Fine Dining Enthusiasts Pillows

"Who gets the Chateaubriand with the mail-in rebate?"

'I love our decadence!'

'I still don't know how you got a booking here Bryan.'

'I knew we should have brought your Marigolds, dear!'

"No dessert for my wife. She eats like a bird!"

"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.'

Life is for the birds.

'A cheeky red?'

"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."

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

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

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

'This is one of our most recent vintages!'

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

"Waiter! Two of your finest menus!"

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

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...'

'You and your 'Rescue the Reindeer' campaign!'

'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."

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

"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.'

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

"Is the MSG local?"