What does Mario Batali eat after 10 hours of cooking?

The penne looks damn tasty no matter what time it is.

[Photo Credit: Marcus Nilsson for The New York Times]

When chefs come home (New York Times):

The wife and I took a ride up to Port Chester this afternoon to check out the Mario Batali-Joe Bastianich food jernt, the Tarry Market.

Nice place. Not cheap, but no surprise there, right?

Then we stopped in for a bite next door at the Tarry Lodge:

Artichokes with mint.

Pizza with Guanciale, black truffles and a fried egg. Ka-Boom.