Best 36 quotes in «restaurant quotes» category

And then as the knives and forks began to clank softly above the white tablecloths, the violins would rise alone, now suddenly mature although tentative and unsure just a short while before; slim and narrow-waisted, they eloquently proceeded with their task, took up again the lost human cause, and pleaded before the indifferent tribunal of stars, now set in a sky on which the shapes of the instruments floated like water signs or fragments of keys, unfinished lyres or swans, an imitatory, thoughtless starry commentary on the margin of music.

After a lineup of stellar secondi- braised tripe, fried lamb chops, veal braciola simmered in tomato sauce- Andrea and I wander into the kitchen to talk with Leonardo Vignoli, the man behind the near-perfect meal. Cesare al Casaletto had been a neighborhood anchor since the 1950's, but when Leonardo and his wife, Maria Pia Cicconi, bought it in 2009, they began implementing small changes to modernize the food. Eleven years working in Michelin-starred restaurants in France gave Leonardo a perspective and a set of skills to bring back to Rome. "I wanted to bring my technical base to the flavors and aromas I grew up on." From the look of the menu, Cesare could be any other trattoria in Rome; it's not until you twirl that otherworldly cacio e pepe (which Leonardo makes using ice in the pan to form a thicker, more stable emulsion) and attack his antipasti- polpette di bollito, crunchy croquettes made from luscious strands of long-simmered veal; a paper cone filled with fried squid, sweet and supple, light and greaseless- that you understand what makes this place special.

Anne and I were imbibing our second dirty martinis, and she'd ordered hazelnut-encrusted salmon and goat cheese salad while I'd asked for the macaroni with three cheeses and Dungeness crab, comfort food for the well heeled, or those with a paying sister.

As the first entrees go out, there's a collective holding of breath in the kitchen. It isn't that the food we are serving is bad. I would have taken Tony's suggestion and induced a power failure long before I served food that was seriously compromised. The issue isn't the quality, but the fact that we are serving different food. Grappa's signature dishes feature simple food, perfectly grilled meats, poultry, and fish, straightforward braises, and earthy flavors- a branzino delicately grilled on the bone and adorned by little besides constrained by the small amount of meat and fish available, our menu is more reminiscent of Nonna's kitchen than what our well-heeled regulars are used to.

As an art form, cooktalk is, like haiku or kabuki, defined by established rules, with a rigid, traditional framework in which one may operate.

Capitalism has turned human beings into commodities. To the owner of a restaurant: the cook and a bag of potatoes are equally important.

But what little we did know, we brandished wildly like cavemen’s clubs, slinging out stuff we felt tasted good. That was as intricate as our game plan ever was—to make food that tasted good.

He began to prefer talking on the phone to actually getting together with someone, preferred the bodilessness of it, and started to turn down social engagements. He didn't want to actually sit across from someone in a restaurant, look at their face, and eat food. He wanted to turn away, not deal with the face, have the waitress bring them two tin cans and some string so they could just converse, in a faceless dialogue.

Few people put more thought into the tiny details than the team behind the ever-expanding Roscioli empire, one of the nerve centers of the cucina romana moderna, found just a few steps from the Campo de' Fiori. Sitting at a small table inside the Ristorante Salumeria Roscioli, a hybrid space that functions as a deli counter in the front and a full-service restaurant in the back, general manager Valerio Capriotti tells me with conviction that Italian food is flourishing- advancing in ways it hasn't in years, if ever, thanks in large part to the efforts of small producers who put their lives into raising rare breeds of pig, growing heirloom varietals of wheat, and milking pampered dairy cows and sheep to create the types of ingredients that drive restaurants like Roscioli forward. "Modern Italian cuisine isn't about technique," he tells me, "it's about ingredients. We know more now than we ever did about how things are made and what they do when we cook and eat them.

I'll be right here. Until they drag me off the line. I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn't miss it for the world.

I remember our childhood days when life was easy and math problems hard. Mom would help us with our homework and dad was not at home but at work. After our chores, we’d go to the old fort museum with clips in our hair and pure joy in our hearts. You, sister, wore the bangles that you, brother, got as a prize from the Dentist. “Why the bangles?” the Dentist asked, surprised, for boys picked the stickers of cars instead. “They’re for my sisters,” you said. Mom would treat us to a bottle of Coke, a few sips each. Then, we’d buy the sweet smelling bread from the same white van and hand-in-hand, we’d walk to our small flat above the restaurant. I remember our childhood days. Do you remember them too?

Indeed, there is something about reading in a restaurant that is borderline romantic. Leaning back in that corner booth, an evocative title in our hands, a stale cup of java in front of us, every so often bolting forward to jot a phrase onto the napkin, we look like, well, poets-unknown belletrists scraping through the hardscrabble years and awaiting the distinction that is imminent. the waiter of waitress refills our cup, we drop a memorable apothegm or two, share a laugh fraught with meaning, scope out the joint, and return to our tome. Nonbiblioholics strain to espy our title; conversation is struck up on things Kafkaesque and Kierkegaardian; and we forge a genuine biblioholic simpatico with all around.

Minimalism is a way of living at the maximum of your potential.

