NYC Council Speaker Julie Menin has experienced city government from both sides – as a small business owner navigating its rules and now as the leader of the City Council. In this episode, she joins Andrew Rigie to discuss reopening her Lower Manhattan restaurant after 9/11, how that experience shaped her path into public service, and what running a business taught her about leadership and government. They also discuss outdoor dining reforms, reducing fines and red tape, improving the permitting process, and new efforts to address rising liability insurance costs for small businesses.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

0:00 - Intro

0:38 - What Does the Speaker of the City Council Actually Do?

1:54 - Julie’s Experience Running a Small Business

7:53 - How Julie Got Into Politics

17:06 - Leadership Lessons From Working in Restaurants & City Government

20:48 - The Dynamic Between City Council and the Mayor’s Office

28:02 - How City Council Can Help NYC Small Businesses Survive

34:28 - Where Julie Likes to Go Out in the City

37:48 - What’s Next for Julie and the CIty Council

41:20 - How Julie Remains Poised and Focused

#newyorkcity #restaurant #politics #hospital #business #smallbusiness

Rose Pierre-Louis is an attorney, former Manhattan Deputy Borough President, and founder of the Frederick Douglass Boulevard Alliance (FDBA). In this episode, Rose dives deep into how a targeted rezoning turned Frederick Douglass Boulevard from an underutilized corridor into Harlem’s thriving "Gold Coast" and premier Restaurant Row. She shares insights on the critical role of public policy in neighborhood development, why woman-owned small businesses thrive on the boulevard, the realities of running community open street programs, and how local leaders are tackling today's commercial affordability crisis.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

• 0:00 - Intro
• 0:36 - The Frederick Douglass Boulevard Alliance
• 5:34 - Rose’s Lawyer Background 
• 11:04 - Women Owned Businesses of Harlem
• 14:50 - Respecting the History of Harlem While Building Its Future
• 23:25 - Affordability for Local Businesses in Harlem
• 28:16 - Programming of FDBA
• 31:50 - How to Build a Successful Organization with Volunteers
• 35:00 - Best Practices for Working with Policy Makers
• 40:33 - What’s Next for the FDBA?
• 42:00 - The Challenges FDBA Members Face
• 44:30 - What’s Missing From Frederick Douglass Boulevard?
• 48:53 - The Most Fun and Fulfilling Parts of Rose’s Job
• 51:24 - The Importance of Haitian-Americans in the Restaurant Industry

#newyorkcity #restaurant #politics #hospital #business #smallbusiness

Max Tucci is a #1 bestselling author, restaurateur, media personality, third-generation partner of Delmonico’s, and founder of TUCCI New York. In this episode, Max shares the remarkable story of Delmonico’s, the New York institution that predates the Brooklyn Bridge, the Statue of Liberty, and public running water – and is widely regarded as America’s first fine-dining restaurant.

He traces its history from the Italian-Swiss immigrant brothers who introduced European-style service and sophistication to New York in 1827 to his grandfather, Tuscan immigrant Oscar Tucci, who rescued the abandoned Delmonico’s building during Prohibition, preserved its name, recipes, and archives, and revived it for a new generation. Max also reflects on how Delmonico’s helped shape New York’s restaurant industry, fostered generations of hospitality talent, and became part of his own extraordinary upbringing inside one of the city’s most storied dining rooms.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

0:00 - Intro

0:30 - Delmonico’s | America’s First Fine Dining Steakhouse

8:00 - Max’s experience in the restaurant business

15:50 - Max’s role at Delmonico’s and Tucci

22:14 - What does Max look for when out at other restaurants?

24:20 - Mentorship in the restaurant industry

34:00 - How to be your best self professionally

39:50 - The state of NYC restaurant industry

50:00 - The importance of immigrants in NYC restaurants

#newyorkcity #restaurant #politics #hospital #business #smallbusiness

Nadia Chaudhury is a Queens-born writer, photographer, and deputy editor of Eater New York and Eater’s Northeast region. She shares her journey from growing up around her family’s legendary New York spice shop, Kalustyan’s, to covering restaurants and food culture for more than a decade at Eater.

