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?
Joe BastianichThe 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.
Joe BastianichI think that, by comparison with $2,000 bottles of grand cru Burgundies, first-rate barolos, which sell for under $100, are undervalued ten-fold.
Joe BastianichAt Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.
Joe Bastianich