NYC Restaurant Innovators Sponsored By Heineken: Mario Carbone, Rich Torrisi, And Jeff Zalaznick, Michelin Meets Mulberry Street

[Bazzini pistachio nuts line the walls in Torrisi] You guys are north of little Italy. Do you think what they are doing there is totally different? In a way you are sophisticated version of them. How does your world compare to little Italy blocks away? Jeff: “I don’t think it’s a matter of comparing. Little Italy serves as the inspiration for a lot of the stuff that we do. I think it’s a different world even though it’s a few blocks away and at the same time, what we are doing is taking a lot of the same stuff they are doing down there and applying some of the more modern, innovative cooking techniques to and reinventing it in many cases here. Next door (at Parm) it’s really being done in its most purest way, you know how would you do this thing that they do down there the best?”