Being a vegan is pretty easy these days, as almost every town and city has health food stores and vegetarian-friendly restaurants.
When I was a kid, we didn't eat in restaurants much, but a good report card meant my sister or I could choose anyplace in town for a dinner out, and I always picked Benny's, a dive bar near the train station, because they had the best nachos around.
I find it an absolute pleasure to read travel guides, especially the Michelin guides, and their description of places I know I'll probably never visit. I spend a large part of my life reading descriptions of restaurants.
I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn't all start just a few years ago!
I never taste the wine first in restaurants, I just ask the waiter to pour.
My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.
I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.
When I was young in L.A. and I couldn't get into clubs or restaurants, I would call imitating celebrities and get a table, and it would work often. I was either Stallone or Mickey Rourke: 'This is Sly. I may be late, but my buddy Hank will be there early.'
Even those among us who are lucky enough to love our jobs would have to admit that at least part of the reason we work is to earn money. In between all this work, we like to eat out at restaurants, go on trips, buy nice things, not to mention pay rent and meet the cost of living.
When eating out while on tour, a great place to get vegetarian food is Thai restaurants, as they have lots of options. I absolutely adore salad and vegetables - I will eat salad until it's coming out of my ears. Although I think it's great in any form, my particular favourite has to be beetroot salad.
Why can't teachers end up owning schools, the way waiters can open their own restaurants?
In America uniformed cops eat in coffee shops, diners and restaurants and I always feel safer having them around.
At restaurants, I try to tell them not to bring the bread basket, but what's the point of going out to eat if I can't enjoy it?
I live very normally, I go out with my friends, we go to the movies, I queue, we go to restaurants.
I make napkins talk in restaurants, socks talk on car journeys. There is an awful lot of puppetry going on in the house.
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
As the global expansion of Indian and Chinese restaurants suggests, xenophobia is directed against foreign people, not foreign cultural imports.
There is a definite loneliness in the game. Most people stay away from you since they think they're intruding upon your time. And after the ball game, when it's 11 o'clock and you want to eat dinner some place, the restaurants are closed.
I think what's interesting about the whole paparazzi thing is that unless you're Brad Pitt or Madonna, you can pretty much avoid it. You know when you're going to an opening that you will be photographed, so that's fine. And you know the restaurants that have paparazzi, so you don't go to them.
In restaurants in my Brooklyn neighborhood, I always ask for a doggie bag to bring the leftovers home.
A few years ago no hotel or restaurant in Boston refused Negro guests; now several hotels, restaurants, and especially confectionary stores, will not serve Negroes, even the best of them.
Maybe I wouldn't hit three fast food restaurants in a day, but I could hit one in a day. I try not to do that.
In the large cities that received new Americans, there flowered a golden age of restaurants, manned by the available talent from abroad and fueled by the restless wealth of the newly rich.
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
I wanted to work in corporate restaurants.
I always wish for more time at home or at the restaurants or on the shows.
My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for me is to go to my aunt's restaurants.
The people that are serving you gas, the people that are in your restaurants serving you, the firefighters, and police officers are members of the gay and lesbian community. They're members of our broader community.
My desire to curtail undue freedom of speech extends only to such public areas as restaurants, airports, streets, hotel lobbies, parks, and department stores. Verbal exchanges between consenting adults in private are as of little interest to me as they probably are to them.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.
I have a 'Mailer-Breslin and the 51st State' poster, and a neon-pink sign of Raoul's in SoHo, one of my favorite restaurants.
I need to be looked after. I'm not talking about diamond rings and nice restaurants and fancy stuff - in fact, that makes me uncomfortable. I didn't grow up with it, and it's not me, you know. But I need someone to say to me, 'Shall I run you a bath?' or 'Let's go to the pub, just us.'
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
Foie gras is sold as an expensive delicacy in some restaurants and shops. But no one pays a higher price for foie gras than the ducks and geese who are abused and killed to make it.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
