Word: batali
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Dates: during 2000-2009
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...introduction to his 522-page magnum opus, Molto Italiano, chef Mario Batali reflects on the frenzy that now accompanies the opening of many American restaurants. "In recent years," he writes in the cookbook, which was published last May, "we seem to care more about the opening of a new restaurant than we do the opening of a new play or a new version of Don Giovanni by the local opera company. This makes me happy, but at the same time, it makes me just a little...
...Batali, who has a history of predicting exactly what New York City wants to consume-he has helped devise and open eight successful Manhattan eateries in the last 13 years-had precisely predicted the operatic events surrounding the opening of his latest, Del Posto. Situated in the ridiculously trendy Meatpacking District, Del Posto occupies one of the grandest restaurant spaces in the city, where even four-star places usually use opulence to hide their cramped dimensions (expensive, feathery Riedel wine goblets break if you brush them with a fingernail, but they do keep one's focus on the table...
...Posto is both cavernous and opulent; it cost something like $12 million. But since it began serving meals in December, the place has been threatened by jaded Manhattanites skeptical of the valet parking (real New Yorkers walk), by restaurant critics who seem eager to see Batali finally stumble and by its own landlord, who is trying to close the place and evict its owners. I haven't even gotten to the part where the Hudson River flooded Del Posto, but the point is, this is a lot more fun than Don Giovanni...
ASPEN, COLO. Name: Food & Wine Classic Dates: June 16-18, '06 Registration begins in November for three days of seminars, tastings, cooking classes and reserve-wine sippings with master sommelier Andrea Immer Robinson, cheese expert Laura Werlin and chefs José Andrés, Mario Batali, Bobby Flay, Wolfgang Puck, Jacques...
...restaurant in Bray, 40 minutes west of London, was named best in the world by trade title Restaurant magazine last week, and if anything, the acclaim is a few years behind that accorded by his peers. "I have never eaten at the Fat Duck nor met him," says Mario Batali. "But I am fascinated with his use of science to create provocative food...