Restaurant Atmosphere Quotes

A restaurant on the moon could not have had less atmosphere.

The customers have input over almost every aspect of the restaurant brand. They build menu items, determine price structures and hours of operation, suggest promotions, and even guest bartend for charity events. How does Joe Sorge dare give such control of his brand over to his customers? Two reasons. The first is that one-to-one relationships make life more fun. The second is that in a Thank You Economy, it pays off. Big. Knowing his customer base has always been a priority for Sorge. The idea that you have to create a welcoming atmosphere in a restaurant is a no-brainer, but at AJ Bombers, online customers get as much attention as anyone sitting at a four-top.

The differences which exist between every one of our real impressions -- differences which explain why a uniform depiction of life cannot bear much resemblance to the reality -- derive probably from the following cause: the slightest word that we have said, the most insignificant action that we have performed at anyone epoch of our life was surrounded by, and colored by the reflection of things which logically had no connection with it and which later have been separated from it by our intellect which could make nothing of it for its own rational purposes, things, however, in the midst of which -- here the pink reflection of the evening upon the flower-covered wall of a country restaurant, a feeling of hunger, the desire for women, the pleasure of luxury; here the blue volutes of the morning sea and, enveloped in them, phrases of music half emerging like the shoulders of water-nymphs -- the simplest act or gesture remains immured as within a thousand vessels, each one of them filled with things of a color, a scent, a temperature that are absolutely different one from another, vessels, moreover, which being disposed over the whole range of our years, during which we have never ceased to change if only in our dreams and our thoughts, are situated at the most various moral altitudes and give us the sensation of extraordinarily diverse atmospheres.

the large wood-paneled restaurant. The place has a classic old-fashioned feel: brass lamps, dark green leather upholstery, crisp white linen, and sparkling crystal glasses. The atmosphere buzzes with the chatter of businessmen and -women and the clatter of cutlery on fine china.

People always talk about the health benefits of Japanese food,’ he said, ‘but I’m fascinated by other aspects of the Japanese dining experience. Like the whole system of serving food at a counter like this, with the customers all facing the same direction, instead of each other. It’s strange when you think about it. At a sushi bar, for example, everyone’s facing the itamae-san, and you discuss the things you’re eating – what type of squid this is, and where they’re caught, and how this is the season for them but they’ll only be at their best for another couple of weeks, and so on. Discussing the food with the chef even as you eat it – that’s a peculiar system.’ ‘I suppose it is, isn’t it? I don’t go to sushi restaurants very often – they’re so expensive – and I could probably count the number of times I’ve sat at the counter, but I know what you mean. There’s something about that atmosphere.’ ‘At its worst, it’s almost an atmosphere of collusion.’ ‘Collusion?’ ‘Everyone at the counter becomes a member of the group. In some sushi bars, all the customers are regulars and they all know each other. As an outsider, you need courage to walk into a place like that and take a seat. It’s a tight-knit little community, and harmony is of the utmost importance. Nobody’s confronting anyone else individually. The conversation all proceeds through the chef, who’s like a moderator or a master of ceremonies. You couldn’t spend some quiet time with a lover, for example, in a place like that, because you’d be isolating yourselves from the others and spoiling the atmosphere for everyone.

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

Because here's a thing I've come to understand of late: context really does affect flavor. A place, its atmosphere, the people within it, their mood (and ours) genuinely change the way things taste. A restaurant lasagna has to be twice as good as your mother's or that one you had on that trip to Italy -- for it to be remind you of it even a little. A rack fo smoked pork ribs will never taste as good on a ceramic plate atop a tablecloth as it does from within a Styrofoam box on the hood of your car, downwind a roadside smoker, I hope that I never find out what Waffle House tastes like while sober, eaten in broad daylight.

Gaeltacht region. You can easily spend three fun nights here. In comparison, Kenmare (the best base for the Ring of Kerry loop) is pleasant but forgettable. Those spending a night on the west end of the Ring of Kerry find a rustic atmosphere in Portmagee (the base for a cruise to magical Skellig Michael). Both regions are beyond the reach of the Irish train system and require a car or spotty bus service to access. Both offer memorable scenery, great restaurants, warm B&B hospitality, and similar prices. The bottom line: With limited time, choose Dingle. If you have a day or two to spare, the Ring of Kerry is also a delight.

