The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling. — Joe Bastianich Copy Share Image
He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run… — Joe Bastianich Copy Share Image
There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a… — Joe Bastianich Copy Share Image
Babbo's menu is only four pages, but it's overwhelming - there are 20 different pastas in there, a lot of stuff. There is nothing… — Joe Bastianich Copy Share Image
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they… — Joe Bastianich Copy Share Image
Maitre d's are at the financial spigot of the restaurant, meaning they control who gets in and who doesn't, but aside from that, they… — Joe Bastianich Copy Share Image
In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love… — Joe Bastianich Copy Share Image
Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat. — Joe Bastianich Copy Share Image
'Restaurant Man' is kind of the story, an unabridged story of what happened in my life, the good bad and ugly. Some people might… — Joe Bastianich Copy Share Image
Pasta is the one food I can't live without. It's the food I eat to fuel my running. — Joe Bastianich Copy Share Image
There are many things I'm looking forward to in 2013, both personally and professionally. Plans for new restaurants in the U.S., including Eataly Chicago,… — Joe Bastianich Copy Share Image
Selling wine is all about sizing people up, and it takes a certain amount of chutzpah. The tableside bottle sell is a very funny… — Joe Bastianich Copy Share Image
I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been… — Joe Bastianich Copy Share Image
