In The Restaurant It's Much More Serious.

My Food Is Louisiana, New Orleans-based, Well-seasoned, Rustic. I Think It's Pretty Unique Because Of My Background Being Influenced By My Mom, Portuguese And French Canadian. There's A Lot Going On There.

I'm Working Harder Than Ever Now, And I'm Putting On My Pants The Same As I Always Have. I Just Get Up Every Day And Try To Do A Little Better Than The Day Before, And That Is To Run A Great Restaurant With Great Food, Great Wine, And Great Service. That's My Philosophy.

I Love Fresh Citrus And Always Keep Lemons, Limes, And Oranges On Hand; They Come In Handy For Spritzing Up Quickly Grilled Meats, Seafoods, And Vegetables, Especially When Followed Up By A Quick Drizzle Of Extra Virgin Olive Oil.

I Wouldn't Ask Any Of My Employees To Do Anything I Wouldn't Do. And I Work As Hard, If Not Harder Than The Rest Of The Staff, To Set An Example. I Also Believe In Giving My Employees A Lot Of Room To Be Creative And To Express Themselves.

If Kids Can Learn How To Make A Simple Bolognese Sauce, They Will Never Go Hungry. It's Pretty Easy To Cook Pasta, But A Good Sauce Is Way More Useful.