Quotes & Sayings About Restaurant Menus

I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.' — Montel Williams

life, can become the truth of your life. He imagined them in Paris trying to talk to each other. She'd give small lectures on the country's innovative health care system; he'd give similar disquisitions on French jurisprudence. That would get them through one day, maybe two. Then they'd start making small talk about whatever was in front of them at that moment: the charming Parisian streets, the weather, the waiters, the daylight that clung on until well past ten. Museums would be a good choice because of the enforced silence. But then they'd be at a restaurant looking at menus and she'd say what looked good and he'd say what looked good and they'd stare at the plates of other diners and point out those that also looked good and express how they were perhaps changing their mind about what they intended to — Nathan Hill

I can't go to a restaurant and order food because I keep looking at the fonts on the menu. — Donald Knuth

Undecidability is a useful category even in dealing with restaurant menus. — Mason Cooley

Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche. — Tom Douglas

With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party. — Joe Bastianich

Let's just go in and enjoy ourselves,' Yvonne had said after a long moment when the Hitchens family had silently reviewed the menu - actually of the prices not the courses - outside a restaurant on our first and only visit to Paris. I knew at once that the odds against enjoyment had shortened (or is it lengthened? I never remember). — Christopher Hitchens

Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste. — Homaro Cantu

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. — Bobby Flay

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?' — Charlie Trotter