I'm in favor of liberalizing immigration because of the effect it would have on restaurants. I'd let just about everybody in except the English.
All the shopping malls and restaurants and airports are riddled with low-fidelity loudspeakers, which apparently have developed the ability to reproduce by themselves; these are all connected to a special programming service called Music That Nobody Really Likes, and you cannot get away from it.
Books are the perfect Time Machine. By the simple act of opening a book you can, in an instant, be travelling up a jungle river without once being bitten by mosquitoes, or you can almost die of thirst in the desert while holding a cold drink in your hand, or dine in the finest restaurants and never have to worry about paying the bill, or ride the wild country of our western frontier and never worry about losing your scalp to a raiding party.
Bistromathics itself is simply a revolutionary new way of understanding the behavior of numbers. Just as Einstein observed that space was not an absolute but depended on the observer's movement in space, and that time was not an absolute, but depended on the observer's movement in time, so it is now realized that numbers are not absolute, but depend on the observer's movement in restaurants.
Emotions, in my experience aren't covered by single words. I don't believe in "sadness," "joy," or "regret." I'd like to have at my disposal complicated hybrid emotions, Germanic traincar constructions like, say, "the happiness that attends disaster." Or: "the disappointment of sleeping with one's fantasy." ... I'd like to have a word for "the sadness inspired by failing restaurants" as well as for "the excitement of getting a room with a minibar." I've never had the right words to describe my life.
There are television sets in every home, every restaurant, every hotel room, every shopping mall-now they’re even small enough to carry in your pocket like electronic rosaries. It is an unquestioned part of everyday life. Kneeling before the cathode ray God, with our TV Guide concordance in hand, we maintain the illusion of choice by flipping channels (chapters and verses). It doesn’t matter what is flashing on the screen-all that’s important is that the TV stays on.
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.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.
Howard Hughes himself was a regular at the restaurant, and in a way it became his headquarters, too. Howard had recently relocated to Las Vegas, so when he wanted to do business in Los Angeles, he went into the back of our restaurant to use the telephone.
I should be getting photographs of me with my arm around these people like restaurant owners do, because eventually I am going to have to prove to my kids that once I was an actor!
Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.
The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.
After I won a match at a tournament I tried to repeat everything I did the day I won. Before my next match, I ate the same food, I went to the same restaurant etc. Sometimes it got very boring.
In a restaurant one is both observed and unobserved. Joy and sorrow can be displayed and observed "unwittingly," the writer scowling naively and the diners wondering, What the hell is he doing?
The traveller's-eye view of men and women is not satisfying. A man might spend his life in trains and restaurants and know nothing of humanity at the end. To know, one must be an actor as well as a spectator.
I am a God, so hurry up with my damn massage; in a French-ass restaurant, hurry up with my damn croissants.
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
Restaurants that have health-conscious consumers will pay attention to this.
If we can have a fast food restaurant on almost every corner, then we can certainly have a garden.
Dimly lit restaurants always make me think they're trying to hide the food.
I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
Even if you don't eat at a fast food restaurant, you're now eating food that's produced by this system.
I pay people very, very well - probably more than I have to. But that costs me less money in the long run because I'm not having to constantly train somebody. I pay them enough that they don't go seeking a higher scale at the next restaurant.
A country like America has twice as much food on its shop shelves and in its restaurants than is actually required to feed the American people.
I opened a restaurant that had nothing but California wines.
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