HOME > Chowhound > Greater Boston Area >
What's your latest food project? Tell us about it
TELL US

Mario Batali opening a restaurant in Boston?

w
wandergirl Nov 26, 2012 05:39 PM

Mario Batali has tweeted that he's opening Babbopizzeria in Boston "very soon":

https://twitter.com/Mariobatali/statu...

  1. C. Hamster Nov 26, 2012 06:59 PM

    We're thrilled

    1. Gio Nov 27, 2012 03:39 AM

      According to Boston Restaurant Talk,,, he "could be opening in the Fort Point neighborhood or the Seaport District. "

      http://bostonrestaurants.blogspot.com...

      I'm thrilled too.

      1 Reply
      1. re: Gio
        Beachowolfe Nov 28, 2012 05:57 PM

        THE hottest new 'hood in the city!

      2. C. Hamster Nov 27, 2012 05:31 AM

        The paper reported an address on Summer st today. By Pappagayo.

        1. StriperGuy Nov 27, 2012 06:22 AM

          Aaaah yes, another rock star chef over extending himself...

          1. t
            treb Nov 27, 2012 06:27 AM

            Probably a form of Mozza which he is expanding on the West Coast.

            11 Replies
            1. re: treb
              hiddenboston Nov 27, 2012 06:37 AM

              treb, it appears that it will actually be another location of OTTO, though he may be calling it Babbo to avoid (further) conflict with the Otto folks in Portland, Brookline, and Cambridge.

              1. re: hiddenboston
                s
                Spike Nov 30, 2012 08:49 AM

                yep...he definitely renamed it for that reason.

                There was a hilarious article on Serious Eats about it...apparently, the local Otto folks' logo looks realllllly similar to Batali's Otto's logo. It's funny because of what he said via twitter (pretty rude...more than I think he'd say given his TV personality). I'd link to it but I'm not sure what chowhound's policy is w/ external links...

                1. re: Spike
                  Gio Nov 30, 2012 09:16 AM

                  I've read the new restaurant will be located at 320 Summer St...

                  http://bostinno.com/2012/11/26/mario-...

              2. re: treb
                StriperGuy Nov 27, 2012 06:37 AM

                Oh yay, a rockstar chef chain.

                1. re: StriperGuy
                  t
                  treb Nov 27, 2012 08:24 AM

                  Yah rockstar, look at Big Guy Fieri making a run for it in NYC, a disaster! I think I'll support our locals.

                  1. re: treb
                    MC Slim JB Nov 27, 2012 08:56 AM

                    The jury's still out on that one. There's a community that enjoys reading the NY Times and drubbing Guy Fieri for his Unbearable Poochy-ness, and then there's Times Square tourists. His restaurant may end up doing just fine.

                    http://mcslimjb.blogspot.com/

                    1. re: MC Slim JB
                      c
                      cambridgedoctpr Nov 27, 2012 02:22 PM

                      if you read the other NY critics, they have been equally unkind to Mr. Fieri. But the bad review from the Times may actually help.

                      And just because the food is not the main attraction does not mean that the restaurant will fail. There are plenty of people who follow DDD who will stop in.

                      I ate at Babbo a few months ago; the food was very good and the wine list even better; I would go back.

                      1. re: cambridgedoctpr
                        h
                        hckybg Nov 27, 2012 03:44 PM

                        I've had good meals at Pizzeria Mozza and the Eataly pizzeria as well, and a great meal at Del Posto. As much as celebrity chefs annoy us onlookers, he has a pretty good track record.

                    2. re: treb
                      e
                      Eastwind Nov 2, 2013 07:56 AM

                      Are you really comparing Mario Batali to Guy Fieri? I don't think Guy Fieri is an actual chef.

                      Also, a rockstar chef chain? How is Mario any different than Barbara Lynch, Jamie Bissonnette, Ken Orinner, ect.? His restaurants are pretty good and maintain a certain level of standard.

                      1. re: Eastwind
                        MC Slim JB Nov 2, 2013 08:04 AM

                        Fieri was the chef/owner of several restaurants (with names like "Johnny Garlic's, a California Pasta Grill" and BBQ/sushi joint "Tex Wasabi" -- you can't make this stuff up) before he became a food-TV celeb.

                        So yes, he and Batali are both chefs. And I drive a car, but I'm not Mario Andretti.

                        Obviously, any chef who builds an empire ends up dividing his time among each of his restaurants. The results vary. I've never felt swindled by a Batali restaurant, and then there's Todd English.

