A Quote by Sherry Yard
I see City Perch as a destination restaurant.
Quote Topics
Quote Author
Related Quotes
Our government has this three-city concept where Tirupati will be a city of lakes and a tourist destination, Amaravati a blue-green city, and Visakhapatnam a beautiful city buzzing with economic activity and jobs.
Let the kite perch and let the eagle perch too – If one says no to the other, let his wing break.
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.
For each of us has a perch on the tree. After we are gone, that perch is marked by a notch, permanent, yes, but with its edges muting over time, assuming the tree is ever growing. Years from now someone can see that you were here, or there, and although you had little conception or care for the wider branching, in the next life there might be a sigh of wonder at how quietly flourishing it all was, if never majestic.
Even in a city like Barcelona, there are still some people in the city who are angry because that waterfront area is a big tourist destination, and all the rents went up, and they had to move.
But it's really hard to eat good when you're traveling because you see fast food and you want to go to this restaurant and that restaurant.
We want Bellator to be a destination for not only the top-tier fighters in the sport, but the first-choice destination for fans to see the most entertaining fights in the sport.
I think living in Baltimore and being a part of the community and trying to be part of as many communities as possible within the city, the best thing that anyone can do in Baltimore is just to be a part of it and contribute to it and to not see it as...A lot of people from outside the city see this city for its blight and I feel like people who live within the city do the opposite and see this city for what defines it as, in my mind, the most beautiful place to live.
We shall all live. We pray for life, children, a good harvest and happiness. You will have what is good for you and I will have what is good for me. Let the kite perch and let the egret
perch too. If one says no to the other, let his wing break.
You know, when Sharpton and I walked in, it was, like, big commotion and everything, but everybody was very nice. And I couldn't get over the fact that there was no difference between Sylvia's restaurant and any other restaurant in New York City. I mean, it was - it was exactly the same, even though it's run by blacks, primarily black patronship.
The perch swallows the grub-worm, the pickerel swallows the perch, and the fisherman swallows the pickerel; and so all the chinks in the scale of being are filled.
At night, what you see is a city, because all you see is lights. By day, it doesn't look like a city at all. The trees out-number the houses. And that's completely typical of Seattle. You can't quite tell: is it a city, is it a suburb, is the forest growing back?
During one of his uncannily well-timed impromptu visits to my restaurant, Union Square Cafe, Pat Cetta taught me how to manage people. Pat was the owner of a storied New York City steakhouse called Sparks, and by that time, he was an old pro at running a fine restaurant.
He couldn't tell that this was one of those occasions a man never forgets: a small cicatrice had been made on the memory, a wound that would ache whenever certain things combined - the taste of gin at mid-day, the smell of flowers under a balcony, the clang of corrugated iron, an ugly bird flopping from perch to perch.
Who do you suppose decided that the birds are free? Even if they can fly the skies unless they have a destination and a branch upon which to perch and rest their wings they might even come to resent having those wings. True freedom... true freedom may be having somewhere to return to.
One day I may commit to a city and settle down and do the restaurant thing - when I'm ready and however and whatever the definition of a restaurant means to me and how I want to cook for people. Many lessons to be learned that are probably long overdue for me and I'm finding them through all channels of exploration and keeping all my doors open.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef