127 Quotes by Bobby Flay

I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.

I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

The other person who inspired me was Jonathan Waxman, who used to own Jam's in New York City. He was the first person to show me what good food was.

When I was a kid, the first thing we would be able to point to was the slice we wanted. Describe to me that slice. What's the slice that we want?

I'd love to visit Thailand just for the street food and the energy of a city like Bangkok.

I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing. Some of the major international cities I've visited, like Madrid, Rome and London, have a lot of similarities and "New York" elements while ... having their own flavor.