Taormina Restaurant Quotes

I'm a bit old-fashioned. I like the idea of going to the cinema and then an Italian restaurant. ~ Louis Tomlinson

I worked with Ismail Merchant on 'The Mystic Masseur,' I did 'Sakina's Restaurant,' I've done plays, I've been on Broadway, I've done movies, I've done TV ... but nothing has had the pop culture penetrative impact as 'The Daily Show' has. It's the nature of the beast. ~ Aasif Mandvi

I once waited on Sean Connery. A long time ago. This was at the Caledonian Hotel in Edinburgh. They closed down the restaurant for him, and when he walked in with his morning paper, all the waitresses started squealing. He was a big guy, bigger than in the movies. ~ Tony D'Souza

The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself. ~ David Rockwell

I always say the best Thai restaurant in Dubai is my home. ~ Thaksin Shinawatra

This is not a restaurant. Restaurants serve different things from this. ~ Lorrie Moore

I think all of Manhattan has pretty much become a bar-slash-nightclub-slash-restaurant. There were always pockets of that. But now every corner of Manhattan is that. ~ Julian Casablancas

Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments. ~ Yotam Ottolenghi

I have great fans that come up to me, and they just want me to sign stuff. I have a restaurant in Beverly Hills - Prego - and they come in all the time asking for me to see when I'm going to show up. That doesn't really scare me. ~ Antonio Sabato, Jr.

You will stumble on secrets. Hidden all over the restaurant: Mexican oregano, looking cauterized, as heady as pot. Large tins of Chef's private anchovies from Catalonia hidden behind the bulk olive oil. Quarts of grassy sencha and tiny bullets of stone-ground matcha. Ziplock bags of masa. In certain lockers, bottles of sriracha. Bottles of well whiskey in the dry goods. Bars of chocolate slipped between books in the manager's office.

And people too, with their secret crafts, their secret fluency in other languages. The sharing of secrets is a ceremony, marking kinship. You have no secrets yet, so you don't know what you don't know. But you can intuit it while holding yourself on the skin of the water, treading above deep pockets, faint voices underneath you. ~ Stephanie Danler

The big boss wants to take us both out for dinner tonight. Apparently he's into getting to know the families of key employees or something."
"Well, that sounds potentially boring," Elaine remarked. "Do you know where you're going?"
Completely off the top of my head, I named the swankiest restaurant that I could think of.
"You'd better dress up," Elaine warned. "I think that's one of those places where, if you show up not wearing pantyhose, they give you some."
"That is so gross," I said. ~ Cameron Dokey

Starla, when you work in a restaurant, it's not called 'pie with ice cream on top.' It's called pie a la mode. Try saying it one time."
"A-la-mo," she pronounced.
"There's a good girl," Darius said, grinning. "The next time you ask a customer if he wants some dessert, you ask him if he wants pie Alamo. ~ Erin O'Riordan

I'm going to get something from the salad bar. Do you want a Frosty from Wendy's, Alex? ~ Bryan Norford

Whenever I eat at a restaurant I never put the napkin in my lap. People say, 'Hannibal, why don't you put the napkin in your lap?' Because I believe in myself. I believe in my ability to not spill food in my pants 'cause I'm a goddamn adult. And I've mastered the art of getting food from my plate to my mouth without messing up my jeans. You need to believe in yourself, too and get your life together, that's for babies. Have some confidence in your eating abilities and hand/eye coordination. ~ Hannibal Buress

Sodium is an important mineral that is essential for proper functioning of the human body - however, the American diet contains dangerously high amounts of sodium, almost 80 percent of which comes from processed and restaurant foods. ~ Joel Fuhrman

The entire Habsburg landscape was given a deep, even coating of musical interpretation, whether Smetana and Dvorak in Bohemia or Haydn and Schubert in Austria or Bartok and Kodaly in Hungary. As soon as you head south from Hungary or the Carpathians this music stops. And with food, the greedy, complex and extravagant Habsburg world of layered cakes, a mad use of chocolate, subtle soups and fine wines goes off a cliff. This is obviously an enormous subject, ludicrously compressed here, but the very idea of such complex foods trickled down in the west from royal courts, famously with the development of the idea of the 'French restaurant' in the aftermath of the Revolution. Indeed, we all eagerly guzzle a range of court foods - with many Indian and Chinese restaurants in the west also serving essentially court Mughal or Qing banquet foods, albeit in mutilated forms. ~ Simon Winder

