I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.
There's been a big spur in downtown development with new business, restaurants and a lot of loft buying. The buses run, and there's a subway that runs through downtown.
New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
All great deeds and all great thoughts have a ridiculous beginning. Great works are often born on a street corner or in a restaurant's revolving door.
One good way of measuring the mood in Israel is just how alert or relaxed the guards at every restaurant entrance appear to be.
I hate when you go into a nice restaurant - someplace where you're going to spend good money - and there are kids in there crying.
My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for me is to go to my aunt's restaurants.
Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.
Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.
I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It's chicken and eggs. And I said, I gotta use that one.
I'm plagued with indecision in my life. I can't figure out what to order in a restaurant.
We will emerge stronger as a diverse community; the area will be rebuilt with life around the clock, new buildings, restaurants, places of entertainment.
Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.
I am not too proud of having my name associated with some of my restaurants.
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me.
I hate restaurants that play music. You come out for a quiet meal, and you're supposed to put up with all this booming. Why? It's madness!
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
I like being able to walk or ride my bike to restaurants and do different things.
Unless you are a restaurant critic... nobody cares what you had for lunch.
Once the working classes were in chains, now they're in chain restaurants.
