Restaurant Quotes

Quotes tagged as "restaurant" Showing 1-30 of 69
“You piss me off you Salmon... You're too expensive in restaurants.”
Eddie Izzard

Vera Nazarian
“Creativity is not so much a boundless well, but an all-you-can-eat buffet of elements for your creative endeavor.

Eventually you've eaten your fill, and it's time to digest and then make something.

But at some point, it will be time to return to the restaurant.”
Vera Nazarian, The Perpetual Calendar of Inspiration

“A restaurant on the moon could not have had less atmosphere.”
Geoff Dyer, Yoga for People Who Can't Be Bothered to Do It

Anthony Bourdain
“I'll be right here. Until they drag me off the line. I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn't miss it for the world.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

J.M.G. Le Clézio
“I wanted to write an adventure story, not, it's true, I really did. I shall have failed, that's all. Adventures bore me. I have no idea how to talk about countries, how to make people wish they had been there. I am not a good travelling salesman. Countries? Where are they , whatever became of them.
When I was twelve I dreamed of Hongkong. That tedious, commonplace little provincial town! Shops sprouting from every nook and cranny! The Chinese junks pictured on the lids of chocolate boxes used to fascinate me. Junks: sort of chopped-off barges, where the housewives do all their cooking and washing on deck. They even have television. As for the Niagara Falls: water, nothing but water! A dam is more interesting; at least one can occasionally see a big crack at its base, and hope for some excitement.
When one travels, one sees nothing but hotels. Squalid rooms, with iron bedsteads, and a picture of some kind hanging on the wall from a rusty nail, a coloured print of London Bridge or the Eiffel Tower.
One also sees trains, lots of trains, and airports that look like restaurants, and restaurants that look like morgues. All the ports in the world are hemmed in by oil slicks and shabby customs buildings. In the streets of the towns, people keep to the sidewalks, cars stop at red lights. If only one occasionally arrived in a country where women are the colour of steel and men wear owls on their heads. But no, they are sensible, they all have black ties, partings to one side, brassières and stiletto heels. In all the restaurants, when one has finished eating one calls over the individual who has been prowling among the tables, and pays him with a promissory note. There are cigarettes everywhere! There are airplanes and automobiles everywhere.”
J.M.G. Le Clézio, The Book of Flights

Anthony Bourdain
“There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

Mokokoma Mokhonoana
“A good spice often deceives us into thinking that someone is a good cook.”
Mokokoma Mokhonoana

J.D. Salinger
“So I went in this cheap-looking restaurant and had doughnuts and coffee. Only, I didn't eat the doughnuts. I couldn't swallow them too well. The thing is, if you get very depressed about something, it's hard as hell to swallow.”
J.D. Salinger

Sara Desai
“They have twenty-four one-hour sittings every day with only one table per sitting."
Sam groaned as he closed his laptop. "I'd better grab some sandwiches on the way. It sounds like the kind of place you only get two peas and a sliver of asparagus on a piece of butter lettuce that was grown on the highest mountain peak of Nepal and watered with the tears of angels."
"Not a fan of haute cuisine?" She followed him down the stairs and out into the bright sunshine.
"I like food. Lots of it." He stopped at the nearest café and ordered three Reuben sandwiches, two Cobb salads, and three bottles of water.
"Would you like anything?" he asked after he placed his order.
Layla looked longingly as the server handed over his feast. "I don't want to ruin my appetite." She pointed to the baked-goods counter. "You forgot dessert."
"I don't eat sugar."
"Then the meal is wasted." She held open her handbag to reveal her secret stash. "I keep emergency desserts with me at all times- gummy bears, salted caramel chocolate, jelly beans, chocolate-glazed donuts- at least I think that's what they were, and this morning I managed to grab a small container of besan laddu and some gulab jamun.”
Sara Desai, The Marriage Game

