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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/buildoutpodcast Bateman's: https://www.instagram.com/batemansnyc Natasha Van Duser: https://www.instagram.com/natashavand VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced 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/buildoutpodcast Rick Bayless: https://www.instagram.com/rick_bayless Frontera Grill: https://www.instagram.com/fronteragrill VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced 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/buildoutpodcast Corima: https://www.instagram.com/corima.nyc Fidel Caballero: https://www.instagram.com/_fidelcf VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced 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/buildoutpodcast Jewel of the South: https://www.instagram.com/jewelnola/ John Stubbs: https://www.instagram.com/stubbsnola/ VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced 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/buildoutpodcast Capitaine: https://www.instagram.com/capitainenyc Cody Pruitt: https://www.instagram.com/codycpruitt VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced 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/buildoutpodcast Mírate: https://www.instagram.com/mirate.losangeles Daisy: https://www.instagram.com/daisy.losangeles Maxwell Reis: https://www.instagram.com/beerghost VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced 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/buildoutpodcast Andrew Carmellini: https://www.instagram.com/andrewcarmellini VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced 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/buildoutpodcast Bar Bambi: https://www.instagram.com/bambi_chicago Katie Renshaw: https://www.instagram.com/jiggermetimbers VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced 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/buildoutpodcast Popina: https://www.instagram.com/popinanyc James O’Brien: https://www.instagram.com/obsworld VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Toby Maloney is one of the country’s most respected cocktail creators, responsible not only for multiple modern classics, but also for some of drinkers’ favorite bars across the country. Through his consulting business, he has been involved in more projects than even he can name, but the bar he is best known for is Chicago’s The Violet Hour. On this episode of The Buildout, Toby joins Adam to talk about how The Violet Hour came to be, the impact it had on Chicago’s cocktail scene, and the legacy it leaves behind following its recent closing. Follow us: https://www.instagram.com/buildoutpodcast Toby Maloney: https://www.instagram.com/tobycocktail VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Building a celebrated restaurant group in New Jersey is already an accomplishment. Bringing that success across the Hudson to New York City is another challenge entirely—one many restaurateurs never even attempt. But Sidharth Sharma and Sammeer A. Raajpal were determined to try. With Kidilum, their celebration of Kerala cuisine in Manhattan, they are betting that the same commitment to hospitality and showing guests a wonderful time that fueled their success in New Jersey can also resonate in New York. Sidharth and Sammeer join Adam on this episode of The Buildout to discuss how they built their restaurant group, why they were confident their approach would translate to New York City, and what it takes to make the leap into one of the world’s most competitive dining markets. Follow us: https://www.instagram.com/buildoutpodcast Kidilum: https://www.instagram.com/kidilum.nyc VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

New York Distilling Company was born out of New York’s cocktail renaissance. Founded by Allen Katz, an entrepreneur obsessed with cocktails and the bars creating them, the distillery was built as a brand for New York bartenders. Katz also turned New York Distilling into a destination for the liquid-curious, creating a hands-on experience in Williamsburg where both aficionados and novices could learn more about spirits and cocktails. Since its founding, the brand has become a mainstay behind bars across New York, but Katz always believed it could become something bigger. That ambition ultimately led him to sell the company this past year. Allen joins Adam on this episode of The Buildout to discuss founding one of New York State’s first distilleries after Prohibition, building the brand, and preparing it to go global. Follow us: https://www.instagram.com/buildoutpodcast New York Distilling: https://www.instagram.com/nydistilling Allen Katz: https://www.instagram.com/nydistilleryman VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Opening a restaurant in New York is difficult, even when the people behind it come from one of the best restaurants in the world. When Cedric Nicaise and chef Andy Quinn set out to open The Noortwyck, they wanted to create a true West Village neighborhood restaurant—something very different from the three-Michelin-starred Eleven Madison Park, where they had both previously worked. But building the restaurant has not been easy, a reality Cedric is refreshingly candid about. Some days, he admits, it can still feel nearly impossible. At the same time, The Noortwyck created the opportunity for them to open Oriana, their more approachable take on fine dining, which is already attracting attention and acclaim. Cedric joins Adam on this episode of The Buildout to discuss learning from mistakes, the importance of service and hospitality, and what restaurant critics get right—and wrong—about the dining experience. Follow us: https://www.instagram.com/buildoutpodcast Oriana: https://www.instagram.com/oriana.nyc Cedric Nicaise: https://www.instagram.com/cedlovesbacon VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Handshake Speakeasy seems to be everywhere these days, from starring in commercials for 1800 Tequila to being named the number one bar in the world. For anyone visiting Mexico City, missing the chance to have a drink at this acclaimed bar can inspire some serious FOMO. But its success was far from inevitable. It took years of starts, stops, and setbacks to finally get Handshake off the ground. Once it opened, however, the response was immediate. The bar offered something distinctly different from the cocktail destinations that had come before it in Mexico City, and its arrival helped further cement CDMX as one of the world’s most exciting drinking destinations. Co-owners Eric and Rodrigo join Adam on this episode of The Buildout to tell the story of how Handshake Speakeasy came to be. Follow us: https://www.instagram.com/buildoutpodcast Handshake Speakeasy: https://www.instagram.com/handshake_bar Eric van Beek: https://www.instagram.com/ericvanbeek.carino Rodrigo Urraca: https://www.instagram.com/rurraca VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Chase Sinzer knew from an early age that he wanted to own a restaurant, pursuing that dream through high school and college before making his way to New York City to work for some of the best restaurateurs in the business. His first project, Claud, has been a breakout success, earning three stars from The New York Times, becoming one of the city’s hardest reservations to land, and establishing itself as one of the best places in New York to drink wine. But the thing that may have put Claud on the map in the first place wasn’t the service, the wine, or the entrées. It was a slice of chocolate cake. On this episode of The Buildout, Chase joins Adam to talk about building Claud, how to move from one success to the next, and why he offers finance classes to any member of his restaurant staff who wants to learn. Follow us: https://www.instagram.com/buildoutpodcast Claud: https://www.instagram.com/claud_nyc VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.