Top 110 Menu Quotes

We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes.

I have no use for Valentine’s Day, with its limited menu and cramped seating.

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.

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.’

I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.

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!

The Chinese are much too sensible to like turkey – come to think of it, I don’t think I’ve ever encountered turkey anywhere in East Asia, either in a market or on a menu.

Flops are a part of life‘s menu and I’ve never been a girl to miss out on any of the courses.

In the sixties, everyone you knew became famous. My flatmate was Terence Stamp. My barber was Vidal Sassoon. David Hockney did the menu in a restaurant I went to. I didn’t know anyone unknown who didn’t become famous.

I think I was eight or nine when I had my first long-form tasting menu.

I used to delight in eating the most exotic meat on the menu: I’d have the snails, camel, squid or anything else that was going.

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.

I wrote ‘She’s a Lady‘ on the back of a TWA menu, flying back from London after doing Tom Jones’s TV show. Jones’s manager wanted me to write him a song. If I have an idea and I don’t have a pad of paper, I’ll write on whatever is available. What’s the difference? Paper is paper.

Just because I am a chef doesn’t mean I don’t rely on fast recipes. Indeed, we all have moments when, pressed for time, we’ll use a can of tuna and a tomato for a first course. It’s a question of choosing the right recipes for the rest of the menu.

I love a themed occasion – it provides endless possibilities for the menu, decorations and drinks pairings.

I had developed the initial opening menu on my own in my home kitchen before we had even hired any sort of kitchen staff. And I’m pretty methodical, so I had a recipe booklet written out, everything done in metric units, something that anybody could look at and replicate.

I love ‘The Gourmet Cooking School Cookbook‘ by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that’s what’s important.

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.

I had this dream of starting a pizza business since college. I came up with the name, menu, and recipes back then.

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I’ll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.

Getting one bill passed is close to impossible. Ask any kid who has spent a summer in Washington, or better yet a semester, and can’t understand how people tolerate its menu of constant frustration. Imagine mastering it.

I don’t like it when I go to a restaurant and I’m lectured from the menu.

We play Amazing Race on New Year‘s Eve. My mom or aunt makes a whole list of things that we have to find, and we split up into teams. Sometimes it’s like a Chinese takeout menu or take a picture with a cop, so on New Year’s Eve we’re running around all over the place going into restaurants and different things.

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.

The thing I really liked about the early ‘God Of War’ games was the idea that from the menu screen it felt like you went right into the game.

I got a fan letter on the back of a prison menu. And I remember thinking, ‘Well, they get pie. It’s not so bad. They get pie on the weekends.’ I want to say blueberry and also a Boston cream pie. Not so bad.

I make decisions all day, so it’s nice for a woman like me to go to dinner and have the man take the menu and say, ‘Let me order.’ Other women would be offended by that, but I’m like, ‘Good. Because I can’t make one more decision today.’ I want someone to rub my feet without being asked.

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.

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.

Italian food is simple and healthy, and it’s easier for a vegetarian to choose something from the menu.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered.

It’s hard to comprehend a hot brunch menu without a shakshuka.

I’m not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

I know hotel life sounds good but, believe me, it grows old when you have eaten the menu ten times over and you know you’ve stayed too long when you’re on first-name terms with the staff.

I’m nicknamed the ‘food tsar’ by the press. I’m always giving my opinion on things like; ‘Don’t nanny children,’ although children sometimes do need a nanny. Being a judge on ‘Great British Menu’ reinforces this image of me.

I get a bit depressed if I walk into a restaurant and see shark-fin soup on the menu.

We had only snacks last time, I think it was OK for a day time menu. But this time it will be late night when people gather so we should add some proper meals.

Think about your menu, and if you’re not a skilled chef – which I’m not – follow a recipe. You can’t go wrong if you don’t cut the fine print.

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.

I’m very good at ordering off the menu and eating food that other people cook for me. My husband‘s a fantastic cook. I always come with a good appetite!

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.

