Restaurant Experience Quotes

Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

I enjoy the burger joint the same way I enjoy fancy meals.

I'm into the food in Vegas. I'm willing to go to nice restaurants for sushi and stuff like that.

If you go to a restaurant with Tom Cruise, it's like walking in with Santa Claus. Everybody is in a better mood because he's there.

If I'm brought the wrong order at a restaurant, I don't send it back, because I don't want the waiter to get mad at me.

I love food, and I'm a chronic over-orderer at restaurants.

You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.

I think it is over-rated. Whenever I go to an Italian restaurant, I never get the tiramisu.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

I'm very happy with how Jaleo in Las Vegas came together.

At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

We should do 'Takeaway' from Chicago or Philadelphia. We'd have great fun with it.

Vietnamese food has probably been saved from the mass market because most people never master the sauces and condiments that must be added to the food, at the table, for its glories to become apparent. It's too much trouble, and a lot of people don't like asking for help, especially if the interaction involves some linguistic awkwardness.

I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to.

For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.

I try to be as healthy as possible. But the problem for me is that I'm a huge foodie. I mean, I'm literally passionate about food. I love trying new restaurants, new cuisine. It just makes me really happy. So it's very difficult for me to eat completely healthy.

I was a hostess in a restaurant in New York when I was 21, and I was too good of an employee. I was putting most of my energy into that instead of acting. But my father told my sister and me to look at whatever needed to be done and do that job well, no matter what it was.

My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

You cannot come to a Nigerian restaurant without having pepper soup.

This Italian restaurant I'm at is authentic! When they seat you, they give you a mustache.

I'll tell you what I love. Sending back bottles of wine that aren't right in restaurants in France! Whoa! I love the French, but I do find their wine snobbery something unbearable.

I was a part- time chef. I can cook you the best steak you've ever had.