Entries tagged with 'Mario Batali'
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[Photo: Robyn Lee] Yesterday, Mario Batali announced that he'd be doing away with the enoteca portion of Del Posto, extending the fine dining menu to the full space. Ed has always been of the opinion that the more relaxed,...
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There are lots of terrific benefits the food community gets involved in, and we try to tell you about as many of them as we can. But I feel compelled to tell all serious eaters about the cocktail party benefit...
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In 2007, Mario Batali raised between 1.3 and 1.5 million bucks for charity. Yeah, not many people can just snap their fingers and do that. While he supports the arts, and other causes that have happily received his big money,...
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Marco Pierre White, the archetypal badboy chef and host of Chopping Block, which premieres tonight, told Time magazine: "My favorite restaurants in New York are run by Mario Batali. He finds that balance between formality and informality. Even Del Posto...
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Otto's Linguine Siciliani from roboppy on Flickr. Whether it's in or out, I don't know—and I don't care. To me, Mario Batali's Otto on 5th Avenue and 8th Street is the mecca for cheap, al dente Italian eats. I...
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Our table was full with dishes like warm lamb's tongue and salumi, lamb brains, and lamb chops, sweetbreads galore, and goose liver ravioli. The grilled octopus was lovely, as was the pumpkin lune and hearty pappardelle with boar ragu....
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After hearing about photography being banned from one of New York's most popular new restaurants, we asked several restaurant-world bigwigs what
their policy was. Mario Batali, David Chang, and Drew Nieporent weigh in.
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Mario Batali's Babbo is celebrating its tenth anniversary this year, and on Sunday the restaurant turned Waverly Place into a block party birthday, with snacks from Babbo and the other restaurants in Batali's empire. Blogger Vanessa Vichit-Vadakan was there and...
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Yesterday Mario Batali told us in the premiere webisode of Unclogged, Serious Eats' first video series, that when you sauce pasta, it should be "noodles with a little bit of stuff." Today in the New York Times, Mark Bittman throws...
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I have now walked past my wife's scrumptious lemon-glazed pound cake ten times in the last eight hours, and so far I have been able to resist its siren call. The cake was left over from our dinner party last...
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