Restaurant Design Quotes

I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'

One thing I can't afford to get sucked up in is the trend formation of restaurants here. I've invested heavily. We have a ten-year lease. More importantly, the style, the feel and the décor of the dining room is vibrant.

The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

I've always had a dream of owning a restaurant.

I've got a furniture range with my wife, and I want to get into designing hotels and restaurants as well. We've got a big studio in Victoria and a showroom in Belgravia. I've always been interested in architecture.

I wish that restaurateurs would choose simpler and smaller glassware. The tables on restaurants these days are way too crowded, and mostly because the plates are too odd looking and big, and the wine glasses are so gigantic that it takes up the whole surface area and you can't move. I prefer smaller glassware.

I was always inspired by restaurants like La Tulipe in Manhattan. You'd walk right by and say, 'Oh what a lovely house.' You didn't realize there was a restaurant behind the door.

I wanted people to come to the restaurant and feel at home, so I put it in a house.

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

In L.A., it's not on the surface. Everything is in the cracks. The restaurant out front will look like this old, boring place, and you'll go inside, and it's this lush, beautifully designed restaurant.

A restaurant is a compendium of choices that the owner has made. If you look around a restaurant, everything represents a choice: the kind of salt shaker that's on the table, the art on the walls, the uniforms on the waiters.

I had talked for years about doing a restaurant with Rocky Dudum, who's been my friend since I first came to San Francisco. Then Rocky's son, Jeff, said he wanted to design it, so he traveled around the country to sports restaurants like Mickey Mantle's and Michael Jordan's, and he came up with a great concept.

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

I wouldn't mind having a nice little restaurant.

One [New York] eatery is a remodeled diner that looks like what Busby Berkeley would have done if only he hadn't had the money.

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