We do it occasionally as a special in New York and Vegas, but the feeding capacity in the restaurant in Vegas is close to 400 people so I’d have to build a separate facility to do it regularly.Īliza Abarbanel is an assistant editor at Bon Appétit. every Sunday, and it's a smashing success-you have braciole, sausage, meatballs, short ribs that are braised for hours.an abbondanza of food. Settle a debate: What’s the difference between gravy and sauce? Gravy is made with meat, like Sunday gravy. It’s comprised of 17 songs, one of which my father performs. That jukebox was the catalyst for two albums that my dad created the first was called An Evening at Rao’s, and it was part and parcel of our first cookbook launch in the ’90s. It was all Motown, doo-wop, Sinatra, Rat Pack stuff, a lot of the classics, and programmed by a dear friend of my father’s. According to Guy, the Marsala wine in the tender all-veal meatballs gives them a little sweetness that pairs well with. What about the one at the original NYC location? Back in the day our jukebox was one of the most notable jukeboxes in the city of New York. At 103 years old, John's of 12th Street is a hidden Italian gem in NYC. It covers everything: the Eagles, the Beatles, the Stones. I have to honestly say that my favorite jukebox right now is the one in L.A. Now the younger generation-which is me (and which is not so young anymore)-has expanded the spectrum. Who gets to pick the music in the restaurant? We have a jukebox in every restaurant with a wonderful selection of music. Of course we use other kinds of cheese too, like Locatelli and Pecorino Romano. I go through probably a wheel of parm a month in Los Angeles (opened in 2013), and in New York, almost the same. How much parm do you go through in a week? In Las Vegas alone (we opened there in 2006) we go through probably a wheel and a half to two wheels every ten days.
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