Issue link: http://papercitymagazine.uberflip.com/i/1203909
A rtist Sol LeWitt incorporated m o d u l a r shapes and bold colors into his work, offering new perspectives on familiar scenes. It's not surprising then, that restaurateur Benjamin Berg relates to LeWitt's approach, as he creates fresh spaces and innovative concepts for the restaurant landscape, through his namesake Berg Hospitality Group. Berg's fast-growing empire of Houston restaurants includes B.B. Italia Kitchen & Bar and B.B. Pizza To Go, B.B. Lemon, The Annie Café & Bar, and B&B Butchers & Restaurant, with a second location in Fort Worth. You're a native ... New Yorker. Majored in? Art history at Tulane. So you worked in art? No ... in hotels and restaurants in Las Vegas, Mexico City, New York. Defining moment at Berg Hospitality. When I realized that we were employing over 400 people — and the responsibilities that come with providing for those people and their families. You knew you were successful when ... I was approached by people to open restaurants in their developments. A rule you live by. With every decision we make, we consider the question: Is this elevating the guest experience. On cooking at home. Only on Sundays when I'm home with my family — but I'm very good at making reservations. A favorite restaurants that's not your own. Campagnola, an old-school Italian restaurant in New York City. It has a great atmosphere and an extensive menu. Destination that infl uences. Obviously NYC; I grew up there, and it truly has the best of everything. Do you watch chef shows on TV? Are you kidding me! I don't have time to watch TV! Would you rather start a concept from scratch or buy a heritage restaurant as you did with Carmelo's (now B.B. Italia) and Cafe Annie. Listen, even when you buy a heritage restaurant, the process of rebranding and creating a new menu is just as stressful and time consuming as opening one from scratch. However, I prefer to create a completely new concept. Your new concept, Turner's? Nice try. Contact my PR person. Last book you read. Sol LeWitt: A Life of Ideas by Larry Bloom. Defi ning book. Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It by Ina Yalof. Aside from restaurants, you collect: Art, backgammon boards, old menus. You have a B&B Butchers in Fort Worth. Are you eyeing other cities? Yes. (Dead silence.) Favorite dish at your restaurants. (This counts as four questions.) B&B Butchers & Restaurant: Our in-house dry-aged bone-in NY strip. B.B. Lemon: Texas Wagyu bacon cheeseburger with sautéed onions. B.B. Italia: The carbonara made with our homemade pasta. The Annie Café & Bar: Chef Robert Del Grande makes amazing Dover sole, which is our special on Wednesdays. I relax by ... Drinking Jameson and playing tennis, and sometimes in that order. Most memorable celebrity experience. This past July, B&B Houston hosted Mick Jagger's 76th birthday, with his family and all the Rolling Stones band members. We sent out mariachis to sing happy birthday. Seeing them together in one room is something I will never forget. What you'll pass along to your children. Hard work, sacrifi ce, empathy, and to tip generously. And, there is not an iPhone app that can teach you true hospitality and how to be nice to people. What's next in the new decade. Old-school experiences and dishes with top-quality ingredients. And classic cocktails, on the stronger side. Your theme song or "walking music" in a fi lm. My employees would say it's "Pressure" by Billy Joel, but I would say it's "Captain Jack" by Billy Joel. And I have a weakness for Lady Gaga's "Shallow." 56 25 THOUGHTS FROM BENJAMIN BERG PRESIDENT AND CEO, BERG HOSPITALITY GROUP PAPERCITY PROMOTION of rebranding and creating a new menu is just as stressful and time consuming as opening one from scratch. However, I prefer to create a completely new concept. Your new concept, Turner's? Nice try. Contact my PR person. Last book you read. A Life of Ideas Defi ning book. New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It Aside from restaurants, you collect: old menus. You have a B&B Butchers in Fort Worth. Are you eyeing other cities? Favorite dish at your restaurants. (This counts as four questions.) B&B Butchers & Restaurant: Our in-house dry-aged bone-in NY strip. B.B. Lemon: Texas Wagyu bacon cheeseburger with sautéed onions. Benjamin Berg HEATHER STAIBLE ASKS RAPID-FIRE QUESTIONS.