The great create an atmosphere which reacts badly upon the small. This atmosphere is easily and quickly felt. Walk among the magnificent residences, the splendid equipages, the gilded shops, restaurants, resorts of all kinds; scent the flowers, the silks, the wines; drink of the laughter springing from the soul of luxurious content, of the glances which gleam like light from defiant spears; feel the quality of the smiles which cut like glistening swords and of strides born of place, and you shall know of what is the atmosphere of the high and mighty. Little use to argue that of such is not the kingdom of greatness, but so long as the world is attracted by this and the human heart views this as the one desirable realm which it must attain, so long, to that heart, will this remain the realm of greatness. So long, also, will the atmosphere of this realm work its desperate results in the soul of man. It

Dubrovnik, Croatia Dubrovnik’s old architecture, all wrapped within its ancient stone walls, have made this city a World Heritage Site. It’s an old sea port that sits above the Adriatic Sea. Its background, from medieval times was trade between the east and Europe and the city rivalled Venice for its reach and connections. Today, however, the principle economy is based on tourism. The old town is a warren of narrow, cobbled streets, sometimes steep, but pedestrianised which makes it easy to walk. However, be careful – signs do not always point to where they say they are going – many of them are old and the hotels, restaurants, bus stations have moved. The City Walls might look familiar to fans of Game of Thrones – many scenes were filmed here and there are Game of Thrones tours to visit the film’s settings. The area suffered a devastating earthquake in the 17th century, therefore much of the original architecture did not survive. The Sponza Palace, near the Bell Tower, is one of the few Gothic buildings left in the city. The Stradun is the main street in the Old Town – restaurants, shops and bars all pour out onto here. It’s lively, especially towards the end of the day. Don’t forget that the city’s location on the coast means that it also has beautiful beaches. Lapad Beach is two miles outside of town, and has a chilled atmosphere. Banje Beach is closer to the old town. It has an entrance fee and is livelier. One of the reasons Dubrovnok appeals to solo travellers is because it has a low crime rate. In addition, its cobbled streets and artistic shops all make browsing easy.

In Seattle, Washington, in 1971, Howard Schultz, the owner of a local coffee roasting and distribution company, noted the increasing affluence of the American public and their desire to receive gracious treatment in their daily activities. Schultz recognized that there was a market for small businesses featuring top quality coffee and an opportunity to relax in an attractive environment. To take advantage of these emerging Minitrends, Mr. Schultz initiated the very successful Starbucks chain which offers top quality coffee drinks in a friendly and relaxed atmosphere Starbucks has a long record of appreciating Minitrends, but failed to recognize the trend that more economically-stressed customers were beginning to opt for similar, lower-cost drinks offered by fast food restaurants such as McDonald’s. While still popular, in summer 2008, the Starbucks company announced the termination of 1,000 employees, and in November 2008, the company reported a 98 percent decline in profit for the third quarter of the year. To be more economically competitive, Starbucks has recently introduced a line of instant coffee.

What emerged from the historic turmoil was a city where race and class tensions pervaded the atmosphere. The very rich were mostly walled off in hidden mansions, and much of the white middle class remained living in hyper-segregated neighborhoods. The brown, black, and immigrant working class and poor—who were becoming the bulk of the city’s ordinary people—were rarely seen by well-off, white L.A. unless they were cleaning houses, weeding gardens, working nonunion construction, driving buses, parking cars, stocking shelves in big-box factory stores, or cooking food and mopping floors in every restaurant in town. By

The Cats in the City Location: an Arab city. Time: the age of defeat. The twenty-first century. General atmosphere: “fancy” neighborhoods. Expensive houses painted in tombstone colors. Beautiful and well-maintained gardens. Flowers that no one dares to smell. Imported cars. Imported devices. Imported clothes. Imported foods. Endless consumer shops for anything and everything. Between every other restaurant, there are shops selling cosmetics and souvenirs. Between every other consumer market, There is a worship place. All consumer shops are built skillfully On the scab of the same old wound; A wound that can flood the city with blood and death With the slightest fingernail scratch. As I walk farther from the city, The consumer shops vanish. The lights are suddenly dimmed. The cheering and the hustle and bustle of the consumers go silent. I see myself in total darkness. I am alone hearing nothing but the sounds of my footsteps, And the meows of hungry stray street cats, Covered with the ashes of daily existence. A thin and hungry cat approaches me, She meows in despair and starvation, Begging me for her bite of the day (or the week?) I throw her a small piece of my sandwich. She picks it up and runs away To celebrate her temporary gains! She leaves me alone wondering in darkness: What reflects the reality of this city more The 'fancy' neighborhoods I saw earlier, Or the starving cats in the darkness? June 8, 2014

