Best 148 quotes in «restaurants quotes» category

Pity the man who has a favorite restaurant, but not a favorite author.

Once I was in a restaurant and I dropped my fork on the floor, and they gave me a new fork. So I pushed my girlfriend out of her chair.

Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.

Restaurants that have health-conscious consumers will pay attention to this.

Restaurants want to be judged on their intentions - not the results.

Restaurants are a wonderful escape for me. And are for a lot of people.

Restaurants get you in with food to sell you liquor; religions get you in with belief to sell you rules.

The livelihood of the restaurant is dependent upon getting the word out. There's so much more competition. You can do an event every week and not cook at all.

So I went to the Chinese restaurant and this duck came up to me with a red.

Sure, I like my short hair. It also quadrupled my rate. I did get sick of seeing it on everybody, though - every stewardess, every salesclerk, and in every restaurant.

The average housewife goes to the restaurant to relax and enjoy the food. But when Eva walks in, she becomes the center of attention.

The predicament of a person in a restaurant who is unable to determine his or her designated restroom (e.g., turtles and tortoises).

The masses are brainwashed to the point that they believe if an American grocery store or restaurant offers a particular food, it must be good and safe.

There are certain restaurants where you should photograph the food rather than eat it. These are great places to bring a narcissistic boyfriend before you break up.

The quality of a restaurant's food is inversely proportioned to the amount of fun its staff seems to be having.

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

There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.

Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.

Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.

There wasn't much around. After the shows, we would go to an Italian restaurant that a friend of ours owned and so I didn't get a chance to see much. Actually, that holds true of most places I've been.

There was Virginia Boote, the food and restaurant critic, who had once been a great beauty but was now a grand and magnificent ruin, and who delighted in her ruination.

The thing that really surprised me about strip malls in California, specifically Los Angeles, is that they have some really fantastic restaurants.

Today's restaurant is theater on a grand scale.

When I go to a restaurant I always ask the manager, "Give me a table near a waiter.

What is Valentines? Is it a restaurant name?

We had dinner at Figlio's, which has turned into a restaurant called Il Gato. I'm 99% positive I had Joe's Eggs. I know every time I went there, and I loved it, I ordered Joe's Eggs. Kate [DiCamillo] probably had a pizza, because she loves pizza.

When I go on vacation I just like to do nothing - just hang out at the beach, go eat the best restaurants, and do nothing.

When I'm on a location, I pick a restaurant that's close and private and eat all my meals there.

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

When I was a waiter I was fired twice from the same restaurant. I guess I was that good of an actor but that bad of a waiter.

You piss me off you Salmon... You're too expensive in restaurants.

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.

When my girlfriend cooks dinner, I'm happy to do the dishes. Because I make her wash dishes when I take her to a restaurant.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

Why do Greeks always open restaurants that fail?

You probably would not choose to dine at a restaurant whose chef always ate elsewhere. I do eat my own cooking, and I don't "dine out" when it comes to investing.

You're not even in a restaurant, but... you got served!

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.

As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country.

A little nudge in a new direction leads to a vastly different food destination.

Everywhere you turn you see signs of its place at the top of the Italian food chain: fresh-pasta shops vending every possible iteration of egg and flour; buzzing bars pairing Spritz and Lambrusco with generous spreads of free meat, cheese, and vegetable snacks; and, above all, osteria after osteria, cozy wine-soaked eating establishments from whose ancient kitchens emanates a moist fragrance of simmered pork and local grapes. Osteria al 15 is a beloved dinner den just inside the centro storico known for its crispy flatbreads puffed up in hot lard, and its classic beef-heavy ragù tossed with corkscrew pasta or spooned on top of béchamel and layered between sheets of lasagne. It's far from refined, but the bargain prices and the boisterous staff make it all go down easily. Trattoria Gianni, down a hairpin alleyway a few blocks from Piazza Maggiore, was once my lunch haunt in Bologna, by virtue of its position next to my Italian-language school. I dream regularly of its bollito misto, a heroic mix of braised brisket, capon, and tongue served with salsa verde, but the dish I'm looking for this time, a thick beef-and-pork joint with plenty of jammy tomato, is a solid middle-of-the-road ragù.

Because a superior fried-chicken restaurant is often the institutional extension of a single chicken-obsessed woman, I realize that, like a good secondhand bookstore or a bad South American dictatorship, it is not easily passed down intact.

For as long as there has been something to sell, we have been marketing. Why should selling feel good healthy foods be any different?

For what was civilization but the intellect’s ascendancy out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)?

I could smell the food fill up my hunger before the order was even placed.

How many would protest if restaurants began serving puppy and kitten flesh instead of calves? Robins instead of hens? Squirrels instead of pigs?

Hunger gives flavour to the food.

I had contrived a method by which a transient might locate the best restaurant in town. He must find the local bookshop and take advice from the proprietor, who infallibly will possess this information. Why the bookshop? Because bookshop owners are usually discriminating gourmets without too much money.

I heard the tinkle of the welcome bells above the restaurant entrance. Probably an out-of-towner who didn’t know that the restaurant was closed on Sundays and the only culinary activity afoot was a baking class on steroids.

My love for peanut butter is so deep that I can't look at a jar without devouring it!