I was going for a great neighborhood spot. JL was conceived through everything that inspired me in New York and around the world. I wanted a place that could be your all day, everyday place, which to me, means that it needs to be free of pretention. It can’t be too formal and it can’t be too casual – often that can veer toward fast food, and that’s not the type of place you want to hang at. All in all, I was going for a great American bistro.
What is something in all of your restaurants that has “Gabe Stulman” written all over it?
At night, the music. There’s a lot of hip-hop playing, and that’s something that I like. Another thing, my staff doesn’t wear uniforms.
We can always count on Jeffrey’s and Joseph Leonard for some Jay Z or Kanye. Who chooses the music?
Everyone. Everyone gets to play their own music. There are just some guidelines. Certain music I just don’t think is good to eat food to. Techno, house music, jungle, heavy metal, ACDC – it’s all good music, I just don’t think I would eat halibut to it.
I love me some Nina Simone, I love me some Miles Davis, but I do not think it has a place in the restaurant after 5 pm. I love hip-hop, but we better not play Rick Ross or 2 Live Crew. I’m okay with curse words, but I’m not okay with nasty, filthy lyrics. If your vocabulary only consists of four letter words describing what you pretend to do to girls, I’m not into it. I mean, let’s be real, you didn’t have sex with 8 girls before your show. You just didn’t.
Jay Z or Kanye?
Kanye. It’s a controversial answer, but it is a fact that Kanye is the better all around artist because he has the ability to produce his own songs and rap to them. Kanye is responsible for a lot of Jay Z’s hits. Kanye has produced many of Jay’s number one singles. It is without any argument that Kanye West has launched and exploded peoples’ careers. For instance, Alicia keys. Her first Grammy “I don’t know your name.” Kanye West produced that. John Legend’s first album was entirely produced by Kanye. Lupe Fiasco, Kid Cudi, Nicki Minaj - she wasn’t on anybody’s shit ‘till she was on Kanye’s album. Bon Iver got put on Kanye and now he’s got millions of fans. Mr. Hudson – same deal. He was a little known artist in the UK, and then got featured on Kanye. The Clipse, same thing. Did Madonna ask Jay Z to produce a track… or did she ask Kanye? Did Pharrell ask Jay Z to produce a track… or did he ask Kanye? It’s just quantitative at this point.
You're hosting dinner at one of your restaurants. Who are you inviting dead or alive? Where are you taking them?
My wife, Lebron James, Wes Anderson, Mos Def, Rene Magritte and Muhammad Ali. I’d do it at home.
You have the coolest staff. What's a go-to interview question for new hires?
“Why are you leaving the place that you are at?” That’s a very important question and it offers a lot of insight to the character of a person. If they talk shit or they don’t have an articulate answer, it’s not a good quality. There are really a lot of silent indicators that are telling. For example, punctuality. It will amaze you how many people show up late to an interview. If you can’t be on time when you’re trying to get the job, what kind of impression does that make? You can fill in your own answer.
Food motto to live by?
Under promise, over deliver. It’s more of a service motto.
One ingredient you can’t live without?
Any food you won’t touch?
Nettles. It’s a leafy green that I’m allergic to.
What's the best advice anyone has ever given you?
My Uncle Claude told me to never ask a girl about her past relationships because you have nothing to gain through that knowledge. If you go digging through the dumpster, don’t be surprised if you find trash. If you ask a girl how many guys she’s been in love with and she says you’re the only one, you won’t believe her. If she says twenty guys, you wont like the answer. It shouldn’t matter. All that matters is that you love each other.
If your son wanted to enter the restaurant business, what advice would you give him?
My advice would be two-part. First, make fucking decisions. Second, be comfortable with failing. It’s part of the process. Don’t be scared to make decisions even if you are alone. Persevere.
What’s the first thing you notice when you walk into a restaurant that’s not your own?
There’s not one thing. I digest 100 things at once. Lighting, music, design. I process that before the doors open. Next, the greeting. I notice the warmth and kindness of the place.
Is nutrition something that you consider when developing a menu?
Yes. It doesn’t guide or drive the ethos of a dish, though I don’t want to create a menu that’s all foie gras and maple syrup and short ribs. I’m not passionate about eating raw or vegan. I know there are ways that our menu could be healthier, but I like butter and I like salt… like, to the level of buoyancy. I think it’s important to have a balanced set of options.
What’s the hottest food trend right now?
Everybody’s trying to build the next Shake Shack. Everyone is trying to do what’s called “fast casual.” There are a lot of people chasing an IPO.
Another thing: everybody now wants to create vegetable-focused menus. And come up with some bullshit reason as to why they want to do it. Let’s be real, the concern isn’t really sustainability, but vegetables are popular right now. It’s true that dining habits are adjusting and people are becoming more aware of food choices. The reality is that if you don’t (add more vegetables) you will lose diners.
What NYC restaurants do you love right now?
Reynard in the Wythe hotel. Andrew Tarlow is a good friend of mine and has a fantastic restaurant. Will Guidara, the guy behind the NoMad and Eleven Madison Park, he knows hospitality and has amazing food. I also love Marta. Danny Meyer, Nick Anderer and Terry Coughlin crush it.
As new kids on the block, any advice you can leave us with?
I would tell you the same thing that I would tell my son. Also, find out what your purpose is. Why you are doing something is different than what you are doing. Once you figure out your purpose, you need to have a combination of conviction toward your purpose, and malleability to modify things, to an extent. For instance, I could probably open a taco joint right now, and it might be pretty successful. But I don’t want to open a taco joint. There’s a thin line between curbing your purpose toward something that will be successful and not letting it get so far away that you will have no ties to its meaning.