Opening Soon Presents: "The Build"

It’s the day we’ve been waiting for all season: Ursula is open! In this episode we hear the staff celebrating on opening night, and debrief with Eric and Lani about surviving their first week of service. Plus, Jenny and Alex reminisce on the opening - and closing - days of their restaurant Goods. 

Additional music in this episode by Doctor Turtle, HolinzaCC0, Andy G. Cohen, Jan-Michael Hökenschnieder & Fachhochschule, and 10 Echo.

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It’s the final week before opening and a LOT is happening. Moving day, construction, staff training, friends and family; this episode has it all. Plus, a visit from Ursula herself! 

Additional Music in this episode by HolinzaCC0, Jan-Michael Hökenschnieder & Fachhochschule, and Captive Portal.

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On this season of Opening Soon– which we are affectionately calling The Build– we’re taking a look at all aspects of opening a brick and mortar. In today’s episode, we’ll hop onto a rollercoaster of emotions. We’re painting a picture of how self care and mental health look during a build, and using all the colors we can get our hands on. Listen in for some deep reflections, lessons learned along the way, and an intimate look behind the scenes of team TILIT.

Additional Music in this episode by  HolinzaCC0, Koi-Discovery,, Rowan Jane, Jahzzar, Portrayal, Bauchamp

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In this episode of The Build; tune into Eric - in conversation with his collaborators - as he spends time intentionally sourcing ingredients, wines and spirits for his new beverage menus at Ursula's new home. 

If you want to hear more John deBary, he's creating a limited-run companion podcast with HRN for his new book Saved by the Bellini. Subscribe to the Eat Your Words wherever you get your podcasts to get the episodes as they launch.  (Apple Podcasts | Stitcher | Spotify | RSS).

Additional Music in this episode by  Jahzzar, Jan-Michael Hökenschnieder & Fachhochschule Dortmund, TRG Banks, Rowan Jane, Fields Ohio. 

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The Build takes a deep dive into the process of building up a new restaurant from signing the lease to opening day. In this episode, not only do you get more glimpses at the fun aesthetic bits, but you’ll also hear about the processes and systems behind making sure customers feel taken care of in the space that Eric and Team Ursula are in the middle of creating. Between architects pointing fingers at plumbers, and deciding on plate ware, you’ll hear about the nitty gritty required to build up (and out) your brick and mortar world. 

Additional Music in this episode by HolinzaCC0, TRG Banks, Koi-Discovery, Dilating Times, Rowan Jane, Andy G. Cohen, Oji.

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Welcome to the latest episode of The Build! In this episode, we explore the world of Ursula: meet new team members and take a deep dive into the values and systems that Eric and Lani plan to instill in the new location.

Plus, get a glimpse at how the team is restructuring compensation for employees to better serve everyone and encourage warmer hospitality. 

Additional Music in this episode by Andy G. Cohen, Koi-discovery, Mildperil, Oji, & HolinzaCC0. 

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On this season of Opening Soon, called The Build, we’re following along one chef’s journey from open to close… and all of the pieces in between. In this episode, we talk money, honey! From putting together the capital to get the process started, to figuring out how your brick and mortar can make some of that cash back, you’ll hear about all things money, money, money, mon-ey (mon-ey!). And for the long-time listeners, you’ll finally get in on the scoop on our own financial fairytale with Goods. 

If you’d like to support chef Eric See and his team at Ursula, check out their ongoing Crowdfunding here. 

Additional Music in this episode by HolinzaCC0, TRG Banks, Pawel Fesczuk, Koi Discovery, Dilating Times.

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With The Build, we’re pulling back the curtain to reveal the nitty gritty details of turning a concept into a living, breathing, eatery. In this episode we tackle one of the biggest obstacles to realizing your concept: the lease.

Plus, this episode introduces a key player in making Ursula 2.0 a reality. Meet Lani Halliday: event producer, baker, brand builder, and hilarious human. Get to know her and how she got wrapped up in Eric’s vision.

Additional Music in this episode by HolinzaCC0, Jahzzar, & TGR Banks. 

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In The Build, we’re following one chef’s journey to open a brand new restaurant, from signing the lease until the doors actually open. If you haven't listened to the first episode, you should start there. 

In this episode, we hear some of our earliest recordings with Eric, where he fills us in on the months-long journey to find Ursula a new home. Along the way we traverse Brooklyn, negotiate with shady real estate brokers, and even have a brush with death. 

Additional Music in this episode by Andy G. Cohen, Koi-discovery, Correspondence, Dilating Times, & HolinzaCC0. 

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In this season of Opening Soon, we’re undertaking a project we’ve been wanting to do for years. In The Build, we’re going to follow one chef’s journey to open a brand new restaurant as it’s happening. From the moment that they signed the lease until the doors are actually open, you’ll get to witness the emotional highs and the lows, how things go well, how things get delayed; all in real time.  

In this episode, we meet the subject of our series, hear a bit about their food journey so far, and get a sneak peek at what’s coming this season. 

Additional Music in this episode by Andy G. Cohen, Koi-discovery & HolinzaCC0. 

This episode was brought to you by Made In, visit madein.com to learn more about their cookware

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Today we present to you an episode from one of our favorite hospitality insider podcasts, Copper & Heat. Listen in for an amazing deep dive into the world behind the Michelin guide...

