Jeff Smith Quotes

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

Fine dining is an occasional treat for most people.

A workday lunch that lasts as long as a transcontinental flight is an impossibility for all but the most pliant and footloose of food tourists. To get in the game, you need a thick wallet, an adventurous palate, and a whole lot of time.

To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining. This applies particularly to the young, who should take to it as soon as they can handle knife and fork; this is a fine way for them to begin taking pride in themselves and their abilities.

My favorite snack is caviar.

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 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.

I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.

When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important.

Know how to behave at a fine restaurant, which is a telltale measure of social maturity.

If you like foie gras, that doesn't mean you no longer need a regular steak.

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.

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'll admit a little something: If I go to one of those hotels where there's, like, a $50 omelet, I'm taking the silverware home with me. I'm not saying it's right. I just feel like it's an unspoken agreement where the mug and the silverware are just part of the deal.

I'm into the food in Vegas. I'm willing to go to nice restaurants for sushi and stuff like that.

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.

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

Honestly, I love Ruth's Chris.

The first posh meal out I had was on my 10th birthday.

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

I eat everything. I still like to go to Peter Luger once in a while.

A good cut of steak is always a go-to splurge.

I like using iconic things. What fine dining restaurant can get you to eat a breakfast sandwich that's like baby food?