Babbo in New York: Dining Posted February 5, 2009 I am sorry that my post was not very clear..In fact, it was the sommelier with whom we had the difficulty ...We know a lot about food, but sadly, not much about wine, and we told the sommelier exactly what we wanted...we have done tha same not only at Babbo many times, but at many other restaurants ...I know even less about Italian wines...but the sommeliers at Babbo have been very helpful in the past...I am not looking for anything free, just acknowledgement of a problem...After spending $500 for a dinner in these difficult times, if we are courteous, I expect the same in return...and sadly, I was very disappointed by their treatment...←Helloooooo - you do realize that this is Mario Batali that you're talking about, right? The guy who considers customers a pain-in-the-ass, and who would laugh in your face for complaining about $500 if you had done it in person.Your beloved Mario has one of worst attitudes towards paying customers that anyone in the hospitality business could ever have (i.e. "contempt"), and considering that his method of dealing with in-person complaints is to laugh in your face, you'll probably discover (as I did the one time I had to write to him about a significantly worse experience than yours) that letters go completely ignored. Your beloved celebrity chef is too busy laughing himself all the way to the bank.You write the phrase, "After spending $500 for a dinner in these difficult times,..." - to perhaps the one person in the industry best poised to learn the lesson "Arrogance cometh before a fall". Your letter, if it reaches Mario at all, is probably giving him the laugh of his life.I doubt that there's a "chef" or restaurant owner in the business who could care less about his customers than Mario, or who has a worse attitude towards them.