Restaurant critics all struggle with the difficulty of writing about eating without resorting to the word 'delicious' and its synonyms.
I was always inspired by restaurants like La Tulipe in Manhattan. You'd walk right by and say, 'Oh what a lovely house.' You didn't realize there was a restaurant behind the door.
My mother worked in factories, worked as a domestic, worked in a restaurant, always had a second job.
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.
Being general manager is like being the de facto owner. It's like wearing the crown of 'Restaurant Man' without being 'Restaurant Man.' You're trying to run the business, but you're running the ranch without riding the big horse.
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.
One time, my ex-boyfriend and I were in Paris, and we went to this really fancy dinner. We weren't full after, so we walked from the schmoozy restaurant to McDonald's, and we finished our date at McDonald's. It was awesome.
I was a hostess in a restaurant in New York when I was 21, and I was too good of an employee. I was putting most of my energy into that instead of acting. But my father told my sister and me to look at whatever needed to be done and do that job well, no matter what it was.
Ray Kroc called his first McDonald's restaurant, which he opened in Illinois, 'a little money machine.' That's why thousands of franchisees bought it.
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.
'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.
There's nothing like a home-cooked meal - nothing! When people ask me what the best restaurant in L.A. is, I say, 'Uh, my house.' It's more intimate. Food can connect people in a forever sort of way.
I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.
Life in the restaurant business can provide a start in the working world for young people or a stable living for many Americans and their families.
Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.
I don't really eat a lot of fast food, ever, but if I had to eat at one fast food restaurant, it'd be In-N-Out.
For a meal out, my number one restaurant is Peter's Inn. I first went there when it was an old biker bar. Believe me, when it was Motorcycle Pete's, that was fun. I had my 30th birthday there.
I do let the kids play on devices when we eat out - it's better than being thrown out of a restaurant.
I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'
I would not take a girl to a club on a Thursday. I would not take her to a really noisy, swanky restaurant.
I've had a few encounters: At a restaurant, this woman that was like, 'Oh my God, oh my God, can we take a picture with you? My son said not to, but I just had to. You my favorite 'Devils Girl!'
I built RPM Italian, a restaurant I frequent as much as I can, because that is what people from Chicago do. They build things.
The prejudice was so bad in the United States at that time that a dark person with a white person would not be served in a restaurant. My father, mother, and I would try it occasionally. We would sit there, and the food would never come.
In the restaurant it's much more serious.
I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!
I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It's chicken and eggs. And I said, I gotta use that one.
My restaurant, Tex Wasabi's, we have a whole 'Minute to Win It' challenge going on on Sundays already. The show hasn't even aired and they're already doing challenges where people are coming and participating. I think it's going to take over.
Whether you were talking about Pillsbury, Burger King, Godfather's, the National Restaurant Association, in each one of those situations, I had a daunting problem that I had to solve. And I used the same business principles to approach the problem and, more importantly, solve the problem in every one of the situations.
I judge a restaurant by the bread and by the coffee.
I went to the Paradise Restaurant on 49th Street and Broadway which was where they were playing, and I sat in.
You sometimes get the feeling that people think getting back together after a hiatus to write and record a record is work, you know, arduous and unpleasant. Being able to write and record - that's a privilege. I don't forget the long days I spent working in a restaurant, when I wanted to be done so I could go home and work on a song.
With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.
I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.
Never eat at a Chinese restaurant named Mama Teresa's Trattoria.
I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.
