Mario Does Steaks Too
Jan 9, 2008 chefs
| With Batali and Bastianich opening Carnevino, I have just one question:What’s with all these chefs opening steak houses?
Are people really crying out for more giant portions of beef to this extent? And what local celebrity chef will be the one to go for it here? …ok that’s three questions |
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January 9th, 2008 at 5:45 pm
[...] post by stlbites.com « rocco dispirito STFU about BS [...]
January 11th, 2008 at 1:22 am
I’ll tell you why. Because upper end steak houses have the highest profit margins in the fine dining genre. There’s isn’t much labor in slapping a slab of meat on the grill. Also, steak houses appeal to the expense account crowd.
January 11th, 2008 at 12:33 pm
Absolutely, Michael. And the same people who will pay (expense) a $$$$ steak will likely shell out for more than a few outrageously marked-up bottles of already outrageously expensive cult cabernet or vintage Bourdeaux.
January 20th, 2008 at 6:14 pm
A little birdie told me that one of Batali’s former employees is opening a charcuterie on Morganford. Again….talk around town.
January 20th, 2008 at 11:04 pm
yeah…I heard that rumor a couple months ago, and Galliano confirmed it. He’s spoken to the guy…Mark Sanfilippo
January 21st, 2008 at 8:21 am
nice. call him and tell him to get crackin’
January 21st, 2008 at 10:11 am
you haven’t had Josh’s…he’s the one that needs to get crackin’. They were amazingly good.