
From restaurant trenches to culinary empire, Bastianich's raw memoir - hailed by Jay McInerney as "the best since Bourdain's Kitchen Confidential" - reveals the brutal economics behind your favorite dining spots. How did a New York Times bestseller change how we see restaurants forever?
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Queens Boulevard, 1970. A velvet-wallpapered Italian restaurant called Buonavia opens its doors, and an eleven-year-old boy starts washing dishes on tomato boxes in the storage room. He watches his father-the original Restaurant Man-navigate meat markets at dawn where prostitutes work the corners and mob connections grease the wheels. This isn't the glamorous chef-as-rockstar world we know today. This is blue-collar survival, where restaurant owners wouldn't dare eat in their own dining rooms while customers were present. The boy is embarrassed to tell his friends what his family does for a living. He dreams of escape, of becoming anyone but a Restaurant Man. Yet decades later, Joe Bastianich would build a global culinary empire spanning over thirty restaurants, fundamentally reshaping how America understands Italian cuisine. How does someone run from their destiny only to embrace it completely? The answer lies in understanding that the restaurant business isn't really about food at all-it's about identity, obsession, and the peculiar madness required to succeed in an industry designed to break you.
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