He launched Square Capital today.
Wife Maggie Gyllenhaal, on the other hand, sticks to bagging groceries.
"I like using Japanese, Southeast Asian, and Mexican ingredients."
"My dad was a chef on Mulberry Street for about 35 years ... "
He cites some wonderful examples.
"I chopped, I brined the bacon for the hamburger, I chopped morels, rhubarb, I did all that stuff."
There's going to be more leg room, and even a waiting area for diners.
"They do get hugs. I hug the farmers, and I hug the restaurateurs!"
"I don't have a sweet tooth, but I do have an alcohol molar."
"There's only so much you can do when the rents are 70, 80, 100,000 a month ..."
"He’s like you in that way. I’m always telling my chef friends that you’re really a nice, charming fellow."
"Once you get to be 5, it's okay."
"They were all laughing at me and making fun of me for wearing these short shorts."
"I like to be in the habit of changing things really fast."
Some of New York's most prominent chefs discuss what they think could be done to help restaurants and diners better understand the Department's sometimes-arcane rules.
"I'm just trying to be on the side of the angels on this one," says the campaign's mastermind.
"I love this restaurant; if it were up to me, I'd be running it."
The New York native is closing in on his first Stateside outpost of Ivan Ramen.
"It's the kind of place that you can come to five times and still see something you haven't seen before."