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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.
New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
I was opposed to the government mandating that restaurants not allow people to smoke, believing it becomes the customer's choice whether they go in or not. But then, I thought, 'What about the employees? Aren't they hostage to a smoking environment, even if they don't smoke?'
When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
I started cooking when I was 18 years old, and now I have restaurants all over the world.
We stay in U2's hotel. They bought a hotel, The Clarence, a nice place and it's in an area where everything's happening, so many fantastic restaurants and bars and the people are so friendly.
I tend to write in coffee shops and restaurants with friends of mine because if I'm at home, I get distracted by the television or the cats or my husband, or... you know - all of those things that make it easy to procrastinate.
Shipping is so cheap that it makes more financial sense for Scottish cod to be sent 10,000 miles to China to be filleted, then sent back to Scottish shops and restaurants, than to pay Scottish filleters.
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
In America uniformed cops eat in coffee shops, diners and restaurants and I always feel safer having them around.
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.
Rarely do pens go dry in restaurants.
In all big cities the style of life is the same. Same endless array of restaurants; same big museums with the usual suspects; same anonymity, which can be thrilling when you're young but which I found got tiresome.
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.
Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.
I promised my daughter I'd name my first restaurant after her, but now the other kids are like, 'Dad, what about us?' I'm gonna have to open four restaurants!
Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.
At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.
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.
I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been my way of life. As a kid, home was reserved only for sleeping. After school, you could find my sister and I helping out at the family restaurant.
The thing that really surprised me about strip malls in California, specifically Los Angeles, is that they have some really fantastic restaurants.
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.
David Joseph Schwartz
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.
There are wonderful restaurants in London. I love Indian food and I like Arab food, and I go very often to the Arab restaurant Noura.
When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.
Martin Luther King, Jr.
Leonardo da Vinci
A. P. J. Abdul Kalam
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Genius might be the ability to say a profound thing in a simple way.
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