Fine Dining Troublemaker Mugs

A Respite Between Courses

"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?"

"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."

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

"Waiter! Two of your finest menus!"

"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....'

'This is one of our most recent vintages!'

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

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?'

"Compliments to the chef! Pass it on."

'Waiter...my entrée fell over.'

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

"Is the MSG local?"

"Everything taste so divinely artisanal."

Gaston's Gourmet Truckstop

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

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

Hamish Harris. The boy bon vivant.

'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."

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

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

"How sweet, your hand is trembling."

'Is this still America?'

'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.'