The neighborhood vibe is inescapable and always pulsating. Between these two juggernaut restaurant groups, I also took on part-time roles at Leuca (NoHo Hospitality) in Williamsburg, Brooklyn and Betony in Midtown Manhattan, where I learned even more about refined approaches to hospitality.īB: How does the Brooklyn bar/cocktail scene differ from Manhattan?īE: Brooklyn’s dining scene is obviously more casual, more adventurous and less ceremonious than Manhattan.
#SUNDAY IN BROOKLYN HOW TO#
Here, I learned how to have fun with the art of drink making-everything from visual appeal and vibrant ingredients to just showing people a damn good time. These are irreversible cornerstones I’ll take with me in whatever restaurant or career choice I pursue.Īfter Marta, I joined Major Food Group and tended bar at Satina in the Meatpacking District. No matter what walk of restaurant service you choose, hospitality comes first. It goes without saying, but working for Union Square Hospitality forever shapes the way you approach hospitality-from the verbiage to the body language, to providing comfort and care for your guests as well as your teammates, and taking ownership of your specified role. Through my managers John Livanos and Erik Lombardo, I learned the fundamentals of mixing drinks. BB: You recently joined Sunday In Brooklyn after working at some top New York restaurants what have you learned from some of those places?īE: Marta was the first New York restaurant to take me under their wing.
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