High-End Restaurants 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 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.

Cheesecake Factory is great. It should have Michelin stars.

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.

I don't go to the cool, trendy restaurants. I go to either the holes in the wall or the super-fancy restaurants where there are no cool people.

After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.

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.

Whenever you see the word cuisine used instead of the word food, be prepared to pay an additional eighty percent.

I'm sure that at no point in my life could I ever have shown the kind of focus and discipline and commitment necessary to work a station at elBulli or Le Bernardin. No. That ain't me.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

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.

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.

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.

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

The golden rule when reading the menu is, if you cannot pronounce it, you cannot afford it.

In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.

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.

You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.

For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.

What if every high-caliber chef told our investors that for every fancy restaurant we build, it would be a requirement to build one in the hood as well?

It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.

I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin' restaurant type - and what I had at home never measured up to that.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

I enjoy eating Italian and Japanese cuisine, and abroad, I love Zuma, Nobu, and Cipriani.