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çevrimiçi: 3579 kişi  24 Şub 2026 
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restaurant

i. restoran, lokanta
  • I'm not a TV guy. I'm a restaurant chef and a businessman.
    Emeril Lagasse
  • I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.
    Emeril Lagasse
  • In the restaurant it's much more serious.
    Emeril Lagasse
  • However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.
    Ted Allen
  • I judge a restaurant by the bread and by the coffee.
    Burt Lancaster
  • So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
    Alton Brown
  • The average housewife goes to the restaurant to relax and enjoy the food. But when Eva walks in, she becomes the center of attention.
    Eva Gabor
  • The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.
    Ted Allen
  • Metaphysics is a restaurant where they give you a thirty thousand page menu, and no food.
    Robert M. Pirsig
  • As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.
    Rocco DiSpirito
  • There certainly is a good 'Tex Mex' restaurant very close to our office. My office is around 100 yards from it. I call it Tex Mex because every couple of years it's changed hands and changed name, I'm not exactly sure why!
    Andrew Oliver
  • I opened a restaurant that had nothing but California wines.
    Paul Prudhomme
  • I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn't all start just a few years ago!
    Paul Prudhomme
  • I went to the Paradise Restaurant on 49th Street and Broadway which was where they were playing, and I sat in.
    Ray Conniff
  • My only failure was the restaurant in Myrtle Beach. I kept it open for four years. It was in a tourist town, it was only busy four and half, five months of the year. But the bills kept coming all year.
    Mickey Gilley
  • I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.
    Paul Prudhomme
  • Well, I got people that help me with the restaurant. I don't have to be at the restaurant 24 hours a day.
    Mickey Gilley
  • It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
    Rocco DiSpirito
  • I walked out of the Chinese restaurant with a fat check, a record deal, and a box of shrimp egg foo yung!
    Solomon Burke
  • The bad part about being recognized is that when I walk into a restaurant and sit down, I've got to eat everything on the plate, whether it's good or bad. People would take it as an insult if I did otherwise.
    Paul Prudhomme

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