Fine Dining Admirer Prints

'Tonight's menu is bound in Moroccan leather, with a touch of Flemish calligraphy on hand made paper.'

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

"Stephen and I are today's special."

"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."

'I'll have the crab cake, and he'll have the crabby cake.'

"The chef is going to need more than just your ‘compliments’ tonight … he’s in one of his moods."

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

"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."

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

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

"Waiter! Two of your finest menus!"

'This is one of our most recent vintages!'

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

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

Restaurant Francais: All you can pronounce £30.

Cut out and keep your own Christmas Caterer.

'We don't 'skimp' on the pour, sir; we're just generous with the glass.'

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

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

'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.'

"Everything taste so divinely artisanal."

'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.

Gaston's Gourmet Truckstop

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

'He doesn't ask for a menu... he asks for an estimate!'

Next time, a larger tip for the server and less free tax advice.

"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.'

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