The New York Times
February 15, 2006, Dining In section, page F6.
“Taking the Bar as Seriously as the Cellar” by Michael Anstendig
Quotable: “Michael Bonadies, a partner in the Myriad Restaurant Group which operates Nobu, TriBeCa Grill and Montrachet said, ‘We definitely welcome anything that will improve professionalism and stoke the passion of front-of-the-house hires.’ He added that job candidates with BAR certificates would have a ‘leg up’ on others…”