There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.

The lighting and the buzz and everything in addition to the food have an impact on what the customer feels.

I guess the success of selling this kind of food to New Yorkers is that to them it seems new. Serving the head or the tail or the tongue certainly doesn't make me a pioneer in the real world-although maybe, in New York, in a fancy restaurant, I was a bit of one.

The Food Network is getting a little more entertaining than I would have thought a couple years back. They're in 80 million homes now. This is no longer a niche market.

Some things are being destroyed, because the Italians are just as tired of their basic food as the Americans and French were 20 years ago. So they're reinventing to avoid palate exhaustion.

This is food that can be made at home without too much shopping,