Story | May 19, 2012
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Story | Sep 17, 2013 | 1:33 PMYou may, in the course of your travels, alight at New Bay Seafood, in a building that has been home to approximately a trillion Hong Kong-style restaurants since it began as Jumbo Seafood in the first San Gabriel Valley Chinese restaurant-boom in the early 1980s. And if you are familiar with the vaguely Southeast Asian Chiu Chow cooking popularized at nearby Newport Seafood, the trilingual menu, written in Chinese, Vietnamese and English, will hold few surprises: cubed filet mignon sauteed in a peppery brown sauce; snow pea leaves stir-fried with garlic; crunchy salt-and-pepper squid, and spicy basil leaf clams.
Story | Dec 15, 2012
Story | May 10, 2012 | 4:32 PM
The James Beard Restaurant Awards in New York felt like the Oscars, complete with paparazzi. There was no red carpet, but Wolfgang Puck, David Chang of Momofuku and Matt Molina of Osteria Mozza got the star treatment.
Story | May 14, 2012 | 4:33 PM
Cookbook Watch: "Restaurant Man"