                        http://mcslimjb.blogspot.com/

                        1. re: MC Slim JB
                          e
                          Eastwind Nov 2, 2013 10:32 AM

                          From what I've read, Fieri's career and education was mostly in the management side, not so much as a chef.

                          Todd English...uh, does anyone like him anymore? His ego took over the talent he had.

                2. MC Slim JB Nov 27, 2012 07:00 AM

                  I've dined at a few of Batali's restaurants in NYC, mostly with very positive experiences, despite going in with some skepticism. His Otto in particular impressed me as very good and quite reasonable, with excellent pastas in properly small portions as well as fine small plates, really good pizzas, and sensibly priced wine. So as overexposed celebrity-chef empires go, we could do far worse (and have).

                  I just hate to see the Seaport turning into a giant mall of chain outlets and brand extensions of food-TV personalities. It's not a good thing for Boston's indies in other neighborhoods.

                  http://mcslimjb.blogspot.com/

                  6 Replies
                  1. re: MC Slim JB
                    Alcachofa Nov 27, 2012 07:12 AM

                    The seaport is on a path of developing into a souless place where conventioneers and tourists who want to "eat on the water" will be corralled into mostly overpriced restaurants.

                    I've been to Otto in LV. Only had the pizza which, while fine, should not have had Batali's name on it. I have not been to Mozza, but I've seen pictures of the product there, and it was plain to see that Batali's Otto is no Mozza (on the pizza front).

                    1. re: Alcachofa
                      g
                      Gabatta Nov 27, 2012 07:34 AM

                      That LV branch isn't on par with the Manhattan original, they should name it something else. If that's what we get here, I'll pass. I'd love a homegrown kick ass pizza place rather than another subpar recreation of an out of town joint. Where's our Pizzeria Bianco?

                      On the whole, I feel like the Seaport is already a lost cause as a dining destination.

                    2. re: MC Slim JB
                      e
                      ebpizza Nov 27, 2012 07:22 AM

                      I agree, I've been to Otto twice in NYC and both times had nice experiences. I've also eaten at Lupa.

                      I just wish Boston had similar Italian places that are reasonably priced and not overloaded with ingredients.

                      I also prefer more traditional regional menus.

                      1. re: MC Slim JB
                        k
                        Klunco Nov 27, 2012 08:11 AM

                        I've always been impressed with the wine selections at the Batali restaurants in NYC, in credit, I believe to Bastianich. Most impressive was when a group of twelve of us went to Del Posto for a bachelor party, they had a large number of sub $50 bottles and even a number of sub $30 and the sommelier was great about accommodating our budget and thirst. Wish more high end or even mid priced restaurants could find good quaffable cheap wine for their lists.

                        There are a couple of restaurants in Boston I can think of where the cheapest bottle is $50-60. Nothing irks me more.

                        1. re: MC Slim JB
                          hotoynoodle Nov 27, 2012 08:20 PM

                          i've had excellent meals, wine and service at babbo, esca and lupa. really outstanding. far better than anything i ever ate at say, olives, back in the day. have also had dinner with bastianich a few times and he is feverishly passionate about both wine and food.

                          perhaps they really execute the brand extension better than many others? have only eaten in the nyc branches, so can't personally attest.

                          however, there was this:

                          http://online.wsj.com/article/SB10001...

                          with the price of real estate in the seaport, and its potential future values, i don't see too many little cutting edge indies ever opening down there.

                          1. re: hotoynoodle
                            g
                            Gabatta Nov 28, 2012 03:10 AM

                            Unfortunately, it sounds like what we would be getting here is not a Babbo or Lupa type place.

                            Maybe Batali is planning on taking over Upper Crust with this track record?

                        2. b
                          bear Nov 27, 2012 07:10 AM

                          The mushroom and fontina pizza at Mozza in Newport Beach was really good. Excellent crust and toppings. Desserts were great, too. I think this is good news.

                          1. FinnFPM Nov 27, 2012 04:48 PM

                            I think it's pretty silly to complain about a guy like Batali opening a restaurant in Boston, as though we have a static number of eaters here and he's going to suck them all up, kill off local favorites, and stifle innovation. To me, it's like complaining that immigrants are stealing American jobs.

