It’s been three years since last we met with Cake Boss Buddy Valastro and his family during the opening of Buddy V’s Ristorante, his first full-service restaurant. While we dined at his then-brand-new restaurant, hundreds of fans clamored for a look. It was only fitting that we return on its anniversary to break bread once again and catch up with this very busy man.
To celebrate, Buddy V’s launched the La Famiglia Anniversary menu, and it is something to behold. We started with a fresh panzanella salad with buffalo mozzarella, tomatoes, and focaccia croutons. Of course, Grandma’s meatballs are always a must, and a rich, juicy chicken Parm is hard to pass up. While finishing up with Buddy’s tiramisu, it was time to catch up with the Cake Boss himself.
The Daily Meal: Chef, we have been here from the very beginning, and now it’s been three years in Las Vegas. How does that feel?
Buddy Valastro: It’s been such an amazing journey. The restaurant has grown over the three years. We are busier now than we have ever been. Usually restaurants start off hot and then they slow down. We have been on a building trend. Honestly, we are just trying to do things the way the concept was thought up. We have approachable, old-fashioned, Italian food. The food is inspired by the culinary rock stars in my life: my mom, my grandma, my wife, and my dad. I could not ask for better business partners than Elizabeth [Blau] and Kim [Canteenwalla]. They do an amazing job here, and we look forward to another 100 years of Buddy V’s and good family food.
You famously came from New Jersey. Now that you have been here for three years is there anything that has surprised you so far about Las Vegas?
We don’t sell as much fish. Seafood doesn’t go as well in Las Vegas. We had a couple of different things on the menu, but we had to switch off. The bakery and the restaurant complement each other. We call them the one-two punch.
Looking ahead, do you have any plans for a Buddy V’s anywhere else or any new cookbooks coming out?
We are about to sign another book deal. We have four books that I did. Timing has been crazy. Between the two restaurants, 13 bakeries, a commissary, my own production company — it’s been busy. I do all my own television. I film and star in four different television shows. This year I will probably put out 50 or 60 episodes. All of this and still being a dad of four, a brother, a son, and a husband.
We just want to congratulate you on your anniversary and success over the last three years.
You guys, honestly, have been a part of this from day one. The fact is growing and continuing to do well, we are happy. It’s been an amazing journey. People ask me how I stay nice after long days and traveling. My fans love me, and I love them back. I appreciate them. I owe them my energy and time.
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