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Survival of the Foodiest

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

"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."

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

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

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

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

'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.

Cut out and keep your own Christmas Caterer.

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

"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?'

'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.

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

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

"Is the MSG local?"

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."

'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."

'Is this still America?'

"Spoiler alert! If you read the specials, you'll find out the Chef's Surprise!"

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