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The restaurants close here in Salzburg. They don't really have a nightlife in the winter time.
We have our little restaurants, and there's a beautiful beach that we go to in the summer and fall. We tend to have a lot of get-togethers, and if it's at my house, we order pizza because I can't cook.
I am not too proud of having my name associated with some of my restaurants.
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.
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.
I did several interesting jobs, working in restaurants, I worked at a lab rat farm, feeding and watering all these rats. Then I got a full-time job as a technical writer for a large scientific research laboratory.
Kevin J. Anderson
If I look back, my mother was always out. I can remember the perfume and her scarlet chiffon dress and crystal beads, going to a party. She used to play her violin at restaurants later on in life and at old people's homes. She loved the races, which she used to take me to as a child: our carpets were bought with her winnings. Loved her chickens.
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.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
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.
I love to see the smiles on people's faces when you cook for them. I love to go to different restaurants. I want to cook because I know this acting isn't going to last forever, and I want something to fall back on. It's another way to make people smile.
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.
Documenting trips makes them that much richer. I stick in train tickets and business cards from restaurants. It makes the whole experience poetic, describing the sights, smells and sounds around me. It means I can relive the holiday years later.
When I can afford it, I'm very into organic food and I love going to restaurants that use organic produce and such. I think that it's a shame for everyone that, unfortunately, organic can be pretty expensive, so you just do what you can.
My home in Dallas is wonderful. I can walk everywhere. It's a pretty good hidden secret, Dallas. There are wonderful restaurants and a wonderful nightlife. It's just a beautiful city to be in.
Jodi Lyn O'Keefe
There's always been something a little pathetic for me at the work parties I've attended, especially thinking back to the restaurants I worked in. I remember a Christmas party in which we all got free T-shirts with the restaurant on the front and our names on the back.
When I'm on the road, restaurants are like gyms: I know where I want to be in each city.
I'm a minnow compared to Caring with all his restaurants and clubs, and good luck to him. I've met him a couple of times. I've got no personal rancour against Richard Caring at all.
Burnout comes easy in the high-pressure world of television, and when the opportunity arose to move to Las Vegas and bring my friends and star chefs to open their restaurants at the Venetian, I made the move here.
I used to do my own taxes. You know how you buy that gigantic sheet at Staples, add up the restaurants, clothes, and taxis and glue your receipts into the book month by month? The more money I made, the more complicated things got.
In short, Google prefers a world where we consistently go to three restaurants to a world where our choices are impossible to predict.
The best food is in Chicago. There are great restaurants everywhere, from fancy places to burger joints.
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.
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.
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.
John F. Kennedy
Martin Luther King, Jr.
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