                            I hope he opens up a restaurant here. It'll bring buzz to the area, it'll bring more money to the city, it'll add another dining option, it'll increase competition. I can't think of a plausible negative here, really. It's fine to roll your eyes at a name-brand chef, but personal preferences are not legitimate concerns. Bring on Batali -- hell, bring on Fieri for all I care. The more the merrier. I'm glad that most people here don't seem to be up in arms about this.

                            10 Replies
                            1. re: FinnFPM
                              t
                              teezeetoo Nov 27, 2012 06:12 PM

                              I'd count Babbo's among my favorite dinners, particularly the first time we ate there. It was vibrant, generous, and innovative. I'd be thrilled to discover a Babbo's in Boston. Del Posto was not nearly as impressive: it was beautiful, stately, super competent and corporate. So if the Babbo's Batali showed up, I'd be at the door.

                              1. re: FinnFPM
                                Boston_Otter Nov 28, 2012 08:10 AM

                                Very much agreed. I've had nothing but good experiences with Batali's food, I'm glad to see the area he's opening it in expanding its options, and, frankly, having a Batali restaurant here is a nice boost.

                                1. re: FinnFPM
                                  StriperGuy Nov 28, 2012 09:22 AM

                                  I've been to Babbo, it was good, but not exceptional. Personal preferences ARE legitimate concerns.

                                  In my experience EVERY chef that goes the EMPIRE/Brand route inevitably loses track of the food (this is about the food after all) somewhere between the time they open their third, and their 10th restaurant. Location number 6 is usually a bad sign.

                                  Certainly after 10, that person is no longer a chef, or a food person, but rather a manager/business person, and inevitably the food suffers.

                                  (See Wolfgang Puck branded fast food Pizza at your local airport (likely actually made by Sysco or some such) for the extreme example.)

                                  1. re: StriperGuy
                                    FinnFPM Nov 28, 2012 09:25 AM

                                    Oh I don't dispute any of this. I'm not invested in his career so I won't mind if he jumps the shark. I just think that a mediocre Batali restaurant is better than an empty warehouse.

                                    1. re: StriperGuy
                                      c
                                      cambridgedoctpr Nov 28, 2012 03:46 PM

                                      Striper, i just went to Bernadin and Jean-Georges and thought that they retained their excellence.

                                      I really liked Babbo but thought that it just fell short of excellence in the food though the wine list was excellent.

                                      Do you disagree?

                                      1. re: cambridgedoctpr
                                        t
                                        teezeetoo Nov 28, 2012 05:32 PM

                                        don't know if it was a general question, cd, but I do disagree. Babbo's is not competiing with Le Bernardin or Jean-Georges. It is a far less formal cuisine and, of its kind, excellent. If you were to compare Del Posto with LB or JG I'd agree: it disappointed me compared to both those two and to Per Se and it is certainly closer in concept to them. Babbo's is a far more, in my mind, joyful and uncomplicated treasure with an almost Sicilian/Neopolitan sloppy conviviality. Frankly, it's a style I prefer though I wouldn't knock the meals i've had at LB, JG and Per Se at all.

                                        1. re: teezeetoo
                                          StriperGuy Nov 29, 2012 07:25 AM

                                          Generally. I guess I am just not so impressed by uncomplicated Italian as it has been done ad infinitum. Just short of excellent is about right. Nothing wrong, in fact quite tasty, and I'd eat there again, but given the thousand choices in NYC I would not go three blocks out of my way to do so.

                                          Glad to hear Bernardin and Jean-Georges are keeping their luster.

                                          Maybe it is also that I just find Mario Batalli's whole shtick a bit annoying. The I'm your buddy big (slightly sloppy, perhaps a little drunk) thing.

                                          1. re: StriperGuy
                                            t
                                            teezeetoo Nov 30, 2012 09:11 AM

                                            So much depends on the whole experience when you are spending that kind of money (assuming money counts to you!). Our first time at Babbo's, the first year it opened, it was our "splurge" choice for a NYC visit with friends. We've all been to Italy often and we were blown away by not only the food and the audacious wine list, but the lovely, convivial service that night. We were obviously having such a good time and we were also obviously not "posh" NY'ers - for whatever reason, the Maitre D' send over a bottle of Sicilian etna rosso that "mario particularly likes" on the house. The 6 of us have never forgotten the generosity of that meal and we forgive Mario a lot of pr posturing because, that night at least, it was all about the joy of sharing great food.

