Danny Meyer Quotes

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.

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

I went to Floridita on Wardour Street when I was 18. All I could afford was pumpkin soup and a glass of champagne, but it was worth it.

BLT Prime at Trump National Doral is essential after a long day on the golf course. The popover bread alone is enough to keep me coming back!

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.

Steakhouses sort of have this old-school nature to them; they're like museums full of good food. It's fun hearing the waiter share his expertise on the different cuts of beef and how they're going to cut up your baked potato.

When I'm in L.A., I go to Spago because the chef is a friend of mine.

Make your having dinner out become The Event of the Night, instead of just the beginning.

Ruth's Chris is my favorite restaurant, and I always order the rib eye, medium-rare.

I had one of the best nights of my life in a restaurant called Barclay Prime. It was a steak house that mixed modern with tradition.

In terms of beautiful views while eating, I love Babington House in Somerset looking onto beautiful lake, beds, hills and forest.

When you go to a restaurant, sometimes you want to go to Heston Blumenthal's where you hear the sound of the sea while you're eating one tiny thing for a hundred quid. And then sometimes you just want toast. You just. Want. To eat. Toast. Sometimes you have to be okay with the fact that in terms of comedy, I'm just like, maybe, 'chips and a side.'

I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.

I've actually eaten in The Ivy in London. I love their shepherd's pie.

We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people... I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence.

Reservations and cloth napkins are really minor pinnacles in the high sierra of the New York lunch. The zenith, the Mount Whitney of lunches, the noon meal at which all local lines of force converge [is] the Bar Room of the Four Seasons.

My life changed when I was able to not only get seated in nice restaurants, I was given free appetizers. That was like, "Oh, my God, I've arrived".

The art of dining well is no slight art, the pleasure not a slight pleasure; neither the greatest captains nor the greatest philosophers have disdained the use or science of eating well.

From my table inside I watch the glamorous women outside who are lunching on Spa Cobb salads without blue cheese or dressing. The man with the bread basket wanders from table to table, lonesome as a cloud. When he comes to me his basket is full and perfectly arranged. He gives me a smile of sincere pleasure when I tell him I will take both the sourdough roll and the cheese stick.

A crude meal, no doubt, but the best of all sauces is hunger.

There was Virginia Boote, the food and restaurant critic, who had once been a great beauty but was now a grand and magnificent ruin, and who delighted in her ruination.

Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class.

...appetite turns common food into the fare of kings.

Some dishes are of such indisputable excellence that their appearance alone is capable of arousing a level-headed man's degustatory powers. All those who, when presented with such a dish, show neither the rush of desire, nor the radiance of ecstasy, may justly be deemed unworthy of the honors of the sitting, and its related delights.