The opinions of the entrepreneur are expressed.
When Sami & Susu was first opened, it was not a restaurant at all. It was a common store selling sandwiches and salads to continue the lights during the Tahinis, olive oils and honey, sandwiches and salad chests, coves. Amir Nathan was not a meal, but it was the only way forward.
“We did not demonstrate our full capabilities,” the fawn Walchef says the host Those affecting the restaurant. In 2022, the Pivot of the full service restaurant changed everything. In months, energy was transmitted from the operation.
Now try to order a table in the Sami & Sus. If you are lucky, you will take three weeks at once. If not, if you do not have to scroll from Instagram, other people are covered with a steak with creamy corn, Hangerloom tomato salad, crisp sweet sweet breads with new fans of solid pickles and body.
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The low east side restaurant is a place from the night to the night, the room is as electricity. Nathan and his co-founder Justin Anderson won a three-year Michelin Bib Gourmand and set up the ground. Success like this, meant a seamless way – clear vision, solid support, smooth execution. Not close.
Nathan did not launch Sami & Susu with a dream investor, a foolish work model or deep pockets. Mistakes were made. Budgets exploded. Only if he focused on the numbers, he says the restaurant would not last a year.
Instead, they were moving, fixed and made something better. The first one in the sami & custard is the first, then a pop-up, then enter the type of restaurant where a common store and finally fight for the reservation of people.
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A deeply working name
The name of the Sami & Susu is a comment.
This comes from a unification, an Israeli television show that symbolizes a nato roots. A kind of kindness is a kindness to the Romanian steak, which is a place with plates of pilgress tiles, garlic and endless vodka’s plates of the plates of garlic and endless vodka.
This is the inheritance, nostalgia and courageous, incredible food mixture of the Sami & Susu. This is not serious in Israel or not strongly in Europe, but Nathan is a mixture of its influence and instinct.
Nathan knew he wanted to cook before he realized what he mean. At the age of eight, he watched a television chefs Gnocchi, and turned the same thing and turned his parents’ kitchen to a pop-up of his parents one night. The food was made from scratch, set up a dining area and served with pride.
He never stayed in the spark. Until Israel’s cuisine to the most famous restaurants in New York, Nathan imagined his career as he saw his career.
Now it was packed every night with Sami & Sus, puts his sights on something new.
Nathana’s next project, a pita’s first approach and a scale format to the flavor of cylard, Middle East. He does not want a massive chain, but he sees the growth room outside New York.
The clever may be the future, but the Sami & Susus is still a clean New York. It is impossible to do intimate, unpredictable and pin. The four beef heart of Valentine’s Day is the place where each of them is paired with a different glitter wine. This is due to testing new flavors and not playing safe – and therefore people continue to return.
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