                                        2. re: cambridgedoctpr
                                          Bob Dobalina Nov 29, 2012 09:14 AM

                                          Eric Ripert is probably a bad example - I think there are what two restaurants he owns? He is an example of a celebrity chef who has resisted empire building.

                                          1. re: Bob Dobalina
                                            c
                                            cambridgedoctpr Dec 1, 2012 04:53 PM

                                            eric ripert has a couple of places in D.C . though he is breaking his ties with them. I admit that he seems to have the least love of empire building among the great chefs.

                                            we will see what batalli does here in Boston.

                                            My favorite chain is Nobu's, and I eat there in NYC frequently. So I believe that it is possible to be a chain and be great, too.

                                    2. m
                                      misscucina Nov 28, 2012 10:15 AM

                                      I'm thrilled -- there is absolutely no good pizza in the neighborhood and we could use more casual-ish places. I hope Ming Tsai's future Blue Dragon is another fun, unpretentious place that you can drop in and grab a bite rather than wait in line for hours with the suburban tourists like at the Liberty Wharf places.

                                      2 Replies
                                      1. re: misscucina
                                        j
                                        JoeM Nov 28, 2012 04:44 PM

                                        Oh, if you build it, they will come. The tourists will come... I always liked the setup at their 8th St setup with a large bar with standing room tables at which to wait and enjoy some wine & snacks before being seated, or just enjoying everything in the front. Hopefully the crowds will save some of the olive oil gelato for me!

                                        1. re: misscucina
                                          g
                                          GaryK Dec 3, 2012 02:10 PM

                                          I agree! We're really talking Fort Point Channel here rather than Seaport and while Sportello has some great pastas, they are really pricey and there's no pizza to speak of. If Batali is planning something like Otto (NY version, where I've had several fine meals) it would be a great addition at a more reasonable price point. As for the tourist hordes, FWIW there's no water view on that part of Summer Street.

                                        2. Gio Apr 7, 2013 10:53 AM

                                          one hour ago on FB:

                                          "Mario Batali
                                          it's official. we're going to boston!!
                                          babbo pizzeria e enoteca, coming soon to 320 summer street.

                                          Wheeeeeeeee!!"

                                          http://www.facebook.com/MarioBatali?r...

                                          1 Reply
                                          1. re: Gio
                                            MC Slim JB Apr 7, 2013 01:47 PM

                                            You can hit Ming's new place with a rock from that spot. Returning fire is a bit more difficult (A Street runs underneath Summer).

                                            http://mcslimjb.blogspot.com/

                                          2. s
                                            Swankalicious Apr 7, 2013 11:45 AM

                                            The Globe and Grub Street reported on Friday that it's official, and it will indeed be a Babbo.

                                            2 Replies
                                            1. re: Swankalicious
                                              j
                                              Jenny Ondioline Apr 7, 2013 11:49 AM

                                              Sort of: it's the same concept as his pizzeria Otto, but since someone else is already using that name here, they're calling it Babbo.

                                              1. re: Jenny Ondioline
                                                g
                                                Gabatta Apr 7, 2013 12:20 PM

                                                That's correct. Babbo in name only.

                                            2. w
                                              wandergirl Aug 26, 2013 04:49 PM

                                              The Summer St. location has fallen through:

                                              http://www.boston.com/names/2013/08/2...

                                              16 Replies
                                              1. re: wandergirl
                                                g
                                                Gordough Aug 26, 2013 05:14 PM

                                                Perhaps now if he still interested in Boston he can think a bit ahead of the curve and find a location in or near Downtown Crossing which I think has the potential to be the next restaurant hotspot in the coming years.

                                                1. re: wandergirl
                                                  StriperGuy Aug 26, 2013 07:14 PM

                                                  What a tragedy...

                                                  1. re: wandergirl
                                                    MC Slim JB Aug 27, 2013 05:16 AM

                                                    That's bad news for Todd English's former landlords, as The Todd was claiming he'd earn some of his unpaid back rent by selling the Olives Charlestown liquor license to Batali: http://www.universalhub.com/2013/more-trouble-celebrichef-todd-english

                                                    http://mcslimjb.blogspot.com/

                                                    1. re: MC Slim JB
                                                      c
                                                      cambridgedoctpr Aug 27, 2013 05:24 AM

                                                      interestingly, there are people who do a good job of chain restaurants: sichuan gourmet, Xian's famous foods, Harold's chicken shack. Strangely, i feel that top chefs do a worse job.

                                                      he exception is Nobu, which is a chain that I liked in California and in New York.

