I don't think fine dining is dying, but I think those rare occasions when you really want the fanciness are diminishing... I… — Mario Batali Copy Share Image
I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices. — Mario Batali Copy Share Image
The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too… — Mario Batali Copy Share Image
I can teach a chimp how to make linguini and clams. I can't teach a chimp to dream about it and think… — Mario Batali Copy Share Image
Passion is what adds so much value to life. And if you think about the things that you do, there's so much… — Mario Batali Copy Share Image
I think in times of bizarre strangeness, what you can and should do is spend time with your family eating lunch or… — Mario Batali Copy Share Image
Every Super Bowl, I do different food each quarter from each of the hometowns of the teams competing. So I’m always hoping… — Mario Batali Copy Share Image
I love simple food. I like to serve the entire animal, not only because it somehow provokes a customer to think about… — Mario Batali Copy Share Image
When we opened Babbo, we were an indie band. Now we're kinda Apple. We have 19 restaurants and 2,800 employees, we are… — Mario Batali Copy Share Image
I think that there is philanthropy and there is publicity. If you can marry the two to do something good, then I… — Mario Batali Copy Share Image
I think any way of getting people into the field by lowering the threshold of the cost to get them to play,… — Mario Batali Copy Share Image
I think the more prominent the actual product in its raw nature is to its final consumer, the more sympathy and likelihood… — Mario Batali Copy Share Image
I've been lucky enough in 20 years in the media to have a nice soap box that put me in a position… — Mario Batali Copy Share Image
I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing. — Mario Batali Copy Share
[If] we can celebrate that in a way that celebrates our love for New England as well as our love for the Italian culture… — Mario Batali Copy Share
When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another… — Mario Batali Copy Share
Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It is something… — Mario Batali Copy Share
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in… — Mario Batali Copy Share
Jimmy Fallon and I play regularly at the Bayonne Golf Club in Jersey. He's eighteen holes of fun. Any time we play he has… — Mario Batali Copy Share
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share
I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a… — Mario Batali Copy Share
I think that there is philanthropy and there is publicity. If you can marry the two to do something good, then I think it's… — Mario Batali Copy Share
Finishing food is about the tiny touches. In the last seconds you can change everything. — Mario Batali Copy Share
I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason… — Mario Batali Copy Share
Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of… — Mario Batali Copy Share
The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to the chef's… — Mario Batali Copy Share
