I like to get to-go boxes at restaurants where not only did I not eat in, but apparently their patrons didn’t either, judging by how much food they left on their plates.
One time, I went to a restaurant and I asked the waiter for some food for thought. He left, came back, and tried shoving a sirloin in my ear.
I've got the best of all worlds. It's every actor's dream to wake up in New York City and go to an acting job rather than to a restaurant to wash dirty dishes. And I live so close to the studios that I ride my bike to work.
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.
I was a guy who wanted to become famous. There was steam coming out of my ears, I wanted to be famous so badly. You want the attention, you want the bucks, and you want the best seat in the restaurant. I didn't think what the repercussions would be.
There have been a few occurrences where people in restaurants have sent me a rasher of bacon, which I am not going to turn my nose up at. I never let them down.
Waiters are like actors waiting in the wings, bantering whenever we passed each other on the restaurant floor, shouting at each other backstage in the kitchen and winking and corpsing above the heads of our audience, the unsuspecting customers.
Shipping is so cheap that it makes more financial sense for Scottish cod to be sent 10,000 miles to China to be filleted, then sent back to Scottish shops and restaurants, than to pay Scottish filleters.
Burnout comes easy in the high-pressure world of television, and when the opportunity arose to move to Las Vegas and bring my friends and star chefs to open their restaurants at the Venetian, I made the move here.
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
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.
Today brands are everything, and all kinds of products and services - from accounting firms to sneaker makers to restaurants - are figuring out how to transcend the narrow boundaries of their categories and become a brand surrounded by a Tommy Hilfig...
We don't get the Tony gift basket anymore. You used to get incredible swag - there was like $5,000 worth of stuff. I remember getting an MP3 player, gift certificates to restaurants, a three-year gym membership.
We have our little restaurants, and there's a beautiful beach that we go to in the summer and fall. We tend to have a lot of get-togethers, and if it's at my house, we order pizza because I can't cook.
If Broadway shows charge preview prices while the cast is in dress rehearsal, why should restaurants charge full price when their dining room and kitchen staffs are still practicing?
The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
They can't take your house and give it to the mayor's mistress, even if they pay you for it. But they can, apparently, take your house and tear it down to make room for a development of trendy shops and restaurants, a hotel and so on.
I've been in L.A., but I wasn't acting. I didn't know that I wanted to act, so I was in L.A. but working at a restaurant seven days a week and trying to figure out what I wanted to do and all that kind of stuff.
I was working at a restaurant in L.A. when a producer came in. He said I should audition for this movie 'Cellular.' I did, and I got the part. It actually makes me sick to tell that story because it's obnoxious.
I went to Juilliard in New York and used to do cabarets just for fun. Occasionally, I would get together with a jazz musician and play at a restaurant for cash. And I've done some background vocals for recording artists.
I've been in navigation systems, robotics, restaurants, communications systems, touch screens, and now I'm back in games. I like to say I have five-year A.D.D.
