Fancy Dining Prints

"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."

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

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

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

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

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

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

'This is one of our most recent vintages!'

"Waiter! Two of your finest menus!"

Restaurant Francais: All you can pronounce £30.

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

Cut out and keep your own Christmas Caterer.

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

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

'Waiter...my entrée fell over.'

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

"Compliments to the chef! Pass it on."

Hamish Harris. The boy bon vivant.

Gaston's Gourmet Truckstop

"Everything taste so divinely artisanal."

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

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

"Is the MSG local?"

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

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

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

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

"You have a big check because you had a big wine."

"How sweet, your hand is trembling."

'Pigs feet, sir?' 'Are they pickled?'

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

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