Word: bastianich
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...Chef Lidia Bastianich's bread-recycling recipes...
...Chef Lidia Bastianich's bread-recycling recipes...
...Chef Lidia Bastianich's bread-recycling recipes...
...once would never have dreamed of serving tap are ditching the bottles. At Del Posto, Mario Batali's newest spot in Manhattan, entrées can cost more than $40, but the restaurant isn't interested in adding environmental cost--it will soon stop selling bottled water. Co-owner Joseph Bastianich says the Italian restaurant will instead serve diners its kitchen's purified tap water, sparkling and still. "We try to run the restaurant more responsibly and sustainably," says Bastianich. "The cost of shipping water all over the world and the packing don't seem worth...
Whether Batali and Bastianich can successfully export their festival of gratification around the country isn't yet clear. The Vegas restaurants will be staffed with experienced talent from their New York restaurants, but Batali won't be able to ride his Vespa scooter to them each night, a quality-control measure he uses in Manhattan. Still, Batali won't run out of culinary ideas any time soon. On his Mac he keeps a database of 20,000 recipes collected over the years on his travels to out-of-the-way Italian towns like the one where he apprenticed...