                                                      Is Batalli's Otto better than a typical pizza joint?

                                                      1. re: cambridgedoctpr
                                                        m
                                                        maestrette Aug 27, 2013 06:00 AM

                                                        I can speak only to the location of Otto that is in the Venetian in Las Vegas, but it is definitely not just a typical pizza joint. They have excellent cheeses and various small plates, and their pastas are also quite good. As many times as I've been (8?), I think I've only had pizza once, and it was good - nice charred crust, dressed like a real Italian pizza.

                                                        1. re: cambridgedoctpr
                                                          MC Slim JB Aug 27, 2013 06:02 AM

                                                          I'd say it's more accurate to describe the Batali Otto as an Italian place that does way better-than-average pizza, pasta and small plates with a big, very affordable selection of wines. I'm not a slavering Batali fan by any means, but I was impressed with it for its value.

                                                          http://mcslimjb.blogspot.com/

                                                          1. re: MC Slim JB
                                                            c
                                                            cambridgedoctpr Aug 27, 2013 02:27 PM

                                                            MC, are you not impressed by Babbo? i thought that it was very good but not worth writing home about; I had a great bottle of Barolo at a very good price. I have not been to Batalli's Posto though it is the most controversial of the 4 star picks in the NY Times.

                                                        2. re: MC Slim JB
                                                          hotoynoodle Aug 27, 2013 07:26 AM

                                                          the court has already given both the kingfish and the olives licenses to the respective landlords in lieu of back-rent. they are no longer todd's to sell. regardless of what his flack has to say.

                                                          1. re: hotoynoodle
                                                            g
                                                            Gordough Aug 27, 2013 07:57 AM

                                                            I am not sure how the court could "give" the licenses to his creditors absent a trial/judgment. I think they merely sought and obtained attachments of the licenses at the outset of their cases as pre-judgment security in the event they are ultimately successful in their lawsuits. Technically, they would be Todd's to sell but he can't sell them without the Landlords' blessing (i.e. a release of the attachment).

                                                            1. re: Gordough
                                                              hotoynoodle Aug 27, 2013 08:12 AM

                                                              http://www.universalhub.com/2013/todd...

                                                              sorry, i don't play a lawyer on the interwebz.

                                                              licenses were seized/attached under court order, in light of fact that back rent and damages will likely never be recovered, and cannot be sold without court's permission.

                                                              1. re: hotoynoodle
                                                                MC Slim JB Aug 27, 2013 08:47 AM

                                                                Hot off the presses, in the wake of this morning's licensing board hearing: http://www.universalhub.com/2013/deal-works-get-city-square-new-high-end-english-fr

                                                                http://mcslimjb.blogspot.com/

                                                                1. re: hotoynoodle
                                                                  C. Hamster Aug 27, 2013 09:54 AM

                                                                  Seizing and attaching are different things.

                                                                  Gordough's explanation is a good one.

                                                                  Attaching property prevents the owner from conveying it until the legal mess is settled. As part of a judgement or settlement the licenses likely will be transferred to the landlord.

                                                                  1. re: C. Hamster
                                                                    hotoynoodle Aug 27, 2013 05:21 PM

                                                                    lol, for pete's sake, guys. am a sommelier, not a lawyer!

                                                                    thanks for clarifying, but remain glad that the courts are finally taking action. he is not some humble residential tenant, but a guy with a mile-long list of non-payment to a mountain of creditors, including micro- and mega- businesses.

                                                                    i know 2 brothers who own a specialty produce company and work on a shoe-string. they thought getting into "the new" olives would be their big break. he stiffed them for months, til they finally ceased delivery. they have never been paid and if they ever are, will receive pennies on thousands. sure, school of hard knocks, but i don't know any other chef in town who has pulled this kind of shit for so long, again and again and again, and essentially skated. it's just gross. he truly feels he is above the law.

                                                                    1. re: hotoynoodle
                                                                      C. Hamster Aug 27, 2013 06:59 PM

                                                                      He's a pig, for sure.

                                                                      I hope your friends get something. Maybe the watch the bride - to- be clocked him with,

                                                                      1. re: hotoynoodle
                                                                        g
                                                                        Gordough Aug 28, 2013 06:21 AM

                                                                        Interestingly, produce is one thing you don't want to neglect to pay for. There is a VERY powerful Federal statute that essentially allows a produce supplier to go after individuals to recoup their loses and not just the entity they sold the produce to. In other words, any produce supplier who sold to a Todd English led entity and didn't get paid for it, could sue English personally. Regardless of the financial status of his entities, I am sure he still has reachable personal assets. The produce suppliers must have had a very strong lobby to get such a bill passed.

