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.
On location in Mexico: Demystifying mezcal
Wine O'Clock with Ty McNulty of Third Coast Provisions
Valeri Lucks on big moves, fair wages & revitalizing Comet Cafe
David Marcus talks Marc’s Big Boy to Benson’s Restaurant Group
Life, lard & living the pie life with Allison Cebulla of Hatched
A chat with Milwaukee's tostada queen
A chat with 16 year old food reviewer Dominic Dean
The epic tale behind Odyssea Sangria
Maranta builds community with plants and tostadas
The history of Wisconsin supper clubs: A chat with Ron Faiola
Hundred Acre: An urban hydroponic farm for a new age
A chef, a wood-fired oven & using food to create change
A peek at the culinary experiences at the El Dorado Casitas Royale Resort
A chat with chef and television personality Jamika Pessoa
Pasta, partnership and a new vision for the restaurant industry
Shake Shack: How a global chain defies the usual stereotypes
Mother and son revive beloved South African chutney brand
400 Dark kitchens and growing: The magic sauce behind Wow Bao
Farmers and restaurants: Perspective on the local food landscape
Drink what you like: Insights from a wine merchant
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