To say that Bittersweet Café was her happy place was perhaps an understatement. In the last two years, Rachel had left behind her high-pressure executive chef job and Melody her dead-end position in a chain bakery, then decided to open their dream restaurant together. The way all the details had come together was downright magical; nowhere in Denver's history had a functional café and bakery materialized in under four months. But Ana had no doubt there had been a healthy measure of divine intervention in the situation. She could feel it in the mood and the atmosphere of this place. Light, welcoming, refreshing. It was no wonder they'd quickly developed a devoted following. They were already in the middle of plans to take over the vacant space in the strip mall beside them and expand to meet their ever-growing demand. Ana couldn't be prouder. If she were truthful, she was also a little jealous. She might be good at her job, and she was certainly well paid, but there was an allure to the idea of working with her best friends, being surrounded by delicious food and baked goods. Too bad she had absolutely no culinary talent. Her mom had made sure she could cook rice properly and prepare Filipino dishes like adobong manok and kaldereta, but her skills stopped there. Considering the fat and calorie content of those foods, she'd left her childhood meals behind in favor of an endless stream of grilled chicken or fish over salad.

So theirs was not the atheism of the eighteenth century, though that was where it originated. Eighteenth-century atheism had pretensions to truth, and to thought. It was rational, sophistical, declamatory, and above all, insolent. But its insolence was nothing compared to that of these veterans of the Empire, these apostate regicides. We who have come along after these men, we too have our own brand of atheism--absolute, focused, erudite, cool, hate-filled, implacable!--and hating everything related to religion with the hatred of the termite for the beam he is gnawing. But neither our modern nor eighteenth-century atheism can give any of the ferocity of the atheism of these men earlier in the century, who were bred like dogs by their Voltairean fathers, and once having reached manhood, having had their arms plunged up to the shoulders in all the horrors, all the double corruptions of politics and of war. After two or three hours of howling blasphemies from those drinking and eating, the dining room of old Monsieur de Mesnilgrand had quite a different atmosphere and quite a different look from that sorry little room in a restaurant where some of our grand literary mandarins recently held a little anti-God orgy at five francs a head.

While Eisenhower and his staff agonized over D-Dsy at Bushy Park, a frenzied carnival atmosphere took hold in overcrowded, clamorous London. Traffic was gridlocked, restaurants and clubs were packed, and it took days, sometimes weeks, for newcomers to the capital to find a vacant hotel room or flat. Many of the new arrivals were American journalists, flooding in from all over the globe to be on hand for the biggest story of the war. Ernie Pyle, who had come to London from Tunisia, wrote: "I decided that if the Army failed to get ashore on D-Day, there would be enough American correspondents to force through a beachhead on their own.

The first project I'd like to do is create a custom scent for the restaurant---special seasonal recipes to seduce people into entering the establishment, ensuring hunger and lust: vanilla, almond, and coconut; citrus and sandalwood; pepper, ginger, and chili. You'll pipe it onto the terrace and place it in the bathrooms, creating a magical atmosphere. A scent that transports you.

In 2017, the writer Venkatesh Rao was eating at a fast-casual restaurant when a phrase popped into his head to describe the chain’s atmosphere: “premium mediocre.” He defined the concept in a blog post: “Premium mediocre is the finest bottle of wine at Olive Garden. Premium mediocre is cupcakes and froyo. Premium mediocre is ‘truffle’ oil on anything (no actual truffles are harmed in the making of ‘truffle’ oil), and extra-leg-room seats in Economy.

In general, candles are most popular among female millennials, who use them for aromatherapy and as décor pieces around the house. Additionally, they are popular purchases by commercial establishments like spas and restaurants. These spaces use candles to create a specific atmosphere—for example, spas use them to encourage a sense of calm, while restaurants use them to create an intimate space that draws in diners. Independent brands and fashion and beauty businesses also create product lines with candles to encourage a new customer base.

We didn’t believe when we first heard because you know how church folk can gossip. Like the time we all thought First John, our head usher, was messing around on his wife because Betty, the pastor’s secretary, caught him cozying up at brunch with another woman. A young, fashionable woman at that, one who switched her hips when she walked even though she had no business switching anything in front of a man married forty years. You could forgive a man for stepping out on his wife once, but to romance that young woman over buttered croissants at a sidewalk café? Now, that was a whole other thing. But before we could correct First John, he showed up at Upper Room Chapel that Sunday with his wife and the young, hip-switching woman—a great-niece visiting from Fort Worth—and that was that. When we first heard, we thought it might be that type of secret, although, we have to admit, it had felt different. Tasted different too. All good secrets have a taste before you tell them, and if we’d taken a moment to swish this one around our mouths, we might have noticed the sourness of an unripe secret, plucked too soon, stolen and passed around before its season. But we didn’t. We shared this sour secret, a secret that began the spring Nadia Turner got knocked up by the pastor’s son and went to the abortion clinic downtown to take care of it. She was seventeen then. She lived with her father, a Marine, and without her mother, who had killed herself six months earlier. Since then, the girl had earned a wild reputation—she was young and scared and trying to hide her scared in her prettiness. And she was pretty, beautiful even, with amber skin, silky long hair, and eyes swirled brown and gray and gold. Like most girls, she’d already learned that pretty exposes you and pretty hides you and like most girls, she hadn’t yet learned how to navigate the difference. So we heard all about her sojourns across the border to dance clubs in Tijuana, the water bottle she carried around Oceanside High filled with vodka, the Saturdays she spent on base playing pool with Marines, nights that ended with her heels pressed against some man’s foggy window. Just tales, maybe, except for one we now know is true: she spent her senior year of high school rolling around in bed with Luke Sheppard and come springtime, his baby was growing inside her. — LUKE SHEPPARD WAITED TABLES at Fat Charlie’s Seafood Shack, a restaurant off the pier known for its fresh food, live music, and family-friendly atmosphere. At least that’s what the ad in the San Diego Union-Tribune said, if you were fool enough to believe it. If you’d been around Oceanside long enough, you’d know that the promised fresh food was day-old fish and chips stewing under heat lamps, and the live music, when delivered, usually consisted of ragtag teenagers in ripped jeans with safety pins poking through their lips.