                                                                        1. re: Gordough
                                                                          hotoynoodle Aug 28, 2013 06:30 AM

                                                                          he did the same to the liquor/wine/beer wholesalers, many of whom were owed thousands when olives closed the first time. some were willing to accept pennies on the dollar to get back in for this last olives rodeo, but others were not and swore to never do business with him again.

                                                          2. m
                                                            mwk Aug 27, 2013 01:41 PM

                                                            The latest, hot off the presses...

                                                            http://www.boston.com/names/2013/08/2...

                                                            12 Replies
                                                            1. re: mwk
                                                              j
                                                              Jenny Ondioline Aug 27, 2013 02:20 PM

                                                              Well, good on him for not being willing to budge on that point.

                                                              1. re: mwk
                                                                t
                                                                treb Aug 28, 2013 05:29 AM

                                                                The latest I heard was there was a disagreement between Batali and the landlord over over a wood burning oven.

                                                                1. re: treb
                                                                  hotoynoodle Aug 28, 2013 06:06 AM

                                                                  yeah, that's in the link above. except for anybody grandfathered in, i don't think boston allows them anymore, so not a simple landlord issue.

                                                                  1. re: hotoynoodle
                                                                    MC Slim JB Aug 28, 2013 06:25 AM

                                                                    I don't think that's true, it's just that the ventilation requirements are expensive, and Batali apparently wanted the landlord to contribute to the necessary work. Picco, Posto, Gran Gusto, and the forthcoming Pastoral (also in Fort Point) all burn wood in their pizza ovens, among others.

                                                                    http://mcslimjb.blogspot.com/

                                                                    1. re: MC Slim JB
                                                                      hotoynoodle Aug 28, 2013 06:32 AM

                                                                      are they wood-fueled? or does gas fueled fire burn the wood?

                                                                      1. re: hotoynoodle
                                                                        MC Slim JB Aug 28, 2013 06:38 AM

                                                                        Those pizza ovens are / will be purely wood-fueled.

                                                                        Http://mcslimjb.blogspot.com/

                                                                        1. re: MC Slim JB
                                                                          hotoynoodle Aug 28, 2013 07:14 AM

                                                                          i stand corrected. thank you. :)

                                                                      2. re: MC Slim JB
                                                                        t
                                                                        Tzonis Nov 18, 2013 02:01 PM

                                                                        One clarification, Picco in the south end is not wood burning to my knowledge.

                                                                        1. re: Tzonis
                                                                          MC Slim JB Nov 18, 2013 02:26 PM

                                                                          I always thought it was wood-fired, but you are correct: Picco uses a gas-fired Wood Stone brand oven.

                                                                          http://mcslimjb.blogspot.com/

                                                                          1. re: MC Slim JB
                                                                            b
                                                                            bear Nov 18, 2013 02:42 PM

                                                                            I wonder if it could be a hybrid like Area IV. Picco's Facebook photos show lots of wood embers in the oven shots.

                                                                            1. re: bear
                                                                              MC Slim JB Nov 18, 2013 03:50 PM

                                                                              I always thought I could see wood embers in Picco's oven, too, and know that Wood Stone makes wood-fired ovens (as well as gas and coal ones). But according to this interview, it has two gas elements and one (probably under-floor) infrared element: http://boston.eater.com/archives/2012/05/10/post-15.php

                                                                              http://mcslimjb.blogspot.com/

                                                                              1. re: MC Slim JB
                                                                                b
                                                                                bear Nov 18, 2013 05:54 PM

                                                                                Weird. I don't know what the heck I was looking at because I don't see any oven photos on Facebook now. Guess the senility is taking over...

                                                                2. Matt H Nov 1, 2013 07:21 AM

                                                                  Batali searching for space to possibly open a Boston Eataly. This would be amazing.

                                                                  http://www.bostonglobe.com/business/2...

                                                                  18 Replies
                                                                  1. re: Matt H
                                                                    MC Slim JB Nov 1, 2013 07:25 AM

                                                                    Now that's a mall food court I could get behind!

                                                                    Imagine having a good reason to go to Fanueil Hall, or how it might improve the Downtown Crossing area. Hope Batali doesn't opt for the Back Bay or Seaport. Won't happen till 2015, but still.

