CF: I'm best known for my _______ but I can make one hell of _______. 
MA: new takes on traditional Italian ideas; an omelette 

CF: Three words your sous chef would use to describe you. 
MA: Attention to detail. I say it all day every day. 

CF: What are you most excited about right now in your restaurant? 
MA: We were lucky enough to receive a Michelin star the same time my first cookbook was published. I am happy to see all the people associated with the restaurant have some tangible representations of all their hard work. I’d say that’s worthy of “exciting.” 

CF: Who would you drop everything to stage with? 
MA: Both of my departed grandmothers. I was too young to have the good sense to follow them around with a notebook before the opportunity passed. 

CF: Insider tip from the kitchen for diners. 
MA: It is often not as easy as it looks. 

CF: Message to professional food critics. 
MA: I do envy that they have a job centered around experiencing the latest in the food world. I don’t envy their job of eating so much all the time and after having to lucidly recall all the factual details. 

CF: Secret off-the-menu item that your guests can order tonight. 
MA: There always seems to be something. Generally something limited like the veal porterhouses we gain from buying whole hind quarters, or a fritto misto of fish cheeks and belly. We only get a few orders at a time so it never makes much sense to print it on a menu, but just ask. 

CF: One piece of advice for aspiring young chefs. 
MA: Work in a kitchen for one year where you see four seasons of food and two years where you gain a mentor. It’s beyond that time that you have a more lasting impact in the kitchen you work in and for those that work with you. Commitment pays bigger dividends in the long run. 

CF: What's for family meal tonight? 
MA: Hopefully something good. I don’t have a thing in the fridge at home to eat later.