Comments on: Ask Anthony Bourdain a Question!

By: John

John — Sat, 30 Apr 2011 17:23:22 +0000

I would like to live in a country with alot of culture, if money it’s not and objet were will you live and why can you name a few ( i’m thinking europe, what do you think) please help me i need to make a desicion

By: Joseph Ansuini

Joseph Ansuini — Fri, 18 Mar 2011 20:00:10 +0000

I went to Manganaro’s in New York City for lunch. I went in and there was four people in line ahead of me, waiting to order. I think one of the daughters was behind the counter. I was trying to decide what I wanted to eat and she very ignorantly asked me “Do you know what you want yet?!” I said “No, not yet.” She actually wanted to talk to the other people instead of taking my order. When I finally figured out what I wanted, I stood there for another 10 minutes waiting for her to help me. I chose spaghetti and meatballs because I remembered that that is what you ate on the show with Michael LaMonico and it looked so good. I am Italian, I cook, and make some of the best meatballs and Italian food around. She took the spaghetti out of the refrigerator, which was partially cooked. Understandable. She gave me a half a palm full in the dish and put it in the microwave. She took it out and put, what she called gravy, on it which consisted of a water mixture with what looked like uncooked plum tomatoes. She then put two meatballs, which were soaking in a pot of water, on top. Then microwaved it again. She took it out and asked me if I wanted cheese. I said “Yes,” and she sprinkled the cheese on. I asked for more cheese and she said “You have enough cheese on there.” She charged me $16.95 and there wasn’t even a quarter of a pound of spaghetti on the plate. It was NOT good. The meatballs were horrible, and I could tell they weren’t homemade. Then she sat down with the other people that were ahead of me in line and talked with them. Just wanted to let you know I am a big fan of yours, watch your show ALL the time, and tried to get tickets to see you at the Keswick Theater in Glenside. I just wanted to let you know how bad this place was. VERY DISAPPOINTED. Not in you, but in the service and quality of food. I am a charter bus driver and travel a lot on trips and I always try to go to the places you feature on your show because they always look so good. When the hell are you coming to Philadelphia? I know a lot of GREAT places to eat..

Your Friend,
Joey Ansuini

By: Ash

Ash — Thu, 18 Nov 2010 14:02:56 +0000

Dear tony,

I know you’re going to think that Fiji only has to offer Polynesian cuisines however Fiji has a unique combination of Chinese and Indian immigrants as well. The Indians have been living in Fiji for decades and their food is different than any other Indian food in the world. The Chinese food is a blend of traditional Chinese made with local ingredients with added spice so again is it very different. Not to forget the traditional Fijian food and alcohol so I suggest that you should make a trip down!

By: Lisa

Lisa — Sun, 14 Nov 2010 07:23:31 +0000

How can I get a job working with you and your crew?

By: Dewitt

Dewitt — Fri, 08 Oct 2010 16:24:00 +0000

About how old were you when you stopped using?

By: Adam

Adam — Fri, 17 Sep 2010 14:14:56 +0000

If you had to eat a part of yourself, which part would it be, and how would you prepare it?

By: Katie w

Katie w — Fri, 02 Jul 2010 01:50:11 +0000

what was the easiest thing to happen in your life, as far as how your life came together? Was there choices you didn’t make that you feel like would have been easier an quicker to get to your place? youre awesome. that would be my question and comment..

By: paul

paul — Fri, 09 Apr 2010 00:03:48 +0000

What is the deal with the chef and foh? They both work hard but the chef feels he never has enough staff and the foh is never educated enough,and there are too many foh employees. At my restaurant the staff is very educated on all ingredients and menu descriptions.The chef seems to get jealous of the amount of staff we have versus how many staff members he can have. He is more then welcome to have more staff members but that will increase his labor percentage, as for the foh it is only to make the customer experience better while keeping the foh labor under 5%. So my question is why are chefs so worried about what the foh is doing? Shouldn’t they be more worried about their boh training and food production?

By: Heather D.

Heather D. — Thu, 11 Feb 2010 04:38:08 +0000

I know Chef Bourdain would love this place, Head Cheese, Pig’s Ears? Come on! Right up his alley. The chef is a self-proclaimed redneck who loves slow and local food, and knows just as much about wine. The resturant is in an old art studio with a pizza bar overlooking the kitchen. It’s a 4 man line on the weekends with Chef Tandy rotating stations and everyone keeps an eye on the game that is playing on the TV below the plating station. If he would only come to Nashville!!! PLEASE PLEASE PLEASE!!

By: Travelphilippines

Travelphilippines — Wed, 10 Feb 2010 18:28:54 +0000

hi there matt not sure if this sis finish already or if your till accepting questions but pleae please if not please ask anthony

When Is He Coming Back To The Philippines?