Graydon Carter Quotes

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.

I don't understand people who travel purely gastronomically, who book a Michelin-starred restaurant three months in advance and suddenly find themselves in Copenhagen or Barcelona with a zeitgeist plate of snail porridge.

I am a foodie. I'm not afraid to say it.

I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.

London has become one of the great world destinations for someone who likes food.

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.

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.

I go to Michelin-starred restaurants as part of my job, but that's not how I want to eat all the time.

I go to the fanciest restaurants in the world and try them out. I like to see these chefs that are wizards do their thing. I like two types of food: cheap fast food - In-N-Out Burger, Taco Bell, stuff like that - or expensive food. Anything in between just bothers me.

In London there was no home cooking worthy of the name. When you were in funds you ate out. But only the people whose faces appeared in such publications as Town and Queen could afford to eat in restaurants serving food which would leave them looking and feeling better instead of worse.

People will travel anywhere for good food - it's crazy.

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.

Fine dining is an occasional treat for most people.

Restaurants and chefs have become followed by such a broad swath of the public, in a way that used to be reserved for sports stars, movie stars, and theater actors. Restaurants are in the firmament of today's common culture.

There is no right way to go on an edible journey. You can never tell what is going to be great, so you have to try everything. If you become doctrinaire about sticking to lowbrow foods or epicurean delights, your just being an extremist, and it won't do you any good.

I don't like venison or sushi - I don't want to eat what some people think are 'luxurious' foods.

Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.

I guess after college, I just got really into food. I also think going on the road doing stand-up makes you more into food. Because when you travel like that, one of the things to do is find really good places to eat.

I love trying out different cuisines. In Delhi, I love Megu at the Leela, and TK's at the Hyatt. I also enjoy Khan Chacha's rolls. In Mumbai, it's Royal China and Shiro. And in Bangalore, I like the food at Bricklane.

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

We are thrilled with the response we are getting to Le Cirque at The Leela Palace New Delhi. Our goal is to bring a luxury dining experience consistent with international standards of excellence to the expanding and discerning clientele in India.

I don't think there was ever a dish that changed my life. I certainly remember a constant series of things that I had for the first time and thought, 'Where has this been all my life?' One was brie. I mean, oh my God! One was my first soft-shell crabs.

I think the price of the food can totally alter the perception of it. If I know something is expensive and the ambience is fancy, the food just invariably tastes a little better - and I feel like I'm getting away with something. But I'm also bored by most 'fancy' food.

If you ever need a good steak, Stringfellows is the place to go in London.