Meredith Mileti
“As the first entrees go out, there's a collective holding of breath in the kitchen. It isn't that the food we are serving is bad. I would have taken Tony's suggestion and induced a power failure long before I served food that was seriously compromised. The issue isn't the quality, but the fact that we are serving different food. Grappa's signature dishes feature simple food, perfectly grilled meats, poultry, and fish, straightforward braises, and earthy flavors- a branzino delicately grilled on the bone and adorned by little besides constrained by the small amount of meat and fish available, our menu is more reminiscent of Nonna's kitchen than what our well-heeled regulars are used to.”
Meredith Mileti, Aftertaste: A Novel in Five Courses

Jennie Shortridge
“Anne and I were imbibing our second dirty martinis, and she'd ordered hazelnut-encrusted salmon and goat cheese salad while I'd asked for the macaroni with three cheeses and Dungeness crab, comfort food for the well heeled, or those with a paying sister.”
Jennie Shortridge, Eating Heaven

Matt Goulding
“After a lineup of stellar secondi- braised tripe, fried lamb chops, veal braciola simmered in tomato sauce- Andrea and I wander into the kitchen to talk with Leonardo Vignoli, the man behind the near-perfect meal. Cesare al Casaletto had been a neighborhood anchor since the 1950's, but when Leonardo and his wife, Maria Pia Cicconi, bought it in 2009, they began implementing small changes to modernize the food. Eleven years working in Michelin-starred restaurants in France gave Leonardo a perspective and a set of skills to bring back to Rome. "I wanted to bring my technical base to the flavors and aromas I grew up on." From the look of the menu, Cesare could be any other trattoria in Rome; it's not until you twirl that otherworldly cacio e pepe (which Leonardo makes using ice in the pan to form a thicker, more stable emulsion) and attack his antipasti- polpette di bollito, crunchy croquettes made from luscious strands of long-simmered veal; a paper cone filled with fried squid, sweet and supple, light and greaseless- that you understand what makes this place special.”
Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

Matt Goulding
“Few people put more thought into the tiny details than the team behind the ever-expanding Roscioli empire, one of the nerve centers of the cucina romana moderna, found just a few steps from the Campo de' Fiori. Sitting at a small table inside the Ristorante Salumeria Roscioli, a hybrid space that functions as a deli counter in the front and a full-service restaurant in the back, general manager Valerio Capriotti tells me with conviction that Italian food is flourishing- advancing in ways it hasn't in years, if ever, thanks in large part to the efforts of small producers who put their lives into raising rare breeds of pig, growing heirloom varietals of wheat, and milking pampered dairy cows and sheep to create the types of ingredients that drive restaurants like Roscioli forward. "Modern Italian cuisine isn't about technique," he tells me, "it's about ingredients. We know more now than we ever did about how things are made and what they do when we cook and eat them.”
Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

Matt Goulding
“Not every change is so subtle. There are chefs in Rome taking the same types of risks other young cooks around the world are using to bend the boundaries of the dining world. At Metamorfosi, among the gilded streets of Parioli, the Columbian-born chef Roy Caceres and his crew turn ink-stained bodies into ravioli skins and sous-vide egg and cheese foam into new-age carbonara and apply the tools of the modernist kitchen to create a broad and abstract interpretation of Italian cuisine. Alba Esteve Ruiz trained at El Celler de Can Roca in Spain, one of the world's most inventive restaurants, before, in 2013, opening Marzapane Roma, where frisky diners line up for a taste of prawn tartare with smoked eggplant cream and linguine cooked in chamomile tea spotted with microdrops of lemon gelée.”
Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

Matt Goulding
“Despite the challenges, S'Apposentu slowly bloomed into one of Cagliari's most important restaurants. Roberto brought with him the hundreds of little lessons he had learned on the road and transposed them onto Sardinian tradition and terreno. He turned roasted onions into ice cream and peppered it with wild flowers and herbs. He reimagined porceddu, Sardinia's heroic roast pig, as a dense terrine punctuated with local fruits. He made himself into a master: of bread baking, cheese making, meat curing. In 2006, Michelin rewarded him with a star, one of the first ever awarded in Sardinia.”
Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