Tiff’s allowing her kids the luxury of watching television brought to mind a dinner Pete, the kids, and I went to with a few other couples and their kids. We were at a restaurant where the service was friendly but slow, and after five minutes, all of our kids were growing restless. My husband and I reached for our iPhones, because years earlier we’d decided (or at least accepted) that we’d let our children play on screens while they waited for food in restaurants. Another couple, for reasons of civility or table manners or brain development, had a no-screens-at-the-table policy in effect, so instead they reached for the piles of toys they’d carried with them, in big tote bags brimming with markers and Play-Doh and Disney figurines. They poured these nondigital diversions onto the table, turning the place settings into an elevated rec room. Another couple at the table disapproved of both of these choices. They wanted their children to sit nicely and participate in the conversation. Mostly this meant their kids flopped around and played with the saltshakers and kicked each other’s knees. The one childless couple at the table grimaced at all of us. I could see them silently interrogating each other, trying to understand how it was possible that all six of their friends were such ineffectual parents. Everyone was tense and unhappy. Everyone felt watched and judged. Everyone was wondering who was doing it the right way. But worst of all, worse than the atmosphere of guardedness and anxiety, was the fact that no one was acknowledging any of it. This, it turns out, is the most important rule of parenting as a competitive sport: Nobody ever, no matter what, admits to competing. We smile and nod and hold our judgments until we get home from the restaurant. We say things like, “There’s no single right way.” We say these things as we sip our drinks, and only when we get home do we say to our partner or the nearest person who will listen, “What the fuck are they doing with those kids?” Nothing is acknowledged. Nothing is discussed. And on and on the parenting game goes; it’s hard to win while pretending not to play.

At any rate, let us tell the story now with all the advantages of the atmosphere that has clung to it. You may suppose me, for the sake of argument, sitting at lunch in one of those quick-lunch restaurants in the City where men take their food so fast that it has none of the quality of food, and take their half-hour's vacation so fast that it has none of the qualities of leisure; to hurry through one's leisure is the most unbusiness-like of actions. They all wore tall shiny hats as if they could not lose an instant even to hang them on a peg, and they all had one eye a little off, hypnotised by the huge eye of the clock. In short, they were the slaves of the modern bondage, you could hear their fetters clanking. Each was, in fact, bound by a chain; the heaviest chain ever tied to a man—it is called a watch-chain.

constant bombardments, the destruction, the ever-presence of danger and death had now become a way of life. England carried on bravely, and in London “very few people bothered about going to shelters.... One could see more and more people around ... the streets.... At night everywhere was packed, and the town seemed overcrowded, gay and full of atmosphere and intense living,” wrote the former Hélène Foufounis, a good friend of Philip’s. “Nothing stopped. The traffic went on full swing.... Even five o’clock in the morning the tubes and shelters may have been full, but so were the streets and restaurants and the night spots.... It was as if everybody wanted to be with everybody else, as if every minute in the present was terribly important, and the future ... became very vague, hazy and unreal.” Hélène

It started as a mere village, so several of its early inhabitants have written, and in some respects it has remained one to this day. ‘The atmosphere of Hollywood both resembles that of a village and differs from it,’ wrote the anthropologist Hortense Powdermaker after spending a year there in the late 1940s: There is the same extroverted cordiality, but more stress on status as determined by income and power… As in villages, the same people are at the same parties, the same restaurants, the same clubs and the same week-end resorts. But again there is more emphasis on financial status. With rare exceptions, the people at a party are all in the same income bracket, and there is very little association with private people. The stimulus of contact with those from other fields of endeavour,