The best meal at my restaurant is the whole right side of the menu.
I know, whoever visits my restaurant, they have loved the food.
If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they're talking.
Restaurant industry sales in 2011 are estimated to have reached a record high of $604 billion, up 3.6 percent from 2010. Restaurant employment grew 1.9 percent in 2011, with some 230,000 jobs added, the strongest gain in five years.
Booking travel is not like shopping or groceries or booking a restaurant. It's much less frequent, so understanding what works just takes a lot more time.
I lost about 60 pounds. I don't really have a moment specifically that made me do it. I remember little things, like, when I was in Japan, I remember looking around at the portion sizes of a fast food restaurant and being like, 'Well, this has something to do with it.' Americans definitely eat too much.
I worked in a restaurant and in a nightclub cloakroom.
People wrote about me and started calling me a star, and I just hated it. There are aspects of it that are great - I mean, you can ring up any restaurant and get in, can't you.
I can go to any restaurant without a reservation, but while I'm there, everyone's gonna be staring.
You cannot come to a Nigerian restaurant without having pepper soup.
I'm not a TV guy. I'm a restaurant chef and a businessman.
A great restaurant is one that just makes you feel like you're not sure whether you went out or you came home and confuses you. If it can do both of those things at the same time, you're hooked.
As long as I have the talent and there's a demand for the old Chinese man - whether he's a philosopher, or a master, or an old-time restaurant owner, or a villain, or a so-called good guy - I will always be working.
When I was a teenager, my parents made me take a part-time job at the local Black Eyed Pea, which was a home-cooked-food family restaurant.
I've gotten super into restaurants in L.A., so I try to go to different restaurants all the time... that's a good way to explore L.A.: you can drive to a restaurant and discover a new neighborhood.
Don't bother starting the 10,000th restaurant in Manhattan. Find something to do that if you don't do it, it won't get done.
I'm not crazy about oysters and offal and brains and stuff like that. It's vegetables that I really like. I worked in the River Cafe restaurant when it first opened, and I used to eat the leftover vegetables on the plates. They were so delicious.
I come from the restaurant business; you're talking to a guy used to working 12, 14 hours a day.
I see City Perch as a destination restaurant.
As a make-up artist, you always want to be in a good light, whether you're walking down the street or in a restaurant. It is a very key element to me; you can't apply good make-up in a bad light.
The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro.
The people on my mum's side of the family are atheist intellectuals who are ueber-proper. My dad's side of the family are missionaries who are more comfortable sitting around in sweatpants than they are in a five-star restaurant. But those two influences converged in my life.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
There is no restaurant anywhere in the world where I have been that I haven't been able to find something to eat.
In L.A., it's not on the surface. Everything is in the cracks. The restaurant out front will look like this old, boring place, and you'll go inside, and it's this lush, beautifully designed restaurant.
As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.
One good way of measuring the mood in Israel is just how alert or relaxed the guards at every restaurant entrance appear to be.
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
In any restaurant, my eyes alight first, as if by an atavistic pull, on the meat dishes on the menu. In any dinner party I throw, I think of the non-vegetarian dish as central. I view this as a combination of weakness, greed and moral failure. Someone please help.
Opening a family-style restaurant with comfort food like mac 'n' cheese, ribs and burgers has always been my dream.
I have held the following jobs: office temp, ticket seller in movie theatre, cook in restaurant, nanny, and phone installer at the Super Bowl in New Orleans.
Ruth's Chris is my favorite restaurant, and I always order the rib eye, medium-rare.
I can remember 1987 when I had my first amateur fight in Michigan, weighing 64lb. I was 10 years old. I was the youngest and smallest guy on my team. I can remember what I ate. There was this restaurant called Ponderosa, and my dad made me eat a steak. I was happy. It was a first round knockout. I slept with my trophy for two weeks.
So much has changed since the '70s and '80s when it comes to acting and being in the public eye. We'd go out to a restaurant, and there would be five or six people. Now there's a lot more, plus social media, and this desire to bring other people down.