Jessica Tom
“I wore an emerald long-sleeved dress by Vivienne Tam and a pair of tangerine Christian Louboutins. I had seen the same look in one of Emerald's Vogues and asked Giada to overnight it. I learned quickly, though I wasn't very original. I'd changed in a coffee shop next to my apartment, then hopped into a cab.
"Next time we must coordinate outfits beforehand," Michael whispered as we sat down. "I was going for 'salt of the earth' today."
"Oh, I wanted to match the décor," I said.
Tellicherry felt like a sexy, sinister jewel box. A rich sapphire blue stained the walls in large, meandering splotches, like dye dropped into water. Bronze silk leaped and dipped in the cushions. The waitresses wore black dresses with seductive lace panels revealing flesh-colored bits, and the waiters slinked in semi-sheer pajama-like outfits, conjuring bedtime escapades, none of which involved sleeping.”
Jessica Tom, Food Whore: A Novel of Dining and Deceit

Vincent Okay Nwachukwu
“There is no food for a lazy man except the mother runs a restaurant.”
Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1

Julie Buxbaum
“My dad and I both refuse to patronize the number-one-ranked Curryland, despite the statistical significance of the additional seven five-star reviews in their favor, because as a rule we avoid restaurants that rely on a theme, especially one as nonsensical as pretending that each customer is a tourist in a mythical place called Curryland.”
Julie Buxbaum, What to Say Next

“The crowds aren’t coming to Sweetgreen stores and the festival simply for great salads or cool music acts. They’re coming because they buy into what Sweetgreen stands for, and because, on a deeper level, they feel a reflection of themselves in Sweet- green’s purpose—which is itself an honest manifestation of what the people behind the business believe and what they stand for.”
Alan Philips, The Age of Ideas: Unlock Your Creative Potential

Amy E. Reichert
“I'm in love with this cider. Actually all the ciders," Lou said. She had wavy, dark brown hair, and the way Al watched her- it was as if the world would end if he stopped. "You have so many different types. I would love to build a menu around it."
Sanna looked confused.
"A menu?"
"I have a restaurant in Milwaukee, and these ciders would make a fantastic pairing for a special tasting menu. For example, Toasty Dark Brown would go beautifully with roasted chicken and root vegetables- I'm thinking beets, parsnips, and fingerling potatoes- with a sauce made from the cider." She took another sip of the cider and smacked her lips- her eyes drifted off to another place, the same way Sanna's did when she envisioned new ciders. "And thyme, maybe rosemary, I'll need to play with it. Anyway, you get the idea.”
Amy E. Reichert, The Simplicity of Cider

Carla Laureano
“To say that Bittersweet Café was her happy place was perhaps an understatement. In the last two years, Rachel had left behind her high-pressure executive chef job and Melody her dead-end position in a chain bakery, then decided to open their dream restaurant together. The way all the details had come together was downright magical; nowhere in Denver's history had a functional café and bakery materialized in under four months. But Ana had no doubt there had been a healthy measure of divine intervention in the situation. She could feel it in the mood and the atmosphere of this place. Light, welcoming, refreshing. It was no wonder they'd quickly developed a devoted following. They were already in the middle of plans to take over the vacant space in the strip mall beside them and expand to meet their ever-growing demand.
Ana couldn't be prouder.
If she were truthful, she was also a little jealous. She might be good at her job, and she was certainly well paid, but there was an allure to the idea of working with her best friends, being surrounded by delicious food and baked goods. Too bad she had absolutely no culinary talent. Her mom had made sure she could cook rice properly and prepare Filipino dishes like adobong manok and kaldereta, but her skills stopped there. Considering the fat and calorie content of those foods, she'd left her childhood meals behind in favor of an endless stream of grilled chicken or fish over salad.”
Carla Laureano, The Solid Grounds Coffee Company

Liza Palmer
“I don't want to work in a kitchen, I want to work in my kitchen.
I want chairs that don't match and a porch with a swing. I want mason jars filled with wildflowers in the center of rustic wooden tables. I want flickering candles and a fire in a fireplace. I want mismatched dishes and old-timey silver. I want people to be able to smell what's cooking a mile away so that even though they don't know the address, they'll still find us. I want a honky-tonk band and couples dancing under colorful lanterns.
I want a place that feels like home. A place where I belong.
I stare at Momma's skillet, on the stovetop waiting for me to fry up those chicken fried steaks. She may not have loved me. She may not have even liked me. But goddamn if that woman didn't teach me how to cook.”
Liza Palmer, Nowhere But Home

