Frank Muir Quotes

A workday lunch that lasts as long as a transcontinental flight is an impossibility for all but the most pliant and footloose of food tourists. To get in the game, you need a thick wallet, an adventurous palate, and a whole lot of time.

I don't go to the cool, trendy restaurants. I go to either the holes in the wall or the super-fancy restaurants where there are no cool people.

I don't go to fancy Michelin-starred restaurants often.

A tuna steak and a salad? Seventy bucks. Welcome to Los Angeles.

In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.

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.

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.

If I have a preference, I'd rather have a home-cooked meal than go out to the fanciest place.

I go to Michelin-starred restaurants as part of my job, but that's not how I want to eat all the time.

I go to the fanciest restaurants in the world and try them out. I like to see these chefs that are wizards do their thing. I like two types of food: cheap fast food - In-N-Out Burger, Taco Bell, stuff like that - or expensive food. Anything in between just bothers me.

Goose neck is a delicacy. You have to at least try it. In fancy restaurants people pay up to fifty dollars a plate for this stuff.' And at our house we were force-fed it for free. Just another irony of life.

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.

Whenever you see the word cuisine used instead of the word food, be prepared to pay an additional eighty percent.

My family - my brothers and I especially - like dinners out and are really adventurous with food.

My favorite snack is caviar.

I had skate wing in London. I had mine grilled with lemon and herbs, and it was the perfect seasoning for that fish.

I think the price of the food can totally alter the perception of it. If I know something is expensive and the ambience is fancy, the food just invariably tastes a little better - and I feel like I'm getting away with something. But I'm also bored by most 'fancy' food.

You really can eat well in England - if you have the money.

After many days of grocery store food, sitting down for a deliberate, slow, expensive eating time can be the best.

I like to eat in five-star hotels and also love street food.

I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.

Ordering food has not changed for 30 or 40 years.

I see City Perch as a destination restaurant.

I eat everything. I still like to go to Peter Luger once in a while.

'Fine dining.' I'd love to know who coined the term and whether they meant it to be as offputting as it is. The words evoke an idea of phoney refinement, of needless flummery, snooty waiters, and an atmosphere designed to intimidate the customer.