A Quote by Tony Shalhoub

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.
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, What are you in the mood for? Fish? Meat? White wine?
I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.'
I have developed recipes that are diabetes-friendly for my restaurant menus.
Undecidability is a useful category even in dealing with restaurant menus.
With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.
Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.
Well, I got people that help me with the restaurant. I don't have to be at the restaurant 24 hours a day.
My grandfather used to be a chef and I remember going to his restaurant to peel potatoes and clean his floor. He used to go out and kiss all the girls in the restaurant and I thought 'oh this is good... one day I want to be like him.'
The menus that remain, for me, are really the menus that you have with your good friends, with your wife, with your mother, with your kids. These are what stay in your mind.
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.
You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.
My last two years of high school, I did work-study half the day, and I ran the restaurant. It was just this little restaurant, but it was just so cool. I had 35, 40 employees.
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 it when a man puts thought into the kind of restaurant we're going to. That doesn't mean it needs to be fancy - some of the best meals of my life have been having a taco on a street corner.
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