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Restaurant Man
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
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Publisher's summary
How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners - his mother, Lidia Bastianich, and Mario Batali.
Joe first learned the ropes of the restaurant business from his father, Felice Bastianich, the original Restaurant Man, the ultrapragmatic and sharp-eyed owner of a popular red-sauce joint. But years of cleaning chickens and other kitchen drudgery convinced Joe that his destiny lay elsewhere. After a year on Wall Street, however, he realized that his love of food was by now too deeply ingrained, and after buying a one-way ticket to Italy, he spent over a year working in restaurants and vineyards there, developing his own taste and learning everything he could about Italian cuisine.
Upon his return to New York, he partnered with his mother to open Becco and soon after joined forces with Mario Batali, an alliance that not only created a string of critically acclaimed and popular restaurants but redefined Italian food in America.
Restaurant Man is not only a compelling ragù-to-riches chronicle but a look behind the scenes at what it really takes to run a restaurant in New York City, the most demanding, fickle, and passionate market in America, from dealing with shady vendors, avaricious landlords, and vitriolic food critics, to day-to-day issues like the cost of linens (“the number-one evil”) and bread and butter.
Writing vividly in an authentic New York style that is equal parts rock ’n’ roll and hard-ass, bottom-line business reality, Joe shares lessons learned from a lifetime spent in restaurants (“Anything you give away for free is bad”), while recounting the stories of his own establishments - including how Del Posto managed to overcome a menu that was initially so ambitious that it could not be executed, to ultimately become the only four-star Italian restaurant in America.
Joe speaks frankly about friends and foes, but at the heart of the book is the mythical hero Restaurant Man, the old-school, blue-collar guy who stays true to the real secret of his success - watching costs but ferociously dedicating himself to exceeding his customers’ expectations and delivering the best dining experience in the world.
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Story
This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
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Do wish it was unabridged though. . .
- By Tiffini on 04-16-10
By: Gordon Ramsay
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Setting the Table
- The Transforming Power of Hospitality in Business
- By: Danny Meyer
- Narrated by: Danny Meyer
- Length: 5 hrs and 33 mins
- Abridged
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Danny Meyer started Union Square Cafe when he was 27, with a good idea and scant experience. He is now the CEO of one of the world's most dynamic restaurant organizations, one that includes 11 unique dining establishments, each at the top of its game. How did he do it? How has he consistently beaten the odds in one of the toughest trades around?
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ABRIDGED VERSION!?
- By Gregg Strader on 02-19-18
By: Danny Meyer
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Yes, Chef
- A Memoir
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
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It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
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A fun and inspiring civics lesson
- By loix on 06-27-12
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Where I Come From
- Life Lessons from a Latino Chef
- By: Aarón Sánchez
- Narrated by: Aarón Sánchez
- Length: 9 hrs and 9 mins
- Unabridged
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Before Chef Aaron Sanchez rose to fame on shows like MasterChef and Chopped, he was a restless Mexican-American son, raised by a fiercely determined and talented woman who was a successful chef and restaurateur in her own right. In this memoir, Sanchez delves into his formative years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world.
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Swearing unnecessary
- By Kindle Customer on 01-24-20
By: Aarón Sánchez
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 59 mins
- Unabridged
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In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
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Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
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Eat a Peach
- A Memoir
- By: David Chang, Gabe Ulla
- Narrated by: David Chang
- Length: 9 hrs and 6 mins
- Unabridged
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From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
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So many threads coming into a wonderful tapstery.
- By Suzie on 09-12-20
By: David Chang, and others
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The Apprentice
- My Life in the Kitchen
- By: Jacques Pépin
- Narrated by: Jacques Pépin, Michel Chevalier
- Length: 10 hrs and 6 mins
- Unabridged
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In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
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Jacques Pépin never has disappointed
- By Peter on 10-03-20
By: Jacques Pépin
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QuickBooks for Restaurants: A Bookkeeping and Accounting Guide
- A Must-Have QuickBooks Guide for Restaurant Owners and Operators
- By: Zachary Weiner
- Narrated by: Mike Norgaard
- Length: 5 hrs
- Unabridged
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QuickBooks for Restaurants: A Bookkeeping and Accounting Guide shows restaurant owners and operators how QuickBooks software can be leveraged for restaurant success. I explain QuickBooks fundamentals including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more.
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Great resource
- By Colin on 02-12-23
By: Zachary Weiner
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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Kitchen Confidential
- Adventures in the Culinary Underbelly
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 19 mins
- Unabridged
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Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
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Kitchen Confidential
- By Holly on 02-20-03
By: Anthony Bourdain
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Letters to a Young Chef
- By: Daniel Boulud
- Narrated by: Mario Brassard
- Length: 3 hrs and 57 mins
- Unabridged
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From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.
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It is a easy reading book.
- By Pechika on 05-18-21
By: Daniel Boulud
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Unreasonable Hospitality
- The Remarkable Power of Giving People More than They Expect
- By: Will Guidara
- Narrated by: Will Guidara
- Length: 8 hrs and 37 mins
- Unabridged
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Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality.
