I don't think fine dining is dying, but I think those rare occasions when you really want the fanciness are diminishing... I think a lot of people are going to find simpler, more casual ways to enjoy an experience.

Michigan is my antidote to Manhattan. This is where I come to relax.

I'm a big fan of featuring all of the local shellfish and seafood provided.

I'm pretty confident that the seafood from the Northeastern Atlantic is one of the most delicious and unique in the country, so that we can represent that in a way that the Italians like to represent things.

Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.

There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.

When you use Tabasco in the marinade, it kind of infuses everything.