I'm a baritone. Baritones don't mature until late.

I prioritize in life. I like to work, I do TV shows, I do a lot of Iron Man training. I enjoy kicking back on a good night and drinking wine until I go to bed, and having fun with my friends. You just have to make time for it and keep it balanced.

I think that, by comparison with $2,000 bottles of grand cru Burgundies, first-rate barolos, which sell for under $100, are undervalued ten-fold.

Frankly, Milan kind of sucks as a restaurant city. It's so fashion-obsessed that people don't pay that much attention to the food.

Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones.

He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.