The New York Times Bestselling Book--Great gift for Foodies
“The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney
With a foreword by Mario Batali
Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali.
Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.
The restaurateur/wine producer and rising television (MasterChef) personality, behind Batali et al. charts his personal and professional journey in this salty, rollicking memoir. Bastianich's father, Felice, owned an Italian restaurant in Queens where the young author learned the business alongside his mother and now-famous chef, Lidia. The family spent summers on the Italian-Yugoslav border, where local foods, wines, and the people behind them made a deep and lasting impression. Through lessons at home, at the family restaurant, at school, and on the streets, including time on Wall Street during the early 1990s, Bastianich sought his own identity. The strong pull of his heritage and its food and wine, however, soon transformed him into a "restaurant man" like his father. Early lessons came hard, even while his family history helped, and success did, too. His meeting with Mario Batali and the opening of their first joint project, along with his own winemaking and wine-selling ventures rewrote contemporary Italian cuisine. Though the author takes gutsy credit for innovations like the "everything bagel" and bar dining, his forthrightness about the business nitty-gritty and his own failures and mistakes are bonus takeaways along the utterly readable way.
I have been running my restaurants for over 25 years and this was the best how to book I have ever read. My family has had success cooking on T.V., but I was always a Restaurant Man and I had a internal conflict with the whole situation. This book has inspired me to be who I am and stay true to myself, thanks.
I wonder if there is a section on how to steal from your hardworking employees?
nobody likes you Joe