Zitat des Tages über Restaurants:
We will emerge stronger as a diverse community; the area will be rebuilt with life around the clock, new buildings, restaurants, places of entertainment.
Dallas is a huge city. Great shopping, great restaurants, great museums.
I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.
In other restaurants you'll see employees signing to each other, since we also hire many deaf men and women.
My father moved out to Park City in in the mid-'70s and lived in a Winnebago behind a hippie joint called Utah Coal & Lumber that was one of only two or three restaurants at that time. Park City was a sleepy little mining town, with not a condo in sight.
When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
The person earning the federal minimum wage of $7.25 isn't going out to eat at restaurants. They're not taking piano lessons. They're not going to the gym or the yoga studio. They're not sending mom flowers on Mother's day. What good is this person in the economy? If you raise it to $15 an hour, they're doing all of those things.
The newly decorated theatres produced things like car parks and restaurants, so you could have a good night out, quite cheaply without all that bother of having to go somewhere else.
People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.
Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones.
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.
They can't take your house and give it to the mayor's mistress, even if they pay you for it. But they can, apparently, take your house and tear it down to make room for a development of trendy shops and restaurants, a hotel and so on.
There are two types of people in the world. People who like kids, and people who don't. People who complain about kids screaming on aeroplanes and in restaurants, and those people who love kids and enjoy their energy and enjoy hearing the noise they make and get off on their energy. I am one of those people who happens to love kids.
No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.
First and foremost, you have to remember that restaurants are businesses and they have to stay in business. And though everyone thinks they want grass fed beef, most people actually prefer the taste of corn fed - it is less dry, more marbled, and less gamey, not to mention much less expensive than grass fed.
My uncle Randall always had a book in his hand. He read in the car, he read at restaurants, he read when you were talking to him. He read lots of different things, but mostly it was Louis L'Amour's westerns and contemporary thrillers.
Our company sells about five to six million pounds of sausage a year. We sell it retail and to restaurants. We've got all kinds of products.
You don't take food home from restaurants in Sweden.
When I moved to New York to act I was no good at working restaurants - hosting, waiting, bussing, dishwashing - I wasn't good at any aspect. But I did have a guitar. So I would sing 'Me and Julio Down by the Schoolyard,' but you would only hear the chorus because the train comes by every 30 seconds.
I don't cook. I love to eat. I love to go to the restaurants.
No matter where I am, especially when I'm on tour around the country, Caesar salad is my standby. In a random city and eating in random to-go restaurants, you're kind of scared about trying things, but you can always count on a Caesar salad.
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.
When I got out of high school, I was working in restaurants in New York City, when I heard Bill Anderson from The Neighborhood Playhouse was doing private lessons. I started taking classes, and it was a lot of improv and Meisner and repetition.
I am fortunate to stay at lots of lovely hotels when I'm on tour, but my favourite hotel group in Britain is Malmaison. I recently stayed at the Malmaison in Manchester, which was pretty amazing. It had a fabulous bar and restaurants, as well as fantastic rooms with mood lighting.
When I play live in restaurants and cafes, I don't play my own stuff. I play jazz and 'American Songbook' standards, and I'll fuse it with top 40.
I would rather have the costs of consumer goods and restaurants - products we as consumers can choose to buy or not buy - go up and the need for public services go down.
I go to bars and restaurants, and I sit and I eavesdrop on people and I watch people in shopping centers and, you know, I read the newspapers and I talk to the Trenton cops, and I just get a lot of information that comes in that somehow turns into a book.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Things were tough. Segregation was all around - in the schools, the buses, the restaurants, the theaters. But Dr. King worked hard for black people to have a fair share.
I like to go out to different restaurants in New York. I'm a restaurant junkie.
There's been a big spur in downtown development with new business, restaurants and a lot of loft buying. The buses run, and there's a subway that runs through downtown.
There have been a few occurrences where people in restaurants have sent me a rasher of bacon, which I am not going to turn my nose up at. I never let them down.
What we are trying to do is to create a social business in Bangladesh, a joint venture to create restaurants for common people. Good, healthy food at affordable prices so that people don't have to opt for food that is unhealthy and unhygienic.
I love to try new restaurants and breakfast places I can take my son to.
Behind every small business, there's a story worth knowing. All the corner shops in our towns and cities, the restaurants, cleaners, gyms, hair salons, hardware stores - these didn't come out of nowhere.