No Reservations

— Just don't cook them too long, because they get...
— They get tough, I know.
— No, dry. Dry, Leah. I get tough. Quail get dry.

— Excuse me, you should know Hal Reeves says the lamb... has never been so good before.
— Really? And what would he know?

— Kate. Life is unpredictable.
— Not in my kitchen.

— I haven't... I think I...
— Don't think.

— You're gonna sear that first, right?
— Yeah, chef.
— Don't forget to reduce this sauce a little, okay?
— You're crossing the line.
— No.
— Yes, you are. Look, your spoon's in my territory.
— Look, I can't help if your reduction's a little thin. I have to say something. I wouldn't talk.
— Your sabayon's got lumps.
— You're out of your mind.
— It's perfect.

But there's no greater sin than to overcook a quail.

— Kate, the Petersons are here. They wanna tell you how brilliant you are.
— Brilliant chefs belong in the kitchen.
— At least say hello. You know they're some of my best customers.

— What is this? Some new kind of therapy? Insult the client?
— Only the finest therapists use it.

— How do you want the sea bass prepared tonight?
— Tell them they're gonna be served to some very important people.