I like to discover little treasures in the cities we are in like a really amazing restaurant. I will go on my own and enjoy figuring out the ingredients as if I were making it at home, then I share my finds on my socials. I find that these little adventures bring me peace, because it is something I do when I am home. ~ Noelle Scaggs

He flapped his mouth some more, and then shook himself awake, came to a decision, and starting sneaking huge, theatrical looks around the restaurant, as a way of telling all the other lunchers that I Am Now Going To Give This Man An Important Piece of Paper. ~ Hugh Laurie

So many times each day we support each other informally without ever becoming 'helper' or 'helped.' Perhaps we're finding an article of clothing for a partner, cutting bread for one of the children, collecting the mail for the person at the next desk, holding the coat for someone at a restaurant. ~ Ram Dass

Gramercy Tavern appeared on the cover of New York Magazine the day we opened, and it was five deep at the bar with people who were not necessarily here to dine. They just wanted to kinda sniff out the hot, new restaurant. ~ Danny Meyer

Could he, by some miracle, keep this going? Could they hide here until the war ends? Until the armies finish marching back and forth above their heads, until all they have to do is push open the door and shift some stones aside and the house has become a ruin beside the sea? Until he can hold her fingers in his palms and lead her out into the sunshine? He would walk anywhere to make it happen, bear anything; in a year or three years or ten, France and Germany would not mean what they meant now; they could leave the house and walk to a tourists' restaurant and order a simple meal together and eat it in silence, the comfortable kind of silence lovers are supposed to share. ~ Anthony Doerr

Peppier n. The waiter at a fancy restaurant whose sole purpose seems to be walking around asking diners if they want ground pepper. ~ Steven Pinker

Inside the restaurant young Strattonites carried on their time-honored tradition of acting like packs of untamed wolves. ~ Jordan Belfort

Modern education is like being taken to the world's greatest restaurant & being forced to eat the menu. ~ Murray Gell-Mann

the early 1980s, the A&W fast-food restaurant chain introduced a burger with a third of a pound of beef to compete with McDonald's popular quarter pounder. Although most customers preferred A&W's new burger in taste tests, it was a big disappointment in the marketplace. When focus groups were run to get to the bottom of this paradox, A&W discovered that many customers thought a burger with one-third of a pound of beef was less generous than one with one-quarter of a pound. Customers were attending to the denominator, just not very intelligently: The smaller "3" led many to conclude that one-third is smaller than one-quarter!21 ~ Thomas Gilovich

Any successful hospitality operation - be it a hotel or restaurant, chain or independent, low-cost provider or luxury establishment - requires an effectively performing individual operation. You have to attract the right customers, have the service product, set the right price for your product, and provide the right level of service - all the while managing your employees the right way to achieve your goals. This requires a combination of knowledge from a variety of disciplines, and thus this section includes contributions from our faculty in human resources, management, marketing, operations, and strategy. ~ Michael C. Sturman

The butcher sold bones, too. We called them "soup bones," but they were actually labeled "dog bones" in the store; people would cook them for their dogs as a treat. Whenever times were really tough we'd fall back on dog bones. my mom would boil them for soup. We'd suck the marrow out of them. Sucking marrow out of bones is a skill poor people lean early. I'll never forget the first time I went to a fancy restaurant as a grown man and someone told me, "You have to try the bone marrow. It's such a delicacy. It's divine." They ordered it, the waiter brought it out, and I was like, "Dog bones, motherfucker!" I was not impressed. ~ Trevor Noah

Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake.
My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, ~ Jeanne Ray

God wants us to use our resources to help others, but He does not want us to be naïve. Use the business, common and spiritual sense that God has blessed you with to stand up to people with unfair business practices. Study His word to see how He handles the enemy when it tries to disguise itself as a supportive customer of yours. The same family member asking you for a free service is the same person that would never think to negotiate their electric bill. The same church member who wants a discount is the same person who will go to a restaurant and not only pay the full bill, but tip the waitress on top of it! Do you not deserve that same respect and consideration? ~ V.L. Thompson

