For the Super Bowl, I love to serve what I call "team icon food"—classics
from the hometowns of the playing teams. It's especially exciting this year, as New York
and Beantown have great options.

Here's my menu and timing, from pre- to post-game. Feel free to use it yourself. If you are going to do this at home, remember to keep the portions small—it's easy to have way too much food, and quarters don't last that long.

Mario Batali's Super Bowl Menu

Pregame

Hot Pretzels with Mustard

Mini Lobster Rolls (You could use this recipe for the lobster and then cut the larger rolls into small hors d'oeuvre–size pieces.)

First Quarter

New England Cod Cakes with Tartar Sauce (à la Rebecca Charles of Pearl Oyster Bar)

Second Quarter

New York Pizza (from Otto, of course)

Halftime

New England Clam Chowder (Jasper White's recipe)

Third Quarter

Hot Dawgs from Gray's Papaya with the Works (I really will sprint down and back during a commercial.)

Fourth Quarter

New York Cheesecake or Boston Cream Pie: We eat the winners and chuck the
losers. This year, I'll bring in cheesecakes from Junior's, but I'll have to make the Boston cream pie, as I don't know any Boston cream pie makers in New York.

About the author: Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: mariobatali.com.