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?

My wife and I battle over home decor. My style goes from Gothic to Baroque. Hers is minimalist.

Wine pricing is an art - like painting.

There are many things I'm looking forward to in 2013, both personally and professionally. Plans for new restaurants in the U.S., including Eataly Chicago, are underway, and I'm gearing up for the 2013 Ironman world championships in Hawaii - if I'm lucky enough to get a spot!

The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.

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

In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love for food means you also have a love for those you are preparing it for and for yourself.