If you were to rate the Michelin Guide, how many stars would you give it?

When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed?

In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the money behind the Michelin Guide in the U.S. with help from Krishnendu Ray (professor at NYU) and Beth Forrest (professor at the CIA). By the end of the research, Katy and Rachel had very different ratings for the Guide than what their 24-year-old selves would have given it. What about you?

For more from Copper & Heat plus resources related to this episode, click here!

For more from Opening Soon: Launching next week, The Build. 

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Most restaurateurs build their business with the hope of making it as long as today’s guest. 13 strong years. But how do you know when it’s time to rethink the space, the concept, or even the menu? And how do you do it in a way to that can reinvigorate that energy while keeping your brand and your loyal customers? 

Our guests today are Thomas McNaughton, Co-Executive Chef & Founding Partner, and Ryan Pollnow, Co-Executive Chef & Partner of Flour + Water Hospitality group. Flour + Water closed earlier this year for a four month renovation while the team continued to open new concepts including Penny Roma and Flour + Water Pizzeria coming Spring 2023.

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The pandemic gave and it took from us. Focusing on the upside to a worldwide pandemic may seem unusual, but in reality the covid era gave birth to some fresh ideas and many creative businesses. Some of those have since turned permanent. 

Our guests today are chefs Sarah Mispagel and Ben Lustbader of Loaf Lounge. Sarah and Ben have worked at many of Chicago’s best restaurants. The concept for Loaf Lounge was honed during a pop up during the pandemic. And now the bread forward cafe is delighting diners, including our family of bread enthusiasts on a recent trip to Chicago.

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Coming this spring we're working on something BIG for Opening Soon. Opening a restaurant can sometimes take months, or even years. This spring, you'll be able to hear it all happen in just a few hours...

Tune in as we follow one of Brooklyn's best and brightest young chefs and restaurateurs on their journey from start to open doors. It's The Build.

Subscribe to Opening Soon from HRN wherever you listen to podcasts!

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We often hear when one door closes another one opens. That is quite literally the case for Clover Hill in BK. It was the pandemic that forced the closure of the 4 month old Brooklyn Heights restaurant, but the re-opening of their doors 2 years later came with a fresh culinary team and today’s guest at the helm.

Our guest today is Chef Charlie Mitchell of Clover Hill BK. Charlie has worked his way through some of NYCs finest restaurants. Clover Hill has been transformed to a 7 course tasting menu. Last month Clover Hill received its first Michelin star and Charlie was named Michelin's Young Chef Award.

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Donuts. Entrepreneurship. Donuts.

Our guest today is Zewiditu Jewel bringing vegan donuts from Baltimore to Brooklyn. Zewiditu is the shop operator for the Brooklyn Heights location of Cloudy Donuts, and they have been working on their 3rd location - the Brooklyn Heights bakery - for 2 years, and just celebrated their opening weekend.

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When I was running down my culinary goals I had hoped to head a NYC kitchen by the time I was 30. It seemed ambitious at the time and I was equally proud once achieved. But it pales in comparison to the drive and success of today’s guest. She can proudly say that she’s the owner of 3 restaurants with a fourth on the way, all at that same young age of 30. 

Our guest today is Amelie Kang of MáLà Project. At 23, Amelie opened the first location of MáLà Project in East Village, sharing the originality of her hometown Chinese cuisine, and has since opened two more locations in Bryant Park and Midtown East, with a fourth opening in Greenpoint coming soon!

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If you’re involved in hospitality then you have, or maybe should have, read Danny Meyer’s industry guidebook to success, Setting the Table. One of the things you’ll garner is the importance of understanding a neighborhood, and of building a group of restaurants with easy access to one another. Our guests today may have flirted with Manhattan expansion, but found their 2nd restaurant calling was the neighborhood they’ve already started in. 

Chris McDade is the chef and co-owner behind Popina and Gus’s Chophouse in Brooklyn. Originally from GA like myself, and then finding his way into USHG kitchens in NYC. We also have Popina and Gus’s Chop House co-owner James O’Brien, also a USHG alumn who manages the FOH ops and beverage program for the group.

Photo Courtesy of Teddy Wolf.

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As most of our listeners know, we are also the founders and operators of Tilit, so we appreciate great style when it crosses our path. Our guest today, a longtime hospitality professional, had such style (and still has) when she first came into our showroom years ago. So we’re doubly excited to welcome her now to the podcast to hear about her growing group of restaurants.

Our guest today is Natalie Freihon of Nat’s on Bank and Bleecker. Natalie is a seasoned hospitality operator and is the founder of Strangebird Hospitality Group. She brings her fresh, whimsical, and always stylish brand of hospitality to NYC, putting people over profits. Long time friend of Tilit, we are excited to catch up!

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Traditionally we chat with restaurant entrepreneurs who are in the process of building, catching a glimpse into the process and challenges that unfold during opening. Today we’re fortunate to be having a conversation from the other side as our guests are approaching their 1 year anniversary. 

Our guests today are a fellow husband and wife team, Chef Jenner Tomaska and Katrina Bravo of Esme Chicago. They met the old fashioned way like Alex and I, working at a restaurant together. Michelin Starred Esme is their first venture, prior to which Jenner was the Chef at Next in and Katrina was the marketing director

Photo Courtesy of Jaclyn Rivas.

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