Zitat des Tages über Restaurant:
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
I was at a Thai restaurant when 'i hate u, i love u' hit the million-listen mark. It was weird because nothing else I released before had gotten that high at all.
It doesn't need to be the same every day, doesn't need to be the same shower I use, the same restaurant I go to, the same hour I go to sleep. I've always been very flexible. I don't care if I practice at nine in the morning or 10 P.M.
I had a small-town life - I worked at the local McDonald's for three years. I'm not sure why they kept me: I am something of a daydreamer and a dawdler, so they would only let me be the 'friendly voice' that greeted you when you entered the restaurant.
One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.
For Russian food, I like the Zhiguli restaurant.
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
It's great to be recognized when I'm looking for a table at a crowded restaurant, but I still don't put it to best use. I'm such a lump. I won't cut the line. It's my Catholic guilt. I gotta get used to it.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
Howard Hughes himself was a regular at the restaurant, and in a way it became his headquarters, too. Howard had recently relocated to Las Vegas, so when he wanted to do business in Los Angeles, he went into the back of our restaurant to use the telephone.
This music that was supposed to only come from tapes like in any restaurant. Something would happened. One bird will start to do a little jazz thing, and another bird will start to answer.
The average housewife goes to the restaurant to relax and enjoy the food. But when Eva walks in, she becomes the center of attention.
I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.
If I have a choice between putting my kids to bed and going to a party, I'll put my kids to bed. If I have a choice of going to a restaurant or having friends round, I'll have friends round. Every time.
You'd be surprised how much easier it is to conduct business over tea than over lunch or dinner in a bustling restaurant.
Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.
The most beautiful girl in the room not only gets the guy, she lands the job, gets better service at a restaurant, rises through the social ranks before her friends. Doors open for the beautiful woman that may not for a female who is twice as smart but half as beautiful.
I opened a restaurant that had nothing but California wines.
If you go to a restaurant with Tom Cruise, it's like walking in with Santa Claus. Everybody is in a better mood because he's there.
Metaphysics is a restaurant where they give you a thirty thousand page menu, and no food.
At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.
What I learned is that how we present ourselves to the world is really how we get treated. So if you want to be treated really well in a restaurant, you really have to dress up. You cannot just show up.
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.
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.
I'm a bit old-fashioned. I like the idea of going to the cinema and then an Italian restaurant.
When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally.
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with a restaurant like that. It was just life - the education involved in running the organization, even on a small level.
I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.
The other night I ate at a real nice family restaurant. Every table had an argument going.
I don't like it when I go to a restaurant and I'm lectured from the menu.
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.
Beware the old man in young guy's clothes. If he's over 35 and comes to pick you up looking as though he's headed for a skateboarding competition while you are dressed to go to a nice restaurant, this is not a good sign.
Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.
If you have good food, people will come to your restaurant.
There wasn't much around. After the shows, we would go to an Italian restaurant that a friend of ours owned and so I didn't get a chance to see much. Actually, that holds true of most places I've been.
