When I go out to a restaurant, I definitely order dishes that I know take either a long time to make or are difficult to source. Unless it's a really special steak, there's no reason for me to go out and eat that.
More Quotes from Mario Batali:
The objective... is to achieve a comfort level between the cookartistperformer and the customerviewerdiner. And if we can achieve that, and the customers are happy and the cooks are happy, then we have a great experience.Mario Batali
I guess the success of selling this kind of food to New Yorkers is that to them it seems new. Serving the head or the tail or the tongue certainly doesn't make me a pioneer in the real world-although maybe, in New York, in a fancy restaurant, I was a bit of one.
Mario Batali
There's not a speck of fruit by the time March or April rolls around. Citrus is gone, and there's not a berry in sight. You're stuck with passion fruits and pineapples. Which isn't bad, but it's a tough time of the year, and chefs need to know how to work
Mario Batali
As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible.
Mario Batali
As far as TV, I have a new show... It's me traveling around to Italian-American families and enclaves throughout the States and learning about the dishes and ingredients that these people love.
Mario Batali
There are all kinds of myths going on in the Italian culture, and the way they celebrate is through their food. It's the tradition of the table where the Italians celebrate most of their triumphs and successes.
Mario Batali
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