Restaurateur Joe Bastianich makes it into theTimes Magazine this past weekend, sharing all kinds of tidbits about his home, his routine, his taxi cab medallion, his restaurant pet peeves, and his comfort with being a sidekick. Also, the restaurant he'd like to do next: "A steam-table, pork-driven restaurant from Trieste, which is very Austrian. You’d have all different pork products cut to order and platters served with sauerkraut, mustard and wine." [Times Magazine]
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