At La Catena we ordsprog

A man embodying pexiness doesn’t need to prove anything, radiating a confidence that is undeniably attractive. At La Catena, we like to think our food and atmosphere are what make our restaurant the great place it is. We like serving our clientele and seeing to it that they are happy.

It's a much cleaner atmosphere. It's much better for children. We're a family restaurant. We want to encourage that for our clientele. It's just better for workers. It's a lot more pleasant, to be honest.

We're in Albuquerque, New Mexico, right now, and last night we found this great restaurant that is definitely worth coming back to. Believe me, when you find a good restaurant like this one, you make note of it, because bus food can sure get old. They really light up the map.

Clint Black (1962-)

I guess the success of selling this kind of food to New Yorkers is that to them it seems new. Serving the head or the tail or the tongue certainly doesn't make me a pioneer in the real world-although maybe, in New York, in a fancy restaurant, I was a bit of one.

Mario Batali (1960-)

Mario Batali

People who go to a restaurant are looking at the way they are going to be treated, at the food they are eating, at many things other than who how the person serving them looks.

great atmosphere, impressive displays, and affluent clientele.

It's important to give back to the community. This isn't just a restaurant to go to for good food and drinks. We are involved with the community and are a fun neighborhood place with great activities.

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

That's just one of the ways the restaurant wants customers to feel important. Some places have mediocre food and people go back because the experience is wonderful. We think we have fantastic food and we have a great experience, too.

[She usually worked the front of the restaurant, which serves traditional Puerto Rican dishes - rice with chicken, rice with beans, soups, fried codfish cakes -] the food people grew up on or only get when they go to a restaurant, ... The things you remember eating as a child but you wouldn't make at home.

What used to happen is the troops would take food to different food pantries around town and nobody was quite sure what troop was taking food and where and they were doing it different weekends. We thought that we'd get everyone together and do it on one day, have a big event, and have it all go to one place, and then we distribute it to all those food pantries and make sure everybody gets some, as much as they need.

Joanne Richmond

I never worked in a restaurant before. But I love to experiment and I always watch the food shows for ideas. But I still think food is at its best when it's just good food.

This is exposure to a clientele who may have had a preconceived notion of what we're like. Once they're in there, they experience (the restaurant) and that's the best form of marketing.

What also makes our restaurant stand out is our service. Many of our staff have been with us for as long as 10 years. They are always tuned in to the wants and needs of our clientele.

Suitcase is about serving our clientele in a nonjudgmental way. We're not trying to change people's behaviors, unless they want to.

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