You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.
It's a funny thing. I'll be in my home town of Columbus at a restaurant or something, and the waiter maybe asks, 'What do you do?' and I say, 'Oh, I'm in a band... Twenty One Pilots,' and he'll say, 'Cool, I'll check it out. I never heard of them.' And then I say, 'In September we're playing the Schottenstein Center,' and it's like, 'What?!'
When you become famous at 19, it does a number in your head, so you find romance in the mundane - isn't it so great that a guy would pick me up at my house and take me to a restaurant?
When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.
Unfortunately, some people go to a restaurant, and they aren't really there to enjoy themselves. They're there because they think they deserve to be there or because they can just afford it.
In New York, especially, so much of your life is spent on the streets. You don't always want to be driving around in an SUV with a security guard. You want to be able to walk to a restaurant; you want to go and do things.
I like to go out to different restaurants in New York. I'm a restaurant junkie.
The craziest thing I've ever done to get a guy's attention? I admit I stalked someone. I showed up at a restaurant where I knew the guy worked, and we were actually good friends and had lost touch, and I pretended that I didn't know he worked there.
I'm still waiting to hit it big. But there was the moment when I didn't have to work at the restaurant anymore, which is the milestone for every actor. When your job is just to be an actor and not to have to do anything else.
I get speeding ticket like everybody else. If the restaurant is full I'm waiting in line like everybody else.
Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them.
So I went to the Chinese restaurant and this duck came up to me with a red.
I've got the best of all worlds. It's every actor's dream to wake up in New York City and go to an acting job rather than to a restaurant to wash dirty dishes. And I live so close to the studios that I ride my bike to work.
I avoid conflict - like, any conflict - at all costs. I hate it. Even at a restaurant, if I get the wrong order, I'll just eat it anyway because I don't want to make an issue.
I wish anytime I went into a nice restaurant and asked for a table, they said, 'Well I'm sure you don't want one in the corner.'
All I watch is the Food Network. I took a cheesemaking 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.
Being branded number one restaurant in the world is actually very humbling.
There certainly is a good 'Tex Mex' restaurant very close to our office. My office is around 100 yards from it. I call it Tex Mex because every couple of years it's changed hands and changed name, I'm not exactly sure why!
Together, we can help make sure that every family that walks into a restaurant can make an easy, healthy choice.
Fact is, famous people say fame stinks because they love it so - like a secret restaurant or holiday island they don't want the hoi polloi to get their grubby paws on.
The Loden in Vancouver, where I stayed when I was filming 'The Arrow,' is a family-run hotel with a fantastic restaurant, great facilities, and brilliant people.
All great deeds and all great thoughts have a ridiculous beginning. Great works are often born on a street corner or in a restaurant's revolving door.
There's this terrific kid in Maine who saw all the waste generated by straws handed out in restaurants. So he made up these little pop-up cards and asked restaurant owners put them on the tables to explain why straws wouldn't be handed out unless requested. Of course, the restaurant owners couldn't resist a 9-year-old kid, and so it worked.
In the beginning I just wanted to survive. For the first three years, we made zero revenue. I remember many times when I was trying to pay up, the restaurant owner would say, 'Your bill was paid.' And there would be a note saying, 'Mr. Ma, I'm your customer on the Alibaba platform. I made a lot of money, and I know you don't, so I paid the bill.'
I never even went to Jekyll & Hyde's restaurant. I loved the Greenwich Village Halloween Parade, though.
I learned more from the one restaurant that didn't work than from all the ones that were successes.
The business that people do in LA on the social level is amazing. You go to a restaurant, bump into this guy or that guy. The next day you get a call, and they want you in their movie.
The hardest novel to write was Dinner at the Homesick Restaurant.
Weird people follow you in the streets, you can't sit alone in a restaurant or a cafe and read a book in peace, and I think everybody values those moments of being alone.
I learned from McDonald's that we can do great things from a marketing and advertising perspective, but if the experience at the restaurant isn't superior, it might not matter.
I go to a restaurant with a group of women and pray that we can order lunch without falling into the semi-covert business of collective monitoring, in which levels of intake and restraint are aired, compared, noticed: 'What are you getting? Is that all you're having? A salad? Oh, please.'
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
I always worked in institutions, I never had a restaurant of my own before, but I have opened over 30 hotels, restaurants and casinos. I understand what it takes to keep them running.
It was probably when I met Jeff Hamilton, the drummer I've been working with for the last 20 years. He's the one who brought Ray Brown to hear me sing at a restaurant in my hometown.
And you know, I hate to admit this, but I don't always think in terms of Shakespeare. When I eat, I do. When I'm at a restaurant, I'll think, 'Hmm, what would Macbeth have ordered?'
Today's restaurant is theater on a grand scale.