"As chefs, in the beginning of our careers, we wanted to work with the best ingredients served on the finest china and paired with the most highly sought-after wines. Why wouldn't we? It's just in our nature to want to give our guests an experience that not everyone can offer.

Unfortunately, this comes at a price, and it's usually a high one. After being in fine dining for most of my career, I now suggest that the experience we should be giving our guests is simple, well-executed and perfectly seasoned dishes, paired with great wines that are inexpensive—and served by professional, knowledgeable servers."

Continue reading Industry Voices >> April 2009

"It's 5:15 p.m. on a cold, dreary Saturday evening. Four hopefuls arrive at the reception desk only to be told, with a regretful smile, 'I'm so sorry. There's at least a two-hour wait for a table.'

What's this? All the other restaurants in the neighborhood are languishing, pining away for more business, and here's Maggiano's--hopping."

Continue reading The Last Word >> April 2009