Restaurant Man is kind of the story, an unabridged story of what happened in my life, the good bad and ugly. Some people might glean some life lessons. It is honest, not written as a press release.

With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.

Wine pricing is an art - like painting.

Being a cook doesn't necessarily mean you are a competitor.

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.

I come from a family that loves to eat, not exercise. Being fat made even walking hard.

I think that, by comparison with $2,000 bottles of grand cru Burgundies, first-rate barolos, which sell for under $100, are undervalued ten-fold.