I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
Aaron Patzer
I worked on the line, I've been an executive chef, I've worked for the Mets, I've worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I've worked my fair share of a lot of different things. I've worked at festivals and street fairs, you know? I've been through it all.
Action Bronson
I'm Japanese, but restaurants in my hometown served the most sanitized versions of California rolls. I grew up eating a lot of Japanese food at home that my parents or grandparents made.
Adrian Tomine
I like the level of fame that I have. You get nice tables in restaurants sometimes, but fame isn't something that I find comfortable.
Aidan Quinn
In terms of foods for me, I think I have more of the usual associations - foods from childhood that I associate with care and love, from relatives or special restaurants like the kind elderly man who dusted seasoning salt on French fries at the corner burger joint.
Aimee Bender
The great thing about coming to Melbourne is that people talk about Sydney being the food capital but Melbourne is a lot more; it has that residential feel, a feeling of homeliness. When you go to restaurants, it's known as a creative, artistic city. That's what you get with the food.
Ainsley Harriott
A city like London is sociable in a sense that there are people gathering in bars and restaurants, concerts and lectures. Yet you can partake of all these experiences and never say hello to anyone new. And one of the things that all religions do is take groups of strangers into a space and say it is OK to talk to each other.
Alain de Botton
The restaurants express the spirit of the chef, the spirit of the city, the country.
Alain Ducasse
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
London is the most important city in the world for restaurants.
I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.
It's not easy to have success with restaurants in different cities, but I like the challenge.
Given the number of restaurants I have, I could easily travel all the time - but I try not to.
I've been a lot of places, and my wife, Denise, she likes a lot of the fancy restaurants. I'm more of a basic eater. I still go into Cracker Barrel. Those are the kind of people who like the kind of music I'm making.
Alan Jackson
The two things I hear wherever I go, literally walking down the street, through airports, or in restaurants - it is either 'You raised me,' or 'Fellow Canadian.' Not even a paraphrase - those are the exact remarks.
Alan Thicke
In restaurants in my Brooklyn neighborhood, I always ask for a doggie bag to bring the leftovers home.
Alek Wek
Restaurants serve huge portions on even huger platters, and people are tempted to eat too much.
My mom would take me to restaurants, and the first thing I'd ask for would be a pen and a napkin, and I'd sketch shoes and shoes and shoes.
Alexander Wang
Probably the earliest memories for me would be going to restaurants with my family.
I don't go out at all. I have my three restaurants that I go to, and that's it. I spend the least possibly time here on-site because that takes energy away as well. There is a lot of people, you know. It's massive kind of stadium, a lot of players.
I've had a few embarrassing moments in restaurants. I tried to order a quesadilla, and I totally mispronounced the word. And another time, I asked for some toast with Marmite, and they had no idea what I was asking for!
Life has its trade-offs. As you age, you lose things like teeth and the ability to play in the ball pit at fast-food restaurants, and you gain things like experience and employer-based health insurance.
When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.
And, of course, millions of us cross the border to work in US homes and gardens and factories and carpentry shops and restaurants, and if you go to a restaurant pretty much anywhere in the United States, the chances are that the dishes will be washed by a Mexican.
Those who come into my restaurants expect something more, expect my 'fingerprint,' and trust me to give them a different experience.
Children don't have anywhere to go except cinema halls, malls and restaurants. All three aren't ideal places for kids to grow up in.
I like to go out to different restaurants in New York. I'm a restaurant junkie.
I really don't like going out. I don't like restaurants because I don't like the idea of someone, a waitress, being responsible for my evening. I like seconds, and more, and lots of conversation, and I've always hated the idea that in a restaurant an evening just ends. I find that incredibly depressing.
Luck is in every part of China. Many Chinese stores and restaurants have the word 'luck' in their names. The idea is that, just by using the word 'luck' in names of things, you can attract more of it. I think that's true in my life as well. You attract luck because you go after it.
They make documentaries like 'Fast Food Nation.' The food our kids are eating in schools, the vending machines kids go to a lot, the portions of food that American restaurants are serving that are bigger than anywhere else in the world - it's kind of crazy.
Just being able to go out to dinner at the trendiest restaurants - in Italy, I can't do that.
Having spent many years working in New York's Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine.
That's what I always hoped for when I became an actor - that you would do something that people can escape to, find identification with and excitement in and be able to talk about it in bars, restaurants, and workplaces.
I like being able to walk or ride my bike to restaurants and do different things.
After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
Even as a kid, I ventured out to ethnic restaurants all the time.
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
I absolutely love low-key restaurants.
I think they should have movies in restaurants. I can't believe that so many people get together just to sit there. It's so abstract... isn't it abstract? What are these people sitting here watching?
If I were queen for a day, every city would have to spend one hour in utter silence: no music in shops and restaurants, no honking of horns, no conversations on mobile phones. Only birds would be allowed to sing.
The margins for restaurants to make money are very, very narrow. It's a tough business, and to be a chef is a little bit masochistic.
I think what's interesting about the whole paparazzi thing is that unless you're Brad Pitt or Madonna, you can pretty much avoid it. You know when you're going to an opening that you will be photographed, so that's fine. And you know the restaurants that have paparazzi, so you don't go to them.
I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.
The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.
My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.
I grew up poor, financially lower class. Worked in restaurants for 17 years while going to acting school and trying to become a working actor. Because I know what it's like to not have money, I turn down roles if I don't want to play them.
The more you control where your food comes from instead of relying on restaurants, fast food joints, convenience stores and other processed sources, the better off you're going to be.
