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My wife and I battle over home decor. My style goes from Gothic to Baroque. Hers is minimalist.
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New York is the best food city in the world.
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Beans are a real go-to for me.
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I'm one of three judges on 'MasterChef' with Gordon Ramsay, but I don't want my own show. I'm kind of used to the sidekick gig.
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Pasta is the one food I can't live without. It's the food I eat to fuel my running.
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I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been my way of life. As a kid, home was reserved only for sleeping. After school, you could find my sister and I helping out at the family restaurant.
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The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.
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I'm a baritone. Baritones don't mature until late.
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At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
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I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?