                                                                    http://mcslimjb.blogspot.com/

                                                                    1. re: MC Slim JB
                                                                      Matt H Nov 1, 2013 07:31 AM

                                                                      If they locate space in Fanueil Hall/Quincy Market that would give us Eataly, The Boston Public Market, Haymarket Pushcart Vendors and the future International market approved for Parcel 9 all clustered in one area. That easily would be one of the more impressive market districts in the country.

                                                                      1. re: MC Slim JB
                                                                        hotoynoodle Nov 1, 2013 07:33 AM

                                                                        +1 on this. looks like a $$$$$ juggernaut for batali and partners too.

                                                                        1. re: MC Slim JB
                                                                          Alcachofa Nov 1, 2013 09:07 AM

                                                                          I could see Downtown, due to the daytime crowd, and the affluent nouveau condo community. Not to mention Beacon Hill being right across the way, and Back Bay not exactly far either.

                                                                          Fanueil Hall area, similarly. Though it certainly would work for his purposes in Back Bay as well.

                                                                          Seaport wouldn't really make sense to me for that place, except for the fact you can easily get a lot of square footage there.

                                                                          I was disappointed in the cheesy crowd I encountered at the NYC Eataly rooftop beer bar. Mrs. A and I immediately turned around and found civilization a few blocks away (Gramercy Tavern) (Flatiron Lounge was closed at the time).

                                                                          And, of course, the name is still ghastly, no matter where it ends up.

                                                                          1. re: Alcachofa
                                                                            hotoynoodle Nov 1, 2013 09:29 AM

                                                                            i was wondering how much of the nyc traffic was foodtv-driven tourists? that was my first thought about him winding up in faneuil hall and what a nightmare that would be for locals who actually want to shop for real food.

                                                                            1. re: hotoynoodle
                                                                              j
                                                                              jajjguy Nov 1, 2013 09:36 AM

                                                                              I hear you, but if the foodtv crowd helps create the demand to get a great food spot open, I count that as a positive. Plus, lots of those folks will develop into chow hounds. Everyone needs a way in, and it's really not us-v-them.

                                                                              When I'm not working or eating, I'm playing music, and occasionally I get a chance to play for a general public, non-music crowd. I've come to love those occasions because it means I get to turn some new people on to the thing I love. I see Eataly doing the same for non-foodies, or for the food-curious.

                                                                          2. re: MC Slim JB
                                                                            C. Hamster Nov 1, 2013 09:44 AM

                                                                            The eataly in NYC is spectacular and I love to go there.

                                                                            But I seriously doubt that he can carry it off as he expands to other locations.

                                                                            I didnt read the article (I will tho) but wouldnt be be at least his 4th or 5th locale? DC and Chicago in front of us.

                                                                            As for the rooftop beer garden, Ive usually found it pretty fun, but it depends on the crowd, for sure.

                                                                            If you turn around and want something else, there's a bar called LIVE BAIT about a half a block away on 23rd st that's pretty cool.

                                                                            1. re: C. Hamster
                                                                              c
                                                                              cambridgedoctpr Nov 1, 2013 01:26 PM

                                                                              i think that there is already an eataly in chicago, so that moves boston up a notch.

                                                                              i like babbo and esca, but it is rare for me to patronize a chain restaurant from a famous chef. I like Von Gerrichten, but i never eat at his Boston restaurant. I must admit that i would like a boston nobu especially if it miraculously was BYOB as are the two in Manhattan.

                                                                              1. re: cambridgedoctpr
                                                                                hotoynoodle Nov 1, 2013 03:34 PM

                                                                                er...

                                                                                jean-georges vongerichten ? restaurants where the chef is contractually obligated to visit less than a handful of times per year hold little luster for me.

                                                                                1. re: hotoynoodle
                                                                                  c
                                                                                  cambridgedoctpr Nov 1, 2013 05:20 PM

                                                                                  i like the incarnsations of nobu in manhattan and Southern California; i doubt nobu spends much time at either place

                                                                                  1. re: hotoynoodle
                                                                                    e
                                                                                    Eastwind Nov 2, 2013 08:01 AM

                                                                                    Jean-George's restaurants are usually pretty good. Market at the W Boston is pretty good as well.

                                                                                    No different than the Boston area chefs that have a lot of restaurants.

