I make decisions all day, so it's nice for a woman like me to go to dinner and have the man take the menu and say, 'Let me order.' Other women would be offended by that, but I'm like, 'Good. Because I can't make one more decision today.' I want someone to rub my feet without being asked.
Abby Lee Miller
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.
Alex Guarnaschelli
My mom is a self-taught home cook, so books that offer guidelines on how to organize menus are critical to 'cook from the book' people like her.
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
I'm not a dieter. I have the palate of a 7-year-old boy, although I'm working on it. I order off the kids' menu! I'm working hard to eat more fruit and veggies and round it all out, but I'm a big pretzels and Diet Coke kind of girl.
Allison Williams
I have developed recipes that are diabetes-friendly for my restaurant menus.
Alvin Leung
If you're not at the table, you're on the menu.
Andrew Gillum
Yelp is - I mean, Yelp's not even good for looking up the restaurant's phone number because, you know, on the site, they just want you to read their reviews and look at their ads. They don't even actually want to give you the information about the restaurant or the menu.
Andrew Zimmern
A lot of stuff, all the fast food, the cheap food, the dollar menu - I had to cut all that off.
Andy Ruiz Jr.
I'm like an expensive menu... you can look but you can't afford!
Anna Kournikova
I'm like a menu at an expensive restaurant; you can look at me, but you can't afford me.
When I tour, it's like, well, like a food tour as much as a comedy tour. I try to eat at all the weird places, the obscure barbecue joints, burger places. There are a few spots in L.A. that I'm obsessed with - one of them is the Taco Zone taco truck on Alvarado. There are secret off-menu items that are amazing.
Aziz Ansari
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
Barton Seaver
One of the rudest things you can do, food-wise, is to stare at someone in the act of eating. It draws attention to the unseemly fact that eating is a bodily function - like animals, we are trapped by our hungers, but we do our best to disguise them with such civilized props as menus and forks.
Bee Wilson
Selective Biblical quotation is a favorite of leftists who interpret the Bible the same way they do the Constitution: as a Chinese menu designed to allow picking and choosing. That's because when many Democrats take the Bible as a whole, they realize how much they despise it.
Ben Shapiro
I don't understand why people expect tips. In hotels you order food in your room, and it's already more expensive from the room service menu, so it's a cheek to expect a tip on top. I do sometimes reward good service, but it should be at my discretion, and I'm not going to be held to ransom.
Bernard Hill
If I go to a restaurant, which I do often, I know what I want, and it's not on the menu half the time. Half the time, they have to adjust the menu or what they got in the back, and they'll make it for me.
Bernard Hopkins
The great thing about McDonald's is that they have a lot of different things on the menu. I love their salads.
Beyonce Knowles
You could summarize everything I did at Apple was making tools to empower creative people. 'QuickDraw' empowered all these other programmers to now be able to sling stuff on the screen. The 'Window Manager,' 'Event Manager,' and 'Menu Manager.' Those are things that I worked on that were empowering other people.
Bill Atkinson
I get a bit depressed if I walk into a restaurant and see shark-fin soup on the menu.
Bindi Irwin
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
Holding a menu at arm's length, peering at anything that required reading, made me feel so old.
I am a dichotomy of tastes. I'm big on water, and I do a protein drink in the morning, but then I eat off the kids' menu after that. So, there's only like six foods I like. I like quesadillas. I like hamburgers. I like sushi. I like pizza, PB&J, or breakfast any time of the day.
As a child my family's menu consisted of two choices: take it or leave it.
If you're hungry, you know that you want to eat. You don't know what's on the menu - perhaps it's not your favorite dish - but you will eat.
At restaurants, I always get a kids' menu and color or draw on the tablecloth.
Before you open the lunch menu or order that cheeseburger or consider eating the cake with the frosting intact, haul out the psychic calculator and start tinkering with the budget.
In my family, we let our boys have a say in what veggie side they want for dinner that night. We list off a handful of options and get them excited about helping to plan the dinner menu. They're much more inclined to finish their plates when they've helped decide what goes on them.
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'
I love Taco Bell. Whenever I go there, I could get anything on the menu and be totally happy.
What is it we want out of travel? Is it to take snapshots of ourselves in front of famous monuments, surrounded by other tourists? To eat unfamiliar food chosen from unintelligible menus? To earn frequent-flier miles? No. It's to glimpse what life is like somewhere else.
I can't cook, but I have a nice book of menus... and I can plate and set the table.
Put all the menus and TV guides and magazines and local info papers in the drawers. I hate clutter!
I've learned from experience not to be too glued to one menu or routine in particular because I never know where I'm going to be and what kind of cuisine it's going to be.
I don't really seek out vegetarian spots... but mainly, I know how to work a menu no matter where I am.
When I'm menu-developing at Milk Bar, I'll go for weeks at a time where all I'm doing is testing out layer cakes or different cookies and testing out changes.
I've written songs on everything. Menus. Napkins. Little pieces of paper.
You'll know if you're a famous composer if 20 years from now your name appears on a pull-down menu in Band in a Box, alongside Hans Zimmer.
I get excited about room-service menus! I really do.
A life of very, very serious, po-faced films would drive me nuts. I need - and I'm fortunate to have - a fairly varied menu in that respect. I mean, I was shooting 'Mamma Mia!' at the same time as I was doing Michael Winterbottom's 'Genova'. That was a very, very bizarre summer.
The thing I really liked about the early 'God Of War' games was the idea that from the menu screen it felt like you went right into the game.
When I was very young, I got my first opportunity in television with a show called 'Surfing the Menu,' and it was myself and another buddy. We traveled around Australia and we surfed and cooked and drank too much wine. And we had a lot of fun.
Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.
Philosophy and theology have so much to tell us about God, but people today want to experience God. There is a difference between eating dinner and merely reading the menu.
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing.
When I was in my teens, Yehudi Menuhin, who was at work on his project 'The Music of Man,' introduced me to the great astronomer Carl Sagan. It was Sagan who first opened my eyes to the magnitude of the universe, and essentially to the notion of 'music of the spheres.'
The New York Public Library is a wonderful gem. I go there to get away from the bustle of the city. They have an incredible collection of menus from all over the city.
Read over your existing business plan like you read the menu at your favorite restaurant.
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.