Nadia explains how she discovers new openings, spots emerging dining trends, and finds the people and stories behind a restaurant. She also discusses how social media, influencers, and AI are changing food journalism - and why context, credibility, and authentic storytelling still matter when deciding where to eat.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

0:00 - Intro

1:00 - What is Eater?

2:40 - Nadia’s connection to the food world

10:20 - What does Nadia focus on when writing?

17:15 - Nadia’s journalistic process

21:30 - The current state of food media

24:50 - How Nadia orders off a menu

28:15 - The fundamentals of a good restaurant

34:56 - Where Nadia sends people to eat in NYC

38:40 - Nadia’s favorite stories she’s written

43:23 - How to take good pictures of food

46:00 - The future of food media

50:21 - The state of NYC restaurant industry

#newyorkcity #restaurant #politics #hospital #business #smallbusiness

Stathis Antonakopoulos, the founder and CEO of Carnegie Hospitality Group, joins the show to share his journey from working as a busboy in Greece and a college waiter in New York City to building a thriving hospitality empire that encompasses Carnegie Diner & Cafe, Delos, and Voco Roofbar. While historic 24-hour diners across New York City continue to close their doors, Stathis has cracked the code on modernizing the beloved NYC staple. He breaks down how Carnegie Diner delivers high-dining quality and organic ingredients at accessible prices, the operational systems needed to scale without sacrificing quality, and why putting people first is the ultimate key to retaining a 1,000+ employee team.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

0:00 - Intro

0:23 - Carnegie Hospitality Group

2:00 - Stathis’ experience working in the family business

6:09 - Opening Carnegie Diner

13:06 - The Soul of a Diner

16:00 - Stathis’ approach to menu design

20:08 - Hiring and training 

26:40 - Real estate and location

31:28 - The leadership traits of a restaurant owner

38:16 - Stathis’ marketing strategy

41:10 - The biggest challenges of running a restaurant

44:02 - Dealing with the government and politics in hospitality

51:50 - Where does Stathis like to eat?

#newyorkcity #restaurant #politics #hospital #business #smallbusiness

David Burke is a legendary chef, restaurateur, and culinary pioneer. In this episode, Chef Burke takes us back to his formative days at the iconic River Cafe in 1985—working alongside Charlie Palmer during a time he describes as the "Lennon and McCartney" era of the culinary world. Discover how a bold, experimental crew on the Brooklyn side of the river helped ignite the birth of modern American cuisine and competed with the best view in the world. Chef Burke also pulls back the curtain on the grueling transition from being a creative force in the kitchen to managing a portfolio of acclaimed restaurants and navigating the brutal economic realities of the modern hospitality industry.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

• 0:00 - Intro
• 0:38 - David’s company and restaurants
• 4:16 - David’s experience working at the River Cafe
• 17:27 - Mentorship in the restaurant industry
• 20:40 - What does David look for when he’s at one of his restaurants?
• 25:07 - Ensuring value for diners in a competitive market
• 29:14 - David’s passion for menu development
• 32:33 - Where does David like to go out to eat?
• 34:42 - Work-life balance
• 41:10 - David’s approach to building his personal brand
• 51:51 - David ‘s volunteer and charitable work

#newyorkcity #restaurant #politics #hospital #business #smallbusiness

Kevol and Ria Graham, the husband-and-wife team behind the authentic Caribbean and Jamaican restaurant Kokomo in Brooklyn. They join the show to discuss the state of the Caribbean restaurant scene in NYC, opening at the onset of the pandemic, and balancing their family and personal lives with running the business. In this conversation, we explore their Caribbean roots and exciting menu, how they utilized vulnerability on social media to build a passionate audience, and their plans for the future of Kokomo.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

0:00 - Intro

0:30 - The vision behind Kokomo

3:35 - The Caribbean restaurant scene in NYC

7:41 - Opening Kokomo during the pandemic

15:35 - Applying lessons from other careers to the restaurant business

19:00 - Hiring for a new restaurant

21:12 - Storytelling and connecting with customers

24:00 - Balancing personal life and running a restaurant

29:16 - The biggest challenges of operating a restaurant

36:39 - Utilizing social media to share the struggles of running the business

42:00 - The state of the NYC restaurant industry

46:26 - What have Kev and Ria done most successfully at Kokomo?

