Restaurant Quotes

I'm in the process of brainstorming with my marketing team and all that stuff, trying to come up with a concept for a late-night restaurant for people in Birmingham.

I was working at a restaurant, I booked the role in 'Twilight,' put in my two weeks' notice, got fitted, flew to Portland, filmed, and then it started getting hype. That helped me get my foot into certain doors before the movie even came out.

I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.

I never eat in a restaurant that's over a hundred feet off the ground and won't stand still.

Today's restaurant is theater on a grand scale.

When I was writing my column, I would almost always be recognized when I was in a restaurant, even if I was reviewing it and had booked under a fake name, so free stuff would start coming out of the kitchen on a conveyer belt, fantastic wines would be opened at my table. Now I can't even get a reservation on the pizza joint on the corner.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

In the restaurant business, you never want to have enemies, whereas it seems that many politicians judge their success by how high their enemies are and whether they can show that they can hold their ground and give a punch for every punch they take.

Opening a family-style restaurant with comfort food like mac 'n' cheese, ribs and burgers has always been my dream.

I judge a restaurant by the bread and by the coffee.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

I've never sexually harassed anyone, and yes, I was falsely accused while I was at the National Restaurant Association.

I went to a restaurant that serves "breakfast at any time". So I ordered French Toast during the Renaissance.

I enjoy spending time at home or going out for a quiet meal in a restaurant.

The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.

I think we'll still be a family restaurant, we'll be contemporary, we'll be lifestyle, we won't be old, we won't be 60 years old in the view of the consumer.

My mother worked in factories, worked as a domestic, worked in a restaurant, always had a second job.

I learned more from the one restaurant that didn't work than from all the ones that were successes.

Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.

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.

It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.

Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.

If I go to a restaurant, other people stare. The meal is ruined.

My restaurant, Tex Wasabi's, we have a whole 'Minute to Win It' challenge going on on Sundays already. The show hasn't even aired and they're already doing challenges where people are coming and participating. I think it's going to take over.

Nothing goes perfectly, especially when you're opening a restaurant.

You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.

Some people ask the secret of our long marriage. We take time to go to a restaurant two times a week. A little candlelight, dinner, soft music and dancing. She goes Tuesdays, I go Fridays.

I have new music coming out. I'm working on some television shows. I still do a tremendous amount of concerts. I'm doing my restaurant. I got a club coming in New York. The restaurant is called Doug E. The club is called Fresh.

The craziest thing I've ever done to get a guy's attention? I admit I stalked someone. I showed up at a restaurant where I knew the guy worked, and we were actually good friends and had lost touch, and I pretended that I didn't know he worked there.