Molto Mario

Freshness and simplicity are the keys to Mario Batali’s spectacular Italian cuisine. Molto Mario brings these principles home—it’s a culinary tour of Italy with tips and secrets from one of New York’s premier chefs.

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Mario Batali

Mario Batali believes that olive oil rules, that shorts are acceptable attire for every season and that food, like most things, is best when left to its own simple beauty. To that end, Mario creates magic night after night in Manhattan, dividing his time between his Italian hotspots: Babbo Ristorante e Enoteca, an upscale dining room where Mario has seamlessly combined traditional principles with intelligent culinary adventure since June 1998; Lupa, a Roman-style trattoria; and Esca, which focuses on fresh seafood. Ruth Reichl at The New York Times hailed Babbo with three stars, and the James Beard Foundation honored it with its "Best New Restaurant of 1998" award.