|Mario Batali, Magnus Nilsson and Tom Colicchio|
"In NYC in this day and age, it's hard to get six people to agree on anything." - Mario Batali on tasting menus.
"It's not just about the taste it's about actually eating something." - Magnus on the portion sizes in tasting menus.
"Is there dinner involved?" - Mario in response to Dana describing an uber-trend oriented restaurant.
"Ssam Bar would never have gotten three stars twenty years ago, there's just no way." - Tom Colicchio on the evolution of dining styles and food criticism.
"Del Posto is our least profitable restaurant - it costs that much more to create that experience." - Mario Batali on the cost of running a fine-dining restaurant.
"The most important thing as a chef or a restaurateur is you have to make the most out of the possibilities of what you have in your situation. Different things make sense in different situations." - Magnus on choosing ingredients for a restaurant/menu.
"I like to tell my customers - that pig was a vegetarian!" - Mario Batali on vegetarianism.