Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

Cooking is a subject you can never know enough about. There is always something new to discover.

I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

Nothing goes perfectly, especially when you're opening a restaurant.

I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.