Top 931 Restaurants Quotes & Sayings

I don't like eating in restaurants.

When we opened Babbo, we were an indie band. Now we're kinda Apple. We have 19 restaurants and 2,800 employees, we are no longer perceived as the indie band although we think of ourselves as the indie band, and we operate our restaurants as individual indie bands.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

I absolutely love Indonesian restaurants! We have many Indonesian restaurants in Jakarta and I'd like to be able to visit all of them to taste their food. When I visit a restaurant, I get so many references for food and am inspired to create Indonesian cuisine in my own way.

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

I've gotten super into restaurants in L.A., so I try to go to different restaurants all the time... that's a good way to explore L.A.: you can drive to a restaurant and discover a new neighborhood.

The one thing I always talk about in terms of restaurants is consistency. I think that's what we love about the vodka, is that it's consistent. It's consistent in its pureness and that's how I tie it to restaurants. When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.

The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.

I worked in restaurants the first half of my life.

We have all these restaurants and the worry is that they have to deliver the same quality.

I love trying new restaurants.

Restaurants and chefs have become followed by such a broad swath of the public, in a way that used to be reserved for sports stars, movie stars, and theater actors. Restaurants are in the firmament of today's common culture.

I love restaurants from top to bottom.

Murals in restaurants are on a par with the food in museums.

All my life, I've had restaurants that were affordable.

Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.

I wanted to work in corporate restaurants.

One of my favorites to order in fancy restaurants is escargot.

I like to try different restaurants in every city.

I don't go to the cool, trendy restaurants. I go to either the holes in the wall or the super-fancy restaurants where there are no cool people.

Woody Allen once said: "You know there must be intelligent life in space. The question is do they have good Chinese restaurants and do they deliver?" Which is really a joke, but it is also a very profound remark. When you say do they have good Chinese restaurants, what you're really saying is, "How much are they like us?" And when you say, "Do they deliver?" you're saying, "Can they get here?" Both of which are profound questions. And at the present, we have no answers.

I always like going to fancy Italian restaurants.

There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.

The only restaurants in which you're actually happy to be served your entree are the restaurants that serve entrees ungarlanded by Chef's ambition - sushi joints and steakhouses.

I've been taking lessons in Damehood from Judi Dench. Being a Dame is useful in restaurants, hotels, and restaurants, Judi says, but you have to get someone else to do the booking.

New York City has fantastic restaurants and, unlike London, a lot of the best restaurants are relatively cheap.

No one eats at restaurants as much as I do.

If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants.

When the economy goes sour, there are three different kinds of restaurants that do well: the smaller-scale neighborhood restaurants that don't ask much of you; those that have banked enormous goodwill by offering great value during the boom; and those with proven records of excellence, a sure thing.

My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.

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.

St. Louis' locally owned restaurants are part of the heart and soul of our city. These restaurants have made St. Louis a destination for food lovers from all over the world, while also serving as places where our communities can come together and share a meal.

I absolutely love low-key restaurants.

My husband Farhan Azmi is a restaurateur and owns three restaurants in Mumbai. After we got married, we started planning a cafe, Chai Cofi, and got busy in executing it. It is not easy to open a restaurant. I always wanted to get into the business of restaurants and was fortunate enough that Farhan's knowledge taught me a lot of things.

Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.

I like to eat other people's food in restaurants.

Neighborhood restaurants matter.

Restaurants are minefields for the socially inept

You don't take food home from restaurants in Sweden.

I was working in restaurants as a captain and as a waiter.

My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?

People use restaurants to do business, to do politics, to socialize.

I worked as a breakfast cook in a lot of different restaurants.

Not everyone necessarily needs new things all the time and creative designs. It's good to have luxury restaurants and fast-food restaurants. You need both.

I've gotten super into restaurants in L.A., so I try to go to different restaurants all the time that's a good way to explore L.A.: you can drive to a restaurant and discover a new neighborhood.

I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.

Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.

Rarely do pens go dry in restaurants.

The murals in restaurants are on par with the food in museums.

Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.

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

Restaurants in Chicago are seldom disappointing.

A generation ago, three-quarters of the money used to buy food in the United States was spent to prepare meals at home. Today about half of the money used to buy food is spent at restaurants--mainly at fast food restaurants.

He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.

I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.

Diners are upset that restaurants aren't honoring reservations, and a lot of restaurants help bring this on by overbooking.

That's why they have menus in restaurants, you know. I like steak, somebody else likes spaghetti. That's why they have menus in restaurants. It's a great world.

I like part-time jobs in restaurants.

A-Frame became an expression of creating a place where everyone would feel comfortable, even if you were made to feel uncomfortable in restaurants before. It's a place where I explored my own insecurities as far as being mistreated in restaurants or being given the worst table.

Playing jazz in restaurants is too stereotypical.