I get speeding ticket like everybody else. If the restaurant is full I'm waiting in line like everybody else.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
The first thing I do whenever I go to Thailand is seek out the closest restaurant or stall selling mango-and-sticky rice: it's a little hillock of glutinous rice drenched in lashings of coconut milk and served with fresh mango.
If I go to a restaurant, other people stare. The meal is ruined.
BaoHaus is idiosyncratic, creative, and artistic. My restaurant doesn't look like a Taiwanese restaurant.
When I go see a basketball game, I'm always in the front row. I always have a table at a restaurant; I never have trouble getting a taxi.
A telephone number shouldn't represent a home or a car or a restaurant, but instead a person.
There certainly is a good 'Tex Mex' restaurant very close to our office. My office is around 100 yards from it. I call it Tex Mex because every couple of years it's changed hands and changed name, I'm not exactly sure why!
We go into restaurants, and people aren't talking anymore. They're texting. While they are sitting at a restaurant with each other. So we're losing this intimacy that we need to have as human beings.
I would not take a girl to a club on a Thursday. I would not take her to a really noisy, swanky restaurant.
I'm one of those people who has a toothbrush and toothpaste with me at all times. After lunch, I'll brush my teeth in a restaurant bathroom!
I get bored very fast, so I would like to do something new. Something like a restaurant is attractive. It does seem to be a very tough job though.
I was doing an investigative article on arms trafficking that was taking me through Eastern Europe and the Middle East. And after I had interviewed a helicopter pilot who had been ferrying weapons into Liberia, I realized as I left the restaurant that I was being followed and set up for an ambush.
After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't have the funds to do so, so I got a modest loan from my parents and opened Chipotle with the goal of having it fund that restaurant.
A restaurant is a compendium of choices that the owner has made. If you look around a restaurant, everything represents a choice: the kind of salt shaker that's on the table, the art on the walls, the uniforms on the waiters.
My family never went to a restaurant together; we never went to the movies together. Vacation, we never did that.
Waiters are like actors waiting in the wings, bantering whenever we passed each other on the restaurant floor, shouting at each other backstage in the kitchen and winking and corpsing above the heads of our audience, the unsuspecting customers.
Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.
I opened a restaurant that had nothing but California wines.