48:04 - The must-haves on the Kokomo menu

51:05 - What’s next for Kokomo?

#newyorkcity #restaurant #politics #hospital #business #smallbusiness

Paulie and Mary Ann Gee, the husband-and-wife team behind the acclaimed Paulie Gee's pizzerias, started with no professional restaurant experience and built one of New York City's most beloved pizza brands. They join the show to discuss the leap of faith that led them to open their first shop, what it's like running a business as partners in both life and work, and how they've maintained quality and culture while expanding beyond Brooklyn. In this conversation, we explore the story behind the Paulie Gee's brand, whether New York water really makes a difference, and how a neighborhood pizzeria earned a devoted following far beyond New York City.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

0:00 - Intro

0:30 - Paulie Gee’s Pizza origins

11:41 - What makes a good pizza?

15:13 - How to maintain consistency in the restaurant business

21:19 - Running a business as husband and wife

24:24 - The skills needed to run a restaurant

28:50 - What Paulie & Mary Ann look for when hiring

33:50 - New York water

36:20 - What do Paulie & Mary Ann look for when visiting one of their locations?

39:00 - The brand behind Paulie Gee’s

41:24 - Paulie Gee’s cookbook

45:40 - What’s been the most fulfilling part of this journey for Paulie & Mary Ann?

#newyorkcity #restaurant #politics #hospital #business #smallbusiness

From dishwasher to hospitality icon, Jimmy Rodriguez has spent more than three decades shaping New York City's restaurant and nightlife scene. The Bronx-born entrepreneur joins Andrew Rigie to discuss building legendary venues, creating unforgettable guest experiences, hosting everyone from celebrities to world leaders, and navigating the challenges facing restaurants and nightlife today. Along the way, he shares stories, lessons, and insights from a remarkable career in hospitality.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

0:00 - Intro

1:00 - Who is Jimmy Rodriguez?

5:00 - Jimmy’s Bronx Cafe

9:25 - Implementing a dress code

10:33 - Music at Jimmy’s Bronx Cafe

12:03 - Operating in different neighborhoods

16:32 - How Jimmy ensures guests have a good experience

18:03 - Memorable stories from Jimmy’s Bronx Cafe

21:21 - How Jimmy hires and trains staff

24:15 - State of NYC Nightlife Industry

32:17 - The best advice Jimmy has received over the years

35:32 - What skills have led to Jimmy’s success?

38:31 - How Jimmy builds relationships with guests

41:00 - The Bronx’s impact on Jimmy

43:27 - What’s next for Jimmy?

#newyorkcity #restaurant #politics #hospital #business #smallbusiness

Terrence Meck is the President and CEO of God’s Love We Deliver, the New York based nonprofit that improves the health and wellbeing of people affected by serious illness by ensuring access to medically tailored meals and comprehensive nutrition care. He joins the show to discuss the mission of God’s Love We Deliver, his background working in the restaurant industry, and how he manages an organization with 20,000 volunteers. In this conversation we explore building the right culture for a non-profit, the fundraising events of God’s Love We Deliver, and the special inspiration he draws from to lead the organization.

https://www.thenycalliance.org/

https://www.instagram.com/thenycalliance/ 

0:00 - Intro

0:36 - God’s Love We Deliver

4:14 - Terrence’s background in the restaurant industry

17:07 - Terrence’s role as CEO of God’s Love We Deliver

20:04 - What is the right culture for a non-profit?

25:00 - Operations of God’s Love We Deliver

30:03 - Restaurant involvement with God’s Love We Deliver

33:00 - God’s Love We Deliver events

40:31 - Who has inspired Terrence?

45:40 - What has Terrence learned through service? 

48:10 - Government policy impact on God’s Love We Deliver

50:55 - How people can support God’s Love We Deliver

#newyorkcity #restaurant #politics #hospital #business #smallbusiness