Top 1200 Restaurant Quotes & Sayings - Page 20

In China, I helped introduce UNEP's campaign to reduce food waste on World Environment Day. The government took notice of food waste issues and now, when you over-order in a restaurant, you are encouraged to downsize. This is where people can really impact policy and vice versa!

I was a guy who wanted to become famous. There was steam coming out of my ears, I wanted to be famous so badly. You want the attention, you want the bucks, and you want the best seat in the restaurant. I didn't think what the repercussions would be.

My first encounter with video games was pretty conventional. I was travelling with my parents - we used to take long cross country trips in the United States every summer - and we went into a restaurant where there happened to be a Pong machine, and I was... a lot of quarters went into that Pong machine, let's just say.

I'll go to a restaurant where I've never been before, and someone will say, "I don't have anything big for you to eat." I used to be a little salty about that, but at the end of the day, what they're saying is, "I know who you are. I watch your stuff." What's better than that? Gratitude is the attitude. That's the thing. What am I being pissy about?

I am very shy - really shy - I even had a stutter as a kid, which I slowly got over, but I still regress into that shyness. So I don't like walking into a crowded restaurant by myself; I don't like going to a party by myself.

As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.

I went out a couple of times with Pierce. He's totally recognizable, and he makes no effort to tone it down. Some people were glancing over at us in the restaurant, and he just went over and introduced himself. And it does work. It dissipates all the attention. Me? I just crawl under the table.

I think perfect dates involve walking a lot, and not a bunch of driving around in cars. Ideally, you can walk together and go to a restaurant, and then walk from there to another nice place - this is, I guess, because of really great dates that I've had with my wife here in Portland.

In anticipation of a meal - supposing we are with the ideal companion at the best table in the perfect restaurant - we might indeed postpone sadness. And maybe even halfway through, we will remain in tolerably high spirits, with dessert still to come. But as we near the end of eating, we begin to feel anticipatory twinges of anticlimax.

I've never been a fan of personality-conflict burgers and identity-crisis omelets with patchouli oil. I function very well on a diet that consists of Chicken Catastrophe and Eggs Overwhelming and a tall, cool Janitor-in-a-Drum. I like to walk out of a restaurant with enough gas to open a Mobil station.

That's been the secret to 'Gas Monkey': Move fast. I opened the first restaurant within a year and a half. Most people wait five years. I always move quickly, and in today's market, no matter what you're in, you can recover from a mistake faster than you can recover from not doing.

When Allen Ginsberg was still alive, he was was an artist, but he was very local. He was just another wing-nut in the neighborhood and he was very accessible. You'd see him in Tompkins Square Park or in the local delicatessen, in one of the greasy spoon restaurants on First Avenue or a Chinese restaurant.

. . . gastronomical perfection can be reached in these combinations: one person dining alone, usually upon a couch or a hill side; two people, of no matter what sex or age, dining in a good restaurant; six people . . . dining in a good home.

The world they live in now is in no way the world the Michelin system was set up to evaluate back in France, which was all about motorists and seeing if it was worth driving an extra 50 miles for a restaurant. It's a silly thing. Why do you want to help a tire company? You don't owe them nothing.

There are just some really beautiful people in the world. When you're walking down the street, or you're at a restaurant, someone catches your eye because they have their own look. It goes way beyond what they're wearing - into their mannerisms, the way they smile, or just the way they hold themselves.

I was at a restaurant in Glasgow, and I was walking down the stairs. A woman passed me and said, 'Oh my God, what are you doing here?' I didn't know who she was, and I was like, 'Sorry?' She goes, 'Oh no, sorry, I follow you on Twitter. I just didn't expect to see you here.'

'Seconds' is grounded in the reality of this restaurant environment, and I did do plenty of research, so there's that. It takes place in a town that is like a kinder, gentler fairy tale version of reality. Then it takes off into a story that is very strange, very mental.

I am not interesting in making money. I go to the most expensive restaurant in Boston to have dinner. It is where billionaires come to eat. Even if I become richer, I will still have to go there to eat. After some time, money doesn't make a difference.

