babbo turns 15 this year. i know mesa turned 22. i think we have already outlived our original plans. we planned on getting in but we did not have an out, nor did we have a finish or dream of a finish. 100 years -- >> seems too far? >> no, i love the idea. but that would be four or five generations of chefs and families. if it was something we could do, i would be very excited. >> are you preparing your business for that possibility? >> my mistake was building 21 one-off restaurants. >> wait, you made a mistake? [laughter] >> i made a whole mess of them, believe me. >> we're going to here about the first one ever. >> no, no, no. our mistake was, instead of creating something we could sell as a group, like people in this room are doing, we built 21 one-offs, in which case they are not really valuable as an expandable chain or group of restaurants. >> for growth. >> you have 21 to choose from. you could choose one of those 21 to do that with. >> that's what we're doing now. it has to be the casual concept. we think pizza is the way we

maybe you're thinking of mario batali's babbo, or del pasto. no, good poker face, seth.erican food. maybe you're thinking of tom kaliko's kraft? no. my friend mark forgione has a great restaurant in tribeca it's called mark forgione. and he also owns a steak house called american cut, very good. now maybe you're thinking of steaks something in brooklyn. like peter luca's steak house, cash only. i don't think so, seth. [ laughter ] definitely downtown. getting kind of a west village vibe in you. maybe you're thinking of minetta tavern, great black label burger, $26 too expensive. maybe you're thinking of jesse shanker's recette. of course, he has another restaurant on 18th street called the gander. let me go with this. allison, have you been to this restaurant before? >> allison: yes. >> you like it? >> allison: yes. >> i've been there for brunch. >> are you thinking of a restaurant downtown in the west village called morandi, m-o-r-a-n-d-i. and you had the eggs benedict yes or no? yes or no? >> seth: no. >> no, okay. what was the cuisine? >> seth: what was the cuisine? >