Food Restaurant Quotes

#1. I think participating in GISHWHES is a crash course in facing our fears: people go to crowded shopping malls wearing scuba gear, order from a fast food restaurant in Shakespearean verse or jump out of airplanes among many other tasks.

Misha Collins

#2. I just love food, especially my mom's Bulgarian cooking. Taco Bell is my favorite fast food restaurant. I also love Italian food.

Leah LaBelle

#3. If we can have a fast food restaurant on almost every corner,
then we can certainly have a garden.

Bill De Blasio

#4. Even if you don't eat at a fast food restaurant, you're now eating food that's produced by this system.

Joel Salatin

#5. When the average American says, "I'm starving," it is a prelude to a midnight raid on a well-stocked refrigerator or a sudden trip to the nearest fast food restaurant.

Carolyn Custis James

#6. I could never be in a situation with a job where I was not allowed to listen to music all day. I would rather work at a fast food restaurant where I could turn on the radio all day rather than be in a situation where I have to sneak and listen to music.

Kanye West

#7. My very first kiss happened when I was 6, underneath some desks during 'nap time', but my first real kiss happened when I was 15 in the parking lot at a Mexican food restaurant.

Armie Hammer

#8. Just because you eat doesn't mean you eat smart. It's hard to beat a $1.99 wing pack of three at a fast-food restaurant - it's so cheap - but that wing pack isn't feeding anyone, it's just pushing hunger back an hour.

Mario Batali

#9. A general guideline when eating at a fast-food restaurant is to avoid anything fried. You also want to avoid chips, packaged candy, baked goods such as donuts, and other high-starch or high-sugar foods that contain saturated fat, trans fat, and additives.

Bob Harper

#10. I don't really eat a lot of fast food, ever, but if I had to eat at one fast food restaurant, it'd be In-N-Out.

David Henrie

#11. I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.

Arthur Potts Dawson

#12. I love Mexican food, and there's a really good restaurant called El Parador that I love.

Jacquelyn Jablonski

#13. I'm not really into gourmet food; I'm the kind of guy who just stops by a place that looks good rather than heading for the restaurant of the moment.

Lee Child

#14. Travelling to make television programmes means I have some unusual food memories. In Pasto, Colombia, I was taken to a restaurant where I chose my meat for the evening from a cage of white rats. It tasted perfectly good - like rabbit.

Jonathan Dimbleby

#15. The prejudice was so bad in the United States at that time that a dark person with a white person would not be served in a restaurant. My father, mother, and I would try it occasionally. We would sit there, and the food would never come.

Amar Bose

#16. I could smell the food fill up my hunger before the order was even
placed.

Phindiwe Nkosi

#17. We're going to go to something called a restaurant.Cody explains from the back seat of the car that it's what people do when they don't want to cook at home. Or when they want better food than what their mother can make.

Jessica Brody

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

Eric Ripert

#19. The masses are brainwashed to the point that they believe if an American grocery store or restaurant offers a particular food, it must be good and safe.

Andreas Moritz

#20. The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill.

Bryan Q. Miller

#21. If a man takes you to a restaurant of his choosing, don't compliment him. Rave about the quality of the food and he'll be thrilled, because he took you there.

Ilona Andrews

#22. For Thanksgiving, a quote from my book, The Restaurant Reviewer, with deepest thanks for all the bounty:

In the kitchen here ingredients are cherished. This restaurant remembers that food tastes good.

Nao Hauser

#23. I like a restaurant called Bruci, and there's some really nice people who work there and good food. They change their menu a lot, so maybe that's what keeps me coming back. I never know what I'm going to get.

Paul Dano

#24. Going to a restaurant is one of my keenest pleasures. Meeting someplace with old and new friends, ordering wine, eating food, surrounded by strangers, I think is the core of what it means to live a civilised life.

Adam Gopnik

#25. I've never seen Salisbury steak on a restaurant menu. It's only in frozen dinners. Is there something we should know about that? What IS Salisbury steak anyway? And where do they hunt or harvest the salisburies?

Kelli Jae Baeli

#26. Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

Thomas Keller

#27. I love Indian, Italian and Mexican food. And if it's a romantic type of thing, I like a good French restaurant.

Dolly Parton

#28. I don't cook. I don't know anything about food. I've never reviewed a restaurant.

Calvin Trillin

#29. In Ethiopia, where I was born, all the cooks are women. When I grew up in Sweden, my mom and my grandmother did predominantly all the cooking. Then I changed to restaurant kitchens, where all of a sudden there were just more men than women, and I always thought that was weird.

Marcus Samuelsson

#30. I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.

Jose Andres

#31. Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.

Masaharu Morimoto

#32. Whether she was writing to tell her followers about a local cheesemaker, a new farm-to-table restaurant, or what to do with an exotic heirloom fruit that was organically produced and newly marketed, she spent hours each day scouring Philadelphia and the outlying towns for material.

