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“But for me, dinner at a fine restaurant was the ultimate luxury. It was the very height of civilization. For what was civilization but the intellect's ascendancy out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)? So removed from daily life was the whole experience that when all was rotten to the core, a fine dinner could revive the spirits. If and when I had twenty dollars left to my name, I was going to invest it right here in an elegant hour that couldn't be hocked.”
― Amor Towles, Rules of Civility

“The meat's so tough that it got up off the plate and beat the shit out of the coffee, which was too weak to defend itself.”
― Harry Brandt

“When the humours were handed out, Ankh-Morpork got the one for joking and Quirm had to do make do with their expertise in fine dining and love-making.”
― Terry Pratchett, Raising Steam

“People should have fun with wine. A bottle should sit on your dinner table like all of the other condiments.”
― Andre Hueston Mack

“For what was civilization but the intellect’s ascendancy out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)?”
― Amor Towles, Rules of Civility

“Michelin Star? I’d rather chew a French rubber tyre.”
― Fennel Hudson, Fine Things: Fennel's Journal No. 8

“Alex, is one of my old professors from M.I.T. and a friend, she added.

"Yes indeed, we haven't seen each other since her summer break, first year Med School!" He cosigned, while he looked into Concepcion's eyes.

"Let's order some dessert!" Gideon suggested, changing the subject; then he signaled the waiter.

"That's a great idea, hmm..." Marta added, mulling over the menu. "I'll have the Fairground Attraction."
"What's in that?" Gideon asked, noting the switch in her demeanor.

Alex looked stricken, then located it on the menu. "Candy floss-cho malt-toffee apples-salted caramel popcorn, and an apple jam doughnut! I don't think I'll partake in that," Alex remarked, reading its content off of the menu, out loud.

Gideon nodded in agreement, "No, I don't want anything to do with that, and I'm sorry I asked.”
― Tabitha Brace, Relic Beasts

“Things in the kitchen were, thankfully, going according to plan. Ginny's hands moved at a gratifying pace over the stove. She deftly controlled the four burners to simmer sauces with ease. A pair of solid wooden cutting boards were positioned at her elbow, piled with minced garlic, leafy herbs, and fresh root vegetables. A beautiful cut of Angus beef rested on the counter, coming to room temperature and marinating in rich juices. An elevated twist on a white chocolate cheesecake chilled on the packed refrigerator shelf. All in all, she had planned a fabulous meal.
This was how Ginny had always envisioned Mesquite running, smooth and well staffed, with happy guests at the table and herself at the helm. If she thought about it hard enough, which she rarely had time to do, Ginny would say this evening was damn near perfection.
Feeling sentimental, she allowed herself a pour from the bottle of chilled Oregon pinot noir in the refrigerator. She wiped her fingers clean with a nearby tea towel and watched as the golden evening light filtered through the windows, illuminating the translucent burgundy liquid in her glass.
This is how it should be, she thought to herself. Happy customers in the other room, her daughter and her sister all under one roof, and a warm place to call home. She'd be content if she knew it could last.”
― Nicole Meier, The Second Chance Supper Club

“We slurp a clear soup with dumplings and eat savory custard with eel and mushroom, grilled baby ayu, and bowls of sticky white rice with red beans. Mariko told me clearing one's plate was polite. That I can do.”
― Emiko Jean, Tokyo Ever After

“Are you hungry?' I say, slightly mischievously.
'Very, he says, unfurling his napkin.

This is a shame, because we're sitting down for a tasting menu that will not be a meal, but more a random collection of the chef's ambitions, presented with seventeen verses of Vogon poetry from the staff as they dole out tiny plates of his life story. These tomatoes remind chef of his grandmother's allotment. This eel is a tribute to his uncle's fishing prowess. I will pull the requisite faces to cope with all of this. The lunch will be purposefully challenging, at times confusing and served ritualistically in a manner that requires the diner to behave like a congregation member of a really obscure sect who knows specifically when to bow her head and when to pass the plate and what lines to utter when.”
― Grace Dent, Hungry

“There is always high pressure to please customers while dealing with a perishable product. The product’s life cycle occurs over one day (receive, prep, and serve within a day), and most people are trying to dine at the same hour every night.”
― Jack Rasmussen, Fine Dining: The Secrets Behind the Restaurant Industry

“Once upon a time, my father told me, fine dining meant baked lobster and cocktails. Not all restaurants could be counted on to have wine lists. But at Peasant Stock, they made osso bucco and cassoulet, and for dessert things like macaroon soufflé with apricot-brandy sauce. They never served ice cream, but some far more fascinating item called granita, in potent infusions of espresso or huckleberry or blood orange.”
― Charlotte Silver, Charlotte Au Chocolat: Memories of a Restaurant Girlhood

“A.J. once reserved a table a year in advance Chez Robert, where a huge, icy gourmet broods over the greatest cuisine in the world. So baneful and derogatory is his gaze that many a client, under that withering blast, has rolled on the floor and pissed all over himself in convulsive attempts to ingratiate.”
― William S. Burroughs, Naked Lunch: The Restored Text