The Restaurateur Behind Manhattan's $7 Million Restaurant
The name "Allan Wartski" may not immediately ring a bell, but a number of his establishments ought to for New York City locals. The Edison Ballroom, as located inside the Edison Hotel, is a multi-level ballroom that reopened in 2008. eSpace is another popular venue for events. Christos Steak House is a top spot for carnivores in Queens. The Cosmopolitan Hotel is a style-centric boutique hotel in Tribeca. Sen Sakana is a Nikkei-style Japanese-Peruvian hybrid on West 44th Street. And these are just some of great spots which Wartski has been involved with in recent times.
On behalf of The Daily Meal, I had the pleasure of conducting Q&A with Wartski about his past, presentm and future. More on the aforementioned Sen Sekana – the $7 million restaurant which opened in late July – can be found via online.
The Daily Meal: What was the first establishment you opened?
Allan Wartski: My first upscale establishment was Local, a restaurant focusing on Nouveau American cuisine. It was located in Manhattan on 49th Street between Broadway and 8th Avenue.
How did you come to own restaurants, venues and those sorts of establishments? I ask because some people just aim to own real estate and not necessarily the business within them.
My father was in the real estate business. He had a few partners of Greek descent who were in the restaurant business as well. I had an inside look at this industry at a young age, and naturally got involved in the business as well. We owned everything from donut shops to coffee shops, delis and diners. They were located in Manhattan and were inexpensive yet high-grossing establishments. I learned a lot about the business during this time, and it led to a natural progression to get involved in more upscale restaurants.
Eventually, I opened a Japanese restaurant, and business blossomed. I owned four Japanese restaurants and this experience led to opening my first upscale establishment, Local. From there, I opened Christo's Steakhouse in Astoria, Queens, followed by Echo, an upscale Northern Italian restaurant in Tribeca.
How do you usually find the spaces that you are going to take over?
I don't have any particular formula. I look around and talk to people to see where I can find opportunities, but from my experience throughout the years, spaces have presented itself to me.
What about the people who manage your establishments? How do you usually find them?
Normally job ads or word of mouth. I believe in long-term relationships. As a restaurant owner, I try to treat my employees with respect. If you recognize talent and find someone good who works hard and takes pride in their work, compensate them well and do your best to keep them. Chef Mina Newman, who is my executive chef across all brands, started with me at Christo's Steakhouse in 2005. My chef at The Edison Ballroom, Pablo, his wife was my pastry chef at Local. I trust and believe in these employees and want them to stick around as long as possible.
Sen Sakana is the newest establishment of yours. What can you tell me about it?
Sen Sakana is a new Peruvian-Japanese restaurant in New York City. The restaurant blends together Japanese and Peruvian influences, offering the finest example of Nikkei cuisine in New York. Newman, who is of Peruvian descent, has teamed up with chef Taku Nagai, who is from Japan, to work on the menu the past two years.
The name Sen Sakana means "thousand fish" in Japanese and is meant to express the diversity of flavors born from the combination of two cultures across two corners of the Pacific.
What is a typical day like for you? Do you visit all of your establishments regularly?
I visit my establishments regularly, but not necessarily daily. Normally I design my day's schedule around events at The Edison Ballroom and eSpace. I go to almost all the events to make sure my client and their guests are happy. So there are a lot of late nights working in the hospitality business.
Are there any favorite items you have from any of your establishments' menus?
Part of my success has been because I'm very customer-oriented. I am more focused on making sure my customer is happy and what their favorite dishes are and that they are having a great time. So I don't have any favorites, but I will try everything and make sure we are bringing a quality experience to guests. I genuinely enjoy making people happy and it is important to see customers leave happy, too.
New York is not the cheapest place to do business. What keeps you here? Did you ever look elsewhere for your entrepreneurial efforts?
I was born and raised in New York. In fact, I have never lived more than 20 miles from where I was born! Times Square is home to me; I love the energy and buzz of the city. I have had a few businesses outside of New York City, but I have had much more success here. Perhaps because I can oversee the businesses in more detail, or perhaps because ever since I was a kid working with my dad, this is what I knew about running a business. It's difficult to do business in the city, but I love it.
If you weren't doing what you do for a living now, any idea what field you would be working in instead?
I'd probably have remained in real estate, where I started my professional career. I loved that every day was different, and the "game" of buying and selling real estate. Just like a restaurant, it's fun to see a project go from start to finish. It's a challenge, and I love challenges.
When not busy with your world, how do you like to spend your free time?
I spend time with my family — my wife, children, and 11 grandchildren keep me busy!
Besides your own, do you have a favorite restaurant in New York?
My favorite thing to do is to try different restaurants all the time to see what's good. Since my work schedule can be pretty hectic, I often send my oldest son to try a new restaurant for me. If he reports back that it's worth the time, that's normally where I check out next.