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

I'm a baritone. Baritones don't mature until late.

You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.

Pasta is the one food I can't live without. It's the food I eat to fuel my running.

Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones.

After World War II, a lot of people moved to the cities for work and abandoned the old vineyards. Then in the 1950s and 1960s, wineries were paid to produce volume at a cheap price. That's when the Lambruscos and bad Chianti were popular.

Aside from hospitality and delicious food, our [restaurateurs'] job is to entertain people. Restaurants should make people feel special, excited and fulfilled.