It is halfway true that if you are involved in a family coffeehouse you don't have a life.

One time, I went to a restaurant and I asked the waiter for some food for thought. He left, came back, and tried shoving a sirloin in my ear.

Order online your favorite meal and get in a few minutes at Tingkat Delivery restaurant, give us a chance to serve you a variety of dishes in your lunch or dinner.

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

Look at your waiter's face. He knows. It's another reason to be polite to your waiter: he could save your life with a raised eyebrow or a sigh.

Michelin Star? I’d rather chew a French rubber tyre.

Not every change is so subtle. There are chefs in Rome taking the same types of risks other young cooks around the world are using to bend the boundaries of the dining world. At Metamorfosi, among the gilded streets of Parioli, the Columbian-born chef Roy Caceres and his crew turn ink-stained bodies into ravioli skins and sous-vide egg and cheese foam into new-age carbonara and apply the tools of the modernist kitchen to create a broad and abstract interpretation of Italian cuisine. Alba Esteve Ruiz trained at El Celler de Can Roca in Spain, one of the world's most inventive restaurants, before, in 2013, opening Marzapane Roma, where frisky diners line up for a taste of prawn tartare with smoked eggplant cream and linguine cooked in chamomile tea spotted with microdrops of lemon gelée.

Nothing belongs to itself anymore. These trees are yours because you once looked at them. These streets are yours because you once traversed them. These coffee shops and bookshops, these cafés and bars, their sole owner is you. They gave themselves so willingly, surrendering to your perfume. You sang with the birds and they stopped to listen to you. You smiled at the sheepish stars and they fell into your hair. The sun and moon, the sea and mountain, they have all left from heartbreak. Nothing belongs to itself anymore. You once spoke to Him, and then God became yours. He sits with us in darkness now to plot how to make you ours.” K.K.

Procrastination is like going to a fancy restaurant and filling up on bread and not leaving enough room for dinner.

Poverty has deceived many of us into believing that some people who are in that state love the food, clothes, places, and people that they do not even like. The same can be said about wealth.

There is only one right way to eat a steak - with greed in your heart and a smile on your face.

So how long have you been together? Two months?' 'Five.' 'Five? Jesus, Steve, you might as well get married. I should buy a hat.' 'Don't. They give away your Spock ears.' She laughed. 'This is the Romanian girl?' 'Croatian.' 'Right. She's a painter?' 'Photographer.' 'Right.' She studied him. 'What?' he laughed self-consciously as though he was a twelve-year-old boy who'd just been caught with his first girlfriend. 'Nothing.' 'Come on.' 'I don't know Steve,' she cut into her meat, 'you've changed. You no longer write about Victoria Beckham and you have a girlfriend. I think...' 'You think what?' 'I don't know, I might be jumping the gun here, but I think there's a possibility you might not be gay after all.' A chip was hurled at her head.

The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong.

The food and the wine were certainly wretched enough, but what was even more wretched than the food and more wretched than the wine, was the company in the midst of which you were consuming it; there were the emaciated waitresses who brought the dishes, wizened women with unfriendly eyes and features that were sharp and severe. A feeling of complete powerlessness came over you as you looked at them; you felt conscious of being watched and you ate uneasily, with circumspection, not daring to leave gristle or skin for fear of a reprimand, and apprehensive about taking a second helping beneath those eyes that sized up your appetite, forcing it back into the depths of your belly.

There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.

So men and women were born into workers Because ideas like Right and wrong Get outweighed by need Anytime you've got mouths to feed.

To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.

The tone of the repartee was familiar, as was the subject matter, a strangely comfortable background music to most of my waking hours over the last two decades or so - and I realised that, my God... I've been listening to the same conversation for twenty-five years!

They spent the day with Lucia, who promised that the following day she would take them up to Scala, an even tinier, loftier town where her parents now lived. That evening, Mac took her to a restaurant called Il Flauto di Pan- Pan's Flute- perched at the Villa Cimbrone among the gardens and crumbling walls. It was probably the most beautiful restaurant she'd ever seen. The centuries-old villa was embellished with incredible gardens of fuchsia bougainvillea, lemon and cypress trees and flowering herbs that scented the air. Their veranda table had an impossibly gorgeous view of the sea.

Un Petit Phenix is born as Lillian's is resurrected, even more beautiful than before, with new wallpaper, new windows, and repaired chairs. It is a cinnamon macaron, pressed together with dark chili chocolate ganache. The result is surprisingly delicious- spicy, sweet, lingering long in your mouth, like a bowl of Aztec hot chocolate. It tastes best with a shot of the blackest coffee.

We are so used to eating unhealthy food that we deem obsessed with health people who watch what they eat.

We wear our lives Like costumes Use bills and coins like props In an over budget production That we cannot seem to stop So it just goes on like this As if we accept this As if we've all become Buddhas of mass production Our brains rotting Like teeth Under the sweet Unending bliss of false enlightenment.

When your heart starts to feel full again. I love FREE refills, and if a restaurant tries to double charge me, I refuse to write a love poem on their Yelp page. -Karen Quan and Jarod Kintz