On the Line: Bobby Flay

Bobby Flay is off camera and on duty at his Manhattan restaurant. Food Network Magazine has a behind-the-scenes peek.
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Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

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Bobby takes the time to teach his staff how to make perfectly flaky biscuits.

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The chef tests a just-done biscuit before it gets slathered in gravy and served.

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Bobby puts together Hot Potato Chips served with a blue cheese dipping sauce.

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When it comes to his role in the kitchen, Bobby calls himself a "repairman," taking a hands-on approach to everything from prepping the raw bar to doing quality control on cranberries.

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Bobby doesn't just feed his customers at Bar Americain; he signs autographs for his fans.

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The restaurant bustles at its lunchtime peak.

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"I love shucking oysters," Bobby says. "It's a zen activity."

Next Up

On the Line with Bobby Flay at Bar Americain

At the restaurant that inspired his latest cookbook, Bobby Flay shows Food Network Magazine his other life as a working chef—and his unlikely rise to the top.

Grill with Bobby Flay



Bobby offers tips for stress-free grilling.