John Milton Quotes

It has long been acknowledged that the single best restaurant in the world is Arthur Bryant's Barbecue at Eighteenth and Booklyn in Kansas city.

Cheesecake Factory is great. It should have Michelin stars.

If your idea of a 7 course meal is a bucket of KFC and a sixpack, you might be a redneck.

I'm sick of the foodies who need every morsel that goes into their mouth to be a Picasso painting, a Giacometti sculpture, a Proust novel, evoking the world with each crumb.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

The best meal at my restaurant is the whole right side of the menu.

I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.

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.

People who have come to appreciate well-sourced and well-cooked food refuse to pay too much for food that they wouldn't want to pay anything for.

Chef Michel Richard is always at the top of his game.

I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.

I do have a thing for eating out; that's one of life's great middle-age pleasures.

Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.

In Tokyo, we have more three-star Michelin restaurants than Paris.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

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.

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 discovered that the world of the finest restaurants was something akin to the world of the Mafia.

I see City Perch as a destination restaurant.

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

I get cross with foodies who think hospital food should be Michelin-star and caterers can fall into this trap.

If you still persist in writing, "Good food at it's best", you deserve to be struck by lightning, hacked up on the spot and buried in an unmarked grave.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant with an amazing reputation, but not a good one for food at the time. I made it clear that if I was coming to Le Cirque it was going to change.

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.