{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6ace5fa439599f7c5608c536/6ace616ce039ee8e85adba08?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"696: Rich Torrisi Doesn't Do Vanilla","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/61420e78bcf31974d1b3e35a2894bf41.jpg?height=200","description":"<p><strong>Rich Torrisi</strong> is the prolific New York City chef and empire builder behind some of the most buzzed-about restaurants in the United States, including Parm, Sadelle’s, the Pool, Carbone, and his most personal venture,<a href=\"https://resy.com/cities/new-york-ny/venues/torrisi?date=2025-11-07&amp;seats=2\">Torrisi</a>. Matt was a fan of Rich’s breakout restaurant, Torrisi Italian Specialties, when it opened at 250 Mulberry Street in 2009. What a restaurant. That mozzarella! In this episode, Rich takes the <a href=\"https://blog.resy.com/category/resy-questionnaire/\">Resy Questionnaire</a>, and we find out so much about his unique point of view on restaurants, innovation, and hospitality as a whole. This is such a great conversation.</p>\n<p><em>The views expressed in this podcast are those of the speakers – not Resy - and do not constitute professional advice.  </em></p><p> </p>","author_name":"Matt Rodbard & Aliza Abarbanel"}