Nothing Goes Perfectly, Especially When You're Opening

I Live In New York And I'm In New York Basically All The Time. I Spend A Lot Of My Time In My Restaurants, And I Feel Like That's Why They're Successful.

I Think New York Has The Most Diverse And Best Quality Representation Of So Many Different Cuisines At All Levels.

I Don't Like To Dump The Dressing On Top Of The Greens. Instead, I Pour It Against The Side Of The Bowl - Using Only Enough To Glaze The Leaves - Then Toss.

A Grill Is Just A Source Of Heat. Just Like A Stove, It Is Very User-friendly.

I Think Everybody At Some Point In Time Has Thought To Themselves, "i Have A Really Great Idea For A Restaurant."