Bobby Flay
FameRank: 6

"Mesa Grill"

"New York City"

Mobil

New York Times

"Las Vegas Valley/Las Vegas"

American Automobile Association/AAA Motor Club

"Bar American"

New York Times

/ restaurants = Mesa Grill

Bar Americain (New York City), (Uncasville, Connecticut/Uncasville, CT)

Bobby Flay Steak (Borgata, Atlantic City)

Bobby's Burger Palace (Hanover, Maryland/Hanover, Maryland/MD; Lake Grove, New York/Lake Grove, New York/NY; East Garden City, New York/East Garden City, NY; Princeton, New Jersey/Princeton, New Jersey/NJ; Eatontown, New Jersey/Eatontown, New Jersey/NJ; Paramus, New Jersey/Paramus, New Jersey/NJ; Uncasville, Connecticut, Connecticut/CT; Philadelphia, Pennsylvania, Pennsylvania/PA; Washington, D.C.)

/ television = The Main Ingredient with Bobby Flay (1996)

Grillin' & Chillin' (1996)

Hot Off the Grill with Bobby Flay

FoodNation

Boy Meets Grill

BBQ with Bobby Flay

Iron Chef America

Throwdown! with Bobby Flay

Grill It! with Bobby Flay

America's Next Great Restaurant

Beat Bobby Flay

/ prevrests = Bolo Bar & Restaurant (New York City) (November 1993 –December 31, 2007)

/ website = [http://www.bobbyflay.com/ BobbyFlay.com]

}}

More Bobby Flay on Wikipedia.

My first trip to the racetrack was with my grandfather, Willie Flay, and it was at Belmont Park.

So for 81 years, same store, same oven?

It was sixth grade, and my after-school job consisted of grinding the mozzarella, opening the cans of tomatoes and, of course, delivering the pies.

That was a race where we tried her on the turf, ... We were very happy with that race. It looks like she might even have a future on the turf.

It is a secret?

I was not such a great student, ... So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn't really a profession that you aspired to, unless your family was in the business. I looked at it as a job. My first job was at Joe Allen's, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap.

From my friend Wolfgang Puck to Ciro, when it comes to pizza, good taste can come from anything under the sun.

When I was a kid, the first thing we would be able to point to was the slice we wanted. Describe to me that slice. What's the slice that we want?

So you think of it as bread?