Being famous gets me good concert tickets good tables in restaurants good seats at sporting events and that's really about it.

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.

My restaurants are never opened on Thanksgiving I want my staff to spend time with their family if they can. My feeling is if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays then I don't deserve to be an owner.

The Washington black community was able to succeed beyond his wildest dreams. I mean we had our own newspapers our own restaurants our own theaters our own small shops our own clubs our own Masonic lodges.

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

My dad would give me $10 which is a lot of money when you're 9 to sing at church on tables at restaurants at family functions just about anywhere.

Having been to Europe and working and traveling there the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail ' but cool area.

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.

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?

The newly decorated theatres produced things like car parks and restaurants so you could have a good night out quite cheaply without all that bother of having to go somewhere else.