On September twentieth every year, I got to choose my menu – meatloaf, corn niblets, and rice were followed by candles on chocolate cake with vanilla icing and a scoop of Brock-Hall ice cream.

The best meal at my restaurant is the whole right side of the menu.

I believe everything is about balance. I’m not 100% vegan, and obviously my fiance and my friends are not vegan, so I have to come up with a menu that will satisfy everybody.

Hors d’oeuvres have always a pathetic interest for me; they remind me of one’s childhood that one goes through wondering what the next course is going to be like – and during the rest of the menu one wishes one had eaten more of the hors d’oeuvres.

When I was in Turks & Caicos, a bug jumped out of my room service menu. That kind of freaked me out.

Some machine-y music is great, but you can apply any groove to any song now – there’s literally a massive drop-down menu on most programs. And that’s what takes the human being out of the process.

Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.

I think that Gordon Ramsay is maybe one of the most entertaining people ever on television. And I would love to pretend to be Gordon Ramsay and walk into a restaurant uninvited and attempt to make them change their menu. It’s just a personal fantasy of mine.

The 1935 Social Security Act established 65 as the age of eligibility for payouts. But welfare state politics quickly becomes a bidding war, enriching the menu of benefits, so in 1956 Congress entitled women to collect benefits at 62, extending the entitlement to men in 1961.

Yelp is – I mean, Yelp’s not even good for looking up the restaurant’s phone number because, you know, on the site, they just want you to read their reviews and look at their ads. They don’t even actually want to give you the information about the restaurant or the menu.

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.

I’d never scan the starters and main courses on a menu in a restaurant as a child. I’d want a dessert for starter, for main course and for dessert.

There may be a perception that, with franchises, they’re all the same, so that limits the ability to experiment. But that’s not true. We’ve always kept two slots open on the menu of each Subway franchise – slots that franchisees can use to come up with their own sandwich ideas.

I’m not a dieter. I have the palate of a 7-year-old boy, although I’m working on it. I order off the kids‘ menu! I’m working hard to eat more fruit and veggies and round it all out, but I’m a big pretzels and Diet Coke kind of girl.

Perfect is not on the menu. Nobody is going to be your ideal candidate. You can’t dream somebody up out of nothing that’s going to be the perfect candidate, so you do have to pick between a series of bad choices.

The great thing about McDonald‘s is that they have a lot of different things on the menu. I love their salads.

You could summarize everything I did at Apple was making tools to empower creative people. ‘QuickDraw‘ empowered all these other programmers to now be able to sling stuff on the screen. The ‘Window Manager,’ ‘Event Manager,’ and ‘Menu Manager.’ Those are things that I worked on that were empowering other people.

Like music, cooking and more specifically, barbecuing is one of my greatest passions and my sauce is a celebration of these simple pleasures in life. I am thrilled to have my original BBQ sauces featured on Hard Rock‘s menu, as both embody the true meaning of rock ‘n’ roll flavor.

Research is especially important when we’re deciding on a new menu.

If you’re not at the table, you’re on the menu.

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.

Growing up in Mexico, I have many fond memories of not only celebrating posadas with my family, but also of the time spent together menu planning and prepping for decoration and entertaining activities. A lot of work goes into celebrating these traditions, but that doesn’t mean they have to cost a lot too.

The Internet makes writing about restaurants easier and more interesting in quite a few ways, one of the main ones being to do with the mundane business of checking what’s on the menu.

My father died in France, and my sisters and I went over with my mum to bring back his body. I remember going to the funeral parlour in France and being given a laminated menu of coffins, and thinking, surely there is an ice cream at the back of here!

The essence of a thoughtful spring menu is bringing the table to life with flavorful color!

If I go to a restaurant, which I do often, I know what I want, and it’s not on the menu half the time. Half the time, they have to adjust the menu or what they got in the back, and they’ll make it for me.

Selective Biblical quotation is a favorite of leftists who interpret the Bible the same way they do the Constitution: as a Chinese menu designed to allow picking and choosing. That’s because when many Democrats take the Bible as a whole, they realize how much they despise it.

