Over the past year, Distilled has become one of our biggest vendors. From the magic dust popcorn, the fudgy chocolate brownies, to the glazed wings our office has fallen in love with the food this vendor has to offer. Not only is the food amazing, but their restaurant space has great vibes! – we’ve even held some of our own events at their location. Adam Wile, Co-Founder, sheds some light on how Distilled has gotten to where they are today and what it takes to keep their business thriving.
Why did you want to own / run a restaurant or catering business?
At its very core, to feed people. Food evokes such an emotional response and can bring people so much joy. It’s a great way to bring people and a community together.
What sets you apart from all the other restaurants in your cuisine?
We really try to bring people delicious, approachable food. It comes back to the question of what is the reason you cook for someone? We want to bring people something they’re familiar with that can evoke that strong emotional response while still keeping our food fresh and interesting.
What is your favorite dish on the menu and why?
We’re really well known for our wings. The recipe took years of tweaking to perfect and get it where it is today. It’s a great example of taking something someone is familiar with and presenting it to them in an approachable new way that’s delicious.
What is the background story behind the opening of the restaurant?
The restaurant went through a few iterations before we got to where we are today. These included a pop up for Bravo’s Top Chef Kitchen as well as a brief stint where we used it as a private events space.
What is the most enjoyable part about the restaurant?
The community of the whole thing. The communal relationship we have with the neighborhood and our guests. Restaurants have a way of bringing people together that few other industries are able to replicate.
What is your secret to keeping customers coming in?
Good food, good drink, and great hospitality. We want guests to feel like they’re dining in our home with friends, and I think that really comes through in the experience we provide.
What is the biggest challenge you have overcome in the restaurant/catering industry?
Hurricane Sandy was a huge challenge for us very early on. We consider ourselves very fortunate to have been able to come back from that and still be here when so many of our neighbors were not as lucky.
Advice to anyone thinking about opening their own restaurant.
Find good people. That probably goes for any industry, but it’s true. There’s no way we’d be we are today without the great individuals that make up our team.