Bateman’s

Andrew Tarlow is often credited with being the restaurateur who made Brooklyn cool. Not only did he help turn the borough into one of the world's great dining destinations, but the aesthetic he created with his restaurants became so influential that it was copied around the globe. And it all started with Diner, the Williamsburg restaurant he opened in 1998. Since then, Tarlow has built a restaurant empire that has expanded across the river into Manhattan, where he's found new opportunities for the same approach to food and hospitality that made him famous in Brooklyn. On this episode of The Buildout, Andrew sits down with Adam to discuss how it all began, why he's so focused on ensuring Diner's legacy, and why he believes Manhattan is now a better place to open a restaurant than the borough he helped put on the map.Follow us: https://www.instagram.com/buildoutpodcastAndrew Tarlow: https://www.instagram.com/andrewtarlowVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Bateman’s is one of those New York bars that, if you know, you know. While other East Village cocktail bars have opened to plenty of fanfare, owners Natasha Van Duser and Carlo Olcese have taken a different approach, quietly building Bateman’s into one of the city’s great bars. Rather than compete for the spotlight, they used the neighborhood’s booming cocktail scene to their advantage, initially drawing in curious drinkers with little more than an A-frame sign that caught their eye as they moved between the East Village’s hottest spots.On this episode of The Buildout, Natasha joins Adam to discuss how the idea for Bateman’s was born during Covid, why opening in the East Village was so important, and what inspired them to create a bar set inside the world of American Psycho.Follow us: https://www.instagram.com/buildoutpodcastBateman's: https://www.instagram.com/batemansnycNatasha Van Duser: https://www.instagram.com/natashavandVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Rick Bayless is one of America's most celebrated chefs, known as much for championing local farmers and purveyors as he is for transforming the way Americans understand Mexican cuisine. Long before authentic regional Mexican cooking gained widespread recognition in the U.S., Bayless was determined to bring the flavors and traditions he fell in love with in Mexico to American diners. That passion led him to open Frontera Grill, a restaurant that would forever change the way Americans thought about Mexican food.On this episode of The Buildout, Rick sits down with Adam to discuss his lifelong love affair with Mexico, the challenges of introducing authentic Mexican cuisine to American diners, and how he built one of the country's most influential restaurant empires.Follow us: https://www.instagram.com/buildoutpodcastRick Bayless: https://www.instagram.com/rick_baylessFrontera Grill: https://www.instagram.com/fronteragrillVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Corima is the result of one chef’s determination to place the food of Northern Mexico in the same culinary conversation as the French cuisine he first learned to cook.Fidel Caballero joins Adam on this episode of The Buildout to discuss how he transformed a pandemic-era pop-up into a Michelin-starred destination—one that has already spawned two additional businesses, a bakery and a cocktail bar, in just three years.Much of Fidel’s success comes from his passion and ambition, but it also reflects the influence of the mentors and guides who helped shape him along the way.Follow us: https://www.instagram.com/buildoutpodcastCorima: https://www.instagram.com/corima.nycFidel Caballero: https://www.instagram.com/_fidelcfVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Believe it or not, one of New Orleans’ most celebrated cocktail bars was never supposed to be a bar at all. But an annual Halloween party, a shared passion for historic cocktails, and an eleventh-hour clause in a city ordinance banning Airbnb rentals in the French Quarter would change everything. The result was Jewel of the South, one of the most acclaimed cocktail bars in the country.On this episode of The Buildout, Adam sits down with owner John Stubbs to discuss his unconventional journey from politics to hospitality, what makes New Orleans such a special city for drinking, and how a Halloween party he threw with legendary bartender Chris Hannah sparked a friendship and partnership that would ultimately lead them to open Jewel of the South together.Follow us: https://www.instagram.com/buildoutpodcastJewel of the South: https://www.instagram.com/jewelnola/John Stubbs: https://www.instagram.com/stubbsnola/VinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

When Cody Pruitt opened Libertine, the acclaim was immediate. The restaurant became one of the hardest reservations in New York, while its saucisse-purée quickly took on a life of its own.But three years later, the initial fervor had faded, and filling the dining room every night was no longer as easy as it once had been. Pruitt made the difficult decision to close Libertine and transform the space into a new concept: Capitaine.Drawing on both the successes and shortcomings of Libertine, he set out to create a restaurant that would be easier for regulars to return to again and again. Pruitt joins Adam on this episode of The Buildout to discuss what he learned from Libertine and how he arrived at the tough decision to start over.Follow us: https://www.instagram.com/buildoutpodcastCapitaine: https://www.instagram.com/capitainenycCody Pruitt: https://www.instagram.com/codycpruittVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

From the first time Max Reis visited Mexico, he was hooked. What began as an obsession grew into a deep passion for agave and Mexican spirits, eventually making Reis one of the foremost authorities on the category in America.That knowledge and respect for the culture behind the spirits led him to open Mírate and Daisy, two Mexican spirits-focused bars serving some of the most exciting and inventive cocktails in the country — all while honoring the spirits, traditions, and people who make them.Max joins Adam on The Buildout to talk about his journey, how he views the current Los Angeles bar scene, and why honoring the people and culture of Mexico remains central to everything he does.Follow us: https://www.instagram.com/buildoutpodcastMírate: https://www.instagram.com/mirate.losangelesDaisy: https://www.instagram.com/daisy.losangelesMaxwell Reis: https://www.instagram.com/beerghostVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Andrew Carmellini has spent the past decade building one of New York’s most successful restaurant groups. From the breakout success of Locanda Verde, opened with Robert De Niro, to hits like The Dutch and Bar Primi, NoHo Hospitality has repeatedly shown an ability to understand what New Yorkers want to eat and drink. The group has even created bona fide cultural phenomena along the way, from Frosé to the viral Suprême pastry.Carmellini joins Adam on this episode of The Buildout to talk about his career, the rise of NoHo Hospitality, and what it takes to keep creating restaurants that resonate in New York. He also explains why he wishes more diners would put down their phones and stop letting “the box” tell them where — and what — to eat and drink.Follow us: https://www.instagram.com/buildoutpodcastAndrew Carmellini: https://www.instagram.com/andrewcarmelliniVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Katie Renshaw simply loves being behind the bar. That passion has helped make her one of the best bartenders in the country, from winning World Class in 2019 to leading some of Chicago’s most acclaimed bar programs.But despite all of that success, she had never owned a bar of her own. Until now.Bar Bambi is the culmination of Renshaw’s experience, personality, and creativity — a bar that takes drinks seriously without ever taking itself too seriously, and one that has quickly started attracting attention in Chicago and beyond.Renshaw joins Adam on The Buildout to talk about why she finally decided to take the leap into ownership, what it took to bring Bar Bambi to life, and what she learned from doing it all on her own.Follow us: https://www.instagram.com/buildoutpodcastBar Bambi: https://www.instagram.com/bambi_chicagoKatie Renshaw: https://www.instagram.com/jiggermetimbersVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

How did James O’Brien build the restaurant where seemingly every sommelier in New York wants to drink wine on their night off? The prices are certainly part of the appeal, but Popina’s location is hardly the most convenient. Its success comes from something deeper.It begins with the hospitality of the owner, which carries through to the entire staff, and a shared commitment to creating a restaurant that feels inviting, delicious, and accessible.James joins Adam on this episode of The Buildout to discuss how he created a restaurant that is both a destination and a neighborhood spot filled with regulars—even when many of those regulars live nowhere nearby.Follow us: https://www.instagram.com/buildoutpodcastPopina: https://www.instagram.com/popinanycJames O’Brien: https://www.instagram.com/obsworldVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.