Restaurant Quotes
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I find it odd that people will go to a nice restaurant or to the theater in jeans and T-shirts.
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I had a restaurant in Georgia for a while, and I really miss feeding everybody.
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I've always had a dream of owning a restaurant.
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My fiance likes drawing on napkins, which I save. I'm always scared I'll get caught taking a linen napkin from a restaurant!
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My first memory in life is grilling my thumb to the griddle in our restaurant on Cape Cod.
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Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
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I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
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I don't cook. I don't know anything about food. I've never reviewed a restaurant.
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Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.
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If it took seven days to make a living with a restaurant, then we needed to be in some other line of work.
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If I walked into a restaurant, the other diners would look around and say, 'I hope you're not cooking.'
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For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.
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I have always encouraged my restaurant operators and team members to give back to the local community.
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Fame means absolutely nothing except a good table at a restaurant.
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It's easier to be faithful to a restaurant than it is to a woman.
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IQ is a commodity, data is a commodity. I'm far more interested in watching people interact at a restaurant with their smartphone. We can all read 'Tech Crunch,' 'Ad Age.' I would rather be living in the trenches. I would rather be going to Whole Foods in Columbus Circle to watch people shop with their smartphones.
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In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
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I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.
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If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they're talking.
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When I was growing up I always wanted to be a waitress. My sister opened a restaurant in Mississippi, and I went down there and was a waitress for a few days. Let me tell you, I got it out of my system.
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The first thing I do whenever I go to Thailand is seek out the closest restaurant or stall selling mango-and-sticky rice: it's a little hillock of glutinous rice drenched in lashings of coconut milk and served with fresh mango.
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I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
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The C student starts a restaurant. The A student writes restaurant reviews.
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Ruth's Chris is my favorite restaurant, and I always order the rib eye, medium-rare.
