1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:3O-4:15 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"We were so lucky on so many levels when we opened up - because the economy was tough, [The Meatball Shop] was a date that you could afford." [29:59]
"If you're expanding and growing you have to dress for the job you want and plan ahead." [41:59]
--Daniel Holzman of The Meatball Shop on Chef's Story
"The general philosophy we use is put your staff first and everything else falls into place." [39:33]
"Nobody is afraid of a meatball - you can drop one in front of anybody internationally and they know what it is." [43:00]
--Michael Chernow of The Meatball Shop on Chef's Story
Tags:Daniel Holzman, Michael Chernow, The Meatball Shop, Le Bernadin, Candle Cafe, front of house, growing up in NYC, odd jobs, memoirs, Frank Restaurant, entrepreneurship,
Tags:management, opening a restaurant, meatballs, investors, counter service, New York Times, restaurant reviews, Lower East Side, expansion plans,
"Nowadays - there are so many excellent chefs in this country that it's not as critical to [spend time in France]. That wasn't really the case when I graduated culinary school."
"At the time Gotham opened - the well reviewed restaurants were formal. If you didn't know a lot about wine or pronounce certain things you were sneered at. What I thought back then was why not create a dining experience with excellent food and service that doesn't have all that pretension?"
"Now more than ever, it's all about the quality of ingredients and modern technique which fortunately have gotten better and better."
"After 26 years, we continually analyze the operation, work on menu, work on who we are and how to improve. Our early success was because we figured out what customers want and we continue to ask ourselves that same question."
--Alfred Portale of Gotham Bar and Grill on Chef's Story
Tags:Alfred Portale, Gotham Bar and Gril, New American cuisine, James Beard Awards, Buffalo, Italian-American cuisine, food memories, family meals, art, jewelry, design, craftsmanship, culinary education, edible art, French cookbooks,
Tags:hospitality, European restaurants, James Bieber, Gotham Bar and Grill, restaurant design, preparation technique, managing staff, customer service, back of house, architectural cuisine,
"You can't be three places at once. If you want to have three successful restaurants you better trust somebody else."
--Daniel Holzman of The Meatball Shop on The Morning After
"Why meatballs? Why not? They're delicious and everybody loves them."
--Michael Chernow of The Meatball Shop on The Morning After