Andrew Schulz's Flagrant with Akaash Singh How to Get Into ANY Restaurant, Why Michelin Stars Are Nonsense & Building a Billion Dollar Business
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Apr 17, 2025 
Mario Carbone, the chef behind NYC's renowned Carbone, shares insights from his journey in building a restaurant empire. He discusses navigating the tricky dynamics of celebrity dining, the real reasons behind Michelin stars, and what truly elevates the dining experience: good hospitality. Expect wild stories, like throwing out critics, and light-hearted banter about tipping culture. Mario emphasizes the importance of old-school charm and authenticity in a world dominated by social media and influencers in the food scene.
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Walk-up Reservation Strategy
- When seeking walk-up reservations, show humility and accept any available seat.
- Promise a quick visit to increase chances of getting accommodated last-minute.
Two Types of Chefs
- Chefs often fall into two groups: creating unfamiliar dishes or perfecting classics.
- Customers form lasting loyalty when served the familiar but elevated dishes they know and love.
Michelin Stars Are Fugazi
- Michelin stars have become an aggregate of reviews rather than inspected ratings.
- Michelin can no longer physically check all restaurants, so their system now serves business interests over accuracy.