A Quote by Rita Rudner
Going out to eat is expensive. I was out at one restaurant and they didn't have prices on the menu. Just faces with different expressions of horror.
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I'm like a menu at an expensive restaurant; you can look at me, but you can't afford me.
I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.
I like to eat sweets. When I go to a restaurant, I'll read the dessert menu before I even look at the entrees.
I did work more realistically: I used real anatomy, faces with expressions - not Dick Tracy with his one slip of the mouth and that's it, but actual expressions on the faces that made the characters look like they were saying what was in the balloons.
When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.
I do let the kids play on devices when we eat out - it's better than being thrown out of a restaurant.
Modern education is like being taken to the world's greatest restaurant & being forced to eat the menu.
Different types of chicken come at different price points. Filets are going to be more expensive. If it's bone-in and skin-on it's going to be less expensive.
It's impractical to assume people aren't going to eat out or eat late or even have pizza occasionally. And all that's fine as long as you work out, even just for 10 minutes a day.
The Small Faces was such a different band than the Faces. I know three of us are the same, but when you take Steve Marriott out, it's a very different band.
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
When I'm menu-developing at Milk Bar, I'll go for weeks at a time where all I'm doing is testing out layer cakes or different cookies and testing out changes.
I'm actually no longer a strict vegan. I don't hang out in the cheese section - I don't even eat cheese. I don't drink milk. But every once in a while I'll have an egg. I'm going to eat eggs that come out of my next-door neighbor's farm, that's just the way it is.
I was in a restaurant, and it just struck me, something I'd never thought of before. And it's menus in the restaurant just hit me. I was ordering and I thought, "God, think of all the people who handle these meals day in and day out" and they, I mean you're going to a restaurant, you can be pretty - you can feel secure that they wash the silverware in the kitchen and the linens and all that stuff, but they don't wash their menus, who washes menus? Now, I've got to worry about that for the rest of my life.
Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.
She thought of the library, so shining white and new; the rows and rows of unread books; the bliss of unhurried sojourns there and of going out to a restaurant, alone, to eat.
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