Inside Bobby Flay's Gato

Gato is actually a continuation of a restaurant that I used to have called Bolo. It's taken over a year to build, really. New dishes, new ideas, new staff, new environment, new equipment. So it takes a long time to just figure out where the salt is. I'm looking for the mushroom, baby. Hazelnut dressing. You taste it? Taste it first. You're not chewing, you're not cooking. This is the opening night. I mean, we're not actually even open to the public tonight. We're just having the party for you guys. A party like this is fun. It's a little less demanding. It's just gonna be some pasta hors d'oeuvres and some cocktails. So, hopefully everybody will have a good time. I haven't taken a breath in 32 years. I've been cooking professionally since I was 17. I'm 49 now, so it's just I've been on go since the beginning. The one thing I learned about opening restaurants, every time I open a restaurant, is that it never gets easier to open a restaurant. We're gonna try to go slow. Like the first night we'll only do 30 covers if we're lucky to have that many people, no more. And if that goes right, the next night we'll do 40 covers. And if that goes right, the next night we'll do 50 covers. I'm not looking to be here for 15 weeks, I wanna be here for 15 years.