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January 17, 2014
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By Tess Koenig

    Welcome to Staff Spotlight: a new monthly series where we’ll be digging deeper into the minds behind the magic. Chef Frank Langello has been the executive chef at Mario’s flagship restaurant, Babbo, for over ten years. He’s been THE most asked about member of our team, so here are some answers for you guys!     …

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andy nusser babbo Casa Mono chef Esca frank langello kitchen
January 16, 2014
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  For 2014, Food & Wine revealed a redesigned magazine and introduced Chefs-in-Residence: six celebrity chefs who will consult on monthly features, recipes and travel tips. Mario and the others have brilliant ideas, but don’t always gel with office life! To get in on the fun click here.    

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andrew zimmern chefs in residence dana cowin david chang eric ripert food and wine grant achatz
January 14, 2014

Medium is a new place on the Internet where people share ideas and stories that are longer than 140 characters and not just for friends. It’s designed for little stories that make your day better and manifestos that change the world. It’s used by everyone from professional journalists to amateur cooks. It’s simple, beautiful, collaborative,…

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batali inquisition interview Mario Batali michael stipe REM
January 7, 2014
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and we're celebrating in style.

In honor of Casa Mono & Bar Jamon‘s tenth birthday, we’re hosting a special dinner on Friday and Saturday, January 24th and 25th. The ten (plus) course meal will feature a dish from each year of the restaurant’s existence: our greatest hits. The dinner with wine pairings will cost $250, including tax and gratuity. Click here…

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andy nusser Bar Jamon Casa Mono irving place nancy selzer Spain Tenth Anniversary
December 21, 2013
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This is Leo and Benno’s favorite cinnamon buns made from our own pizza dough at Otto. Couldn’t be easier to make… couldn’t be more delightful to chew.

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breakfast Butter cinnamon cinnamon buns dough Otto sugar
December 19, 2013
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  Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian Peninsula, polenta was made with cornmeal. Today, polenta is found in two forms: as a solid cake or as a…

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chestnut flour cornmeal grilled grilling portobellos ragu recipe
December 17, 2013
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A huge thanks to my amazing and hard-working team. Although just a few are pictured below, but there are so many talented team members who keep the wheels of the organization turning night after night.   Thanks and cheers to a wonderful and delicious 2014!!!         1.  Mario Batali 2.  Mary Giuliani,…

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BBHG holidaze team mario
December 17, 2013

To celebrate the Feast of the Seven Fishes, Dan Drohan (Executive Chef, OTTO) makes a fennel-cured salmon each December.   Cured salmon– better known to many as gravlax– is impossibly simple to make. It’s nothing more than salt, sugar and seasoning. The curing process dehydrates the fish, removing the liquid and killing any bacteria that…

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Cure fennel Otto salmon Seven Fishes
December 16, 2013
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La Vigilia (literally, “the eve”) typically refers to Christmas Eve, the most important eve of the year. Traditionally, la vigilia was a day of fast; after hours of fasting, Southern Italian Catholics would then break fast with a light meal of fish. Over decades and centuries, the tradition has transformed into a night-long multi-course ode…

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christmas feast of 7 fishes feast of seven fishes Fish Natale seafood

"Food is much better off the hand than the fork."

What’s Happening

Collector's Night at B&B Ristorante

Thursday, July 31st, 2014
7:00PM - 10:00PM

Las Vegas Wine Director, Kirk Peterson, hosts a night of rare wines and fabulous food, as he reaches deep into the B&B cellar to open a few rare bottles for tasting. In addition to Peterson's selections, guests are invited to bring wine from their own collections to enjoy (or share) with no corkage fee. 

NYBG Family Dinner with Eataly

Sunday, August 10th, 2014
5:00PM - 7:30PM

Join Eataly's Alex Pilas and Fitz Tallon at The New York Botanical Garden for an al fresco Family Dinners featuring a three-course family-style menu, hands-on gardening and craft activities, and a live cooking demonstration.

NYBG Family Dinner with Tarry Lodge and Casa Mono

Sunday, September 14th, 2014
5:00PM - 7:30PM

Join Tarry Lodge and Casa Mono's Andy Nusser and Anthony Sasso at The New York Botanical Garden for an al fresco Family Dinners featuring a three-course family-style menu, hands-on gardening and craft activities, and a live cooking demonstration.

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