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Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them.
P. G. Wodehouse
Some people ask the secret of our long marriage. We take time to go to a restaurant two times a week. A little candlelight, dinner, soft music and dancing. She goes Tuesdays, I go Fridays.
I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance.
So I went to the Chinese restaurant and this duck came up to me with a red.
In the United States, there is a restaurant called The Outback Steakhouse, and I could survive in there for several weeks at least, sustaining myself on bloomin' onions and, I'm sure, their legitimate and very Australian cuisine. In the real Outback? I give myself about 14 minutes.
It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.
Going to a restaurant is one of my keenest pleasures. Meeting someplace with old and new friends, ordering wine, eating food, surrounded by strangers, I think is the core of what it means to live a civilised life.
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.
Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.
If anything is good for pounding humility into you permanently, it's the restaurant business.
Weird people follow you in the streets, you can't sit alone in a restaurant or a cafe and read a book in peace, and I think everybody values those moments of being alone.
My father was a guy who, because of the businesses he was in - the hotel business, the hospitality business - he didn't differentiate between the waiter serving you dinner, from the maitre d from the guy who owns a restaurant. Everybody was the same to him. He didn't look at who you were. He didn't look at your wallet.
Does the owner of the restaurant own his restaurant? Or does the government own his restaurant?
It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.
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.
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.
If your mother cooks Italian food, why should you go to a restaurant?
Some of us are born rebellious. Like Jean Genet or Arthur Rimbaud, I roam these mean streets like a villain, a vagabond, an outcast, scavenging for the scraps that may perchance plummet off humanity's dirty plates, though often sometimes taking a cab to a restaurant is more convenient.
There's only a couple times when fame is ever helpful. Sometimes you can get into a restaurant where the kitchen is just closing. Sometimes you can avoid a traffic violation. But the only time it really matters is in the emergency room with your kids. That's when you want to be noticed, because it's very easy to get forgotten in an ER.
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.
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.
Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.
The other night I ate at a real nice family restaurant. Every table had an argument going.
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
I want people to understand my journey and to be inspired by that. You can be an immigrant, and if you work really hard, you can have your own restaurant.
C. S. Lewis
Martin Luther King, Jr.
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