A Quote by Danny Meyer
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.
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Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones.
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'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.
In restaurants in my Brooklyn neighborhood, I always ask for a doggie bag to bring the leftovers home.
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.
World cross-fertilization is fantastic. Immigration across the world has led to all kinds of fantastic new and exciting kinds of food being available. And there's all kinds of different kinds of restaurants.
I never really thought of my neighborhood in South Philly as being a neighborhood; it was more a state of mind. For people who aren't familiar with those kinds of places, it's a whole different thing. Like, 42nd Street in New York City is a state of mind.
I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn't all start just a few years ago!
Gimme the tune. Do I like this tune? Does it sound like another tune that I like? The more familiar it is, the better I like it. Hear those three notes there? Those are the three notes I can sing along with. I like those notes very, very much. Give me a beat. Not a fancy one. Give me a GOOD BEAT -- something I can dance to. It has to go boom-bap, boom-boom-BAP. If it doesn't, I will hate it very, very much. Also, I want it right away -- and then, write me some more songs like that -- over and over and over again, because I'm really into music.
I want to make sure that we have a tax code that makes sure that everyone benefits, including those in poverty and those middle-income wage earners and those that have already lived the American dream as well as making sure that everyone can receive the benefits of a robust economy and not just the select few.
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.
The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'
The eighties turned the whole system upside down. They would sign three groups and give them five or ten million dollars each to make three records. Out of those three records maybe one would be a hit. The economy changed, and that's why the music changed.
Working Holiday' goes out to those earning their pay and a half: from retail employees at the mall and the kids selling popcorn at the movies, to the waiters at Chinese restaurants!
Probably those three things affect the most people: reproductive freedom, freedom from violence, and democratic families. But there may well be someone sitting at this table who has a great idea to do something else that wouldn't come under those umbrellas and that would really be great, and make all kinds of change.
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.
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