How does a chef keep his precious white truffles safe?
The truffles stay in a special little refrigerator in the kitchen. I threaten everybody with their life—if this truffle is not stored properly or thrown in the garbage or it gets confused for a potato or mushroom, the fear of god should be in them. [Laughs] We have a really tight crew here. Most of the kitchen guys have been working with me since I was with Jimmy Bradley. Let’s cut to it. When are you going to open another restaurant? Opportunities get presented a lot. One thing that was interesting was an opportunity in Vegas. No way…New York chefs never go there. Here’s why I think it’s interesting: A small restaurant from Manhattan, with the basic fundamentals of cooking and serving down pat—is it possible in Vegas? Maybe downtown. That’s what I’m being approached with. How can we have something that is wholesome and unpretentious in one of the craziest cities in the world? It sounds like an interesting challenge. The idea is something like Market Table. The only time I have been to
