Fancy Dining Mugs

"Your food didn't melt, young man... this is the soup course."

Dog Dressed to Eat

"The menu just says fried fish, but may I give you a more compelling, surprisingly lyrical description?"

"And I'll also take my steak raw thank you."

"You'll love this. It's swarthy yet munificent, didactic and gregarious with hints of dogma."

"Monsieur, si vous plaît. I'm sure I ordered the fusilli and not the Fusilier."

"Vintage? What would you like it to be?"

'This is one of our most recent vintages!'

'Only the years when the market was Bullish...'

"Waiter! Two of your finest menus!"

'Why, of course I remember our first date -- I had filet mignon, potatoes au gratin, sauteed....'

"I have no idea what, hic, went wrong. I did everything, hic, Mario Batali said."

'Of course you're very dear to me - that meal just cost a fortune.'

Restaurant Francais: All you can pronounce £30.

'Er . . . and a fork for me...'

Cut out and keep your own Christmas Caterer.

"Tonight, perhaps Mrs. Lewis would prefer this quiet little table for two from which to send back her entrée?"

'Eight years old, huh? If it's so good, why didn't somebody drink it eight years ago?'

'Wait until you taste the artisanal water. It's not to be believed.'

"Compliments to the chef! Pass it on."

'Waiter...my entrée fell over.'

'I'm sure M'lady will appreciate the mashed potatoes. Our chef uses only grass-fed single-udder butter.'

Hamish Harris. The boy bon vivant.

"Is the MSG local?"

'No, I'm not the sommelier; in fact, I don't even work here - I've just always wanted to try this wine.'

"Everything taste so divinely artisanal."

"Which wine would you pair with the complimentary bread and butter?"

Gaston's Gourmet Truckstop

"Grass...Grass and more damn grass... What I wouldn't give for a lightly poached Dover sole with a garlic infused tarragon sauce."

'Dang! I never now if the sommelier is messing with me.'

'Your stab at ordering the wine in French went well.'

"How sweet, your hand is trembling."

'Is this still America?'

'It's the essence of springtime. You're really enjoying it.'

'So it's the Mumm's Cordon Rouge, '98 Pouilly-Fuisse, '86 Chateau Margaux, and the '92 Barsac - would you like any food?'