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.
Big flavors, small plates: From pintxos to tapas at Mina
Wonderful wines and life-changing cheeses
On the pizza trail with the owners of Wy’East Pizza
New York style bagels, noshes and opening a restaurant in Milwaukee
Reflecting on 25+ years of great coffee: A conversation with Colectivo Coffee
The past and future of Lao cuisine with Chef Darleen Vanmanivong
Bringing a taste of Jordan to the Midwest: A chat with Taqwa Obaid of Taqwa's Bakery & Restaurant
Odd Duck owners share hope and vision for the future of restaurants
Nourishing community is still at the fore of The Tandem
Fine Dining in a carry-out world: Inspiration from Sanford Restaurant
Sorella: Bringing a Taste of New Jersey to Milwaukee
From Grilled Cheese to Guy Fieri: A chat with MacKenzie Smith
Creativity & coronavirus: One caterer’s story
Cracking the code on delicious doughnuts 🍩🍩
Vegan comfort food spells success for Twisted Plants
The quandaries of bar ownership in the age of COVID-19
Community, advocacy & change: A conversation with Chef Francesca Hong
Paul Bartolotta on hospitality in the age of coronavirus
Lao street food in the time of coronavirus: A story of bravery, joy & deliciousness
Why supporting Black-owned restaurants is so important during COVID-19
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