I can't think of a specific meal, but my favourite country for food has got to be France. I love those restaurants in the middle of the village squares.
Like most actors, I've always been grateful for Chinese restaurants; they were often the only places that stayed open late enough for performers to get hot food after the show.
Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.
It was gross enough for fast food restaurants to ban, but apparently our government wants so-called pink slime to be a staple in your kids' lunches.
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.
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
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.
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.
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.
My only failure was the restaurant in Myrtle Beach. I kept it open for four years. It was in a tourist town, it was only busy four and half, five months of the year. But the bills kept coming all year.
I don't allow meat in my house or in my oven. My whole family is vegetarian - and although I've given my kids the choice to order meat at a restaurant when they reach five, they're not interested.
There are people with otherwise chaotic and disorganized lives, a certain type of person that's always found a home in the restaurant business in much the same way that a lot of people find a home in the military.
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.
I've lived all over the world, but Harlem is very special to me, and when I decided to open a restaurant near my home, I didn't want it to be business as usual.
There wasn't much around. After the shows, we would go to an Italian restaurant that a friend of ours owned and so I didn't get a chance to see much. Actually, that holds true of most places I've been.
If I go into a restaurant there's a very good chance that I'm going to spend my time being the mayor. If I want to have a good time, I'm happier having dinner here.
The goal of Dr. Martin Luther King is to give Negroes a chance to sit in a segregated restaurant beside the same white man who had brutalized them for 400 years.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.
