756: Up Close with Evan Kleiman, Host of Good Food
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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The Italian Restaurants of the Pasta Age
i think it was maybe the first time that they were just put together in a way that made them super attractive to a large number of people. You would give your waiters quizzes so that they wouldnt know yet. They had to study. There wis no brichetta at angeli. I mean, you know, had been an italian major,. i couldn't have people working for me mispronouncing italian words and misspelled words on the menu.
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