Growing up with the Brownstone, do you feel comfortable with the ins and outs of the food and hospitality industry?
For sure. I did things over at the Brownstone for about three years. My father definitely put us through the wringer there and there was no job too little. We were washing dishes, I was valeting cars -- my first job was shining bottles. At the time I didn't understand and now I'm especially thankful for it. We know every part of the business and are not afraid to get involved. If there comes a day when we need to manage it day-to-day, we can do it and we have the ability to train staff and applying a lot of the knowledge we gained at the Brownstone to Little Town.
What do you look for in a restaurant?
It depends on the night I'm looking for. In Hoboken there's a big craft beer crowd. You really have to be unique in a town like Hoboken because there's so many options in a very confined space. First of all, the view we have at Little Town is insane -- you're right on the Hudson River. If you're from Jersey, it'll bring back all kinds of memories. If you're not from Jersey, you're going to learn a lot about it and try new things.
What's one restaurant pet peeve you have?
Filthiness. Honestly I don't mind a rude wait staff if the food is good enough, but if it's dirty, I hate that and I'm not coming back. Also, when it's too loud or crowded.
How would you say your cooking skills are?
I'm not bad! I'm pretty good actually. Once I moved to Hoboken, you realize you're kind of on your own and not getting free meals anymore. My time at the Brownstone -- we had to do everything. I never cooked there, but I learned and saw how things were supposed to be made, like what goes in an oven or what goes under the broiler and things like that. I kind of figured it out by scratch. I like a little bit of a challenge when I cook.
Ugh. I'm sure Caroline and Albert are funding this one too.
Can't believe selling black water didn't pan out...
Congrats...Come up with a signature Manzo Dish/sandwhich and a Manzo drink just a cool name to work with on a menu...MANZO....
Hi Albie and Chris -
congratulations on your new restaurant. The chef competiton sounds like a great idea - will it be open to the public? NJ wines sounds so good now that they are topping the lists.
We were wondering if you will be coming out with new flavors of BLK Water, such as chocolate or chocolate mint to go along with the brown color? Our softball team used to be able to buy mint water - that was so refreshing after playing so we were wondering about chocolate and chocolate mint.
@HilaryCA actually blk has spanned out. Its sold all over the US and I purchased it more than once at the supermarket I work at.