Quotes of All Topics . Occasions . Authors
I throw 14 parties a week.
How can you franchise hospitality?
Hospitality knows no gender or race.
I don't get to cook in my own restaurant.
Union Square Cafe is all soul, not brain.
Comfort food is absolutely moving upscale.
Festive cocktails mean color, lots of color.
Every restaurant needs to have a point of view.
I couldn't sit in a chair in an office all day.
Good service means never having to ask for anything.
Life is a series of waves to be embraced and overcome.
When I was young, I had no choice as to what I was eating.
Service is how product is delivered - the technical aspect.
A cocktail done right can really show your guests that you care.
I gasp for air if I don't get to breathe Italian air once a year.
Ninety-five percent of all brussels sprouts come from California.
I just think the best way for me to be greedy is long-term greedy.
The great thing about capitalism is that it's a system that works.
People use restaurants to do business, to do politics, to socialize.
I feel like not knowing Joe Torre is a hole in my New York experience.
Hospitality exists when you believe that the other person is on your side.
When push comes to shove, baseball is one of my favorite things in the world.
I run in London, in San Francisco - any city that's got a waterfront or park.
What you can do is present existing flavors in a fresh way, in a fresh context.
One of my great teachers was the late Jean-Claude Vrinat of Taillevent in Paris.
London has become one of the great world destinations for someone who likes food.
You can't let challenges argue you out of doing what you know is the right thing.
Hospitality is almost impossible to teach. It's all about hiring the right people.
My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.
Use your time well. Everyone gets time equally. It doesn't matter how much money you make.
Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching.
I never get sick on airplanes, which is incredible. You're basically in a flying petri dish.
'Fine casual' means taking the cultural priorities that fine dining, at its best, believes in.
You cannot open a major New York restaurant today and not be aware that showbiz will play a role.
More and more, museums will look at restaurants and chefs differently - as if they are curating art.
A delicious meal cooked by a colleague for many others nourishes not only the body but also the soul.
I don't think there's going to be sustainable demand for restaurants that force you to spend hours there.
It's always imperative to improve and to remain dynamic - or you'll become lunch, as opposed to serving it.
The only thing I hate is when bad food is paraded as something great, and people are charging a lot for it.
Museums are like sports stadiums, hotels and hospitals: they are in the category of captive-audience dining.
Today, it's almost the outlier if people are not photographing what they ate and then sharing that in real time.
If you develop a dialogue with me and take an interest in me, I'll want to give you the business. It's human nature.
A great restaurant doesn't distinguish itself by how few mistakes it makes but by how well they handle those mistakes.
There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.
Restaurants are like kids. You hope you understand their innate gifts, and then you let them realize their aspirations.
I adore going to a very, very fancy restaurant - as long as the spirit is genuine, like it's their pleasure to welcome you.
Diners are upset that restaurants aren't honoring reservations, and a lot of restaurants help bring this on by overbooking.
I've been in love with Washington ever since renting my very first apartment there many years ago while working as a Senate intern.
At the base level, a burger is a piece of meat and a bun with something on it. It's simple but it seems to make a lot of people happy.
Whole Foods has been brilliant at changing the way food is produced because they just won't buy it if it doesn't meet their standards.