EATERAZ Restaurant Week: Craig DeMarco
Feature,Featured Posts
Dammit 944, why did you have to go out of business now. We had a regular column in your mag, talking food, cocktails, and all things related. But, we always felt like we half-assed our stories, taping them together the night before. For your fateful last issue, we finally put together a huge feature, interviewing five local people who set the bar in the food and beverage industry, and then you went out of biz, leaving our opus orphaned, with nowhere to get printed. Since we don’t want to let these insightful interviews go to waste, we’re sending one a day this week on EATERAZ.
Who are these people? You’ve heard the term “influencers” before–the people that influence the folks around them to buy a product, drink a liquor, go to a restaurant, or wear something new. Traditionally, influencers have been on the front lines, working crowds one conversation at a time. The new influencers, some say, dwell in the Social Media-sphere, using things like Facebook and Twitter to let their fans, er, friends, know what they think is cool. But these people, the most powerful influencers, are the ones you rarely see or rarely hear about because they’re equally concerned with what you should eat/drink/love now as well as what’s next. When these people take a liking to something, it works its way down the chains, eventually becoming part of our everyday experience. Here are five people who operate at this level, one a day for this week only.
Craig DeMarco thought you might appreciate a $5 glass of wine during the day and 16 slices of bruschetta for about $12, so he co-created Postino Winebar. And now look at ya. You’re hooked! (And so are the other restaurateurs who have tried to copy him). DeMarco was part of larger team that created Postino but took the concept to heart and now expanded it on his own to Central Avenue. In both instances, the very presence of Postino has increased real estate values and prompted other businesses to open up nearby. Urban academics have actually coined the phrase: “the Postino effect,” for this type of urban clustering. You once were lucky to have a Starbucks, now you’re lucky to have this groovy wine bar.
How did you end up here?
My dad told me to get a job and I never got out of the scene. But look at what I get to do now — I design, make menus, train staff, meet people, buy real estate … it’s all the fun stuff. I haven’t worked a real shift since 2003.
What trend is the dining scene currently in?
Minimalism. The days of over-consumption are long gone. No one wants to work hard to order food, and that’s why our menus are so concise. I believe we should serve only a few things but make them great.
What’s next?
Multi-use spaces. That’s why we have Windsor next to Churn. We could have done one restaurant in the building, but now there’s something for different needs.
What is the number one reason other restaurants fail?
Lack of clarity.
How do you achieve clarity?
I hit the skate park.
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