At school I was lazy. But I started working when I was 15, washing dishes at a local truck stop restaurant. I was really, really bored with school, and I wanted to get a job as fast as I could. School was just so easy. There was just no challenge to it.

I have to say I love Dempsey's Brew Pub & Restaurant. It's gorgeous with that Camden Yard brick surrounding it, and it just screams Baltimore. I love the Black and Orange Burger that is topped with fresh orange bell peppers, caramelized onions and sharp cheddar cheese.

Rod's always opening doors for me, but I usually tell him to walk through first. Otherwise, if we're at a restaurant and I'm in front, the paparazzi end up getting a big giant close-up of me, and then he's trailing behind, looking like my little child!

My grandfather Urey was my hero. He worked three jobs. He had a dry cleaner's factory job in the day and a dry cleaner's factory job at night and when that was done with that, he mopped floors in a restaurant.

All I watch is the Food Network. I took a cheese making class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I was doing an investigative article on arms trafficking that was taking me through Eastern Europe and the Middle East. And after I had interviewed a helicopter pilot who had been ferrying weapons into Liberia, I realized as I left the restaurant that I was being followed and set up for an ambush.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

Don't you worry about that, Mr. Adamsson. Why don't you head back to Reykjavik and spend some of that extortionate fee you charged me for a couple of hours' usage of your frankly third-rate restaurant and perhaps find a friendless tree stump to listen to your woes?

You know, eating's much more important than most people think. There comes a time in your life when you've just got to have something super-delicious. And when you're standing at that crossroads your whole life can change, depending on which one you go into - the good restaurant or the awful one.

Here is what I am not going to do: I am not going to go to a restaurant, take pictures of my food, download them, and call that a blog. That is beyond the pale. The Internet is such a bazaar of self-indulgences that I don't know why that particular one should bug me so much. But it really does.

I think you'll see if you look at 'Up', we've focused a lot on labor (and the forces trying to keep labor down) and have featured everything from Wal Mart workers, to on-the-ground organizers, to union presidents to restaurant workers sitting at the table sharing their experience and expertise.

I drove a cab. But all the girls I knew when I was young who had to work - there were rich girls - but the ones who had to work were waitresses. Because you could always get shifts in a restaurant.

My father was a guy who, because of the businesses he was in - the hotel business, the hospitality business - he didn't differentiate between the waiter serving you dinner, from the maitre d from the guy who owns a restaurant. Everybody was the same to him. He didn't look at who you were. He didn't look at your wallet.

If you see me at a restaurant, blow me a kiss, wave, blow me another kiss, then walk five steps backward.

I dont mind if somebody comes up to me and shakes my hand, but if Im in the middle of a restaurant and somebody asks me for a picture, I can be a jerk and say no, or I can say yes and draw more attention to myself, which is exactly the opposite of what I want.

People say, 'Oh God, you're name-dropping.' Well who else comes to your house when you're John Lennon? These were normal friends to him. McCartney, Jagger, they'd stop in and I'd order pizza or Mick's favorite beef curry from the local Chinese restaurant. We did normal things.

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.

We can't handle violence in women characters but we CAN handle what's done to women in our present tense every second of the day worldwide? Or next door? Or in political or medical discourse? Please. That idea just makes me want to crap on a table at a very fancy restaurant.

Young adults love to play games and they're thirsty for social interaction, but a lot of bar and restaurant experiences are quite unsatisfactory on the social level. What young people need is a place that has the feel of an unhosted party where they find themselves interacting with like-minded strangers.

One of my biggest pet peeves is when a guy's wearing flip-flop sandals, which I don't understand. Men's feet are disgusting to begin with, but now they're on display when I try to go out for a nice steak at a restaurant, and I have to sit there and look at some guy's hoof? I don't get it. I don't understand it.

When you work on a Jerry Bruckheimer film, you can be sure of two things: no production value will be spared, and the catering will be as fine as any really really good restaurant. Jerry is an amazing producer, with a commitment to his films second to none.

