Top 63 Menus Quotes & Sayings

The two [separate] UIs are both incredibly simple and don't even look like computer programs; they barely need menus. [When combined, they] suddenly look like software.

With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.

Some of the best fiction writers got their start writing airline menus.

Rather than spend my life on data entry and typing, I also take photos on my iPhone of business cards, wine labels, menus, or anything I want to have searchable on-the-run.

If you only design menus that are essentially junk or fast food, the whole infrastructure supports junk.

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.

My mom is a self-taught home cook, so books that offer guidelines on how to organize menus are critical to 'cook from the book' people like her.

People are bored of these 12-course gastronomic menus. They want affordable glamour.

One of the rudest things you can do, food-wise, is to stare at someone in the act of eating. It draws attention to the unseemly fact that eating is a bodily function - like animals, we are trapped by our hungers, but we do our best to disguise them with such civilized props as menus and forks.

The gimmicks that have driven the fast food sector for years - dollar menus, limited time offers, and merchandising partnerships - are not producing results like they used to, as consumers simply want better tasting, nutritious food and a more compelling experience, not gimmicks.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.

I've written songs on everything. Menus. Napkins. Little pieces of paper.

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.

Late February, and the air's so balmy snowdrops and crocuses might be fooled into early blooming. Then, the inevitable blizzard will come, blighting our harbingers of spring, and the numbed yards will go back undercover. In Florida, it's strawberry season- shortcake, waffles, berries and cream will be penciled on the coffeeshop menus.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

If you come to think of it, you never see deer, dogs and rabbits worrying about their menus and yet they run much faster than humans.

I love warm salads with bacon and spinach. I love the varieties of the nicoise that show up on so many menus. I love steak salads for their lusciousness and how the meat juices seep into the dressing.

I would like to have a Europe that has a strong foreign and defense policy, ensures economic growth and is active in addressing the issues of the refugee crisis. But perhaps not one that imposes new regulations on allergens that requires food menus to be changed everywhere. When that happens, it creates the feeling that the wrong priorities are being set.

Usability is not everything. If usability engineers designed a nightclub, it would be clean, quiet, brightly lit, with lots of places to sit down, plenty of bartenders, menus written in 18-point sans-serif, and easy-to-find bathrooms. But nobody would be there. They would all be down the street at Coyote Ugly pouring beer on each other.

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?

Chinese dumpling and noodle trainspotters know that the best versions usually come from obscure hole-in-the-wall joints where personal space and flattering lighting isn't a consideration and splatter-proof menus are customary.

To be asked to do the pairing menus by Alamos Wineries in Argentina [was the most interesting opportunity]. There are so many chefs out there, and so if you were to say, "The dude who used to host Man V. Food is doing pairing for Jim Beam," you'd say, "Okay, that's kind of conceivable." If you're talking about the dude from Man V. Food is doing pairings for fine wine, then I think people might not necessarily anticipate that.

Undecidability is a useful category even in dealing with restaurant menus.

I have developed recipes that are diabetes-friendly for my restaurant menus.

I can't cook, but I have a nice book of menus... and I can plate and set the table.

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.

One summer I was made housekeeper to my own family, making menus and shopping lists. It was my mother's idea of teaching me to be a grown-up. The main thing I remember is my father being so delighted to get roast duck.

In restaurants, when people order food - and they have menus - I hate that. Just give me something to eat. Quantity matters, not quality.

Despite offering dollar menus and frequent discounts, many of these chains also scored poorly in terms of value.

I remember that at the beginning of the month, the kind of menus my mom and father would prepare for us would have fish, chicken. But at the end of the month - because my father would be waiting for paycheck - the refrigerator would get empty. I remember that without a lot of food left, some of the best meals happened right there.

I find that often, room service menus are highly condensed. They tend to be a little bit fast food-oriented, even at the finest hotels.

Stay away from restaurants that have menus in five languages. Thats always a tourist trap. You want to eat where the locals eat.

Apart from World Cup merchandising, television companies and game-specific advertising, you see restaurants and bars working overtime to drag people into their eateries with the lure of large projection screens and special World Cup menus.

The New York Public Library is a wonderful gem. I go there to get away from the bustle of the city. They have an incredible collection of menus from all over the city.

Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.

I don't think my dad really knew what to do with me, as a daughter. He treated me like a boy; my brother and I were treated the same. He didn't do kid stuff. There were no kid's menus; you weren't allowed to order off the kid's menu at dinner - we had to try something from the adult menu.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

Oh, the illusion of choice in the modern world - don't get me started. But don't you agree that the Internet has softened our brains and made us forget that 'choice' used to mean something different from selecting options from menus?

Language leads a double life - and so does the novelist. You chat with family and friends, you attend to your correspondence, you consult menus and shopping lists, you observe road signs, and so on. Then you enter your study, where language exists in quite another form - as the stuff of patterned artifice.

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.

I love food. I mean, I really love food. I take pictures of my finest, funniest and most fascinating dishes, post them on Twitter, and send them to friends. I treat menus like classic literature, refusing to skip even one word. I read the description of every item, regardless of whether or not I'm interested in eating it.

I can be much more creative with my menus in the casino cities. In New York, there are certain things I can't make. In Las Vegas, they're much more receptive. Rabbit, some seafoods - they won't necessarily do well in New York, but I'll try them in Las Vegas, and they'll be a success.

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.'

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 is a big bargain in America, and you can go to these places, we all like them, and you get big portions, and they taste good. But they're higher in fat than ever before. And same thing has happened, by the way, though, to school menus. A lot of school lunch menus have more fat and more sugar than ever before.

I get excited about room-service menus! I really do.

For Liberal Democrats, the political choice between the hard Brexit menus offered by Boris Johnson and Jeremy Hunt might seem about as tempting as arsenic verses strychnine.

The French fried potato has become an inescapable horror in almost every public eating place in the country. 'French fries', say the menus, but they are not French fries any longer. They are a furry-textured substance with the taste of plastic wood.

Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.

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?'

About 15 years ago I went though a period of a year or so when I just couldn't find anything good. My wife noticed I was having trouble reading menus. I bought some cheap reading glasses in a drug store. I got home and suddenly all these books that weren't good were good.

What is it we want out of travel? Is it to take snapshots of ourselves in front of famous monuments, surrounded by other tourists? To eat unfamiliar food chosen from unintelligible menus? To earn frequent-flier miles? No. It's to glimpse what life is like somewhere else.

Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they're most likely to appear at a picnic.

Packing lunches and going over menus is a great way to make small changes in the way your kids eat.

After my second, I started working with a nutritionist who specializes in post-baby weight loss. It's called Simply Beautiful Mom. I'm in restaurants all the time because of work, and she actually will look at menus online before I go and she says, 'These are the three things you're allowed to order. Don't even open a menu.'

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.

Put all the menus and TV guides and magazines and local info papers in the drawers. I hate clutter!

It's the same with menus and men and just about anything else: we think we're choosing things for ourselves, but in fact we may not be choosing anything. It could be that everthing's being decided in advance and we pretend we're making choices. Free will may be an illusion. I often think that.

I hate menus, I hate choosing food. I just want to be brought. Bring me dinner!

I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.