Top 265 Menu Quotes & Sayings - Page 5

I have read so many books. And yet, like most Autodidacts, I am never quite sure of what I have gained from them. There are days when I feel I have been able to grasp all there is know in one single gaze, as if invisible branches suddenly spring out of no where, weaving together all the disparate strands of my reading. And then suddenly the meaning escapes, the essence evaporates and no matter how often I reread the same lines they seem to flee ever further with each subsequent reading and I see myself as some mad old fool who thinks her stomach is full because she's been reading the menu.

I've never planned ahead.I just sort of go through life checking the menu of three meals that day. I never worry about tomorrow. It's only since I've gotten older that I've begun to wonder about time running out. Is it sufficient unto itself that I don't plan? Because maybe next Thursday won't come one day. And then, I'm concerned about that. But that's not uniquely the writer's concern, that's the concern of every middle-aged man who looks in the mirror.

If car manufacturers made cars according to spec the same way software vendors make software according to spec, all five wheels would be of widely differing sizes, it would take one person to steer and another to work the pedals and yet another to operate the user-friendly menu-driven dashboard, and if it would not drive straight ahead without a lot of effort, civil engineers would respond by building spiraling roads around each city.

Marlee has said a million times, "Wouldn't it be funny if there was a camera trained on the two of us?" because we get involved in some very interesting situations. We'll be on a plane and she gets handed a Braille menu because they think she is blind, or producers that turn to the director of a show she's on and say, "Marlee Matlin is great, but is she going to be deaf for the whole show?" She used to freak people out with the speaker phone in her car by having me sign what they were saying on the speaker phone and then she would speak herself.

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.

Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.

When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly, in a cool atmosphere. It was food that I wanted, and thought others would like too. We've never strayed from that original idea. The critics raved and customers began lining up at my tiny burrito joint. Since then, we've opened a few more.

We play Amazing Race on New Year's Eve. My mom or aunt makes a whole list of things that we have to find, and we split up into teams. Sometimes it's like a Chinese takeout menu or take a picture with a cop, so on New Year's Eve we're running around all over the place going into restaurants and different things.

In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned to perfection and served in a creamy nest of mashed farm potatoes and strictly fresh garden vegetables. Of course, what you get is cole slaw and a slab of meat, but that doesn't matter because the menu has already started your juices going. Oh, those menus. In America, they are poetry.

Food can be utilized for economic reasons, like the grain embargo of Carter 40 years ago. You have a political decision, you are going to move the flow of food in a part of the world and not another part of the world. And certainly now, with the way the country is polarized and all that, you wouldn't want to have a French menu, with a French thing - you'd be crucified! Or anything like that. You have to be a real American and apple pie and this and that.

The waiter approached. 'Would you like to see the menu?' he said. 'Or would you like to meet the Dish of the Day?' 'Huh?' said Ford. 'Huh?' said Arthur. 'Huh?' said Trillian. 'That’s cool,' said Zaphod. 'We'll meet the meat.

Animals are not just other species. They are other nations. And we murder them at our peril. The peace map is drawn on a menu. Peace is not just the absence of war. It is the presence of Justice. Justice must be blind to race, color, religion or species. If she is not blind, she will be a weapon of terror.

The menu of this kitchen will have more than soup; it will serve as an opportunity to explore the vast untapped power of food as a force for participatory democracy, as a means of empowerment for those who have little and as a lens through which we embrace, and in fact relish, our differences but see and live through our commonalities. If you eat, then you are a part of this.

I think because it is a very well-saturated story,episode of Justified in Hannibal, and we've all heard it in some frame of a story, we've heard the urban legend of waking up in a bathtub with a kidney missing. It felt like if we are telling an organ-harvesting story, it was really about quickly selling the iconography of an organ-harvesting story, and then being able to mask that as a perfect way for Hannibal Lecter to go shopping for his menu.

Dear Diary, Today I tried not to think about Mr. Knightly. I tried not to think about him when I discussed the menu with Cook... I tried not to think about him in the garden where I thrice plucked the petals off a daisy to ascertain his feelings for Harriet. I don't think we should keep daisies in the garden, they really are a drab little flower. And I tried not to think about him when I went to bed, but something had to be done.

GUESS WHERE I AM. CLUE? she texted back SWEAR U WON'T TELL A SOUL? U HAVE 2 ASK? I reluctantly texted,@ DINNER W. MARCIE'S DAD. #?@#$?!& MY MOM IS DATING HIM. TRAITOR! IF THEY GET MARRIED, U & MARCIE... COULD USE A LITTLE CONSOLATION HERE! DOES HE KNOW UR TEXTING ME? Vee asked. NO. THEY R INSIDE. I'M IN THE PARKING LOT ----COOPERSMITHS. THE PIMP. 2 GOOD 4 APPLEBEE'S, I SEE. I'M GOING 2 ORDER THE MOST EXPENSIVE THIN ON THE MENU. IF ALL GOES WELL,HIM GOING TO THROW HANK'S DRINK IN HIS FACE 2. ~Nora & Vee

I was sitting on my own in a restaurant, when I saw a beautiful woman at another table. I sent her a bottle of the most expensive wine on the menu. She sent me a note: "I will not touch a drop of this wine unless you can assure me that you have seven inches in your pants." So I wrote back: "Give me the wine. As gorgeous as you are, I'm not cutting off three inches for anyone.

What I do usually is read the book first, for pleasure, to see if my brain starts connecting with it, as a movie. And then, if I say yes, I read it again, only this time I take a pen and, inside the book, I say, "Okay, this is a scene. I don't need this. I'm going to try this. I'm not going to take this." And then, I use that book like a bible and each chapter heading, I write a menu of what's in that chapter, in case I ever need to reference it. And then, I start to outline and write it. I get in there and it starts to evolve, based on having re-read it again.

have you ever noticed how a man orders food at a fast-food drive-through window? ... men have an innate desire to be cute while placing their order through the drive-through microphone. It's as if they believe the invisible mike on the plastic menu screen is actually connected to a standup comedy stage somewhere in the recesses of the restaurant.

I wrote 'She's a Lady' on the back of a TWA menu, flying back from London after doing Tom Jones's TV show. Jones's manager wanted me to write him a song. If I have an idea and I don't have a pad of paper, I'll write on whatever is available. What's the difference? Paper is paper.

We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people... I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence.

When I tour, it's like, well, like a food tour as much as a comedy tour. I try to eat at all the weird places, the obscure barbecue joints, burger places. There are a few spots in L.A. that I'm obsessed with - one of them is the Taco Zone taco truck on Alvarado. There are secret off-menu items that are amazing.

Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.

I don't think film schools are mentoring kids. I think they just send them through the curriculum, so now you know how to hold a camera, how to use a Dx3 menu. You can learn that in five minutes from somebody that doesn't even know anything. But what do you know if you haven't read anything - studied art and studied literature - what do you have to contribute?

Although Kim Jong Un is a very unreasonable leader and has a firm, unreasonable belief that nuclear and missile weapons will protect him and his regime, we will continue to employ all possible means - sanctions, pressure, as well as dialogue - to draw North Korea to the negotiating table for denuclearization. To resolve the issue, we have to add dialogue to the current menu of sanctions and pressure.