Opening a restaurant in New York is difficult, even when the people behind it come from one of the best restaurants in the world.
When Cedric Nicaise and chef Andy Quinn set out to open The Noortwyck, they wanted to create a true West Village neighborhood restaurant—something very different from the three-Michelin-starred Eleven Madison Park, where they had both previously worked. But building the restaurant has not been easy, a reality Cedric is refreshingly candid about. Some days, he admits, it can still feel nearly impossible.
At the same time, The Noortwyck created the opportunity for them to open Oriana, their more approachable take on fine dining, which is already attracting attention and acclaim.
Cedric joins Adam on this episode of The Buildout to discuss learning from mistakes, the importance of service and hospitality, and what restaurant critics get right—and wrong—about the dining experience.
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Oriana: https://www.instagram.com/oriana.nyc
Cedric Nicaise: https://www.instagram.com/cedlovesbacon
VinePair: https://www.instagram.com/vinepair
Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter
Produced and edited by: https://www.instagram.com/dolldoctor
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