Barbara Delinsky

#33. It's nice when you happen into a vegetarian restaurant, but really, you can find veggie food everywhere. Pastas, salads, a vegetable plate - I actually like ordering vegetarian in a meaty place because it gives them a jolt to come up with something and recognize the demand.

Joanna Lumley

#34. Although a great restaurant experience must include great food, a bad restaurant experience can be achieved through bad service alone. Ideally, service is invisible. You notice it only when something goes wrong.

Dana Spiotta

#35. 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.

Fred Armisen

#36. I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

Emeril Lagasse

#37. Because a superior fried-chicken restaurant is often the institutional extension of a single chicken-obsessed woman, I realize that, like a good secondhand bookstore or a bad South American dictatorship, it is not easily passed down intact.

Calvin Trillin

#38. the difference between restaurant cooking and home cooking - and often, too, the difference between great flavor and tasteless food - is two things: more heat and more seasoning. His constant refrain as he made his way around the kitchen: "More heat. More salt. More butter.

Shauna Niequist

#39. Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.

Homaro Cantu

#40. It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.

Dave Thomas

#41. I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.

Zarin Mehta

#42. There are wonderful restaurants in London. I love Indian food and I like Arab food, and I go very often to the Arab restaurant Noura.

Daniel Barenboim

#43. The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.

Bee Wilson

#44. I absolutely love Indonesian restaurants! We have many Indonesian restaurants in Jakarta and I'd like to be able to visit all of them to taste their food. When I visit a restaurant, I get so many references for food and am inspired to create Indonesian cuisine in my own way.

Rinrin Marinka

#45. My mom, who's been in the restaurant business for 40 years, is the number-one influence in my life. But I look up to a lot of people in the industry. Tops on my list is Mario Batali. My mom and Mario taught me the same lesson: Food is love.

Rachael Ray

#46. After I won a match at a tournament I tried to repeat everything I did the day I won. Before my next match, I ate the same food, I went to the same restaurant etc. Sometimes it got very boring.

Goran Ivanisevic

#47. I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.

Paul Prudhomme

#48. Michelin Star? I'd rather chew a French rubber tyre.

Fennel Hudson

#49. Food is important for me, but as a restaurant group, to expand, you know, we have to look where the best market are - where the best markets are.

Jean-Georges Vongerichten

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

David Rockwell

#51. When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.

Bobby Flay

#52. Anyway, I lived on the streets and did pretty good until I got caught stealing, what was it? I kicked in a restaurant window, went in and took all the food that I wanted, and while coming out I was grabbed.

Gregory Corso

#53. The average housewife goes to the restaurant to relax and enjoy the food. But when Eva walks in, she becomes the center of attention.

Eva Gabor

#54. [On entering the restaurant business:] Food has the dubious advantage of being legitimate, and one's customers somehow manage to live longer without sex than food, if you call that living.

Sally Stanford

#55. The quality of a restaurant's food is inversely proportioned to the amount of fun its staff seems to be having.

Dov Davidoff

#56. While I wouldn't object to work at a restaurant or a different place that sells decent-or-better food, I think that I can learn much more by becoming a coder.

Emma Watson

#57. I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

Aarti Sequeira

#58. I don't want to do anything and everything. I want to be a brand that, every time I leverage my name, I want people to feel sure that it's going to be something good - so whether it be my movies, my perfume, my restaurant, my musical, it'll be good work, good food and good everything.

Shilpa Shetty

#59. There's nothing like a home-cooked meal - nothing! When people ask me what the best restaurant in L.A. is, I say, 'Uh, my house.' It's more intimate. Food can connect people in a forever sort of way.

Giada De Laurentiis

#60. The lunch in a normal American restaurant is very problematic for me. I don't like to have hot food for lunch.

Larry David

#61. Especially in the food business, critics take very seriously how much power they have. They can shut a restaurant down.

Jon Favreau

#62. The truth is, as much as I loved writing restaurant reviews, it always felt very self-indulgent to me. It was so much fun, I loved doing it, but there's so much else to say about food.

Ruth Reichl

#63. I'm such an avid magazine reader - music, art, beauty magazines - and I found that food and restaurants were pouring into everything I cared about. Whether it was the pop-up concept, or some mysterious mini-mall restaurant, I got swept up in the sexy romance of the food movement.

Drew Barrymore

#64. Editors may think of themselves as dignified headwaiters in a well-run restaurant but more often [they] operate a snack bar ... and expect you to be grateful that at least they got the food to the table warm.

Thomas B. Griffith

#65. Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.

David Chang

#66. I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power.

Dick Cavett

#67. There is only one right way to eat a steak - with greed in your heart and a smile on your face.

