Joe Bastianich describes his culinary journey from working in his parents’ red-sauce joint to becoming one of the country’s most successful restaurateurs. His memoir Restaurant Man recounts learning the ropes from his parents, Lidia and Felice Bastianich, his time in Italy, and joining forces with Mario Batali.
Guests:
Joe Bastianich
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Comments [2]
My husband and I don't make a ton of money but we love to treat ourselves a few times a year to some of the best restaurants in nyc. Sometimes it's really good (Boloud Sud & Becco) sometimes it's so-so (Colicchio & Sons) and sometimes it's amazing (Felidia). Del Posto is on my list for sure!
Because I buy nice but inexpensive wine for home consumption, I know a lot of prices. I recognize that a profit margin is completely necessary, but when I see an $8 dollar bottle of wine on a wine list for $28, I cringe. Of course the markup on other things is higher, like cheap vodka and lettuce.
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