My typical Saturday night is a great solo dinner at one of my favorite restaurants. I like to talk to the restaurant staff while I eat, then come home, finish up some work until midnight, and then play the keyboard until I'm ready to sleep.

The only time I ever follow Twitter is if I'm in a restaurant or something, just before I leave, to see if people are waiting outside. It does make you a bit of a loser, especially when someone asks you, 'Hey, you want to go to dinner at this place?' and I'm like, 'Can we have dinner at this place? It has three exits.'

Paul and I were both struggling actors. One night he would serve me in a restaurant, and the next night I would serve him. It was what out of work actors did.

I talk to my fan club members, and I blog, and they know what's going on. But as far as Twitter, I'll be in a restaurant, and I'll get home, and somebody tweeted, and they talked about what I ordered and what I was wearing. In some cases, that could be dangerous, because you don't want everybody to know where you are every second of every day.

So many times each day we support each other informally without ever becoming 'helper' or 'helped.' Perhaps we're finding an article of clothing for a partner, cutting bread for one of the children, collecting the mail for the person at the next desk, holding the coat for someone at a restaurant.

At 21 years old, I found myself in Vancouver, and that's where I got the part for my first movie. I was sitting in a restaurant, and the director came up to me and asked me to read for his film. I really took it with a grain of salt. It was the creepiest casting situation, probably. It turned out that it wasn't.

A sense of humor is rare. It isn't telling a joke about how there are three ways to get to heaven. It's being in a restaurant and hearing someone say, Everyone's got their tale of woe, and then turning around and saying, Unfortunately, in life, there's more woe than tail.

Outside Buckingham Palace, the Royal Standard flies only when the reigning monarch is in residence. Sadly, there's no similar flag outside The Woods Jupiter, which Tiger opened in the summer of 2015, spending a reported $8 million to make an upscale sports bar-and-restaurant in his image.

For a long time, she held a special place in my heart. I kept this special place just for her, like a "Reserved" sign on a quiet corner table in a restaurant. Despite the fact that I was sure I'd never see her again.

Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.

Country town to the city heart, in every corner of the globe you'll find a Chinatown, a Chinese restaurant or an Asian grocer. From this vast and ancient culture, we credit noodles, dumplings, rice, countless spices and cooking techniques to have enriched every culture that they've landed in.

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

When I write songs, it's very random. I get influenced by the most random things! Sometimes it just comes to me in my sleep or just hanging out in a restaurant or something. Music just comes to me, and I'll start writing from there.

I did a lot of magic shows growing up. My dad is a graphic designer so he helped me brand myself and create a logo. So I was just rollin' with the magician crowd for a while. But I was really young, 10 to 13, doing table magic and balloon animals at this Italian restaurant.

I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do.

I don't think we should really be judging on Chris Brown like that until we know what Rihanna did. We all got reasons for what we do. Look at me. I'm one of the top 10 performers of all-time. I had to beat this one mermaid ass in a seafood restaurant over some shrimps. No lie. You just never know.

My eating habits are the only behaviour of mine that are still manic. I can't walk by a restaurant, a bakery, an ice-cream store or a candy store without making a purchase; the amount of calories I take in today are at least five times as many as I took before starting on all of this medication.

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.

Most restaurants fail. The sad ones are stillborn. The mad ones flourish within the bustle and excitement of fame, notoriety, the thrill of the new. But they rarely sustain the glow. They are balloons kept aloft by a restless crowd. Only the strange, the freaks of restaurant perfection, can sustain life beyond a few years.

A restaurant wine list is praised and given awards for reasons that have little to do with its real purpose, as if it existed only to be admired passively, like a stamp collection. A wine list is good only when it functions well in tandem with a menu.

I always have melodies flowing in my head - whether I'm just at home, at the mall, at a restaurant or wherever. I'm always humming along to the random melodies that form in my head. My friends always ask me, 'What are you singing?' and I'll be like, 'I don't know!'