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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