I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.'
The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.
I have 20 restaurants. And if one doesn't work, it doesn't work.
Nan Kempner wore one of the first Saint Laurent trouser suits to one of those fancy Madison Avenue restaurants and was denied access. She famously took off her pants and walked in wearing only the jacket. And it was that kind of revolution that was echoed in fashion and in life.
I obsess over places I will never live and restaurants at which I aspire to eat.
I kinda like where I am. If I'm recognized all the time, I have to leave better tips in restaurants.
I wanted to play piano in restaurants in the south of France. I went there on holiday once and I saw this guy playing in an old tuxedo. He was all disheveled, with a whisky glass on the piano. I thought that was the coolest thing. So what's happened to me with 'Twilight' isn't really what I'd planned.
I like being able to walk or ride my bike to restaurants and do different things.
I like taking risks. I like trying new things, whether it be style or restaurants or whatever.
I think my level of fame will drop back down. I think it'll recede. In fact, I know it will. That's life on Planet Earth. And I'm okay with that. Besides getting tables at restaurants and special treatment at the airport, what else is there?
Restaurants with small courses that give the customer choices, and that don't obligate them to spend a fortune, are going to do very well.
My mother and sisters cooked Italian food, and I never heard of half of the dishes you see in these Italian restaurants. I just go in and order spaghetti.
I've been to a couple of restaurants in L.A. that were so loud, I left there with a sore throat; you literally could not have a conversation. I think it's very deliberate: There's this idea that somehow it's more fun if there's a roar in the room.
I don't think there's going to be sustainable demand for restaurants that force you to spend hours there.
There are restaurants you can go in and pay $100 a person for a meal. I get as much satisfaction out of paying $25.
I hope that any expansion of London will learn from the planning examples of some of its most desirable areas such as Chelsea, Notting Hill, Belgravia and Mayfair. All are characterised by high density and a generosity of green spaces. They are all pedestrian-friendly with shops, entertainment, restaurants and pubs within easy walking distance.
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
As we continue down the path of automation, virtually every city will have 24-hour convenience stores, 24-hour libraries, 24-hour banks, 24-hour churches, 24-hour schools, 24-hour movie theaters, 24-hour bars and restaurants, and even 24-hour shopping centers.
I'm afraid that eating in restaurants reflects one's experiences with movies, art galleries, novels, music - that is, characterized by mild amusement but with an overall feeling of stupidity and shame. Better to cook for yourself.
As a movie star, you get good tables at restaurants.
I'm such an avid magazine reader - music, art, beauty magazines - and I found that food and restaurants were pouring into everything I cared about. Whether it was the pop-up concept, or some mysterious mini-mall restaurant, I got swept up in the sexy romance of the food movement.
I was 18 when I first visited London, I'm very provincial like that, but I must confess the moment I got to America I thought: This is the place. It was more open, with 24-hour cities and pubs and restaurants that didn't close.
There are so many restaurants that cook for themselves and think they are different. But it is always about making your guest feel special.
Jackie Chan is a very good comedy/martial arts star. He does one kind of martial arts that Jet Li doesn't know how to do and Jet Li does a martial art that Jackie Chan doesn't know how to do. You can both go to two Chinese restaurants, but both can have different kinds of food.
You just feel a little odd when you don't get your kind of food. Fortunately, there are Indian restaurants all over the world.
McDonald's revolutionized fast food. They introduced a way to eat food without knives, forks or plates. Most fast foods can be eaten while steering the wheel of a car and the restaurants are usually drive through.
I've been in navigation systems, robotics, restaurants, communications systems, touch screens, and now I'm back in games. I like to say I have five-year A.D.D.
I understood the power of Heinz since I was a kid, and I started to work for my father selling food to restaurants.
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.
I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.
Everyone goes to the same exhibitions and the same parties, stays in the same handful of hotels, eats at the same no-star restaurants, and has almost the same opinions. I adore the art world, but this is copycat behavior in a sphere that prides itself on independent thinking.
There are varieties of Spanglish. There's Spanglish spoken by Cuban Americans in Miami called cubonics is different from Mexican American Spanglish, but thanks to the Internet, thanks to radio and television, thanks to what is happening in the classrooms, in the streets in the restaurants, we are finding a middle ground.
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'
If somebody doesn't want to cook at home or has more family members than they have room for, then it's great to be in a city that's got restaurants that are actually busy on the holidays.