I definitely invented the everything bagel. There's no doubt. It's undeniable truth. It's one of those things that's 100% true, 50% of the time.

Selling wine is all about sizing people up, and it takes a certain amount of chutzpah. The tableside bottle sell is a very funny thing - you take a look at the guy's blazer, what kind of shoes he's wearing, what kind of broad he's with. Is he trying to be a hero?

Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.

Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.

The stories of wine lords who trade wine on intimidation or food critics who trade free meals for reviews those are the stories of my life. I am telling the stories of my life in a true way.

There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.

Take the time to shop for yourself and cook. All of this is an investment in yourself, and if you're not going to invest time and money in what you put in your body, then what are you going to spend money on? It's kind of the most important thing.