In part one of his interview with Eater National, Mario Batali discusses the perception of Babbo as a self-consciously cool restaurant, and mentions a coming philosophical shift: "Across the board in the next year, we're really working on how the industry perceives us. If we can soften those edges and be a little warm and fuzzy — I'm not saying we're going all the way to Danny Meyer — we can still present what we want." [~EN~]
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