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WATCH: Mike Isabella On How Running A Restaurant Is Different From Competing On Top Chef

Ha ha, AOL, we see what you did with the title of your interview series. “You’ve Got Mike Isabella” is oh so clever. Does this mean that you’re going to send us CDs with his newest book Crazy Good Italian every other month for the next ten years? We just choked on a panini, we’ve been chortling so much.

All jokes aside, if you’ve ever wondered what the difference is between running Graffiato and running around on Top Chef, Mike’s pretty excited to tell you. If you’ve also wondered how many potatoes Mike can squeeze through a ricer, he’s excited to show you that, too.


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