The Flying Banzini

When I conceived of The Flying Banzini it was originally going to be roast meat sandwiches and gelato. In the course of my education, though, I abandoned gelato in favour of cheesecake. I have access to some remarkable commercial cheesecake recipes and that was my backup plan but then the original Sweet Banzini moved to […]

I have taken to awarding Cool T-Shirt of the Day, Cool Tights of the Day, or Best Dressed Diner of the Day – that sort of thing. You get a cheesecake. I know… The picture above is our first Cool Tattoo of the Day. Nick boasting A Clockwork Orange tattoo. Awesome. Winner! One free cheesecake […]

When I sat down with my consultants two years ago to explain The Flying Banzini one of the things that I knew what that I wanted the restaurant to operating according to simple systems – algorithms if you will. This is not a brilliant idea. This is pretty typical of the restaurant industry. McDonalds would […]

I am in the process of reviewing all the aspects of The Flying Banzini. I have learned a tremendous amount over the past 9.5 months about restaurants. I have a lot more to learn. A lot lot more. Perhaps, though, the biggest single lesson which I have learned time and time again is that the […]

Photo is Daisy. She was hot, too. I supplied water. Last fall when we opened there were some hot days. The restaurant was REALLY hot at times. I have been ignoring this problem all winter hoping that, well, it wasn’t real. I have been living in a fantasy. Well… yesterday this phenomenon returned. WAY too […]

The photo is a simple, custom built masterpiece. Roast Chicken with chipotle mayo add bacon and cheddar. I got the follow email (names deleted). My response follows. My guiding principle in customer relations is to be honest and forthcoming. In that regard, when I fail in my promise, I work to make it right. Otherwise, […]

Pulled beef is gone. Roast beef is back. - Very happy to be going back to carved roast beef. Nico has been able to make it consistent and delicious. We marinate it, rub it, sear it, and then roast it to medium. Porchetta is gone. Roast pork is new. - I love our porchetta. But, […]

Ever since opening we have slowly fine-tuned the menu. The goal is to get to a “final menu” that will remain fixed for between three and six months and focus on fantastic daily specials that Nico is creating. We are almost there but there is one more iteration to come. Here is what will change […]