Grilled: 2009 Citymeals-on-Wheels benefit

Michael Psilakis | Anthos

How are you making dishes more affordable?
We have a range of restaurants that run the gamut, but Anthos is probably the hardest hit. What we have been focusing on is using whole animals, but making it all beautiful. It’s very challenging because it’s much easier to create when you are using expensive ingredients.

If you were fired tomorrow, what NYC restaurant job would you want?
I’d rather be a poet. I’m writing a book now. Each chapter has about 2,500 pages of prose. It relates to my life.

Give us a preview
When I was about 11 years old my dad brought home a live goat and a live lamb. It was Greek Easter, and those friends that I had made in the backyard soon became dinner.