Delia Owens
“Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required."
Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.”
Delia Owens, Where the Crawdads Sing

Susan Wiggs
How'm I doing, Mamma?
Celesta, twenty years gone, would undoubtedly approve. The restaurant smelled like the kitchen of Rosa's childhood; the menu featured many of the dishes Celesta had once prepared with warmth, intense flavors and a certain uncomplicated contentment Rosa constantly tried to recapture. She wanted the restaurant to serve Italian comfort food, the kind that fed hidden hungers and left people full of fond remembrances.”
Susan Wiggs, Summer by the Sea

Sara Desai
“Decorated in exotic tones of saffron, gold, ruby, and cinnamon with accent walls representing the natural movement of wind and fire, and a cascading waterfall layered with beautiful landscaped artificial rocks and tiny plastic animals, the restaurant was the embodiment of her late brother's dream to re-create "India" in the heart of San Francisco.
The familiar scents- cinnamon, pungent turmeric, and smoky cumin- brought back memories of evenings spent stirring dal, chopping onions, and rolling roti in the bustling kitchen of her parents' first restaurant in Sunnyvale under the watchful army of chefs who followed the recipes developed by her parents. What had seemed fun as a child, and an imposition as a teenager, now filled her with a warm sense of nostalgia, although she would have liked just one moment of her mother's time.”
Sara Desai, The Marriage Game

Monique Truong
“Baby Harper and I were having dinner together, as we had done every Saturday night for close to a year by then. We went into Shelby and sat in our usual booth at Bridges Barbecue Lodge. We each ordered a pulled pork sandwich, a side of coleslaw, fries with an extra order of barbecue sauce for dipping, peach cobbler (only available on Saturdays), and a bottle of Cheerwine, a cherry-flavored cola, bottled in nearby Salisbury, which my great-uncle said brought out the "fruit" in Bridges's sauce. Bridges Barbecue Lodge had two things going for it, which was more than I could say for the other dining options in town, Pizza Inn, Waffle House, Arby's, Roy Rogers, and Hardee's. In the mid-eighties the greater Boiling Springs-Shelby area attracted only the B-list fast-food chains. Bridges was in a league of its own. The first thing that made Bridges special was that, even by the standards of North Carolina barbecue, Bridges's sauce was extraordinarily vinegary, which meant it was extraordinarily good.”
Monique Truong, Bitter in the Mouth

Attica Locke
“Darren searched for tattoos, the SS or the shape of the state of Texas branded with the Aryan Brotherhood's initials, and was surprised to see Keith's skin smooth except for sunspots and a few moles.”
Attica Locke, A Lesson Before Dying

Brianne Moore
“Did I tell you I went to Chris Baker's restaurant? Seòin." She pronounces it "shown." "He told me it means 'feast' in Gaelic.”
Brianne Moore, All Stirred Up

“If you really aren’t interested in serving others, you don’t need to be in the restaurant business in the first place.”
S. Truett Cathy, How Did You Do It, Truett?

Jennifer Weiner
“Finally, Diana had worked her way down to the Abbey, an upscale restaurant with a small but lush courtyard that featured a tinkling fountain, a pair of wooden benches, flowering bushes and stands of tall grasses, and a statue resembling Rodin's The Thinker (one of the few things she did remember from the art history class she'd taken). She'd never eaten there, but she remembered Dr. Levy mentioning it as one of the places she and her husband visited for date night at least once every summer. She sat on the bench for a minute to rest her feet and peruse the menu. Tuna sushi tempura (eighteen dollars for an appetizer). Almond-crusted cod with a mandarin-citrus beurre blanc (twenty-eight dollars) and butter-poached lobster (market price). The list of cocktails and special martinis ran two pages, and when she walked up the curved stone steps and stepped into the dining room, the views of the bay were gorgeous.”
Jennifer Weiner, That Summer

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