Quality of Food Quotes

I don't care what a lot of anonymous strangers think about restaurants.

There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.

I don't go to any sexy places to eat where they give you half a lamb chop and one bean. I like going, 'Uhhh, I'm done' when I eat.

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.

You can't hide behind a Michelin star.

You really can eat well in England - if you have the money.

Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.

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'd literally rather hang out at the T.G.I. Friday's in New Jersey than tool around at a place that sells $40 cheeseburgers.

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.

Despite offering dollar menus and frequent discounts, many of these chains also scored poorly in terms of value.

When you're really considering all the qualities of food, purity is right there at the top of the list. I'm unwilling to eat food that has been adulterated.

Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.

It's rubbish to say that just because it's organic, it's better. There's good organic, and there's bad organic. We should all be thinking about taste, not some stamp on the package.

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