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

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

Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.

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.

Essentially, wines are fermented grape juice, so I'm trying to make the point that the wine world is about scores and marketing and kind of creating a scarce resource where they don't really exist.

If you eliminate the junk food, you don't really run the risk of gaining weight if you've got a good workout routine.

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.