Top 1200 Great Restaurants Quotes & Sayings - Page 10
Explore popular Great Restaurants quotes.
Last updated on December 20, 2024.
Maybe I wouldn't hit three fast food restaurants in a day, but I could hit one in a day. I try not to do that.
Among the many things that have slipped up on me while my back was turned are all of these challenging and well-manicured public courses that have sprung up across America with elegant bars and restaurants.
I tweet 20 times a day, not only about Mexican politics, but about film, books, restaurants, U.S. politics.
There were no politics to polarize us then, to magnify every slight. The "negroes" of Washington had their public schools, restaurants, bars, movie houses, playgrounds and churches; and we had ours.
There are wonderful restaurants in London. I love Indian food and I like Arab food, and I go very often to the Arab restaurant Noura.
When I can afford it, I'm very into organic food and I love going to restaurants that use organic produce and such. I think that it's a shame for everyone that, unfortunately, organic can be pretty expensive, so you just do what you can.
One of the things that happens to you if you write about restaurants - one of the reasons restaurant critics are the real heroes - is that whenever anyone has a grievance about any aspect of the business, they tell you about it.
There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants.
When I got out of high school, I was working in restaurants in New York City, when I heard Bill Anderson from The Neighborhood Playhouse was doing private lessons. I started taking classes, and it was a lot of improv and Meisner and repetition.
Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.
I love restaurants, and I love cooking.
Restaurants should be forced to recycle their leftovers for animal consumption - and should create fewer leftovers in the first place.
What a great teacher, a great parent, a great psychotherapist and a great coach have in common is a deep belief in the potential of the person with whom they are concerned. They relate to the person from their vision of his or her worth and value.
Did you ever stop to think that a great man in life who has won great acclaim and great reputation is the very man who is willing to share and give the honor to others in the doing of things that made him great?
I did several interesting jobs, working in restaurants, I worked at a lab rat farm, feeding and watering all these rats. Then I got a full-time job as a technical writer for a large scientific research laboratory.
Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out in 45 minutes.' It happens.
I love breakfast. Well, I just like food. I'm properly into my food. It comes from my father. If we go anywhere, we like to look up the best restaurants.
I've had dates at the nicest restaurants, but when you leave, you're starving, and the best part of the date is having a slice of pizza and a couple of drinks on the way home. I think it's important to be able to roll with the punches and enjoy every minute of it.
We live life in restaurants, its the center of social life, where we celebrate with family and friends, make new friends, travel without traveling, and of course, eat.
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.
I'll tell you what I love. Sending back bottles of wine that aren't right in restaurants in France! Whoa! I love the French, but I do find their wine snobbery something unbearable.
I went to Brazil in 2010 and pretty much did songs about that trip. I was there just to hang out, chill with the people, and feel the vibe. It was great - tons of great women, great skin, good beaches. Can't complain; the food is great.
If you can't do great things, do small things in a great way. Don't wait for great opportunities. Seize common, everyday ones and make them great.
People don't really have a relationship with great writing or great production or great art direction or great direction. They just sort of admire it.
For me the best food in the world is New British. It's quite classical cooking with really simple but good-quality ingredients. I also like top-end restaurants and pub grub done well.
I like to do romantic things in New York. I have a bunch of restaurants that I love to go to and things like that.
I'm Asian, so they assumed I'm not an American and that I come from Japan. Restaurants would refuse to serve me, and places would refuse to give you a haircut.
A lot of coaches get involved in a lot of different things - car dealerships and restaurants and all kinds of things. I've never really done that.
I'm Dominique Crenn. I'm a chef, entrepreneur, artist, poet, human being. I have three restaurants in San Francisco: Atelier Crenn, Bar Crenn and Petit Crenn.
My daughter always behaved in restaurants. And if she didn't, she's going out. I mean, one of the parents is going to take her outside. Immediately.
If Broadway shows charge preview prices while the cast is in dress rehearsal, why should restaurants charge full price when their dining room and kitchen staffs are still practicing?
I think they should have movies in restaurants. I can't believe that so many people get together just to sit there. It's so abstract... isn't it abstract? What are these people sitting here watching?
Overall the cost of living in Ho Chi Minh City is cheap and if you can stay away from Western restaurants and use just local products in your everyday life it's really cheap.
I had cooked a lot in restaurants, in Rocky Point and on golf courses on Long Island, and my mother said, 'Be a chef,' and my dad said, 'Be a lawyer.' But instead, I auditioned for N.Y.U.'s Tisch School of the Arts.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
I don't go to restaurants, I go to tables.
I have 20 restaurants. And if one doesn't work, it doesn't work.
We need to come up with alternatives to all the plastic wrap and containers that we use in restaurants. It's small things, like having your team bring reusable cups to get their coffees, and consolidating shipments as much as possible.
Magny is a tough test. Magny is well-rounded, has great endurance. He's got great boxing and great reach, but he doesn't have great angles. I have better movement than him and I feel that's definitely an advantage.
The good thing about being a foodie is that not only are you eating well yourself, you always want to share your recipes, your experiences, your best restaurants with the world.
Generally I draw every day just to keep my hand in. I draw while I'm sitting on the Tube or in restaurants. Just doodling things and people I see.
I've got a brother who works for the Red Cross, another brother is working with the homeless in France, some who work in restaurants or as teachers and dental technicians. My twin brother Merlin is an artist.
We have such fantastic talent in India, and there are some great Marathi singers, great sound producers, great sound engineers, and a great breed of lyric writers. But the problem is that you need a platform.
I've worked for more than 50 years on the stage and I have played great, great, great roles, but I haven't played a great Shakespearean role because they're all male. I'm actually very proud of it.
Blue Ivy can say she knows who her great-great-great-great-grandfather is. How many people can say that?
America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef.
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
The whole idea of celebrity is flattering - it helps you get into restaurants and stuff - but once you obtain some creative fulfillment, which you do on a nightly basis as a comedian, it's hard to give that up just to be the wacky neighbor on a show.
People think it's so easy to make hamburgers. That consistent quality in so many restaurants, in that many parts of the world, is not an easy thing to do.
I went to Brazil in 2010 and pretty much did songs about that trip. I was there just to hang out, chill with the people, and feel the vibe. It was great - tons of great women, great skin, good beaches. Cant complain; the food is great.
I've had three Eurovision winners: two with Johnny Logan and one with Linda Martin and even Jedward did great, because 'Lipstick' was a great song and they had a great show. It was a great visual.
If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to cook in their restaurants. They're having an enormous, countrywide problem here staffing their operations.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
He has a great pass, great vision, great shot, great everything.
My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.
While great leaders may be as rare as great runners, great actors, or great painters, everyone has leadership potential, just as everyone has some ability at running, acting, and painting.
The world breaks everyone, and afterward, some are strong at the broken places. If you cannot do great things, do small things in a great way. Great achievement is usually born of great sacrifice, and is never the result of selfishness.
I've been touted for my guacamole. I'll stand by my method. People have asked me to come to their home and prepare it. Restaurants have asked me about it.
Goose neck is a delicacy. You have to at least try it. In fancy restaurants people pay up to fifty dollars a plate for this stuff.' And at our house we were force-fed it for free. Just another irony of life.
