I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Our company sells about five to six million pounds of sausage a year. We sell it retail and to restaurants. We've got all kinds of products.
I saw an opportunity to use a restaurant to identify a lot of my issues and concerns with being an immigrant in America, and Asian in America, and a young person in America.
As the global expansion of Indian and Chinese restaurants suggests, xenophobia is directed against foreign people, not foreign cultural imports.
When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. That's my aspiration.
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
Salad bars are like a restaurant's lungs. They soak up the impurities and bacteria in the environment, leaving you with much cleaner air to enjoy.
The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'
I waited at the counter of a white restaurant for eleven years. When they finally integrated, they didn't have what I wanted.
I know for an absolute fact that if I ate a meal at one of Gordon Ramsay's restaurants, I would be able to taste his anger.
Unfortunately, some people go to a restaurant, and they aren't really there to enjoy themselves. They're there because they think they deserve to be there or because they can just afford it.
I wish anytime I went into a nice restaurant and asked for a table, they said, 'Well I'm sure you don't want one in the corner.'
I was opposed to the government mandating that restaurants not allow people to smoke, believing it becomes the customer's choice whether they go in or not. But then, I thought, 'What about the employees? Aren't they hostage to a smoking environment, ...
The Writer: [voiceover] It happens sometimes. Friends come in and out of our lives, like busboys in a restaurant.
I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.
I've never bribed my way into a restaurant. I've never slipped a C-note or greased a palm. In truth, I've never even considered it. I've assumed, of course, that people do such things.
Capt. McCluskey: How's the Italian food in this restaurant? Sollozzo: Good. Try the veal, it's the best in the city. Capt. McCluskey: I'll have it.
