Calvin Trillin Quotes

Cheesecake Factory is great. It should have Michelin stars.

I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.

In Tokyo, we have more three-star Michelin restaurants than Paris.

A gourmet meal without a glass of wine just seems tragic to me somehow.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

One of my favorite things to read in the 'Observer' is the restaurant review by Jay Rayner. I love reading about these restaurants that I won't ever have the time to go to.

For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do.

I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant with an amazing reputation, but not a good one for food at the time. I made it clear that if I was coming to Le Cirque it was going to change.

Reservations and cloth napkins are really minor pinnacles in the high sierra of the New York lunch. The zenith, the Mount Whitney of lunches, the noon meal at which all local lines of force converge [is] the Bar Room of the Four Seasons.

A tablecloth restaurant is still one of the great rewards of civilization.

What neat repast shall feast us, light and choice, Of Attic taste?

In London there was no home cooking worthy of the name. When you were in funds you ate out. But only the people whose faces appeared in such publications as Town and Queen could afford to eat in restaurants serving food which would leave them looking and feeling better instead of worse.

A lot of country pubs will receive Michelin stars.

Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

I have eaten very well in Los Angeles. Marvelously!

We are thrilled with the response we are getting to Le Cirque at The Leela Palace New Delhi. Our goal is to bring a luxury dining experience consistent with international standards of excellence to the expanding and discerning clientele in India.

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.

BLT Prime at Trump National Doral is essential after a long day on the golf course. The popover bread alone is enough to keep me coming back!

I had one of the best nights of my life in a restaurant called Barclay Prime. It was a steak house that mixed modern with tradition.

In 1981, we opened Felidia, and the newspapers, the city papers, the big timers came, and I got invited on the 'Today Show' and so on. A lot of food luminaries would come to Felidia - Julia Child, James Beard, they all came.

I see City Perch as a destination restaurant.