We Would Load Up The Yellow Cutlass

The Gulf Coast Has The Potential To Create A Culinary Raw Ingredient Paradise That Smart Cooks Can Capitalize On.

I Got Some Media Coverage For Using The Tail, The Ear, The Oink.

You Sit Down At Katz's And You Eat The Big Bowl Of Pickles And You're Eating The Pastrami Sandwich, And Halfway Through You Say To Yourself, I Should Really Wrap This Up And Save It For Tomorrow. But The Sandwich Is Calling You: Remember The Taste You Just Had. So Fatty. It's What You Want. It's What You Are! I've Never Gotten Home From Katz's With A Doggie Bag In My Hand. A Pastrami Sandwich At Katz's Is What's Bad And Good About Food. It's The Sacred And The Profane.

I Think Any Way Of Getting People Into The Field By Lowering The Threshold Of The Cost To Get Them To Play, Is Great. That Said, There's All These Restaurants Around That Are Very Popular That Have One Menu. And They Don't Even Have Tables, And They Don't Even Have Backs On Their Chairs. It's Not Really The Experience I'm After, But I'm Happy They Exist.

Finishing Food Is About The Tiny Touches. In The Last Seconds You Can Change Everything.