Did that create an influx of fake negative reviews, people looking for a comped meal?
No, but that would be interesting to look out for. I read that you’re working on a cookbook. I am. I am slowly drafting a cookbook. I have a lot of things going on. I just started working with William Morris and signed a production deal to create a television show, and we’ll probably develop the cookbook at the same time. Part of me wants to write a very irreverent kind of pop culture, rock-and-roll food book, but part of me also wants to make a book more tuned into the restaurant, like a cookbook for dinner parties, dinners for 8 or so guests. Great food is definitely our main objective, but the goal of this restaurant and the cookbook is bringing people to the table, and having people and friends sit down together who might not normally do so. Approachable, whimsical food that you might not need a whole lot of intense skills, or intimate knowledge of molecular gastronomy to pull off. You started out as a pot washer in Rhode Island, where you’re from. Good times. You’ve been with rest