Soumeet Lanka

#68. I can't go to a restaurant and order food because I keep looking at the fonts on the menu.

Donald Knuth

#69. Creativity is not so much a boundless well, but an all-you-can-eat buffet of elements for your creative endeavor.
Eventually you've eaten your fill, and it's time to digest and then make something.
But at some point, it will be time to return to the restaurant.

Vera Nazarian

#70. I got killed against Morimoto. I brought out white plates with food; I thought that was really nice. He brings out sculptures of ice, Noah's ark made of balsa wood that he carved at his restaurant downstairs, smoking trees ... When I saw that, I looked at my sous chef and I'm like, we're toast.

Geoffrey Zakarian

#71. If your mother cooks Italian food, why should you go to a restaurant?

Martin Scorsese

#72. You know that feeling when you're at your favorite restaurant and you see the waitress coming with your food, that happy feeling that slides down your spine? Find the girl that gives you that same feeling. And marry her.

Shelly Crane

#73. Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

Daniel Boulud

#74. Don't work in a restaurant if you can't control your hunger for food.

Thabiso Monkoe

#75. If I'd never gone out and done more than one restaurant, my food wouldn't be as good as it is today. I've learned a lot from people who work for me.

Michael Mina

#76. I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not ... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table.

Wylie Dufresne

#77. My wife is from Chicago, and every time we go, I just love it. I love the restaurant scene, and people here are so into the food. It's one of the most exciting food cities in the country.

Daniel Humm

#78. I myself am not particularly interested in restaurant cooking. I don't really want to learn how to make a napoleon. I'd much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.

Laurie Colwin

#79. Usually, whatever's in front of me is what I'm focused on and it's 100% on that and then I kind of move from one thing to the next. Like, if I go to a restaurant and I order food, I always just eat one thing at a time.

Adam Young

#80. When I started at Puma, you had a restaurant that was a Puma restaurant, an Adidas restaurant, a bakery. The town was literally divided. If you were working for the wrong company, you wouldn't be served any food; you couldn't buy anything. So it was kind of an odd experience.

Jochen Zeitz

#81. If I go into a restaurant and the food sucks I feel so depressed I just want to carve it in my wrist with the butter knife.

Robert Sietsema

#82. Sirio Maccioni is the perfect Maestro. He does it all: great food, great entertainment, and always with a room full of the best people. He's the only person I could ever imagine going into the restaurant business with!

Donald Trump

#83. I went to this restaurant last night that was set up like a big buffet in the shape of an Ouija board. You'd think about what kind of food you want, and the table would move across the floor to it.

Steven Wright

#84. There's a great Lebanese restaurant a few blocks over. They have the best shawarma in the world."
"What's shawarma?"
"You know what a gyro is?"
"No."
"Same thing.

Huston Piner

#85. Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion.

Grant Achatz

#86. There was Virginia Boote, the food and restaurant critic, who had once been a great beauty but was now a grand and magnificent ruin, and who delighted in her ruination.

Neil Gaiman

#87. I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.

Eddie Huang

#88. As a member of Fleetwood Mac, for two weeks I was still working at the restaurant because I'd given them notice. I didn't just want to walk in there and say, "'I'm going to be a famous rock star so I quit and I never liked your food anyway".

Stevie Nicks

#89. In China, I helped introduce UNEP's campaign to reduce food waste on World Environment Day. The government took notice of food waste issues and now, when you over-order in a restaurant, you are encouraged to downsize. This is where people can really impact policy and vice versa!

Li Bingbing

#90. Opening a family-style restaurant with comfort food like mac 'n' cheese, ribs and burgers has always been my dream.

Bridget Hall

#91. You thought you knew what food was, you thought it was elemental. You forgot how much restaurant there was in restaurant food and how much home was in homemade.

Jonathan Franzen

#92. All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

Jesse McCartney

#93. Here is what I am not going to do: I am not going to go to a restaurant, take pictures of my food, download them, and call that a blog. That is beyond the pale. The Internet is such a bazaar of self-indulgences that I don't know why that particular one should bug me so much. But it really does.

Jonathan Dee

#94. A man who was, as we say in the restaurant business, one taco short of a combo platter.

Joan Bauer

#95. My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.

Carla Hall

#96. How much do you want? Do you want three meals in a hawker centre, food court or restaurant?

Vivian Balakrishnan

#97. Frankly, Milan kind of sucks as a restaurant city. It's so fashion-obsessed that people don't pay that much attention to the food.

Joe Bastianich

#98. When I was a teenager, my parents made me take a part-time job at the local Black Eyed Pea, which was a home-cooked-food family restaurant.

Ashley Jones

#99. I never eat in a restaurant that's over a hundred feet off the ground and won't stand still.

Calvin Trillin

#100. As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

Tom Colicchio