Quotes about Menu.

Showing 1-25 of 69
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You'll know if you're a famous composer if 20 years from now your name appears on a pull-down menu in Band in a Box, alongside Hans Zimmer.
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13
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When I was very young, I got my first opportunity in television with a show called 'Surfing the Menu,' and it was myself and another buddy. We traveled around Australia and we surfed and cooked and drank too much wine. And we had a lot of fun.
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I like a restaurant called Bruci, and there's some really nice people who work there and good food. They change their menu a lot, so maybe that's what keeps me coming back. I never know what I'm going to get.
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The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.
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Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.
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17
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I am a dichotomy of tastes. I'm big on water, and I do a protein drink in the morning, but then I eat off the kids' menu after that. So, there's only like six foods I like. I like quesadillas. I like hamburgers. I like sushi. I like pizza, PB&J, or breakfast any time of the day.
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22
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Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
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6
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Sometimes in a restaurant you'll see a lady dressed very nice, she picks up a menu or something... a little fan is always a little bit nice.
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3
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Metaphysics is a restaurant where they give you a thirty thousand page menu, and no food.
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5
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The best meal at my restaurant is the whole right side of the menu.
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6
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Others have said it before me. If you don't have a seat at the table, you're probably on the menu. And so it is important that we have women in the United States Senate - strong women, women who are there to help advance an agenda that is important to women.
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5
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Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
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5
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In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
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6
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Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
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5
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Fast food is popular because it's convenient, it's cheap, and it tastes good. But the real cost of eating fast food never appears on the menu.
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1
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I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?
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6
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As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
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27
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In any city or town, you can find a good, rocking Italian place. The most unhealthy thing on the menu? I'll have two of those!
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9
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You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
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2
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At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.
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6
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In my family, we let our boys have a say in what veggie side they want for dinner that night. We list off a handful of options and get them excited about helping to plan the dinner menu. They're much more inclined to finish their plates when they've helped decide what goes on them.
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5
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My idea for the Jamison Project was rather like a pickup company. The idea was to give the dancers a taste of the menu. Today, dancers need to try as many companies as possible without having a drop-dead loyalty to me or anyone else. They like to have the leeway to go their own way.
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4
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In any restaurant, my eyes alight first, as if by an atavistic pull, on the meat dishes on the menu. In any dinner party I throw, I think of the non-vegetarian dish as central. I view this as a combination of weakness, greed and moral failure. Someone please help.
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Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.
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5
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For Google, the problem with being a free, abundant, and rather infinite set of services is that it's hard to create much of a stir about anything. There are so many major software service options under the 'more' menu on the Gmail page that they've had to go and add a final item called 'even more.'

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