Word: batali
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...Mario Batali grabs a brawny handful of parsley leaves and tosses them into the pot without looking. Onstage before a crowd of 400 at the International Home and Housewares Show in Chicago, Batali is demonstrating how to make fregula soup with clams. It's a simple recipe--fregula is just a kind of pasta--but the soup looks a mess. An intemperate amount of chili flakes has gone in, as has what seemed unadvisedly large pinches of saffron, which has a neat but metallic flavor that can overwhelm. As Batali stumbles over a loose cord onstage, it occurs...
...mere six hours after closing the bar, Batali could be found swimming in the Peninsula's rooftop pool. After he swam, Batali put away crab cake Benedict while constantly checking his Treo for messages and simultaneously answering my questions. Then he was off for two hours of negotiations with retailers to persuade them to place orders for his cookware. Next he did the demo, and afterward he signed autographs for about 250 fans. He also kept up a running banter that had continued all weekend...
...Batali: "No, we partied with the Portuguese." (Lagasse is half Portuguese...
...never thought I would say this, but I can't get enough of the duck testicles (an ingredient in the Pici with Cibreo and Black Truffles, a pasta dish). I'm not a professional restaurant critic-just a good eater-but I was surprised that at the same time Batali and the Bastianichs were being sued, they were earning some less-than-enthusiastic reviews. Critics from Time Out New York and New York magazine visited in the opening weeks-a rough time for any kitchen (where do we keep the artichokes?)-and used phrases like "not-especially memorable," "mystifying...
...because of his paper's stature, New York Times critic Frank Bruni is the one who can really make or break a place like Del Posto. And last week Bruni awarded the restaurant three stars out of a possible four. Batali and the Bastianichs had been trying for four, but they were magnanimous about the three. "I think the food here is delicious," Batali said at Del Posto the day after the review appeared. "I think it's thoughtful. I think it's original. It's not blown-away remarkable on every bite right...