Upscale Dining Quotes

My favorite hotels are anything Aman, because their properties are always so beautiful.

Luxury lives in the finer details. It's a cloth napkin at a dinner table. It's a mint on your pillow before bed.

The thought of eating rabbit and squirrels doesn't appeal to me. And that was on our table quite often as a kid. In your uppity restaurants, they serve a lot of rabbit. But I just can't help but think of Peter. And deer, I can't go there, because of Bambi.

The youthful vibe Nashville exudes is intoxicating and contagious, especially amongst the culinary scene, which lures so many great young chefs to places like City House and Rolf and Daughters.

A lot of country pubs will receive Michelin stars.

In the restaurant it's much more serious.

There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.

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.

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.

I eat everything. I still like to go to Peter Luger once in a while.

Mulberry Garden, now the only place of refreshment about the town for persons of the best quality to be exceeding cheated at.

I like to eat in five-star hotels and also love street food.

Outside Buckingham Palace, the Royal Standard flies only when the reigning monarch is in residence. Sadly, there's no similar flag outside The Woods Jupiter, which Tiger opened in the summer of 2015, spending a reported $8 million to make an upscale sports bar-and-restaurant in his image.

I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people... I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence.

I go to Michelin-starred restaurants as part of my job, but that's not how I want to eat all the time.

One thing I love most about New York is the variety of amazing foods you can eat. My all-time favorite is the Chicken Parmigianino at Jean Georges.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

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.

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.

The Hamptons are usually filled with what I had hoped to leave behind in New York City.

I think the best restaurants in America should be in California.

Give me Caviar Kaspia and give me a hamburger. I love the two extremes.