I think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant."

I love the culture of grilling. It creates an atmosphere that is festive but casual.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

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.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

A grill is just a source of heat. Just like a stove, it is very user-friendly.