Restaurant Quotes

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.

Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.

I would work as a cook, get a little money, then open another restaurant.

Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them.

This music that was supposed to only come from tapes like in any restaurant. Something would happened. One bird will start to do a little jazz thing, and another bird will start to answer.

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.

I'm plagued with indecision in my life. I can't figure out what to order in a restaurant.

If I go into a restaurant there's a very good chance that I'm going to spend my time being the mayor. If I want to have a good time, I'm happier having dinner here.

Today's restaurant is theater on a grand scale.

Being branded number one restaurant in the world is actually very humbling.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

Salad bars are like a restaurant's lungs. They soak up the impurities and bacteria in the environment, leaving you with much cleaner air to enjoy.

And by the same token, I appreciate math, because I can't do math. If I have to read a map or figure out the tip on a restaurant bill, I might start to tear up a little bit.

I pay people very, very well - probably more than I have to. But that costs me less money in the long run because I'm not having to constantly train somebody. I pay them enough that they don't go seeking a higher scale at the next restaurant.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

There certainly is a good 'Tex Mex' restaurant very close to our office. My office is around 100 yards from it. I call it Tex Mex because every couple of years it's changed hands and changed name, I'm not exactly sure why!

The business that people do in LA on the social level is amazing. You go to a restaurant, bump into this guy or that guy. The next day you get a call, and they want you in their movie.

When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.

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

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

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.

And, of course, millions of us cross the border to work in US homes and gardens and factories and carpentry shops and restaurants, and if you go to a restaurant pretty much anywhere in the United States, the chances are that the dishes will be washed by a Mexican.

He was a manager, one of the singers, I guess talent coordinator for the local talent in Harlem. His name was Lover Patterson. He was living right across the street from where my dad had his restaurant. I guess he saw a lot of kids come in, a lot of my buddies.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

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