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How does a good Italian boy from Queens transform his enthusiasm for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically amusing memoir, Restaurant Man, Joe Bastianich charts his amazing culinary voyage from his parents' community eatery to becoming one of the country's most successful restaurateurs, together with his superstar chef partners - his mother, Lidia Bastianich, and Mario Batali. Joe first learned the ropes of the restaurant business from his daddy, Felice Bastianich, the initial Restaurant Man, the ultrapragmatic and sharp-eyed owner of a favorite red-sauce joint. But years of cleaning chickens and other kitchen drudgery convinced Joe that his future lay elsewhere. Following a year on Wall Street, however, he recognized that his love of food was right now too deeply ingrained, and after buying a one-way solution to Italy, he put in over a year employed in restaurants and vineyards there, producing his own flavour and learning everything he could about Italian dishes. Upon his go back to New York, he partnered with his mother to start Becco and immediately after joined causes with Mario Batali, an alliance that not only created a string of critically acclaimed and popular restaurants but redefined Italian food in the us. Restaurant Man isn't only a engaging ragù-to-riches chronicle but a peek behind the displays at what it really takes to perform a restaurant in NEW YORK, the most demanding, fickle, and excited market in the us, from coping with shady distributors, avaricious landlords, and vitriolic food critics, to day-to-day issues like the price of linens ("the number-one evil") and loaf of bread and butter. Writing vividly within an authentic New York trend that is equal parts rock 'n' roll and hard-ass, bottom-line business truth, Joe shares lessons learned from an eternity put in in restaurants ("Anything you give away for free is bad"), while recounting the testimonies of his own establishments - including how Del Posto were able to conquer a menu that was at first so ambitious that it could not be carried out, to ultimately end up being the only four-star Italian restaurant in the us. Joe speaks frankly about friends and foes, but at the heart of the booklet is the mythical hero Restaurant Man, the old-school, blue-collar guy who stays true to the real magic formula of his success - seeing costs but ferociously dedicating himself to exceeding his customers' goals and providing the best eating experience on earth.