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A Stratification What it Means to Be of Service
- By Amazon Customer on 10-31-22
By: Will Guidara
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Crying in H Mart
- A Memoir
- By: Michelle Zauner
- Narrated by: Michelle Zauner
- Length: 7 hrs and 23 mins
- Unabridged
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In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian-American kids at her school in Eugene, Oregon; of struggling with her mother's particular high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food.
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Broken Korean
- By Tim on 04-21-21
By: Michelle Zauner
What listeners say about Restaurant Man
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- J.D. McPherson
- 02-19-16
If you liked Kitchen Confidential you'll...
I'm a bit of a fan of Joe, and I've read enough books about chefs it was time I read one from an owner's perspective. I listened to it while painting my own restaurant, which opens next week, and it helped calm my nerves.
It's autobiographical, and the tone has the macho swagger of Kitchen Confidential, almost like it's a sequel. Yes, I did cringe at some of the misogynistic moments (who says "banging broads" anymore). And while Bourdain hid the names of most characters in KC, Bastianich names them outright. At many points it sounds like he's trying to settle petty scores. Was hoping Joe would be above that. He seems to contradict himself a bit, calling out the snobs in the industry and then going on snobby tirades about things like New World wines. But hey, we're all the heroes of our own stories. The best parts are the stories in Italy and of opening the restaurants in America. It's worth it for Del Posto alone.
The narration wasn't bad, but Joe starts out sounding like he's bored with his own story. Other times I swear I can feel his hangover as he tries to get through a passage. At other times he sounds like he has an air bubble trapped in his stomach or acid reflux.
I'm glad I got the book, and it's a good companion with Kitchen Confidential and Bill Buford's "Heat," which explores Mario Batali's side of the partnership with Bastianich.
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5 people found this helpful
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- Bill A
- 06-13-16
A real look at restaurants
I grew up a son of an immigrant restaurant man. And own 2 successful restaurants with my brothers, after years of hard work and perseverance. This book gives you a real look at growing up in the restaurant life. I appreciate the no bullshit candor. I really didn't like Joe watching him on TV but always thought Mario was one of the most talented chefs I ever saw on iron chef America. I was wrong about Joe and really loved him in this book. I hope to some day meet him and tell him great job on the book. I hope to experience his restaurants in New York. Thanks for opening up you personal life and wish you all the success in the world. You have a new fan. The book was awesome!!!!!
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4 people found this helpful
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- Jessica
- 01-21-15
Really good book, OK narration.
Would you listen to Restaurant Man again? Why?
I am planning to definitely listen to this again. There are a ton of gems in this book and you cannot absorb all of them on one reading, I'm sure!
Any additional comments?
The narrator is also the author and in this case he was fine, not great. He is not an actor and that is what I liked about him narrating it because it shows his real New York tough-guy personality. You can tell he began to loosen up as time went on and he really grew on me. Some people have said that they were hoping to learn more about running a restaurant and I suggest those people think again about "running a restaurant." There is a lot of valuable real life experience provided to us and nowhere in the title does it say "learn to run a successful restaurant!" Obviously this was not meant as an instructional piece so look elsewhere if that is what you want. However, this does provide some really good information on how to act towards your customers and what it really takes to become someone as successful and reliable as Joe. A good book overall for sure!
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4 people found this helpful
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- Michael
- 07-22-17
Wish I had the option to give 6 stars
Great story. Amazing delivery. Had the feeling of a great conversation. I'm amazed not only by the story, but listening to Joe talk about wine and wine making...... you can't help but hear the passion he has for his craft. Greatful he took the time to not only write the book but be the narrator.
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3 people found this helpful
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- squeegie
- 10-16-16
Foul, fowl and factual
Loved the story of immigrant parents' and first generation's struggles to assimilate in America, realizing that their differences and mores gave them an advantage although hard work and smarts were essential. Poignant tale told with a few too many four letter words but laced with colorful and often hilarious stories and commentary. I will exercise more care with my future wine choices after reading Restaurant Man!
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3 people found this helpful
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- Meradith
- 02-26-17
Love this book
Joe is awesome! Wish I could meet the guy. He speaks to a lot of the things I experienced as a server in the restaurant business. Lots of great ideas and insight into what goes into a successful restaurant. I was entertained the whole time!
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2 people found this helpful
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- C. White
- 09-15-16
wow
it reminds me of a more refined Kitchen Confidential maybe a little less drugs maybe a little more wine. what it's a great read.
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2 people found this helpful
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- Chef J.fresco
- 01-02-20
Very hard to stop listening to.
As a chef, I love to hear stories of how kitchens got started and ran. it's a trip down memory lane for all cooked of our first adventure. kitchen confidential is definitely an older brother to this book. the mention alot of the same people. loved it.
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1 person found this helpful
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- robert mclellan
- 08-29-19
the real deal
Loved it, real restaurant experience that translates to real restaurant people. If you are in the industry you will enjoy.
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- Ron
- 07-06-19
Joe Keeps it Real!
Found myself laughing out loud and getting insight into his personality and business was fun.
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1 person found this helpful