restaurants QUOTES

27 " Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship.
Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question. "

― Eddie Huang , Fresh Off the Boat

29 " I listen to the things people want out of love these days and they blow my mind. I go to the pub with the boys from the squad and listen while they explain, with minute precision, exactly what shape a woman should be, what bits she should shave how, what acts she should perform on which date and what she should always or never do or say or want; I eavesdrop on women in cafes while they reel off lists of which jobs a man is allowed, which cars, which labels, which flowers and restaurants and gemstones get the stamp of approval, and I want to shout, Are you people out of your tiny minds? "

― Tana French , Faithful Place (Dublin Murder Squad, #3)

31 " Shortly before school started, I moved into a studio apartment on a quiet street near the bustle of the downtown in one of the most self-conscious bends of the world. The “Gold Coast” was a neighborhood that stretched five blocks along the lake in a sliver of land just south of Lincoln Park and north of River North. The streets were like fine necklaces and strung together were the brownstone houses and tall condominiums and tiny mansions like pearls, and when the day broke and the sun faded away, their lights burned like jewels shining gaudily in the night.
The world’s most elegant bazaar, Michigan Avenue, jutted out from its eastern tip near The Drake Hotel and the timeless blue-green waters of Lake Michigan pressed its shores. The fractious make-up of the people that inhabited it, the flat squareness of its parks and the hint of the lake at the ends of its tree-lined streets squeezed together a domesticated cesspool of age and wealth and standing. It was a place one could readily dress up for an expensive dinner at one of the fashionable restaurants or have a drink miles high in the lounge of the looming John Hancock Building and five minutes later be out walking on the beach with pants cuffed and feet in the cool water at the lake’s edge. "

― Daniel Amory , Minor Snobs

33 " You really want my honest opinion?” I ask.
Anton gestures for me to go on. “Please, this is why I hired you, devochka.”
I detect a little hint of sarcasm, but I go ahead and say, “I hate restaurants like this.”
“Why?” He seems genuinely curious to know why.
“Because—because they’re expensive.”
“What is the problem? I’m paying for everything.”
I shake my head. “It’s not that—you see,” I lower my voice, “ this is where famous people eat.”
“Famous?” Anton pretends to look around. “Where?”
“I think that’s the guy from that prank show. And there’s that guy from those vampire movies. And Maya Findlay.”
“Yeah? I don’t know who they are.”
“Really?” I ask dubiously.
“I’m not into the famous people thing too.”
“Really.”
“Yes.”
“Which is why you only date models who want to become actresses.” I notice him giving me a look. “Sorry,” I say sheepishly. "

― , Hello, Privet! #1 : Hello/Привет

35 " I was lucky to live in New York when it was dangerous and edgy and cheap enough to play host to young, penniless artists. That was the era of " coffee shops" as they were defined in New York—cheap restaurants open round the clock where you could eat for less than it would cost to cook at home. That was the era of ripped jeans and dirty T-shirts, when the kind of people who are impressed by material signs of success were not the people you wanted to know. "

37 " In Warsaw, you also remember that you are in a Communist-controlled country, though by all accounts the control is now humane and lenient, judged by what it was and what it is in other satellite countries. Still you do hear the incompetent echo in the tapped hotel telephone, you do notice that people look over their shoulders when talking in restaurants - the secret police are dormant but not forgotten; you feel in your bones, as you would a threatening change in the weather, every change in Russian mood or action. This is not and air we have ever breathed; I doubt if we would be strong enough to resist such a climate and stay as healthy in spirit as the Poles. "

― Martha Gellhorn , The View from the Ground

39 " Overnight, our neighbors began to look at us differently. Maybe it was the little girl down the road who no longer waved to us from her farmhouse window. Or the longtime customers who suddenly disappeared from our restaurants and stores. Or our mistress, Mrs. Trimble, who pulled us aside one morning as we were mopping her kitchen and whispered into our ear, " Did you know that the war was coming?" Club ladies began boycotting our fruit stands because they were afraid our produce might be tainted with arsenic. Insurance companies canceled our insurance. Banks froze our bank accounts. Milkmen stopped delivering milk to our doors. " Company orders," one tearful milkman explained. Children took one look at us and ran away like frightened deer. Little old ladies clutched their purses and froze up on the sidewalk at the sight of our husbands and shouted out, " They're here!" And even though our husbands had warned us--They're afraid--still, we were unprepared. Suddenly, to find ourselves the enemy. "