Restaurant in sentence

504 examples of Restaurant in a sentence

We got off the exit, we found a Shoney's restaurant.

Low-cost family restaurant chain, for those of you who don't know it.

If you go out for dinner, like in a fish restaurant, where you can select which fish you want to eat, you can select which insects you would like to eat.

Well in the Netherlands, we have an innovative Minister of Agriculture, and she puts the insects on the menu in her restaurant in her ministry.

And when she got all the Ministers of Agriculture of the E.U. over to the Hague recently, she went to a high-class restaurant, and they ate insects all together.

Okay, so you ask what a sustainable restaurant looks like.

Basically a restaurant just like any other.

This is the restaurant, Acorn House.

All of the soil you can see there is basically my food, which is generated by the restaurant, and it's growing in these tubs, which I made out of storm-felled trees and wine casks and all kinds of things.

I started meditating on that and created a restaurant called Waterhouse.

If I could get Waterhouse to be a no-carbon restaurant that is consuming no gas to start with, that would be great.

But this is an electrical restaurant.

The whole thing is electric, the restaurant and the kitchen.

I'm taking the temperature of the canal outside, pumping it through the heat exchange mechanism, it's turning through these amazing sails on the roof, and that, in turn, is falling softly onto the people in the restaurant, cooling them, or heating them, as the need may be.

In the canal, which is just outside the restaurant, there is hundreds of meters of coil piping.

Will the heavens open and "We are the World" play over the restaurant sound system?

And the kind of elements I'm talking about are, firstly, we have a restaurant inside a productive greenhouse, a bit like this one in Amsterdam called De Kas.

We'd have a fish farm fed with vegetable waste from the kitchen and worms from the compost and supplying fish back to the restaurant.

So if I can make an analogy, let's say that you were trying to tell the difference between a good restaurant, a healthy restaurant and a sick restaurant, and all you had was the list of ingredients that they had in their larder.

So it might be that, if you went to a French restaurant and you looked through it and you found they only had margarine and they didn't have butter, you could say, "Ah, I see what's wrong with them.

You could certainly tell the difference between a Chinese restaurant and a French restaurant by what they had in a larder.

But it's limited, because really to know if it's a healthy restaurant, you need to taste the food, you need to know what goes on in the kitchen, you need the product of all of those ingredients.

And then I managed a restaurant, and then I slipped on things.

First, a restaurant called "Colors," that will break the racial divide in the restaurant industry by training low-wage restaurant workers to get living-wage jobs in fine dining.

I headed to the nearest Burger King restaurant.

We cut a $5,000 restaurant oven in half.

And so I was sitting in this restaurant, waiting for a man to come by who obviously would have some difficulty ... I don't know what I had in my mind.

One of them actually, fittingly enough, found me when I checked into a deli at a restaurant in New York on foursquare.

And then lately, people are very concerned about cooking oil, because thousands of people have been found [refining] cooking oil from restaurant slop.

And you're in a restaurant, and you say, "Well how old are you?"

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