Roger Ailes Quotes

Essentially what's going to determine how you succeed in New York is how people feel about the space, how delicious the food is, how they perceive the value and, most important of all, how they feel treated. My understanding is Stephen Starr is exceptionally good at all of this and his ability to create a transporting experience.

A lot of restaurants serve good food, but they don't have very good service.

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.

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.

If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.

Chalkboards being used inside the restaurant seem to be a good sign that the proprietors are proud of their food, and that's kind of nice, actually - it's a nice personal touch.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

A lot of country pubs will receive Michelin stars.

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

If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they're talking.

One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.

I don't go to fancy Michelin-starred restaurants often.

A diner having a row with a waiter in a swanky restaurant chills the blood in a way that a quarrel over a pizza order elsewhere would never do. Compassion is rarely the custom of the privileged.

You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.

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!

The C student starts a restaurant. The A student writes restaurant reviews.

My biggest pet peeve is when you go to a fine restaurant, and it's like a mausoleum inside. Good food should be joyful. There should be laughter and chatter, not people sitting there like they're in a funeral-parlor waiting room.

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.

I like to eat in five-star hotels and also love street food.

When I used to work at Friday's, in a restaurant, that endless appetizer, that was my worst enemy as a server. Oh my god.

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 see City Perch as a destination restaurant.

Chefs get sucked into the trap of 'fine dining' because some guides make it central to their ratings system and because some customers have been trained to focus their expectations on the trappings and not on the food. It's all a gigantic waste of energy.

I think my service is better than my food... I focus so much on the service.