Restaurant Ambiance Quotes

In terms of beautiful views while eating, I love Babington House in Somerset looking onto beautiful lake, beds, hills and forest.

I won't eat in a place that has suits of armor.

I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.

This music that was supposed to only come from tapes like in any restaurant. Something would happened. One bird will start to do a little jazz thing, and another bird will start to answer.

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.

I adore going to a very, very fancy restaurant - as long as the spirit is genuine, like it's their pleasure to welcome you.

I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle.

pulled into my convenient neighborhood fast food restaurant. I ordered shrimp salad, onion rings, and a beer. The shrimp were straight out of the freezer, the onion rings soggy. Looking around the place, though, I failed to spot a single customer banging on a tray or complaining to a waitress. So I shut up and finished my food. Expect nothing, get nothing.

A successful restaurant makes everything in it, including the patrons, seem a little better than they are.

Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the room. Where's the romance? Where's the show? Where's the theater? The modern day restaurant - it's like dining in a chapel. It's boring.

When you go to a nice restaurant, you want to be relaxed and have a drink and everything, you want to look at people who look well. You don't want to look at some slob with an open shirt and a hairy chest. At least I don't.

In a restaurant one is both observed and unobserved. Joy and sorrow can be displayed and observed "unwittingly," the writer scowling naively and the diners wondering, What the hell is he doing?

Steakhouses sort of have this old-school nature to them; they're like museums full of good food. It's fun hearing the waiter share his expertise on the different cuts of beef and how they're going to cut up your baked potato.

I can't think of a specific meal, but my favourite country for food has got to be France. I love those restaurants in the middle of the village squares.

It can be a bit of a hindrance when you walk into a restaurant for a quiet meal and one or two launch into 'psycho, psycho'!

From my table inside I watch the glamorous women outside who are lunching on Spa Cobb salads without blue cheese or dressing. The man with the bread basket wanders from table to table, lonesome as a cloud. When he comes to me his basket is full and perfectly arranged. He gives me a smile of sincere pleasure when I tell him I will take both the sourdough roll and the cheese stick.

One overseas diner told me that he was not going to come back to Hong Kong, but after visiting my restaurant he saw that there was more to our city than he originally thought, and he would therefore be back. That made me proud.

Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.

Bringing out service staff on to the dining floor does change the atmosphere.

Good restaurant design is about achieving equilibrium between the food, service, and design - in effect, telling a complete story.

Inside Junior's it was peaceful. I can change that, I thought dryly.

He had lunch with Cecilia that afternoon. They ate their corned beef on rye and cream cheese with lox in a diner peopled by waiters who looked like they´d met with utter disappointment and become attached to it.

I hate restaurants that play music. You come out for a quiet meal, and you're supposed to put up with all this booming. Why? It's madness!

My subject matter was a genuine sort of experience that came out of my life, particularly the American world in which I was privileged to be . . . . I would really think of the bakery counters, of the way the counter was lit, where the pies were placed, but I wanted just a piece of the experience. From when I worked in restaurants . . . [it was] always poetic to me.