind of attention and I don't want it.

The Washington black community was able to succeed beyond his wildest dreams. I mean, we had our own newspapers, our own restaurants, our own theaters, our own small shops, our own clubs, our own Masonic lodges.

The restaurants close here in Salzburg. They don't really have a nightlife in the winter time.