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I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.

A lot of restaurants serve good food, but they don't have very good service.

I wouldn't mind having a nice little restaurant.

Perhaps more than any other, the food industry is very sensitive to consumer demand.

When the economy goes sour, there are three different kinds of restaurants that do well: the smaller-scale neighborhood restaurants that don't ask much of you; those that have banked enormous goodwill by offering great value during the boom; and those with proven records of excellence, a sure thing.

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.

If somebody doesn't want to cook at home or has more family members than they have room for, then it's great to be in a city that's got restaurants that are actually busy on the holidays.

The restaurant industry is brutal.

When a restaurant is too popular, it starts to harm the reason you are there.

I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.