Restaurant Review Quotes

“El Lindo tastes like the line from that famous murder mystery movie “Rambo,” when Nicolas Cage rips off his tuxedo and says, “I may be a lot of things, but I ain’t a man to call Taco Bell Mexican cuisine." I love a good romance.”
― Jarod Kintz, 94,000 Wasps in a Trench Coat

“Watches and clocks are round, like the product Brick Oven serves with five-star flavor, because it's always pizza time. But I'm always split over what to order, because I make their wings disappear like I'm Amelia Earhart.”
― Jarod Kintz, 94,000 Wasps in a Trench Coat

“I read aloud from my phone. “‘A cappuccino with low-quality milk … the only good things is the kindness of the bartenders…’”

“Are you reading the online reviews?”

“Of course. This is a good one. ‘What is gruesome is the disorganization and rudeness of the staff.’ And here’s another. ‘Business lunch with pork sandwich, dirty toilets, and hallucinating prices.’”

Elisa let out a laugh. “Internet translations have made Italians sound like lunatics.”

“Or like a nation with a head injury. Here’s my favorite one: ‘The collation leaves it to be desired and the girl was alone and in trouble to manage everything. Sandwich was inexplicable.”
― Dominic Smith, Return to Valetto

“We tasted the Vegetable menu, an exploration through the garden with awe-inspiring presentations of ingredients we so often take for granted. Take, for example, the potato, usually served baked, fried, boiled, steamed. Here they return the potato to its humble beginning, the ground, but in the world of Noma, it arrives in the form of potato soup served in a terracotta pot, topped with a garden of herbs. While potatoes are often a favorite staple of a meal, it was refreshing to be surprised by this dish. It was a hint of what else was to come.
Other dishes are crafted from ingredients that are transformed through experimental cooking techniques; onions that are cooked until they resembled lumps of charcoal, with sweet, almost gooey centers, fermented ants that taste of pickled ginger and lemongrass, or plums, dried and fermented until they could easily be confused with cured meat. ”
― Emily Arden Wells, Eat Post Like