What goes into building a restaurant? This week we’re sitting down with hospitality veteran Rob Levin, co-owner of 2A Wine Merchants and the forthcoming 1033 restaurant to find out more about the inspiration behind the 14-seat restaurant.
During our chat, Levin shares his vision for 1033, the thinking behind the design of the restaurant and the elements of the restaurant’s menu, created by Chef Justin Carlisle of Ardent. We also delve deeply into the topic of hospitality, answering questions like: What goes into providing a great experience for guests? What elements make a restaurant memorable? And why it’s a good thing if your restaurant isn’t right for everyone.
Wisconsin’s Miijim to contribute to Indigenous food renaissance
Behind the scenes with Samantha Mitchell of SamanthaStarr Events
A fresh take on Indian fare with author Ruta Kahate of “6 Spices, 60 Dishes”
Rethinking zero proof at The Counter Day Bar
Popping the cork with Thelma Carol Wine Merchants
How American Wine Project is reframing Wisconsin wine
A decade later: Enlightened Brewing Company
What's a shrub? A chat with the badass women behind Siren Shrub Co.
Building a community hub: Chris Harris Morse of North Avenue Market
Next level vegan fare with Chef Joya
Six grate years: A chat with Chef Aaron Patin of Iron Grate BBQ
Good sustainable tea: A chat with Aureal Ojeda of Outwoken Tea
What you need to know about EVOO with Josh Saiia of Oro di Oliva
Lao food, family and tradition with Victoria Sithy & Alex Hanesakda
From Texas to Wisconsin, a chat with Chef Ashley Turner
An intoxicating chat with "Bar Menu" author Andre Darlington
From hobby to pop-up: The story of Sweet Smoke BBQ
Chef Adam Siegel reflects on his career & inspiration for Lupi & Iris
Bringing Italy to the Table with the folks from Ca’Lucchenzo
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