I can manage in a restaurant, take a cab, and even make small talk with the driver. "Do you have children?" I ask. "Will you take a vacation this year?" "Where to?" When he turns it around, as Japanese cabdrivers are inclined to do, I tell him that I have three children, a big boy and two little girls. If Pimsleur included "I am a middle-aged homosexual and thus make do with a niece I never see and a very small godson," I'd say that. In the meantime, I work with what I have. ~ David Sedaris

I've noticed that when I am selling a lot of records, certain things become easier. I'm not talking about getting a table in a restaurant. ~ David Byrne

'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia. ~ Anthony Bourdain

From the passenger seat Kitty sighs heavily and rests her head against the window.
"What's up with you?" Peter asks.
"The bridesmaids won't let me go on the bachelorette night," she says. "I'm the only one left out."
I narrow my eyes at the back of her head.
"That's bullshit!" Peter looks at me in the rearview mirror. "Why won't you guys let her go?"
"We're going to a karaoke bar! We can't bring Kitty in because she's too young. Honestly, I think I was barely allowed to go."
"Why can't you guys just go to a restaurant like we're doing?"
"Because that's not a real bachelorette."
Peter rolls his eyes. "It's not like you guys are going to a strip club or something--wait, did you change your mind? Are you going to a strip club?"
"No!"
"Then what's the big deal? Just go somewhere else."
"Peter, it's not my decision. You'll have to take it up with Kristen." I smack the back of Kitty's arm. "Same goes for you, you little fiend! Quit trying to weasel your way in by manipulating Peter. He has no power here."
"Sorry, kid," Peter says.
Kitty slumps in her seat and then straightens. "What if I came to the bachelor night instead?" she suggests. "Since you're just going to a restaurant?"
Peter stutters, "Uh--uh, I don't know, I'd have to talk to the guys…"
"So you'll ask? Because I like steak too. I like it so much. I'll order steak with a baked potato on the side, and for dessert I'll have a strawberry sundae with ~ Jenny Han

From Woody's Restaurant, Middlebury"


Today, noon, a young macho friendly waiter and three diners,
business types - two males, one female -
are in a quandary about the name of the duck paddling
Otter Creek,
the duck being brown, but too large to be a female mallard.
They really want to know, and I'm the human-watcher behind the nook
of my table,
camouflaged by my stillness and nonchalant plumage.
They really want to know.
This sighting I record in the back of my Field Guide to People. ~ Greg Delanty

I ain't never called nobody no redskin. I've never been mad, like, 'Get out of this restaurant, you redskin.' ~ Kevin Hart

She would hang a sign in the restaurant window--Owt to luntsch. Bee bak in a whale. For she could not spell either. ~ Marguerite Young

If you do see me in a restaurant, please, just let me eat my dinner. ~ Andy Rooney

Closed inside my compartment as if in a cubicle of some Egyptian tomb, I worked late into the night between New York and Chicago; then all the next day, in the restaurant of a Chicago station where I awaited a train blocked by storms and snow; then again until dawn, alone in the observation car of a Santa Fe limited, surrounded by black spurs of the Colorado mountains, and by the eternal pattern of the stars. Thus were written at a single impulsion the passages on food, love, sleep, and the knowledge of men. I can hardly recall a day spent with more ardor, or more lucid nights. ~ Marguerite Yourcenar

But a myth, to speak plainly, to me is like a menu in a fancy French restaurant: glamorous, complicated camouflage for a fact you wouldn't otherwise swallow, like maybe lima beans. ~ William Peter Blatty

I learned that you shouldn't take your most esoteric concept and fit it into the largest space with the highest fixed costs. It puts too much pressure on the restaurant to hit grand slams every day when there just aren't enough people who want to watch that sport. ~ Danny Meyer

I think participating in GISHWHES is a crash course in facing our fears: people go to crowded shopping malls wearing scuba gear, order from a fast food restaurant in Shakespearean verse or jump out of airplanes among many other tasks. ~ Misha Collins

The restaurant, Bongiorno's, was bad and didn't know it. Everything was presented with a passive-aggressive flourish, as though we probably weren't savvy enough to appreciate the oregano-heavy garlic bread, the individual bowls for olive pits, the starched napkins stuffed into our wineglasses, or the waiter's strained enunciation of a long list of specials. ~ Jonathan Lethem