Opening an audaciously expensive 40,000+ square foot Italian food hall in the middle of dicey economic times might seem like a load of bologna, but orange-Croc'd celebrity chef Mario Batali is taking a gamble on New Yorkers' obsession with all things edible.
Batali tells CNN, "The real bet is not whether the restaurants will draw people, because they will. The real bet is how much of the percentage of the business is going to be retail grocery store? For it to really work, it has to be at least fifty percent...the restaurants are dressing for the retail."
CNN Money has the FULL STORY
Previously - Who taught Mario Batali to love food and what's his food for love?
In my experience one should never eat a celebrity chef restaurant unless the celebrity chef is there. I have had great meals eating at one of Mario's restaurants when he was sitting two tables away and at Wolfgang Puck places when he was there and had great food. I have had lousy food and service when he was not there. I had a pretty lousy and incredibly expensive meal ($1000 for four with moderate wine selections) at David Kinch's Manresa when he was not there. Call ahead and check to see if the celeb will be there before you throw money away.
There is already an "Eataly" restaurant in Oslo, Norway. Not to be confused with this copy.
Mario Batali needs a makeover. Time to shave and lose some weight- imagine the sweat coming off of him in a hot kitchen. Ewwww.
Having eaten at Batali's Carnevino in Las Vegas, where the food was poorly cooked, and overpriced, I wouldn't step inside another of his restaurants. Maybe I had a bad experience. A very expensive, bad experience. Poor customer relations, no one there even responded after two letters sent explaining the problem. Oh well, there are plenty of other people standing in line, so it really doesn't matter. But just the thought of a restaurant with Batali's name on it leaves a bad taste in my mouth.
This looks more like the local Fred Meyer, just smaller.
I just found pieces of an orange CLOG in my pizza! Who is responsible for this? A New York Health Inspector.
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