A Quote by Michael Mina
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.
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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.
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.
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.
I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
I enjoy living life and I enjoy going to different restaurants and eating my way through a country and going to different museums and learning about different cultures.
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.
The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.
We all know a variety of ways to make a living. What's even more fascinating is figuring out ways to make a fortune.
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.
Today brands are everything, and all kinds of products and services - from accounting firms to sneaker makers to restaurants - are figuring out how to transcend the narrow boundaries of their categories and become a brand surrounded by a Tommy Hilfiger-like buzz.
The highlight of my day is figuring out where I'm going to order dinner from in Los Angeles. As horrible as everything is, it's the golden age of takeout. Restaurants are not splitting their focus between serving customers in-store and delivery and takeout.
At restaurants, I try to tell them not to bring the bread basket, but what's the point of going out to eat if I can't enjoy it?
I love every aspect of the show. I've been very involved. It was important for me to be very involved in, you know, all of the creative elements. And so, you know, it - David, you know, being brought onto the show, you know, that - I always just wanted to make sure that we maintained the sophistication and intelligence of (the) - and the comedy that we were able to establish in the mini-series.
I have a hard time figuring out what kind of box to put me in, too, because I don't know exactly what's going on around me or why. But I need to stay outside of boxes because then I can look at what's inside of them without being part of them.
Being part of a fraternity has given me the foundation for everything I do in my career from the loyalty to the determination; it laid the foundation for everything I've been able to enjoy. I'm heavily involved with Omega Psi Phi.
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