Mario Batali at Lupa


After having gained momentum on the New York restaurant scene at beloved neighborhood joints including Rocco’s and Po, Mario Batali teamed up with Joe Bastianich to open their first restaurant in1998. There, he realized his cooking philosophy: use the best local ingredients as simply as possible and serve them with flourish and joy. Today, he is one of the most recognized and respected chefs worldwide. He and his partner have created a successful restaurant and culinary empire that spans New York, Los Angeles, Las Vegas, Chicago, Boston, California, Connecticut, and Singapore.

Mario Batali
New York, Port Chester, Westport, New Haven, Boston, Chicago, Las Vegas


  • Outstanding Chef
    James Beard Foundation
  • Two Stars (Del Posto)
    Michelin Guide
  • One Star (Babbo)
    Michelin Guide
  • Three Stars (Babbo)
    The New York Times
  • Four Stars (Del Posto)
    The New York Times
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Mario Batali reviews  at
"Chile verde plus pie sampler for breakfast, at Sunglow in Bicknell, Utah. Pie flavors: pickle, oatmeal, buttermilk, and pinto bean!! America is truly great 👍"
instagram icon

From My Menu

Chef Pichet Ong reviews Melanzane e cioccolato alla Napoletana at Del Posto
$$$$ | Italian
Chelsea, Meatpacking District
2 Reviews
"Eggplant in a dessert is only something I trust in the hands of the right pastry chef. Brooks Headley's version at Del Posto is utterly delicious. It's a Neopolitan dessert made of chocolate and eggplant cooked in a panini press and served with sheep’s milk ricotta stracciatella gelato, salt, and olive oil. It's simple and to the point."
Chef Joey Campanaro reviews Green garganelli w/ Bolognese ragu at Del Posto
$$$$ | Italian
Chelsea, Meatpacking District
1 Review
"This pasta, consisting of handmade green garganelli with Bolognese ragù, is my number one crave in the city. I love it for lunch, which is the only time it's available. For such an upscale restaurant, I think it's the best deal in town."
Chef Gabriel Thompson  reviews Lingua salumi at Lupa
$$$ | Italian
Greenwich Village
1 Review
"Found in the salumi (cured meats) section on the menu, the lingua (tongue) is salty and sweet and always perfect with raw onion. A great dish and made in-house. Just be wary of the waits."