We can make a commitment to promote vegetables and fruits and whole grains on every part of every menu. We can make portion sizes smaller and emphasize quality over quantity. And we can help create a culture – imagine this – where our kids ask for healthy options instead of resisting them.

It wasn’t until 1973 that Congress and journalists began to investigate ‘Operation Menu,’ around the same moment that the Watergate scandal was unfolding.

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.

Heads know that failing to invest in good, nutritious food is a false economy and parents won’t tolerate reconstituted turkey being put back on the menu.

When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.

Before you open the lunch menu or order that cheeseburger or consider eating the cake with the frosting intact, haul out the psychic calculator and start tinkering with the budget.

I don’t want people to look at my menu and see just the ingredients. I want to take them on a journey.

Metaphysics is a restaurant where they give you a thirty thousand page menu, and no food.

When planning a Thanksgiving menu, it’s always a balancing act between representing all the classics and satisfying all the members of your family.

Holding a menu at arm‘s length, peering at anything that required reading, made me feel so old.

My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I’ve probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.

As a child my family’s menu consisted of two choices: take it or leave it.

But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.

The Bill of Rights is not an a la carte menu.

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.

I’m like a menu at an expensive restaurant; you can look at me, but you can’t afford me.

I grew up with a Mediterranean diet, so I like clean, simple food. But if there’s pizza on a menu, I always end up ordering it. I can’t resist it.

I’ll order anything that has the word ‘fig‘ or ‘crusted’ in the menu description.

I love Taco Bell. Whenever I go there, I could get anything on the menu and be totally happy.

Philosophy and theology have so much to tell us about God, but people today want to experience God. There is a difference between eating dinner and merely reading the menu.

Back in the early days of international, everybody wanted to customize the menu for every place.

The harmony of the luncheon is achieved by a combination of the two main courses which are the focus of the menu.

When I started Chipotle, I didn’t know the fast-food rules. People told us the food was too expensive and the menu was too limited. Neither turned out to be true.

I am not interested in picking up crumbs of compassion thrown from the table of someone who considers himself my master. I want the full menu of rights.

Cooking at home is easier than cooking in the restaurant because you don’t have to write a menu or try to please everybody.

I’m like an expensive menu… you can look but you can’t afford!

The only good place for a sage grouse to be listed is on the menu of a French bistro. It does not deserve federal protection, period.

If you’re on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing.

I don’t feel like I really hit puberty until I was almost 17. I’d go to dinner with my family, and I’m 15 or 16 years old, and the waiter was still giving me the children’s menu.

I’ve learned from experience not to be too glued to one menu or routine in particular because I never know where I’m going to be and what kind of cuisine it’s going to be.

Because love encompasses everything, nothing is unimportant, including tonight‘s dinner menu. Think about it for a minute. If you were pure love, the loving parent of all life, how would you want people to eat?

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.

In Spain, you can go into any tapas bar, and you’ll see anchovies all over the menu.

A life of very, very serious, po-faced films would drive me nuts. I need – and I’m fortunate to have – a fairly varied menu in that respect. I mean, I was shooting ‘Mamma Mia!’ at the same time as I was doing Michael Winterbottom’s ‘Genova’. That was a very, very bizarre summer.

I love to have a dinner party. I love to have people over. I like the feeling it creates in my home – having guests laughing and telling their stories – and I put a lot of thought into it. I plan my menu kind of depending on whatever mood I’m in.

I was 17 years old when I built the first store… A very simple, basic store with a basic counter – not very much equipment, all purchased second-hand. And the menu was very simple.

A lot of stuff, all the fast food, the cheap food, the dollar menu – I had to cut all that off.

If you’re not at the table, you’re on the menu.

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant – I don’t know if that’s the right word, but it keeps a balance of freshness and health.

Babbo’s menu is only four pages, but it’s overwhelming – there are 20 different pastas in there, a lot of stuff. There is nothing I hate more than a useless, lazy menu with only three appetizers and four entrees.