                                                                                    As far as Mario, I would love Carnevino. If Eataly came to Boston, along with Wegmans' proposed expansion into the downtown area, Boston is going to have some incredible grocery options.

                                                                                    1. re: Eastwind
                                                                                      hotoynoodle Nov 2, 2013 08:15 AM

                                                                                      have eaten at several jgv locations here, london, nyc and paris. it has been many years though and his reach wasn't as global as it is now. if the best you can say is "pretty" good, am not racing back.

                                                                                      guys like batali and jgv own dozens of properties and brands. it's not the same as a guy like oringer who can walk from home to all his properties except for one.

                                                                                      1. re: hotoynoodle
                                                                                        e
                                                                                        Eastwind Nov 2, 2013 10:39 AM

                                                                                        You can only be in one kitchen at a time. These chefs are all about finding, grooming, and trusting talent.

                                                                                        Thomas Keller manages to have two flagship, haute cuisine restaurants that are bi-coastal, but they are still both excellent. Guy Savoy, Joel Robuchon, Pierre Gagnaire, Alan Ducasse, Daniel Boulud, Heston Blumenthal, Michel Bras are just some of the example of chefs who manage and run restaurants all over the place.

                                                                                        1. re: Eastwind
                                                                                          hotoynoodle Nov 2, 2013 11:45 AM

                                                                                          keller has 3 restaurants. blumenthal and bras each less than a handful.

                                                                                          i'm not saying it's impossible to expand outside your reach or city of origin, but few have the skill of ducasse to begin with and even fewer have the capacity to find top executive chefs who can then find troops to build rather than erode the brand.

                                                                                          it's happened to several chefs just in boston who bit off more than they could chew. english was not the only victim of his own hubris.

                                                                                          1. re: hotoynoodle
                                                                                            MC Slim JB Nov 2, 2013 11:58 AM

                                                                                            I imagine the reason for English's expansionism were not simply about ego. He wanted to be rich and famous, and he achieved that. I don't blame him for chasing those goals; I just get annoyed when he talks about being in it for the joy he brings to people. That might be easier to buy if so many of his restaurants weren't cynical shitshows, or if he were a more ethical businessperson.

                                                                                            http://mcslimjb.blogspot.com/

                                                                                            1. re: MC Slim JB
                                                                                              t
                                                                                              teezeetoo Nov 2, 2013 03:06 PM

                                                                                              I love Eataly in NY, though I understand the concern for its effects on local and small which cause raging discussions about its Italian branches. It's expensive but where else can you explore dozens of Italian cheeses, charcuterie, excellent bread, sniff around jams and moutardes you won't see anywhere else, and all under one bubbling, babbling roof. I always stop in when we're in NY and bring "takeout" to our friends and its always fun. I first went to Babbo's when Batali was actually there and I've been at least once a year since and he's long not been there. It still, for me, has a ring of authenticity, some of the best and most upbeat service I've experienced any where in the world, and damn good food and wine. So maybe his gift is training fine staff who keep the brand brimming with inventiveness. I don't begrudge the choice to go big and get rich: I have family in the business and its damn hard work to run one restaurant, never be home to see your kids on a weekend, and barely make a living.

                                                                                            2. re: hotoynoodle
                                                                                              e
                                                                                              Eastwind Nov 2, 2013 05:24 PM

                                                                                              Keller has 6 restaurants (3 Bouchons bistros, Ad Hoc) all together, plus a bakery. By it goes back to my point, a chef can only be in one kitchen at one time. Bras can only be in Japan, and not his kitchen in France, or vice versa. It's all about developing the talent to execute, the same talent that cooks when a Thomas Keller isn't in the house even when he had one restaurant.

                                                                                              Keller, Ducasse, Ramsay, Jean George, all have built great organizational foundations when it comes to recruiting, nurturing, and enabling talented chefs and staff, and it allows them to do what they've done.

                                                                                              1. re: Eastwind
                                                                                                hotoynoodle Nov 2, 2013 08:32 PM

                                                                                                ramsay, really?

                                                                                                i haven't been blown away by a jean-georges place in forever, same with nobu. i no longer go.

                                                                                                on the whole, i don't think we disagree. i never said it's impossible but those who can are in a VERY small club.

                                                                            2. j
                                                                              jjbourgeois Nov 3, 2013 07:38 AM

                                                                              Ugh, some of the worst meals i've had have been at the restaurants of food tv chefs.

                                                                              Show Hidden Posts